The New York Times Food section is one of my favorite sources for Sunday suppers. And, this recipe for Beef Bourguignon is a fantastic reason why. It’s divine. Truly. I’ve made a dozen different takes on this dish and this is by far the most superior – I won’t even waste my time trying to create my own. It’s the best example of a traditional version of this French dish that I’ve found. I increased the servings from their suggested four to six as we found that it stretched easily – especially when served with a salad or a potato dish as a side. As the name suggests, so much of the flavor of this dish comes from the wine – so use a good bottle, something you would enjoy drinking. I used a Napa Valley Cabernet Sauvignon and it was spectacular. Bon Appetit!
New York Times Beef Bourguignon
- 3 lbs Beef Chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry
- 2 ¼ tsps Kosher Salt, more to taste
- ½ tsp Freshly Ground Black Pepper
- 5 oz Pancetta or Bacon, diced (about 1 1/4 cups)
- 1 Onion, finely chopped
- 1 Large Carrot, sliced
- 2 Garlic Cloves, minced
- 1 tsp Tomato Paste
- 2 tbsp Flour
- 1 750-milliliter Bottle of Red Wine (I use a Napa Valley Cabernet Sauvignon)
- 1 Large Bay Leaf
- 1 Large Sprig of Thyme
- 8 oz Pearl Onions, peeled (I use the equivalent of frozen Pearl onions, thawed)
- 8 oz Cremini Mushrooms, halved if large (about 4 cups)
- 1 tbsp Extra-Virgin Olive Oil
- Pinch sugar
- Flat-Leaf Parsley, chopped, for garnish
- Step 1 Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
- Step 2 In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook pancetta or bacon over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
- Step 3 Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes, transfer pieces to a plate as they brown. Repeat with remaining beef.
- Step 4 Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
- Step 5 Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
- Step 6 Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
- Step 7 To serve, scatter onions and mushrooms and remaining cooked pancetta or bacon over stew, then top with parsley.