Ingredients
Units
Scale
- For the Beef:
- 6 oz. slab bacon, sliced crosswise 1/4″ thick pieces
- 1 Tbsp. olive oil
- 1 1/2 lb. beef chuck roast cut into 2 inch cubes
- 1 lb. boneless short rib, cut into small pieces (TFD optional change, original was beef chuck roast cut into 2 inch cubes)
- 1 carrot, peeled and sliced
- 1 small onion, peeled and sliced
- 1 tsp. Knorr Aromat (TFD optional change, original was Kosher salt)
- 1/2 tsp. freshly ground long pepper (preferred) or Kampot black peppercorns (TFD optional change, use 1/4 tsp. black peppercorns for original)
- 2 Tbsp. flour
- 2 cups Burgundy red wine
- 1/2 cup Bual Madeira (TFD optional change, use red wine for original)
- 2 1/2 cups homemade beef stock (preferred) or low sodium broth
- 1 Tbsp. beef demi glace (TFD optional change, omit for original)
- 1/2 Tbsp. tomato paste (TFD change, original was 1 Tbsp.)
- 1/2 Tbsp. hatcho miso (preferred) or red miso (optional TFD addition, replace with tomato paste for original)
- 1 Tbsp. dried morel powder (TFD optional change, omit for original)
- 2 cloves garlic, mashed
- 2 cloves roasted garlic, mashed (keep the rest to serve alongside the stew) (TFD optional change, omit for original)
- 5-6 sprigs thyme tied in kitchen string
- 1 Tbsp. Kitchen Bouquet (TFD optional change, omit for original)
- 2 dashes European Maggi sauce (TFD optional change, omit for original)
- 2 fresh bay leaves
- ***
- For the Onions:
- 6-7 ounces frozen pearl onions (thawed) If you use fresh, blanch the onions in the skins, cool and peel them, and then proceed with the recipe. Fresh pearl onions may need to braise longer than frozen.
- 1 Tbsp. salted butter
- 1 Tbsp. olive oil
- 4 sprigs Italian parsley
- 3-4 sprigs thyme
- 1/2 bay leaf
- 1/2 cup beef broth or stock
- ***
- For the Mushrooms:
- 1/2 lb. white mushrooms - stems removed, quartered
- 1/2 lb. cremini mushrooms - stems removed and quartered (TFD optional change, original was white mushrooms)
- 2 Tbsp. salted butter
- 1 Tbsp. olive oil
- ***
- Garnishes:
- chopped chervil (TFD optional change) or fresh parsley
- chopped fresh thyme
- additional roasted garlic (TFD optional change)
Instructions
- FOR THE BEEF BOURGUIGNON: Preheat the oven to 450°. In a large Dutch oven, heat olive oil until glistening over medium-high heat. Add bacon and cook for several minutes until lightly browned and fragrant. Scoop the bacon with a spoon, tilt against the side of the pan to drain excess grease back into the Dutch oven and transfer bacon to a large, shallow bowl.
- Use several paper towels to dry the beef (if they’re not thoroughly dry, they won’t brown) and add in batches to the Dutch oven to brown. Brown the beef on all sides and then transfer the pieces to the bowl with the bacon. Continue until all the meat has been browned.
- Add 1 carrot and 1 small onion to the Dutch oven and sauté them, stirring occasionally until lightly browned and crisp-tender.
- Return the beef, bacon and any drippings to the dutch oven. Add Aromat and long pepper and stir to combine. Sprinkle in flour and stir until the meat and vegetables are well coated.
- Put the Dutch oven uncovered into the hot oven and cook for 4 minutes. Stir the contents of the pot and continue to cook for an additional 4 minutes. (this will give the meat a nice light crust).
- Reduce the oven temperature to 325°. Add red wine and madeira to the pot and beef stock – use enough to barely cover the meat. Stir in tomato paste, miso, garlic, roasted garlic, demi glace, thyme, morel powder, Kitchen Bouquet, Maggi and 2 bay leaves.
- Cover the pot tightly with a lid and place back in the oven. Braise for 2-3 hours or until the beef is tender. While the beef is cooking, prepare the onions and mushrooms.
- FOR PEARL ONIONS: Tie parsley and thyme into a bundle with kitchen string. In a large enameled pan, heat butter and olive oil over medium high heat until the foam has subsided from the pan.
- Add frozen pearl onions and cook until lightly browned. Add the herbs, bay leaf and beef broth and bring to a simmer.
- Reduce heat to medium-low, cover and cook for 20 minutes – until most of the liquid has evaporated. Transfer the onions to a bowl and set aside.
- FOR THE MUSHROOMS: In a large skillet, heat half the olive oil and butter until the foam from the butter begins to subside. Add half the white and cremini mushrooms to the pan and cook until browned. They will first absorb the oil, and then begin to brown…do NOT crowd the mushrooms in the pan. Transfer cooked mushrooms to the same bowl as the onions.
- Continue with the remaining mushrooms, by heating the remaining oil and butter until the foam subsides, adding the remaining mushrooms and then browning them evenly. Transfer mushrooms to the bowl and set aside.
- When the meat is tender, use a slotted spoon to transfer it to a bowl. Set a strainer over a medium bowl and strain the vegetables and broth through the strainer. Press lightly on the vegetables to get as much sauce from them as possible without pushing through the solids. Discard the vegetables (although many modern recipes slice the carrot and return it sliced to the stew. Traditionalists would not do this).
- Transfer the beef back to the pot and pour the sauce over the beef. Add the mushrooms and onions. Cool the beef bourguignon to room temperature and transfer to the refrigerator to chill for several hours or overnight.
- The next day, heat the oven to 325° F. Skim the excess fat off the top of the stew and discard or save, as you prefer. Place the pot back into the oven and braise for 1 – 1 ½ hours.
- Garnish with fresh thyme and chopped chervil, with the remaining roasted garlic squeezed into a small bowl – serve with crusty bread and a good red wine as well as boiled or mashed potatoes.