Beef Bourguignon
Tender chunks of beef simmer slowly in red wine until fork-soft, surrounded by carrots, onions, mushrooms, and a glossy sauce. Browning the meat first builds deep flavor, while the oven does most of the work.
Use a dry red wine you would enjoy drinking, such as Pinot Noir, Côtes du Rhône, or Merlot. For the best texture, avoid crowding the pot when browning the beef, and let the finished stew rest for 10 minutes before serving. It can also be made a day ahead and reheated gently.
Serve this braised beef over mashed potatoes, buttered noodles, or crusty bread to soak up the sauce. It makes a satisfying weekend dinner and is especially well suited to cool-weather gatherings or a make-ahead family meal.
How to Make It
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1
Preheat the oven to 325°F (165°C).
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2
Cut the beef into 2-inch cubes and pat it dry. Season it with the salt and black pepper.
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3
Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 6 minutes. Transfer it to a plate, leaving the rendered fat in the pot.
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4
Increase the heat to medium-high and add the olive oil. Brown the beef in batches, turning occasionally, until deeply browned on several sides. Transfer each batch to the plate with the bacon.
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5
Add the onion and carrot to the pot and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 30 seconds.
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6
Stir in the tomato paste and flour, coating the vegetables, and cook for 1 minute.
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7
Pour in the red wine and scrape the browned bits from the bottom of the pot. Bring the mixture to a simmer and cook for 3 minutes.
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8
Return the beef and bacon to the pot. Add the beef stock, thyme, and bay leaves. Bring the liquid to a gentle simmer.
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9
Cover the pot and transfer it to the oven. Braise for 2 to 2 1/2 hours, or until the beef is fork-tender, stirring once halfway through.
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10
Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until browned and tender.
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11
Remove the Dutch oven from the oven and discard the thyme sprigs and bay leaves. Stir in the mushrooms and simmer uncovered on the stovetop for 10 to 15 minutes, until the sauce lightly coats a spoon.
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12
Taste and adjust the seasoning. Rest the stew for 10 minutes, then sprinkle with parsley and serve with mashed potatoes, buttered noodles, or crusty bread.
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