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Beef Bourguignon
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Prep Time:
75 minutes
Cook Time:
120 minutes
Total Time:
195 minutes
Tender beef simmered with carrots and mushrooms in a rich, hearty sauce. Perfect for a special winter meal or holiday feast.
Ingredients:
  • 1 ounce dried porcini mushrooms (optional)
  • 6-8 ounces salt pork, cut into 1/2 inch chunks
  • 4 tablespoons unsalted butter, divided
  • 4 pounds trimmed beef chuck, cut into 2-inch cubes, patted dry with paper towels
  • 10-12 shallots, chopped (about 2 cups)
  • 2 large carrots, peeled -- 1 chopped, the other cut into 2-inch chunks
  • 4-5 garlic cloves, chopped
  • 1/2 cup brandy, plus 2 tablespoons
  • 1 bottle Pinot Noir, or other red wine
  • 1 cup low-sodium beef stock, more as needed
  • 1/2 cup chopped fresh parsley
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 4 whole cloves
  • 24 pearl onions, fresh or frozen
  • 1 pound fresh shiitake, cremini, or button mushrooms
  • For the beurre manie:
  • 3 tablespoons flour
  • 2 tablespoons butter
Instructions:
  • Rehydrate the dried porcini mushrooms by pouring 1 cup of boiling water over them and letting them sit for 30 minutes. Chop the mushrooms coarsely. Strain the soaking liquid through a paper towel into a bowl, discarding any dirt or debris.
  • In a large sauté pan, cook salt pork in water over medium heat until the water evaporates. Stir occasionally. Reduce heat to medium-low and cook until fat has rendered. Add butter and cook until crispy. Transfer to a large Dutch oven with a slotted spoon.
  • Sear the beef in batches on medium-high heat, giving each piece enough space in the pan to brown properly. Avoid moving the beef until it forms a good sear, then flip to brown on the other side. This process will take 15-25 minutes. Once browned, transfer the beef to the Dutch oven with the salt pork.
  • Saute shallots, one chopped carrot, and chopped porcini mushrooms (if using) in the same pot after browning the beef. Stir well to deglaze the pan. Cook for 2-3 minutes, then add garlic and tomato paste. Keep stirring for another 2-3 minutes until fragrant.
  • Stir in the brandy and reduce by half. Pour in the strained mushroom soaking water, scraping the flavorful bits from the pan. Transfer everything to the Dutch oven.
  • Place beef in a Dutch oven and pour in a bottle of wine and enough beef stock to almost cover the beef, with pieces barely poking up. Add parsley, bay leaves, thyme, and cloves. Cover, bring to a gentle simmer, and cook for 1 hour.
  • After 1 hour of cooking, introduce the second carrot into the pot (peeled and cut into 2-inch chunks). Allow the dish to simmer for an additional hour, or until the beef reaches desired tenderness.
  • Prepare the mushrooms and onions: Trim the tough stems off the shiitake, cremini, or button mushrooms and slice into large pieces. For small mushrooms, leave them whole. If using pearl onions, boil them in their skins for 4-5 minutes, then transfer to a bowl of ice water. Slice off the tips and roots, and peel off the outer skins. If using frozen onions, make sure to thaw before sautéing.
  • Prepare the sauce by carefully removing the tender beef and carrot chunks from the Dutch oven using tongs; place them in a separate bowl. Strain the cooking liquid through a fine-mesh sieve into a medium pot to create the flavorful sauce. Simmer the sauce, adjusting the seasoning as needed. If it becomes too salty, remove from heat. Continue simmering until the liquid reduces to about 3 cups, then turn off the heat.
  • In a hot sauté pan, cook mushrooms until water is released, about 4-5 minutes. Add pearl onions and 3 tablespoons butter, season with salt, and sauté until onions begin to brown. Remove from heat.
  • For the perfect sauce, gently heat the sauce on medium heat and gradually whisk in portions of the beurre manie paste. Let it blend in before adding more. Avoid boiling, and let it gently simmer for 2-3 minutes. Finish by stirring in 2 tablespoons of brandy and adjusting salt to taste.
  • Serve by tossing the beef, carrots, mushrooms, and pearl onions in the savory sauce and pair with potatoes, egg noodles, or plenty of crusty bread.

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