BEEF BOURGUIGNON RECIPE

I may or may not have planned a one day trip to Paris with the sole purpose of eating. If I did then I would have gone to Au Bourguignon du Marais for beef bourguignon. I would have loved it so much and obsessed about recreating the experience at home. Here is my best effort at doing so.

From a previous post, you know that Paris will always have a special place in my heart. And my perfect night is dining al fresco with loved ones and chatting the night away over delicious food and great wine. The recent cold weather has me craving beef stew and this dish is a perfect match.

INGREDIENTS

3 pounds beef chuck, cut into 2-inch cubes and patted dry

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

5 ounces lardons/pancetta/bacon, diced (about 1¼ cups)

1 onion, finely chopped

2 large carrots, sliced

1 pound baby potatoes

2 garlic cloves, minced

1 teaspoon tomato paste

2 tablespoons all-purpose flour

1 750-milliliter bottle of Burgundy/Bordeaux/red wine

1 large bay leaf

1 large sprig of thyme

8 ounces pearl onions, peeled (about 12 to 15 onions)

8 ounces cremini/portobello mushrooms, halved (about 4 cups)

1 tablespoon extra-virgin olive oil

Butter

Pinch sugar

Chopped flat-leaf parsley, for garnish

PREPARATION

Step 1

Season beef with 1 teaspoon salt and ½ teaspoon pepper. Set aside for at least 30 minutes at room temperature.

Step 2

In a large Dutch oven, cook lardons 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 300 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, carrots, potatoes and remaining ¼ 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 3 hours, turning meat halfway through.

Step 6

Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, ¼ cup water, the olive oil, butter 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 lardons over stew, then top with parsley. Pairs well with buttered baguette and a medium- to full-bodied red wine.

Enjoy! 

How does it compare with Au Bourguignon du Marais pictured below?