Boeuf Bourguignon: Red Wine Braised Beef with Mushrooms, Pearl Onions and Bacon

Heat the oven to 325F (160C). Pat the beef very dry and season generously with salt and pepper.

Serves 6

Ingredients

• 3 lb (1.4kg) beef chuck, cut into 2-inch chunks
• 6 oz (170g) thick-cut bacon, cut into lardons
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 bottle (750ml) dry red wine, such as Pinot Noir
• 2 cups (475ml) beef stock
• 2 tablespoons tomato paste
• 1 bouquet garni of thyme, parsley stems and 2 bay leaves
• 1 lb (450g) pearl onions, peeled
• 1 lb (450g) cremini mushrooms, halved
• 3 tablespoons unsalted butter

Instructions

1. Heat the oven to 325F (160C). Pat the beef very dry and season generously with salt and pepper.
2. In a large Dutch oven, cook the bacon lardons in the olive oil over medium heat until crisp. Remove with a slotted spoon and set aside.
3. Brown the beef in batches in the bacon fat over medium-high heat, giving each piece a deep crust and never crowding the pan. Set the browned beef aside with the bacon.
4. Add the chopped onion and carrots to the pot and cook for 5 minutes until softened. Stir in the garlic and tomato paste and cook for 1 minute.
5. Return the beef and bacon to the pot, sprinkle over the flour and stir to coat. Cook for 2 minutes to toast the flour.
6. Pour in the wine and stock, scraping up every browned bit from the bottom. Tuck in the bouquet garni, bring to a simmer, cover and transfer to the oven.
7. Braise for 2 1/2 to 3 hours until the beef is fork-tender and the sauce has thickened to coat a spoon.
8. Meanwhile, melt 1 1/2 tablespoons of the butter in a skillet and cook the pearl onions with a splash of water, covered, for 10 minutes until tender and lightly browned. Set aside, then brown the mushrooms in the remaining butter over high heat.
9. Remove the bouquet garni from the stew, stir in the onions and mushrooms and simmer on the stovetop for 10 minutes. Taste and adjust the seasoning.
10. Serve over buttery mashed potatoes or egg noodles with a scattering of chopped parsley and the rest of the bottle of wine.
11. Boeuf bourguignon is the signature dish of Burgundy, where peasant cooks tenderized tough cuts of Charolais beef by braising them in the local Pinot Noir. Julia Child called it one of the most delicious beef dishes concocted by man, and her 1961 recipe introduced it to American kitchens. It is the ultimate autumn Sunday project: a few hours in a low oven turn a humble chuck roast into something that tastes like a French country inn in October.

Nutrition (estimated, per serving)

• Calories: 640 kcal
• Protein: 52g
• Fat: 34g
• Carbohydrates: 18g
• Fiber: 3g
• Sugar: 7g
• Sodium: 780mg