Beef Bourguignon

🍳 Step-by-Step Cooking Instructions

1. Step 1: The Marinade

   1. Combine beef, carrots, pearl onions, herbs, and wine.
   2. Marinate in the refrigerator overnight.
   3. Strain the mixture.
   4. Separate the liquid from the beef and vegetables.
   5. Boil the wine liquid until reduced by half.

   Step 2: Sear and Sauté

   1. Pat the beef cubes completely dry.
   2. Season beef with salt and pepper.
   3. Heat olive oil in a heavy pot.
   4. Brown beef in batches, then remove.
   5. Cook bacon batons until crisp, then remove.
   6. Sauté mushrooms, onions, and carrots separately.
   7. Remove vegetables from the pan.

   Step 3: Build the Sauce

   1. Melt butter in the same pot.
   2. Sauté garlic and tomato paste for 1 minute.
   3. Stir in flour to create a paste.
   4. Slowly whisk in the reduced wine.
   5. Pour in the beef stock.

   Step 4: Slow Cook

   1. Return beef and bacon to the pot.
   2. Add back the herbs and carrots.
   3. Cover and simmer in the oven for 1 hour.
   4. Add the sautéed mushrooms and pearl onions.
   5. Cook covered for another 1.5 hours.
   6. Ensure the beef is fork-tender.
   7. Skim excess fat from the surface.
   8. Serve hot over creamy mashed potatoes.

📝 Recipe Notes & Pro Tips

• Ingredient Tips

   

  • Wine Selection : Use a decent Pinot Noir , Burgundy , or Merlot . Avoid "cooking wine" as it contains added salt and preservatives.
  • Beef Cut : Stick to boneless beef chuck or gravy beef. It has the ideal amount of connective tissue to stay juicy during a long braise. Avoid lean cuts like sirloin, which will dry out.
  • Pearl Onions : To peel pearl onions easily, blanch them in boiling water for 30 seconds, plunge them into ice water, and slice off the root end. The skins will slide right off.

  Technique Secrets

   

  • The Dry Sear : Pat the beef completely dry with paper towels before searing. Wet meat will steam instead of brown, preventing that rich crust (Maillard reaction ) from forming.
  • Don't Crowd the Pan : Sear the beef in batches. Crowding lowers the pan temperature and traps moisture.
  • Fond is Flavor : The dark brown bits stuck to the bottom of the pot after searing are pure flavor. The wine and stock will deglaze the pan and lift these bits into the sauce.

  Storage & Make-Ahead

   

  • Better Next Day : Like most stews, this tastes significantly better the next day. The flavors meld and deepen in the refrigerator.
  • Reheating : Reheat gently on the stovetop over low heat. Add a splash of beef stock or water if the sauce has thickened too much overnight.