Ingredients

The following ingredients have 6 Servings
  • 3 1/2 pounds boneless beef chuck, trimmed of excess fat, cut into 2-inch cubes and patted dry (beef must be dry to brown)
  • 1 1/2 teaspoons kosher salt plus more, to taste 
  • ½ teaspoon freshly ground black pepper plus more, to taste
  • 6 ounces of thick cut bacon or regular bacon, thickly diced, or bacon lardons if you can find them
  • 1 large yellow onion, finely chopped
  • 1 large carrot, 1/4-inch sliced
  • 2 large garlic cloves, minced
  • 2 teaspoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 750-milliliter bottle of good quality dry red wine such as Pinot Noir. (For more details on how to choose the best wine, see notes below and in the post)
  • 1 large bay leaf
  • 2 large sprigs of fresh thyme (or substitute 1/2 teaspoon dried thyme or herbs de Provence)
  • 8 ounces of shallots, peeled (12-15 small shallots, or 7-8 large shallots sliced in half lengthwise, through the root)
  • 8 ounces white button or cremini mushrooms, sliced or quartered (about 4 cups)
  • 1 tablespoon unsalted butter (or extra virgin olive oil for dairy-free)
  • A pinch of sugar
  • 1/2 cup chopped flat-leaf parsley, to garnish

Instruction

  • Make sure the beef cubes are patted dry. Toss them in a bowl with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and set them aside while you cook the bacon.
  • In a large Dutch oven or heavy-bottomed pot with a lid, cook bacon over medium-low heat, stirring  occasionally, until browned and crisp (approx. 10 min). With a slotted spoon, transfer bacon to a paper towel-lined plate. Do not clean the pot as you will use the rendered bacon fat to brown the beef.
  • Heat the bacon fat over medium-high heat until it's hot enough to sizzle a piece of meat. Add half the beef cubes to the pot, or as many as will fit in a single layer with space between the pieces. Cook until browned on all sides (8-10 minutes). Transfer to the plate with the bacon, and repeat with remaining beef, reducing the heat, if necessary, to prevent burning.
  • Add the chopped onion, sliced carrot and a couple pinches of salt and cook, to tenderize, about 8 minutes, stirring occasionally.
  • Add garlic and tomato paste, and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute, then add the wine, bay leaf and thyme, scraping up brown bits at bottom of pot with a wooden spoon. Add the beef and bacon back to the pot and stir through, cover and cook in the oven for 2-1/2 hours, until the beef is extremely tender, stirring halfway through. (Note: you'll be adding mushrooms and shallots for the last half hour of cooking. see step 6).
  • While the stew braises, set a large skillet on stovetop and add shallots, mushrooms, 1/4 cup water, 1 tablespoon butter (olive oil for dairy-free) and a pinch each of salt, pepper and sugar. Bring to a simmer, cover and cook over medium-low heat for 15 minutes. Uncover, raise the heat to medium-high, and cook until the vegetables are golden brown, 5 to 7 minutes. Stir the caramelized veggies into the stew after 2 hours of braising and continue to braise for 30 minutes or until the meat is extremely tender. Season with additional salt, if needed.
  • Serve Beef Bourguignon hot, with chopped parsley to garnish.