- 1 Simmer bacon lardons in 4 cups water for 10 minutes (Lardon is the French culinary term referring to thin strips of bacon, cut approximately 1/4-inch thick). Drain and pat dry.
- 2 Preheat oven to 450°F. In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
- 3 Dry the beef with a few paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
- 4 Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there’s any excess fat, drain it now.
- 5 Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.
- To the pot, add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
- 8 In the last hour of cooking, bring 1 1/2 tablespoons butter and 2 teaspoons oil to a medium heat in a sauté pan. Add the pearl onions and toss around in the fat until they’ve browned, 10 minutes. Then stir in 1/2 cup beef stock, a small pinch of salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated, and the onions are tender.
- 10 Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
- 11 Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about 5 minutes, skimming any fat on top. Pour the beef and vegetables back into the Dutch oven. Add the pearl onions and mushrooms to the pot. Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.
- No need to break the bank with lean, pricey meat. The lower heat and slower cook time will break down tougher cuts of beef resulting in fork-tender meat.
- Don’t skip out on searing the beef before adding it to the stew. This step is crucial to the rich, deep beef flavor you crave.
- Don’t rush this already quick-cooking beef bourguignon recipe. If the meat isn’t given enough time to simmer, your beef could turn out tough and chewy.
- Save the remaining tomato paste by scooping it in tablespoon increments on a parchment paper-lined cookie sheet and freezing. Once frozen, toss them in a resealable food-storage plastic freezer bag in the freezer; use within three months.
- Beef bourguignon is best served on a bed of carb-heavy starches, such as potatoes, rice or noodles. Garnish with parsley if desired.
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.