Beef Bourguignon

Beef bourguignon is an iconic French recipe, and the Doufeu is the perfect vessel for bringing out its deep, rich flavor. The pot is designed with a concave lid to hold ice–as the ice melts it creates a self-basting effect that gently steams and bastes the beef in an aromatic red wine sauce as it cooks. Crafted from our legendary enameled cast iron for optimal heat and moisture retention, it’s a timeless, slow-cooked classic elevated by the moisture-rich environment of the Doufeu.

1/2 cup all purpose flour

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

Salt

Freshly ground black pepper

4 tablespoons unsalted butter, divided

About 2 tablespoons extra virgin olive oil, divided

1 bag (14.4 ounces) frozen pearl onions

6 carrots, peeled and cut into 2-inch pieces

3 cloves garlic, minced

1 cup red wine, such as burgundy or pinot noir

1 bay leaf

1 tablespoon fresh thyme leaves

1 cup beef stock

2 tablespoons Worcestershire

8 ounces cremini mushrooms, cut into quarters

Fresh flat-leaf parsley, chopped

Preheat oven to 325° F.

Place flour in a shallow bowl. Season the meat all over with salt and pepper, and then toss in the flour until evenly coated. Shake off any excess flour. Melt 2 tablespoons butter with 2 tablespoons olive oil in a Doufeu set over medium heat. When the butter is melted and the oil is hot, sear about 1/3 of the meat on all sides until browned (do not crowd the bottom of the pan). Remove the meat from the pot as it is browned and set aside on a large plate. Add the remaining butter and olive oil to the pot and continue searing the remaining meat in two more batches. Add additional olive oil if bottom of the pot becomes dry or flour starts to burn.

Add the pearl onions and carrots to the pot and cook until starting to brown, about 3-5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the red wine, beef stock and Worcestershire and stir well to deglaze the bottom of the pot. Return the meat and any accumulated juices to the pan, along with the bay leaf and thyme. Stir again, and bring the liquid to a low simmer.

Cover pot and place on the middle rack in the preheated oven. Fill the indent in the lid of the Doufeu with ice. Roast covered for 2 1/2 hours. Carefully remove pot from the oven and remove the lid. Add the mushrooms and stir to combine. Return pot to the oven covered and continue roasting for 30 minutes longer until meat is very tender and sauce is thickened and reduced.

Remove pot from the oven and carefully remove lid. Discard any remaining water in the lid. Season sauce to taste with additional salt and pepper if desired, and garnish with fresh parsley for serving.