Beef Burgundy
A peasant dish that has been elevated to fine dining stature, beef bourguignon, sometimes spelled bœuf bourguignon or bœuf à la bourguignonne, literally translates to beef Burgundy.
Servings 6 people
Ingredients
- 1 kilogram beef brisket (2.2 pounds) cut into two-inch cubes
- salt
- freshly ground pepper
- 2 tablespoons all-purpose flour
- 6 tablespoon olive oil (not extra virgin)
- 100 grams belly bacon (3.5 oz) diced
- 1 onion sliced
- 4 cloves garlic minced
- 2 cups dry red wine
- 1 can stewed tomatoes (400 grams / 14 oz) with the liquid
- ½ teaspoon dried thyme
- 2 bay leaves
- 2 to 3 cups bone broth
- 18 to 24 pearl onions
- 16 to 20 button mushrooms halved, if large
- 4 tablespoons butter
- fresh parsley to garnish
Instructions
- Rub the beef cubes with one tablespoon of salt and half a teaspoon of pepper.
- Sprinkle in the flour and toss to coat all pieces.
- Heat the olive oil in a pan.
- Brown the beef in batches. As each batch browns, scoop out, transfer to a bowl and keep warm. Proceed with the next batch until all the beef cubes are nicely browned.
- In a thick-bottomed pot, cook the bacon until fat has been rendered.
- Add the sliced onion and garlic. Cook until the onion slices start to soften.
- Add the browned beef to the pot. Pour in the wine. Boil gently for about ten minutes.
- Add the stewed tomatoes, a cup of broth, the thyme and bay leaf. Season with salt and pepper.
- Bring to the boil. Lower the heat, cover and simmer for two hours or until the beef is tender. Stir occasionally, scraping the bottom of the pan. If the liquid dries out before the beef is done, add more broth, half a cup at a time. Taste the sauce occasionally and add more salt and pepper, as needed.
- When the beef is almost done, prepare the pearl onions by peeling them and cutting off the root ends.
- Heat a frying pan. Add the mushrooms and cook, shaking often, until most of the mushroom water that had been released has evaporated. Add the butter and the pearl onions. Cook for about three minutes.
- Pour the mushrooms and onions, with the butter, into the pot of beef. Stir. Continue cooking over medium heat, uncovered, for another 15 minutes or so, or until the sauce has reached the thickness that you prefer.
- Fish out the bay leaves and pour the stew into a serving bowl.
- Sprinkle the beef Burgundy with parsley and serve. Pair with rice, crusty bread or cooked noodles.
