THIS WINE-LACED DISH IS WORTH FALLING IN LOVE WITH
No matter the season, Beef Bourguignon is a crowd pleaser. In my first conversations with my partner in life and the kitchen, he made several unfulfilled promises to treat me to his earth shattering, soul satisfying beef bourguignon recipe. After three long years, he finally made good on his word. I finally had the chance to experience what the Barefoot Contessa and Julia Child call their all-time favorite stew and “the greatest dish ever concocted by man.” Let me tell you, it was worth the wait.
I describe beef bourguignon as the perfect balance between coq au vin and pot roast. The dish is rich in flavor and full-bodied like the history (and wines) of Burgundy, where it hails from. This one-pot meal is simmered in layers, and then finished off slow-and-low to make a hearty stew. Kick off your shoes. Toss on some Françoise Hardy tunes. Relax, and enjoy the experience of eating this savory favorite throughout the year–winter, spring, summer, or fall.
Make sure to use a quality cut of beef and brown it on all sides really well. The hubby likes to use super marbled beef ribeye. Also try frying your mushrooms in buttery olive oil ahead of time to keep them from breaking down in the sauce. Use a big red wine worthy of drinking whilst cooking (chianti works surprisingly well). A good heavy dutch oven is best for cooking this dish, either cast iron or enameled will do. After it’s all done, like any proper french comfort food, it just gets better and better with each day in the fridge. Eat it with day-old crust of bread for a truly blissful munching experience.
-Chef Ngoc + Bryan
First Date Beef Bourguignon
You'll crave this all year long. Serve this savory stew with your favorite whipped potatoes or classic crusty sourdough bread.
Preheat the oven to 350 f degrees. Cut beef into large cubes, season with salt, pepper, and dusted in 2 tbls flour.
Heat Dutch oven on stove at medium/high heat with half of the olive oil. Add diced salumi to oil and cook until golden brown, remove from pan and reserve, leaving the fat.
Add beef and brown on all sides until golden brown. Remove the beef and reserve with the salumi.
Add carrots, onion, garlic, saute for 3 mins. Add cognac to the pan to deglaze, light with a match to expedite cooking off the alcohol and giving the vegetables a nice sear.
Add stewed tomatoes and tomato paste, return meats back to pan, scraping up all the fonds.
Add entire bottle of wine and let it come to a slight simmer.
Add stock and thyme and cook for and additional 10 mins. Cover and place in oven. Set a timer for 1 hr.
Heat 4 tbls of butter and remainder of olive oil in a pan over medium/high heat. Fry mushrooms until light golden brown on all sides. Add pearl onions and continue to saute until golden. Remove and reserve.
In the same pan, add remainder of butter and 4 tbls of flour. Whisk and cook roux until toasted golden to brown.
After 1 hr, remove the lid from the stew and add in mushrooms and onions. Return to oven and cook for an additional 45 mins.
Remove dutch oven and return to stovetop. On medium/high heat, bring stew to a boil and allow the liquid to reduce 1/4.
Reduce heat to medium. Carefully add roux to the pot stirring gently. Cook until thickened.
Serve over whipped mash potatoes, crusty sourdough bread, or enjoy as-is. This stew can be prepared up to two days in advance as the flavor intensifies over time and reheats beautifully.
Leftover stew makes an excellent starter to pasta sauces and meat pies.