What better hearty winter dish then Beef Bourguignon? We made this recipe from The New York Times. I loved it! The aroma in the kitchen as the meat slowly simmers is just wonderful. The dish makes for lots of leftovers. This is a great recipe.
Beef Bourguignon
New York Times
Like coq au vin, its sister dish from the Burgundy region of
France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine
along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine
here, something simple but drinkable. It makes all the difference in the
finished dish. As with all beef stews, this one is best made a day or two
ahead; don’t sauté the mushrooms and onions until just before serving. This
recipe is part of The New
Essentials of French Cooking, a guide to definitive dishes every
modern cook should master.
Ingredients
3 pounds beef chuck or other boneless
stewing beef, cut into 2-inch cubes and patted dry
2-¼ teaspoons kosher salt, more to taste
½ teaspoon freshly ground black pepper
5 ounces lardons, pancetta or bacon,
diced (about 1 1/4 cups)
1 onion, finely chopped
1 large carrot, sliced
2 garlic cloves, minced
1 teaspoon tomato paste
2 tablespoons all-purpose flour
1 750-milliliter bottle of red wine
1 large bay leaf
1 large sprig of thyme
8 ounces pearl onions, peeled (about 12 to
15 onions)
8 ounces cremini mushrooms, halved if
large (about 4 cups)
1 tablespoon extra-virgin olive oil
Pinch sugar
Chopped flat-leaf parsley, for garnish
Preparation
1. Season
beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30
minutes at room temperature, or chill in the refrigerator for up to 24 hours.
2. In
a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook
lardons over medium-low heat until fat is rendered and lardons are browned and
crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper
towel-lined plate. Reserve fat in pot.
3. Heat
oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is
starting to smoke. Lay half the beef cubes in a single layer in the pot,
leaving space between pieces. Cook until well browned on all sides, 10 to 15
minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
4. Reduce
heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4
teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
5. Stir
in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1
minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of
pot. Add browned beef and half the cooked lardons back to pot, cover, and
transfer to oven. Let cook until beef is very tender, about 1 1/2 hours,
turning meat halfway through.
6. Meanwhile,
in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup
water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a
simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise
heat to high, and cook, tossing frequently, until vegetables are well browned,
5 to 7 minutes.
7. To
serve, scatter onions and mushrooms and remaining cooked lardons over stew,
then top with parsley.
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