Zapappy

Name: Boeuf Bourguignon
Prep time: 50 min
Cook time: 210 min
Total time: 260 min
Yield: 6
Cuisine: French
Ingredients: 3 lb beef chuck, cut into 2-inch pieces; 6 oz slab bacon, cut into lardons; 2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 3 tbsp avocado oil, divided; 1 large yellow onion, diced; 2 carrots, cut into 1-inch pieces; 4 garlic cloves, crushed; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 3 cups red Burgundy or Pinot Noir; 2 cups beef stock; 1 bouquet garni; 12 oz pearl onions, peeled; 12 oz cremini mushrooms, quartered; 3 tbsp unsalted butter, divided; 1 tbsp chopped parsley

Cooking

Zapappy

Cooking

French

Boeuf Bourguignon

Burgundy beef stew with wine-braised chuck, lardons, pearl onions, mushrooms, carrots, and glossy herb-rich sauce.

6 servings · 50 minutes prep · 210 minutes cook

Ingredients

Beef

3 lb beef chuck, cut into 2-inch pieces
6 oz slab bacon, cut into lardons
2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 tbsp avocado oil, divided
1 large yellow onion, diced
2 carrots, cut into 1-inch pieces
4 garlic cloves, crushed
2 tbsp tomato paste
2 tbsp all-purpose flour
3 cups red Burgundy or Pinot Noir
2 cups beef stock
1 bouquet garni

Garnish

12 oz pearl onions, peeled
12 oz cremini mushrooms, quartered
3 tbsp unsalted butter, divided
1 tbsp chopped parsley

Directions

Brown the Beef and Build the Braise

Pat the beef chuck very dry. Brown the slab bacon in a Dutch oven until crisp and the fat renders, 6-8 minutes, then transfer the lardons to a plate.
Season the beef with the kosher salt and black pepper. Brown it in uncrowded batches in the bacon fat, adding the avocado oil as needed, until each piece has deep color on at least two sides, about 3-4 minutes per side.
Add the yellow onion and carrots to the Dutch oven and cook until lightly browned, about 6 minutes. Stir in the garlic and tomato paste and cook for 1 minute.
Sprinkle in the all-purpose flour and cook for 1 minute. Add the red wine gradually while scraping the browned bits from the pot, then add the beef stock, bouquet garni, lardons, and beef.

Braise Until Tender

Cover and braise in a 325F oven until the beef is fork-tender but not falling apart, 2 1/2-3 hours. Skim excess surface fat if needed.

Cook the Onion and Mushroom Garnish

While the beef braises, cook the pearl onions in 1 tbsp of the unsalted butter with 1/2 cup water until glazed and tender, about 15 minutes.
Brown the cremini mushrooms in the remaining unsalted butter until their liquid evaporates and the edges color, 8-10 minutes.

Finish the Sauce and Serve

Remove the bouquet garni. If the sauce is thin, simmer uncovered until glossy, then fold in the pearl onions and mushrooms and simmer for 10 minutes. Taste for salt and finish with the parsley.