If Beef Bourguignon makes you think of a fancy-pants French meal that you'll never attempt at home, then think again. While the name does sound impressive, this traditional French dish is essentially a beef stew made with red wine. Flavored with onions, carrots, bacon, and a mixture of herbs, this dish is the perfect way to get ready for the holiday season. Impress your family and friends tonight, get the recipe, just
6 ounces slab bacon, rind removed, cut into 1/4-by-1 1/2-inch pieces
1 tablespoon olive oil
3 pounds stewing beef, such as lean rump pot roast, cut into 2-inch cubes, patted dry
1 carrot, thinly sliced crosswise
1 medium onion, sliced crosswise
Coarse salt and freshly ground pepper
2 tablespoons all-purpose flour
3 cups red wine, such as Chianti, Beaujolais, or Cotes du Rhone
3 cups homemade beef stock or canned low-sodium beef stock, plus 1/2 cup
1 tablespoon tomato paste
2 garlic, crushed
1/2 dried thyme, plus 1/4 teaspoon
1 dried bay leaf, crumbled, plus 1/2 bay leaf
4 fresh parsley, plus more for garnish
1 1/2 tablespoons unsalted butter, plus 2 tablespoons
1 1/2 tablespoons vegetable oil, plus 1 tablespoon
24 cipollini or pearl onions, soaked in warm water for 15 minutes, and peeled
1 pound white mushrooms, trimmed and quartered
- Preheat oven to 450 degrees.with oven racks set in the middle and lower-third. In a small saucepan, bring 1 1/2 quarts water to a simmer; add bacon and rind, simmering for 10 minutes. Drain; dry bacon and pot. Reserve rind.
- Heat olive oil in a Dutch-oven over medium heat. Add bacon; cook until lightly browned, 2 to 3 minutes. Using a slotted spoon, remove bacon; set aside.
- Increase heat to medium-high; oil should be just below smoking point. Test by placing one piece of beef in pan; it should sizzle immediately. Add beef in small batches and cook until well-browned on all sides. Remove meat, and set aside with bacon.
- Add carrots and sliced onions; cook until browned. Drain excess; discard.
- Return beef and bacon to pot; season with 1 teaspoon salt and 1/4 teaspoon pepper. Sprinkle in flour, tossing to coat. Transfer pot, uncovered, to middle of oven; bake for 4 minutes. Toss meat and vegetables; bake for 4 minutes more. Transfer pot to stove. Reduce heat to 325 degrees.
- Over medium-low heat, stir in wine and enough stock to barely cover meat. Add tomato paste, garlic, 1/2 teaspoon thyme, 1 crumbled bay leaf, and bacon rind; bring to a simmer. Cover pot, and transfer to lower-third of oven. Bake, regulating heat so stew simmers, until meat is fork tender, 2 1/2 to 3 hours.
- Meanwhile, make an herb sachet. In an 8-by-8-inch piece of cheesecloth, combine 4 sprigs parsley, 1/2 bay leaf, 1/4 teaspoon thyme, and tie using kitchen twine. Set aside.
- In a medium skillet, combine 1 1/2 tablespoons butter and 1 1/2 tablespoons oil over medium-high heat. When butter is bubbling, add whole onions; sauté until browned, about 10 minutes.
- Add 1/2 cup stock to pan; season with salt and pepper, and add herb sachet. Simmer, covered, until onions are tender and liquid has evaporated, 40 to 50 minutes. Remove herb sachet, and discard. Set aside.
- Wipe out skillet; place over high heat. Add 2 tablespoons butter and 1 tablespoon oil; butter will begin to foam. As foaming subsides, add mushrooms; sauté, stirring often, until lightly browned. Remove from heat; set aside.
- Pour stew into a sieve set over a large saucepan. Rinse out Dutch-oven. Return beef and bacon to pot; add cooked mushrooms and onions.
- Skim fat from sauce. Over medium-low heat, bring sauce to a simmer, skimming off additional fat, 1 to 2 minutes. Sauce should be thick enough to lightly coat the back of a spoon. If too thin, bring to a boil and reduce to correct consistency. If too thick, add a few tablespoons of stock. Season with salt and pepper. Pour sauce over meat and vegetables.
- Bring pot to a simmer, covered, over medium heat, basting meat and vegetables with sauce, 2 to 3 minutes. Garnish with parsley; serve immediately.