Boeuf Bourguignon

Beef slowly braised in red Burgundy with bacon, mushrooms, and glazed pearl onions.

Ingredients

• 3 pounds beef chuck, cut in 2-inch cubes
• 6 ounces slab bacon, diced
• 3 tablespoons flour
• 1 bottle (750 ml) dry red Burgundy
• 1 cup beef stock
• 1 onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 bouquet garni (thyme, parsley, bay leaf)
• 3 tablespoons unsalted butter
• 18 pearl onions, peeled
• 1/2 pound mushrooms, quartered
• Salt and pepper to taste

Directions

1. Render the bacon in a heavy casserole until crisp, then remove it.
2. Pat the beef dry, season, and brown well in the bacon fat in batches; remove.
3. Add the chopped onion and carrots and soften, then return the beef and bacon, sprinkle with the flour, and toss to coat.
4. Pour in the red wine and stock, add the garlic and bouquet garni, bring to a simmer, cover, and braise at 325°F for about 2 1/2 hours until tender.
5. Meanwhile brown the pearl onions in 1 tablespoon butter with a splash of water and cook covered until tender; saute the mushrooms in the remaining butter.
6. When the beef is tender, discard the bouquet garni, skim the sauce, and if needed reduce it on the stovetop until it lightly coats a spoon.
7. Fold in the glazed onions and mushrooms, correct the seasoning, and serve.

Notes

Written in our own words in the classic Burgundian style Dione Lucas championed as a Cordon Bleu instructor.