Boeuf Bourguignon (Burgundy-Style Beef Stew)
With its brisk acidity, a good-quality pinot noir from France’s Burgundy region structures the flavor and tenderizes the meat in this classic French beef stew.
Yield: serves 6-8
- 5 whole black peppercorns
- 1 bay leaf
- 1 sprig parsley
- 1 sprig thyme
- Cheesecloth, for tying herbs
- 4 lb. beef chuck, cut into 2” pieces
- 1 (750-ml.) bottle burgundy
- 6 oz. slab bacon, sliced into 1/4” thick batons
- 5 tbsp. olive oil
- Kosher salt and freshly ground black pepper, to taste
- 4 cloves garlic, roughly chopped
- 2 medium carrots, cut crosswise into 1” pieces
- 1⁄3 cup flour
- 2 cups beef stock
- 3 tbsp. unsalted butter
- 12 pearl onions, peeled
- 1 lb. white button mushrooms, quartered
- 2 tbsp. roughly chopped parsley, for garnish
- Country bread, for serving
- Place peppercorns, bay leaf, parsley, and thyme on a piece of cheesecloth; tie into a tight package and transfer to a large bowl. Add beef and burgundy; cover with plastic wrap and chill overnight.
- Next day, remove beef from marinade; pat completely dry using paper towels and set aside. Reserve marinade and the herb package.
- Heat bacon and half the oil in an 8-qt. Dutch oven over medium-high heat; cook, stirring occasionally, until slightly crisp, 8 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Season beef with salt and pepper and working in batches, cook, turning as needed, until browned, 6–8 minutes. Using a slotted spoon, transfer beef to bowl with bacon; set aside. Add garlic and carrots; cook until garlic is soft, 2 minutes. Stir in flour; cook for 3 minutes. Add reserved marinade, beef, bacon, herb package, and the stock; bring to a boil. Reduce heat to medium-low; cook, covered, until meat is very tender, about 2 hours.
- Heat remaining oil and the butter in a 12” skillet over medium heat. Add onions; cook until golden and tender, 4 minutes. Add mushrooms and cook until golden, 7 minutes more. Stir onions and mushrooms into beef stew. Ladle into shallow bowls and garnish with parsley; serve bread on the side.