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Beef bourguignon

Verdict: Love this, make it all the time.

Serves 4 to 6 · about 2¾ hours, including a 30 minute rest · Source: Melissa Clark (NYT Cooking), via Chouquette Kitchen

Ingredients

  • 3 lb beef chuck, cut into 2-inch cubes and patted dry
  • 2¼ tsp kosher salt, divided
  • ½ tsp freshly ground black pepper
  • 5 oz lardons, pancetta or thick-cut bacon, diced (about 1¼ cups)
  • 1 onion, finely chopped
  • 1 large carrot and 1 celery rib, sliced
  • 2 garlic cloves, minced
  • 1 tsp tomato paste
  • 2 tbsp all-purpose flour
  • 750 ml red wine (1 standard bottle)
  • 1 large bay leaf
  • 1 large thyme sprig
  • 8 oz pearl onions, peeled (about 12 to 15; frozen work)
  • 8 oz cremini mushrooms, halved if large
  • 1 tbsp extra-virgin olive oil
  • ¼ cup water
  • 1 pinch sugar, plus a pinch each of salt and pepper
  • 1 handful flat-leaf parsley, chopped

Method

  1. Toss 3 lb beef with 2 tsp of the salt and ½ tsp pepper. Rest at least 30 minutes at room temperature, or refrigerate uncovered up to 24 hours.
  2. Put 5 oz lardons in a heavy lidded Dutch oven over medium-low. Cook until the fat renders and the pieces crisp, about 12 minutes. Lift onto paper towels and leave the fat behind.
  3. Heat the oven to 350°F. Turn the pot to medium-high. Brown the beef hard on all sides in batches so the pieces don't touch, 10 to 15 minutes total. Move to a plate.
  4. Drop the heat. Add the onion, carrot, celery and the remaining ¼ tsp salt and cook about 10 minutes until soft. Stir in 2 garlic cloves and 1 tsp tomato paste for 1 minute, then 2 tbsp flour for 1 minute. Pour in the 750 ml wine, add the bay leaf and thyme, and scrape up the fond.
  5. Return the beef and its juices with half the lardons. Cover and braise in the oven until very tender, about 1½ hours, flipping the meat halfway.
  6. Near the end, put 8 oz pearl onions, 8 oz mushrooms, ¼ cup water, 1 tbsp olive oil, a pinch of sugar and a pinch each of salt and pepper in a large skillet over high heat. Bring to a simmer, cover, and cook on medium for 15 minutes. Uncover, raise the heat, and toss until well browned, 5 to 7 minutes.
  7. Scatter the onions, mushrooms and remaining lardons over the stew. Finish with parsley.

Notes

  • Use high quality beef, not cheap stew beef. It makes a difference.
  • Don't overstew. The meat dries out even when fully submerged, so stop when a fork slides in.
  • The celery is our addition. No cognac: the wine is the only braising liquid.
  • Make-ahead: braise a day or two early, but cook the onion and mushroom garnish at serving.
  • Clark's original marinates the beef in the wine first. This version skips that.