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Beef Bourguignon
Ingredients
- 3 to 4 tablespoons olive oil
- 10 oz. smoked bacon lardons
- 2½ lbs. lean chuck steak, cut into large chunks
- 3 cups full-bodied red wine, at room temperature
- 3 garlic gloves, finely minced
- 2 tablespoons tomato paste
- 1 cup hot double-strength beef stock
- 2 medium carrots, thinly sliced
- 1 bouquet garni (made up of a few fresh parsley, thyme, and rosemary sprigs and 2 fresh bay leaves)
- Salt and freshly ground black pepper
- 3 tablespoons chopped fresh parsley, to serve
- For the caramelized shallots and mushrooms:
- 4 tablespoons butter
- 14 oz. small shallots or white pickling onions
- 14 oz. small button mushrooms
- For the beurre manié to thicken:
- 3 tablespoons softened butter
- 2 tablespoons all-purpose flour
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Directions
- Heat 3 tablespoons of the olive oil over a medium heat. Add the bacon lardons and cook until lightly browned. Remove with a slotted spoon onto a plate (retaining the oil in the doufeu) and set to one side.
- Fry the meat in 2 to 3 batches, adding small amounts at a time and removing from the pan once lightly browned. Add a little more olive oil between batches if necessary.
- Return the bacon lardons and the removed beef to the round oven. Add the wine a third at a time, stirring well to release any caramelized juices from the base of the doufeu.
- Stir in the garlic, tomato paste, beef stock, carrots, the bouquet garni, and 2 teaspoons of black pepper. Bring the contents to a simmer over a medium heat. Once simmering, reduce the heat to low, put on the lid, and cook for 2 hours.
- Half an hour before the beef finishes cooking, caramelize the shallots and mushrooms by melting 2 tablespoons of the butter in a skillet over a low to medium heat. Add the shallots and fry for 10 to15 minutes until golden brown and caramelized. This requires patience as slow caramelization will produce a deeper flavor. Transfer to a plate with a slotted spoon.
- Melt the remaining 2 tablespoons of butter in the skillet, add the mushrooms, and gently fry until nicely browned.
- After the 2 hours cooking time is over, carefully remove the lid from the doufeu and discard any remaining water. Remove the bouquet garni.
- For the beurre manié, blend the butter and flour in a small bowl. Add to the sauce in small amounts, stirring after each addition until it has all been incorporated, whisking to remove lumps. Stir in the caramelized shallots and mushrooms. Simmer for 10 to15 minutes to reduce and thicken.
- Stir well, adjust the seasoning to taste, and sprinkle with the parsley before serving.
- Wine Pairing: Earthy Pinot Noir from Côte de Nuits or Oregon is a classic match. Buy two bottles, one to cook and one to enjoy with the finished dish!
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