BOEUF BOURGUIGNON
6 to 8 servings
This robust stew typifies the earthy, full-flavored cooking of Burgundy, France. Choose a light, dry red wine such as pinot noir (the grape of Burgundy) or Beaujolais and marinate the beef overnight for the most flavor.
Cut into 2-inch cubes:
- 3 pounds boneless beef stew meat, such as chuck, brisket, or bottom round
Place the meat in a large bowl and add:
- One 750ml bottle dry red wine
- 2 tablespoons olive oil
- 1 onion, cut into wedges
- 1 carrot, thickly sliced
- 1 celery rib, thickly sliced
- 3 garlic cloves, smashed
- 4 sprigs parsley
- 3 sprigs fresh thyme or ½ teaspoon dried thyme
- 1 teaspoon cracked black peppercorns
- 1 bay leaf
- ½ teaspoon salt
Stir to combine and coat the meat. Cover and marinate in the refrigerator for at least 2 hours, but preferably overnight.
Drain the beef, reserving the marinade, and pat dry. Strain the marinade and reserve the liquid and the vegetables separately. Heat in a large Dutch oven over medium heat:
- 4 ounces bacon, diced
Cook until the bacon is browned and rendered. Transfer the bacon to a plate, leaving the fat in the pot. You should have 2 tablespoons. If not, add vegetable oil as needed. Add the meat in batches and slowly brown on all sides. Transfer to the plate with the bacon. Add the reserved vegetables to the pot and cook until lightly browned, about 8 minutes. Stir in:
- 2 tablespoons all-purpose flour
Cook, stirring, until beginning to brown, about 1 minute. Stir in the reserved marinade and return the browned beef and bacon to the pot. If the marinade does not cover the beef and vegetables, add:
- Additional wine or water
Bring to a boil. Reduce the heat, cover, and simmer gently (or place in a preheated 300°F oven) until the meat is fork-tender, 1 ½ to 2 hours. Remove the herb sprigs and bay leaf. Chill the stew overnight, if desired. Skim off any fat from the surface of the stew and return to a faint simmer over low heat (if necessary).
Meanwhile, melt in a large skillet over medium heat:
- 3 tablespoons butter
Add and cook, stirring often, until lightly browned and just tender, 5 to 8 minutes:
- 2 cups pearl onions, peeled
Add and cook, stirring, until the mushrooms release their juices:
- 8 ounces mushrooms, sliced
Add the mushrooms and onions to the stew, along with:
- ¼ cup chopped parsley
- Salt and black pepper to taste
If you wish to thicken the sauce, whisk in:
- (Kneaded Butter, made with 1 tablespoon butter and 1 tablespoon all-purpose flour)
Simmer, stirring, until thickened. Serve with:
- Thick, toasted slices of baguette or other crusty bread