Beef Bourguignon (Bœuf Bourguignon) — Burgundy Red Wine Beef Stew

• 1.4 kgbeef chuck (cut into 5 cm cubes and patted dry)
• 750 mldry red Burgundy wine (Pinot Noir is traditional)
• 500 mlbeef stock
• 170 gthick-cut bacon (cut into lardons)
• 1yellow onion (finely chopped)
• 2carrots (cut into 2 cm pieces)
• 3 clovegarlic (minced)
• 1 tbsptomato paste
• 25 gall-purpose flour
• 2 tbspneutral oil
• 45 gunsalted butter
• 24pearl onions (peeled)
• 450 gcremini mushrooms (halved or quartered if large)
• 120 mlwater
• 1 tspgranulated sugar
• 6 sprigfresh thyme
• 2 leafbay leaves
• 6 sprigflat-leaf parsley
• 2.5 tspfine sea salt
• 1 tspfreshly ground black pepper

Instructions

1. 1

   Heat the oven to 160°C. Pat the beef very dry with kitchen paper, then season it evenly with 1.5 tsp salt and 0.5 tsp black pepper so it browns rather than steams.

2. 2

   Place a large Dutch oven over medium heat and add the bacon lardons. Cook for 6 to 8 minutes, stirring often, until the fat has rendered and the bacon is lightly browned, then lift the bacon out with a slotted spoon and reserve it.

3. 3

   Add 1 tbsp oil to the bacon fat if the pot looks dry, then brown the beef in batches. Sear each batch for 3 to 4 minutes per side, leaving space between the pieces, and transfer the browned beef to a tray.

4. 4

   Add the chopped onion and carrots to the same pot and cook for 6 minutes, scraping up the browned bits on the base. Stir in the garlic and tomato paste, then cook for 1 minute until the tomato paste darkens slightly.

5. 5

   Return the beef and bacon to the pot and sprinkle over the flour. Stir for 2 minutes over medium heat so the flour coats the meat and loses its raw taste.

6. 6

   Pour in the red wine gradually while scraping the bottom of the pot with a wooden spoon. Add the beef stock, thyme, bay leaves, parsley sprigs, 0.5 tsp salt, and 0.25 tsp black pepper, then bring the liquid to a gentle simmer.

7. 7

   Cover the Dutch oven and transfer it to the oven. Braise for 2.5 to 3 hours, stirring once halfway through, until the beef is tender enough to yield easily when pressed with a spoon.

8. 8

   While the stew cooks, prepare the pearl onions. Put the onions in a small pan with 15 g butter, 120 ml water, sugar, and 0.25 tsp salt, then simmer uncovered for 18 to 22 minutes until the water evaporates and the onions glaze lightly.

9. 9

   Melt the remaining 30 g butter with 1 tbsp oil in a wide skillet over medium-high heat. Add the mushrooms and cook for 8 to 10 minutes, stirring only occasionally, until they are browned and their moisture has evaporated.

10. 10

    Remove the cooked stew from the oven and discard the thyme stems, bay leaves, and parsley sprigs. If the sauce is thinner than heavy cream, simmer it uncovered on the stovetop for 8 to 12 minutes until glossy and lightly thickened.

11. 11

    Fold the glazed pearl onions and browned mushrooms into the stew. Simmer gently for 5 minutes, then adjust with the remaining 0.25 tsp black pepper and serve hot.