Beef Bourguignon with Pearl Onions and Mushrooms

Ingredients

Equipment Needed

• •Heavy Dutch oven (5-7 quart)
• •Fine-mesh strainer
• •Large skillet for mushrooms and onions
• •Wooden spoon

Instructions

1. 1

   Season and dry the beef

   Pat the beef completely dry with paper towels. Season generously with salt and pepper on all sides. Moisture is the enemy of browning. Wet meat steams instead of searing, and you lose the deep caramelization that gives this stew its soul. Let the seasoned meat sit at room temperature for thirty minutes before cooking.

   Look for beef that is well-marbled and a deep ruby color. Ask your butcher for chuck from the shoulder, cut thick. The fat and connective tissue melt into richness during the braise.
2. 2

   Render the bacon

   Set a heavy Dutch oven over medium heat. Add the bacon lardons and cook slowly, stirring occasionally, until the fat has rendered and the pieces are golden and crisp, about eight to ten minutes. Remove with a slotted spoon and set aside. Leave the fat in the pot. This is your flavor base.

3. 3

   Brown the beef in batches

   Increase heat to medium-high. Working in batches of four or five pieces, brown the beef on all sides. Do not crowd the pot. Each piece needs contact with hot metal. You are looking for deep mahogany color, not gray. This takes three to four minutes per side. Transfer browned meat to a plate and continue with remaining beef, adding a splash of oil between batches if the pot looks dry.

   Patience here. Rushing the browning means a pale, one-dimensional stew. The Maillard reaction builds flavor you cannot add any other way.
4. 4

   Build the aromatic base

   Reduce heat to medium. Add one tablespoon of butter to the pot. Add the chopped onion and carrots, stirring to coat in the fat. Cook until the onion softens and begins to color at the edges, about five minutes. Add the garlic and tomato paste, stirring for one minute until fragrant and the paste darkens slightly.

5. 5

   Deglaze with wine

   Pour in the entire bottle of wine. Use a wooden spoon to scrape up every browned bit from the bottom of the pot. These fond bits are concentrated flavor. Bring to a simmer and let the wine reduce by about one third, eight to ten minutes. The raw alcohol will cook off, leaving depth and fruit.

   Use wine you would drink. Not expensive, but honest. A young Burgundy or a good Pinot Noir from Oregon or New Zealand works beautifully. If you would not pour it in a glass, do not pour it in the pot.
6. 6

   Braise low and slow

   Return the beef and any accumulated juices to the pot. Add the stock, thyme sprigs, and bay leaves. The liquid should come about two-thirds up the sides of the meat. Bring to a gentle simmer. Cover and transfer to a 325°F oven. Braise for two and a half to three hours, until the beef yields easily to a fork but still holds its shape.

7. 7

   Prepare the pearl onions

   While the beef braises, melt one tablespoon of butter in a skillet over medium heat. Add the pearl onions in a single layer with a pinch of salt. Cook, shaking the pan occasionally, until golden on all sides and just tender when pierced with a knife, about fifteen minutes. Set aside.

8. 8

   Sauté the mushrooms

   In the same skillet, add the remaining tablespoon of butter. When it foams, add the quartered mushrooms. Do not stir immediately. Let them sit and develop color on one side, about three minutes, then toss and continue cooking until golden and slightly crisp at the edges, another three to four minutes. Season with a pinch of salt. Set aside with the onions.

   Mushrooms release water when they cook. Crowding them causes steaming. Cook in batches if needed. You want them caramelized, not limp.
9. 9

   Finish the sauce

   When the beef is tender, remove the pot from the oven. Transfer the meat to a plate. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids. Discard the spent aromatics. Skim any fat from the surface. Bring the liquid to a simmer and cook until it coats a spoon lightly, about ten minutes. Taste. Adjust the salt.

10. 10

    Assemble and serve

    Return the beef to the Dutch oven. Add the pearl onions, mushrooms, and crispy bacon. Pour the reduced sauce over everything. Warm gently over low heat for five minutes to let the flavors marry. Scatter the fresh parsley over the top. Serve directly from the pot, spooning the stew into warm shallow bowls.

Chef Tips

• •Ask your butcher for beef chuck with visible marbling. The fat renders during braising and creates the silky texture you want. Stew meat sold in plastic trays is often too lean and dries out.
• •Homemade stock transforms this dish. If you do not have it, use low-sodium store-bought and taste as you go. Commercial stock can be salty enough to ruin the balance.
• •This stew is better the next day. The flavors deepen overnight. Make it on Saturday and serve it Sunday. Reheat gently over low heat.
• •Serve with something to catch the sauce. Wide egg noodles tossed in butter, crusty bread, or simple mashed potatoes. The sauce is the reward.
• •Pearl onions are tedious to peel. Blanch them in boiling water for one minute, then shock in ice water. The skins slip off easily. Worth the effort.
• •A good Burgundy or Côtes du Rhône is ideal for drinking alongside. Match the wine in the glass to the wine in the pot.

Advance Preparation

• •The complete stew can be made two days ahead and refrigerated. The flavor improves with time. Reheat gently on the stovetop, adding a splash of stock if the sauce has thickened too much.
• •Pearl onions and mushrooms can be prepared earlier in the day and held at room temperature. Add them to the stew during the final warming.
• •Freezes beautifully for up to three months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Nutrition Information

1 serving (about 520g)