Beef Bourguignon

INGREDIENTS:

  • 2 ½–3 pounds beef chuck, diced into 2-inch cubes and patted dry

  • 1 sprig of fresh thyme

  • 2 sprigs fresh parsley (cut to match length of thyme), plus ½ cup chopped, for garnish

  • 1 bay leaf

  • 1 cup lardons, or thick-cut bacon sliced crosswise into thin pieces

  • 1 yellow onion, roughly chopped

  • 1 large carrot, sliced into coins

  • 3 garlic cloves, minced

  • Tomato paste or tomato sauce

  • 1 tablespoon all-purpose flour or cornstarch

  • 1 bottle red wine (about 3 cups)

  • ½ cup beef stock (or beef broth)

  • 2 tablespoons olive oil

  • 1 cup fresh pearl onions, peeled (or if frozen, thawed)

  • 1 8-oz package mushrooms, like cremini or baby bella, quartered

 

INSTRUCTIONS:

  • Season the beef with kosher salt and freshly ground black pepper. Let it sit at room temperature for at least 15 minutes, or, if planning ahead, in the refrigerator for 12–24 hours.

  • In a large Dutch oven over low heat, cook the lardons until they are crisp and the fat has rendered, about 12 minutes. Using a slotted spoon, transfer it to a plate lined with paper towels.

  • While the lardons cook, tie the thyme, parsley, and bay leaf together with a bit of kitchen twine to make a bouquet garni.

  • Increase the heat to medium-high. Working in batches, sear the beef in the rendered fat, searing on all sides until crisp and browned. Transfer the browned beef to a plate and lower the heat.

  • Preheat the oven to 375°F.

  • Add the yellow onion and carrot to the pot, and season with salt and pepper. Stir to combine and cook until just beginning to soften.

  • Add the garlic and tomato sauce or paste, and stir. Add the flour or cornstarch, and mix until incorporated. Add the wine, beef stock, and bouquet garni and stir with a wooden spoon, incorporating all the fond at the bottom of the pot.

  • Add the beef and lardons back into the pot. Cover, and place in the oven. Cook for 2 hours, or until the meat is fork-tender.

  • When ready to serve, heat the olive oil in a large skillet over medium-high heat. Add the pearl onions and mushrooms, and season with salt and pepper. Sauté until the onions are soft and beginning to brown, and the mushrooms are crisp for about 15 minutes.

  • Remove the stew from the oven. Remove the bouquet garni, and top the stew with seared vegetables to serve. Garnish with chopped parsley.