French 180 min

Boeuf Bourguignon

Name: Boeuf Bourguignon
Total time: 180 min
Yield: 2 servings
Cuisine: French
Ingredients: 3 lbs beef chuck, cut into 2-inch cubes; 1 bottle (750 ml) Burgundy or Pinot Noir; 8 oz lardons or thick-cut bacon, cut into ½-inch pieces; 1 lb cremini mushrooms, quartered; 20 pearl onions, peeled; 4 cloves garlic, smashed; 2 carrots, cut into 1-inch rounds; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 2 cups beef broth; 1 bouquet garni (thyme, bay leaf, parsley); 3 tablespoons unsalted butter, divided; 2 tablespoons olive oil; Salt and black pepper to taste; Fresh flat-leaf parsley for serving

comfort-food

Ingredientsfor 2

580

Cal

48g

Protein

16g

Carbs

28g

Fat

13 lbs beef chuck, cut into 2-inch cubes
21 bottle (750 ml) Burgundy or Pinot Noir
38 oz lardons or thick-cut bacon, cut into ½-inch pieces
41 lb cremini mushrooms, quartered
520 pearl onions, peeled
64 cloves garlic, smashed
72 carrots, cut into 1-inch rounds
82 tablespoons tomato paste
92 tablespoons all-purpose flour
102 cups beef broth
111 bouquet garni (thyme, bay leaf, parsley)
123 tablespoons unsalted butter, divided
132 tablespoons olive oil
14Salt and black pepper to taste
15Fresh flat-leaf parsley for serving

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Instructions

1
Marinate the beef in the red wine with garlic and bouquet garni overnight, or at least 4 hours. Remove beef and pat completely dry — wet beef won't brown. Reserve the marinade.
2
Cook the lardons in a large Dutch oven over medium heat until the fat renders and they turn golden, about 6 minutes. Remove and set aside. In the rendered fat over high heat, sear the beef in batches without crowding for 3–4 minutes per side until deeply browned on all sides. Remove and set aside.
3
In the same pot over medium heat, cook carrots for 4 minutes. Add tomato paste and cook 2 minutes. Sprinkle flour over and cook 1 minute. Pour in the reserved marinade and bring to a boil, scraping up all browned bits.
4
Return beef and lardons to the pot. Add broth and bouquet garni. Liquid should barely cover the meat. Bring to a simmer, cover, and braise at 325°F for 2–2½ hours until the beef is fork-tender.
5
In a skillet, sauté pearl onions in 1 tablespoon butter until golden, then sauté mushrooms in remaining butter over high heat until golden brown. Add both to the finished stew. Discard bouquet garni, adjust seasoning, and serve over mashed potatoes or egg noodles with fresh parsley.