Beef Bourguignon

A beloved classic recipe for a reason, beef bourguignon is a heart-warming stew hailing from France. Humble cuts of beef are transformed into tender bites when simmered for hours in a red wine sauce, and accompanied by caramelized mushrooms, pearl onions and crispy bacon. A Rondeau, or other wide-based shallow pan, is the key to reducing the sauce to create the desired rich flavor.

2 slices thick cut bacon

Extra virgin olive oil

3 1/2 pounds boneless beef stew meat, such as chuck roast, cut into 1 1/2 inch pieces

Salt

Freshly ground black pepper

1 onion, sliced

1 teaspoon tomato paste

3 tablespoons all purpose flour

3 cups red wine, such as burgundy or pinot noir

2 cups beef stock

Bouquet garni

3 carrots, peeled and cut into 2 inch pieces

2 tablespoons unsalted butter

8 ounces cremini mushrooms, cut in quarters

1 cup frozen pearl onions

2 tablespoons parsley, minced

Spread the bacon on the bottom of a Rondeau pan and place over medium heat. Cook until the bacon is browned and crispy. Remove from the pan and set aside in a small bowl.

Season the meat all over with salt and pepper. Add enough olive oil to coat the bottom of the pan. Working in batches, sear the meat on all sides over medium heat until browned. Remove from the pan and set aside on a large plate.

Add the sliced onion to the pan and cook until softened and caramelized, about 5-8 minutes. Add the tomato paste and flour to the onions. Stir to combine and cook, stirring occasionally, for about 2 minutes. Add the red wine, beef stock and bouquet garni to the pan. Bring the liquid to a boil and then reduce heat to a low simmer.

Return the meat and any accumulated juices to the pan. Cover and simmer on low until the sauce is reduced by half and the meat is tender, about 2 1/2 hours in total, checking the meat every half hour and turning the pieces occasionally to coat with the sauce. During the last half hour, add the carrots and stir to combine.

Meanwhile, heat a medium sauté pan over medium heat. Add 1 tablespoon of butter and sauté the mushrooms until golden brown, about 3-5 minutes. Season to taste with salt and pepper. Remove from the pan and set aside. Repeat sautéing the pearl onions with the remaining butter until softened, about 3-5 minutes longer. Combine the onions with the mushrooms, and keep warm until the meat is finished cooking.

Once the meat is tender, remove the meat and carrots from the pan. Strain the sauce through a mesh strainer or chinois. Return the strained sauce to the pan and season to taste with salt and pepper if needed. Add the meat, carrots, mushrooms and onions back into the pan and toss to coat. Garnish with parsley for serving.