Diary of a Chef · Just Chefn Around

Beef Bourguignon

1 hour 45 minutes · Approximately 1 quart

By Diary of a Chef · from French Classics

Ingredients

• 3 oz slab bacon, lardons about ⅜ inch
• 1 tbsp clarified butter
• 10 oz lean stewing beef, 1-inch cubes
• 3 tbsp flour
• 1 tbsp tomato paste
• 2 garlic cloves, minced
• ½ tsp fresh thyme
• 1 cup red wine, room temperature
• 1 cup chicken stock
• 3 bay leaves
• 1 cup white pearl onions, peeled (about 15)
• 1½ cups button mushrooms, quartered or sixths
• 1 cup carrot, oblique cut or thick quarters
• 2 tbsp parsley, chopped
• salt and black pepper; thyme sprig to garnish

Instructions

1. 1Render and brown

   Oven to 375°F. Pat the beef dry; season well. Render the lardons over low heat without crisping; reserve. Brown the beef on all sides in clarified butter, in batches, pouring off and reserving any liquid.

2. 2Build the braise

   Return all beef. Sprinkle with flour; stir over low heat until absorbed. Add paste, garlic, thyme. Add wine, reserved liquid, and stock, stirring as it thickens. Add bay leaves and bacon; bring to a simmer, skim, cover.

3. 3Braise 40 minutes

   Transfer to the oven and braise about 40 minutes (time varies with the cut). Meanwhile lightly sauté the pearl onions, mushrooms, and carrots; reserve.

4. 4Add vegetables, braise on

   Add the vegetables and continue about 20 minutes until the beef is tender.

5. 5Finish

   Uncover, skim fat, remove bay leaves. Adjust the sauce — stock if thick, reduce if thin. Stir in parsley; season. Serve solids in a warm bowl, sauce over, thyme sprig on top.

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French Classics