Beef Bourguignon. Sometimes things should remain as is and just enjoyed in their original form. This stew falls in that category. To make this ultimate comfort dish, we followed Julia Child's recipe to a T. We have made this dish a few times and it never disappoints.
We do have some advice if you choose to tackle this one. First, make this on a day where you plan to be home. While the steps are relatively easy, they do take time. You do not want to rush through any of the preparations. Secondly, the quality of the wine really does make an impact. If you are investing this kind of time on your meal you want to keep all of your ingredients top notch. We chose one of our favorite @pillsburywine bottles, Diva.
INGREDIENTS 6 oz bacon, cut into thin 1/4 inch strips 3 T light olive oil (for higher smoke point) 3 pounds chuck roast, cut into 2" pieces 1 cup carrots cut into chunks 1 onion, sliced salt and pepper to taste 2 tablespoons flour 3 cups red wine 2 1/2 to 3 1/2 cups beef stock 1 tablespoon tomato paste 2 loves garlic, smashed 1 bay leaf, crumbled to 24 small pearl onions 3 tablespoons butter herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf) 1 pound mushrooms, quartered
DIRECTIONS Simmer bacon lardons in 6 cups water for 10 minutes. Drain on paper towels Preheat oven to 450°F. In a large Dutch oven, sauté the bacon in oil for about until it starts to lightly brown. Remove and place on paper towel to absorb excess fat. Dry the beef with a few paper towels for better browning. In batches, sear the beef on all sides in a large cast iron pan or dutch oven. In the remaining fat, add the sliced carrots and onions; sauté until browned, about 3 minutes. Remove any excess fat. Add the bacon and beef back to the pot. Season with the salt and pepper to taste. Toss. Sprinkle with flour and mix to incorporate flour throughout. Place in the center of the oven for 4 minutes, stir and put back into oven for an additional 4 minutes. Remove meat mixture from the oven and reduce the heat to 325°F. To the pot, add the wine and just enough stock to barely cover the meat and vegetables. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for about 3 hours. The stew is ready when the meat is fork tender. While the stew is in the oven prepare the pearl onions and mushrooms. First, heat 1 1/2 tablespoons butter and 2 teaspoons oil over medium heat in a sauté pan. Add the pearl onions and toss around in the fat until they've browned, they will not evenly brown but you can get them close if you move them around with a spatula. Stir in 1/2 cup red wine, a small pinch of salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated, and the onions are tender but still hold their shape. Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet. Add the remaining butter and oil and bring to a medium heat. Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter. Place the pot stew over a medium heat and simmer for about 5 minutes. Add the pearl onions and mushrooms to the pot. Serve over noodles, rice or potatoes with a sprinkle of fresh parsley.