BEEF BOURGUIGNON
Makes 6 servings
Hearty and deeply flavorful, this classic French red wine and beef stew goes well with mashed potatoes, egg noodles or even spaetzle.
Adapted from Julia Childs, Mastering the Art of French Cooking
3 lb. chuck roast, trimmed and cut into 2-in cubes
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
6 slices thick cut bacon, chopped
1 medium onion, finely chopped
2 tbsp all-purpose flour
1 tbsp tomato paste
2 cloves garlic, minced
2 sprigs thyme
1 bay leaf
1 bottle (750 ml) dry red wine
2 medium carrots, cut into 2-in pieces
2 tbsp butter, divided
8 oz frozen pearl onions, thawed
8 oz cremini mushrooms, quartered
Chopped flat-leafed parsley, for garnish
Directions:
1. Preheat oven to 350 degrees F. Pat beef dry with paper towels and season with salt and pepper.
2. In a 5-quart Dutch oven, cook bacon over medium heat until browned and crispy. Remove to a side dish with a slotted spoon and increase the heat to medium-high. In 2 batches, brown the beef on all sides. Transfer each batch of beef to a large plate as it’s browned. Drain all but 2 tablespoons of fat from the Dutch oven.
3. Reduce the heat to medium and add onion. Cook, stirring, until softened, 3-4 minutes. Add flour and cook, stirring constantly, for 1 minute. Add tomato paste, garlic, thyme and bay leaf and cook, stirring, for 2 minutes. Stir in wine. Return beef and half of the bacon to Dutch oven; bring to a simmer.
4. Cover Dutch oven and set in lower third of oven to cook for 1 hour and 30 minutes. Turn beef over and add carrots. The stew should be saucy, so add a little water if necessary. Continue to cook, covered, for 30 minutes.
5. Heat 1 tbsp butter in a 10-in skillet over medium heat. Add onions and cook, stirring, for 4-5 minutes, until browned. Add to the Dutch oven, continue to cook, covered, for 15-20 minutes or until the beef and vegetables are tender. Discard thyme sprigs and bay leaf.
6. Meanwhile, wipe out skillet and add remaining 1 tbsp butter over high heat. Add mushrooms and cook, stirring occasionally, for 4-5 minutes, until browned. Stir mushrooms into stew. Garnish with remaining cooked bacon and parsley and serve with mashed potatoes or noodles, as desired.
