This is my version of boeuf bourguignon. It is much easier than Julia Child’s version. When my son was 2 years old, he actually asked for this for breakfast once.
Recipe type: Main
- 3 tablespoons vegetable oil
- 3 pounds boneless chuck roast, cut into 1-inch cubes
- Kosher salt and freshly ground pepper, to taste
- 1 pound button mushrooms, quartered or sliced
- 2 slices bacon, diced
- 1 large yellow onion, diced
- 2 teaspoons minced garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ cup all-purpose flour
- ¾ bottle Burgundy or Pinot Noir
- 3 cups beef broth
- 10 ounces pearl onions, peeled
- 1 pound fingerling potatoes, halved
- ½ pound baby carrots
- 1 bouquet garni (2 bay leaves, 4 thyme sprigs, 1 rosemary branch, and 6 parsley sprigs, tied with kitchen twine)
- 3 tablespoons chopped fresh flat-leaf parsley
- In a large Dutch oven over medium-high heat, warm 2 tablespoons of the oil until just smoking. Season the beef with salt and pepper. Working in batches, brown the beef on all sides, 10 to 12 minutes per batch. Transfer to a large bowl.
- Add the remaining tablespoon of the oil and the mushrooms to the pot and cook, stirring occasionally, until well browned, 6 to 8 minutes, adding 1 to 2 tablespoons water if the bottom of the pot becomes too dark. Transfer the mushrooms to the bowl with the beef.
- Reduce the heat to medium and add the bacon to the pot. Cook, stirring occasionally, until the bacon is browned and crisp, 6 to 8 minutes. Transfer the bacon to the bowl with the beef and mushrooms.
- Discard almost all of the grease from the pot, add the yellow onion and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Add the garlic, Worcestershire, mustard, and flour and cook, stirring constantly, until fragrant, about 1 minute. Slowly whisk in the wine and cook, stirring occasionally, for 20 minutes.
- Return the beef, mushrooms and bacon to the pot. Add the broth, pearl onions and bouquet garni. Season with salt and pepper and bring to a simmer and cover.
- Cook until the meat is fork-tender, 2½ to 3 hours, stirring occasionally. After about 1 hour, add the carrots and potatoes to cook with the stew until the end.
- Skim the excess fat off the sauce, and remove and discard the bouquet garni. Adjust the seasonings with salt and pepper. Sprinkle with the parsley. Serve the stew immediately over spinach pasta.