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Traditional Boeuf Bourguignon
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For the stew
- 3 tablespoons olive oil, plus more if necessary
- 10 ounces smoked bacon lardons
- 3 pounds 5 ounces lean chuck steak, cut into 1 1/2" x 1 1/2” cubes
- 3 cups full-bodied red wine, at room temperature
- 3 garlic cloves, finely minced
- 2 tablespoons tomato paste
- 1 cup hot double-strength beef stock
- 2 medium carrots, thinly sliced
- 1 bouquet garni (made of fresh parsley, thyme, rosemary sprigs and 2 fresh bay leaves)
- 2 teaspoons freshly ground black pepper
- Salt to taste
- 3 tablespoons chopped fresh parsley, for serving
- 4 tablespoons butter
- 14 ounces small shallots or white pickling onions
- 14 ounces small button mushrooms
- 3 tablespoons softened butter
- 2 tablespoons all-purpose flour
Fry the beef in batches, removing from the doufeu once lightly browned. Add more olive oil between batches if necessary.
Return the bacon and the beef to the doufeu. Add the wine in 3 additions, stirring well to release any caramelized juices from the base of the pan.
Stir in the garlic, tomato paste, beef stock, carrots, the bouquet garni and 2 teaspoons black pepper. Bring to a simmer over medium heat. Once simmering, reduce heat to low, cover with the lid, and fill the lid with ice or ice-cold water. Cook 2 hours, skimming off any foam that rises to the top, and topping off the water in the lid as necessary.
30 minutes before the beef finishes cooking, caramelize the shallots and mushrooms. Melt 2 tablespoons of the butter in a skillet over low to medium heat. Add the shallots and fry 10–15 minutes until golden brown and caramelized. This requires patience, but a slow caramelization will produce a deeper flavor. Transfer to a plate with a slotted spoon.
Melt the remaining 2 tablespoons butter in the skillet. Add the mushrooms and gently fry until nicely browned.
After the 2-hour cooking time is finished, carefully remove the lid from the doufeu and discard any remaining water. Remove the bouquet garni.
To make the beurre manié, blend the butter and flour in a small bowl. Add to the doufeu in small amounts, stirring after each addition, until it has all been incorporated.
Stir in the caramelized shallots and mushrooms. Simmer 10–15 minutes to reduce and thicken. Stir well, adjust seasoning to taste, and sprinkle with parsley before serving.
Created for the 4 1/2 qt. Round Doufeu