Name: Beef Bourguignon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Northern European
Ingredients: 3 lbs beef chuck, cut into 2-inch cubes; 1 bottle red Burgundy wine; 6 oz lardons or thick-cut bacon; 1 lb pearl onions, peeled; 1 lb cremini mushrooms, halved; 3 carrots, chunked; 3 cloves garlic; 2 tbsp tomato paste; 2 tbsp flour; 2 cups beef stock; Bouquet garni (thyme, bay leaf, parsley); Butter and oil; Fresh parsley for serving

Beef braised in red wine with mushrooms, pearl onions, and lardons. French countryside perfection.

The Cultural Story

Bourguignon comes from Burgundy, France — wine country. Originally a peasant dish (tough cuts braised slowly in cheap wine), Julia Child introduced it to America in the 1960s and it became synonymous with French cooking. The secret is twofold: use a wine good enough to drink (you will drink the rest while cooking), and give it time. The meat should fall apart when you look at it.

Ingredients

3 lbs beef chuck, cut into 2-inch cubes
1 bottle red Burgundy wine
6 oz lardons or thick-cut bacon
1 lb pearl onions, peeled
1 lb cremini mushrooms, halved
3 carrots, chunked
3 cloves garlic
2 tbsp tomato paste
2 tbsp flour
2 cups beef stock
Bouquet garni (thyme, bay leaf, parsley)
Butter and oil
Fresh parsley for serving

Instructions

1Marinate beef in wine overnight in the refrigerator. The next day, remove beef and pat dry (save the wine). This step makes all the difference.
2Render lardons in a Dutch oven until crispy. Remove. In the same fat, brown beef in batches until dark on all sides. Do not rush this.
3Add carrots and garlic, cook 3 minutes. Add tomato paste and flour, stir 1 minute.
4Pour in all the reserved wine and beef stock. Add bouquet garni. Bring to a simmer.
5Cover and braise in a 325°F oven for 2.5-3 hours. Sauté pearl onions and mushrooms in butter separately, add in the last 30 minutes.
6The sauce should coat a spoon. Adjust seasoning. Garnish with parsley and serve with crusty bread or mashed potatoes. Open another bottle of Burgundy.

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