We agreed tonight: “It’s great that we can eat boeuf bourguignon in shorts.”
Another good one for leftovers and school lunch boxes. Perfect for a rainy Monday night.
Love from Mom
1 tbsp butter
6 oz bacon, sliced
3 1/2 lb boneless chuck roast, cut into 1″ cubes
2 tbsp flour
1 medium onion, sliced
2 carrots, peeled and cut into 1/2″ sections diagonally
1 tsp salt
1/4 tsp black pepper
2 cloves garlic, lightly mashed with the butt of your knife
1/2 tsp dried thyme or 1/2 tbsp chopped fresh thyme
1 bay leaf, crumbled
1 tbsp tomato paste
1 750 ml bottle (approximately 3 cups) of full-bodied dry fruity young red wine (any red Burgundy would work)
2 cups beef stock
2 tbsp butter
1 lb cremini mushrooms, quartered
10 oz frozen pearl onions (approximately 24 pearl onions)
Salt and pepper
2 tbsp finely chopped flat-leaf parsley
Wide egg pasta noodles like pappardelle or tagliatelle
Preheat the oven at 325F with the rack on the lower third of the oven.
A. In a 5 quart Dutch oven, melt the butter over medium heat. Brown the bacon. Afterwards, remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
B. Increase the heat to high until the fat is smoking. Sprinkle the flour over the beef chunks and toss to coat all sides. This will add a crusty edge to the meat when it is browned. In two or three batches, brown the meat in the hot fat on all sides. Remove the beef with a slotted spoon and set aside.
C. Pour out the fat, leaving only about 1 tbsp in the pot. Decrease the heat to medium again. Add the onion and carrots. Season with salt and pepper. Cook until the onions are translucent, tossing occasionally. Then mix in the garlic, thyme, bay leaf and tomato paste.
D. Add a few splashes of red wine and deglaze the pot by scraping the bottom with a spatula or wooden spoon. Return the bacon (A) and beef (B) to the pot. Add the rest of the red wine and bring to a boil. Then add enough beef stock to just cover the beef.
When the braising liquid just comes to a boil, turn off the heat. Set the lid tightly on the pot and slide it in the oven for at least 3 hours. I usually prep this in the morning and, after 3 hours, I turn the heat down to 170F and leave it in the oven till supper time.
E. 20 minutes before you are ready to serve, remove the pot from the oven and set it on the stove on low simmer. (This is also a good time to heat a pot of water and cook the pasta according to the directions on the packaging.)
In a wide sauté pan, melt 1 tbsp of butter. Add the mushrooms and season with a pinch or two of salt and pepper. Cook until any liquid has cooked off and the mushrooms are softened, about 10 minutes. Remove the mushrooms and transfer it into the pot.
Melt the remaining 1 tbsp of butter. Brown the pearl onions, then scoop about 1/4 cup of the gravy into the pan and cover it. Let the pearl onions cook until they are softened, about 10 minutes. Uncover and transfer the pearl onions into the pot. Voila! Boeuf Bourguignon.
Serve over pasta, garnished with chopped parsley.