Burgundy-Style Beef Stew

Name: Burgundy-Style Beef Stew
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 8 serving(s)
Ingredients: 8 ounces thick slab bacon, cut into 1/2-inch slices and cut crosswise into 1/4-inch pieces; 2 tablespoons canola oil; 2 1/2 lbs trimmed boneless beef chuck, cut into 2-inch cubes; kosher salt; fresh ground black pepper; 1 large carrot, roughly chopped; 1 large yellow onion, roughly chopped; 1 celery rib, roughly chopped; 2 tablespoons tomato paste; 3 garlic cloves, roughly chopped; 1/4 cup flour; 2 cups beef stock or 2 cups veal stock; 1 (750 ml) bottle full-bodied red wine, such as merlot; 1 bouquet garni (1 sprig each parsley and thyme and 1 bay leaf, tied together with kitchen twine); 2 tablespoons unsalted butter; 10 ounces button mushrooms, stemmed and quartered; 32 white pearl onions, peeled; 1/4 cup flat leaf parsley, for garnish

Submitted by ratherbeswimmin

"In Saveur's 'The New Comfort Food'"

Download

Ready In:: 4hrs
Ingredients:: 18
Serves:: 8

ingredients

8 ounces thick slab bacon, cut into 1/2-inch slices and cut crosswise into 1/4-inch pieces
2 tablespoons canola oil
2 ¹⁄₂ lbs trimmed boneless beef chuck, cut into 2-inch cubes
kosher salt
fresh ground black pepper
1 large carrot, roughly chopped
1 large yellow onion, roughly chopped
1 celery rib, roughly chopped
2 tablespoons tomato paste
3 garlic cloves, roughly chopped
¹⁄₄ cup flour
2 cups beef stock or 2 cups veal stock
1 (750 ml) bottle full-bodied red wine, such as merlot
1 bouquet garni (1 sprig each parsley and thyme and 1 bay leaf, tied together with kitchen twine)
2 tablespoons unsalted butter
10 ounces button mushrooms, stemmed and quartered
32 white pearl onions, peeled
¹⁄₄ cup flat leaf parsley, for garnish

directions

Preheat oven to 325°.
Cook bacon in an 8-quart Dutch oven over medium heat, stirring occasionally, until browned and crisp, about 20 minutes.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate; pour off all but 2 tbs of the rendered fat.
Increase heat to med-high and add the oil to the Dutch oven.
Working in batches, add the beef, season with salt and pepper, and cook, turning occasionally, until the beef is browned on all sides, 5-6 minutes.
Transfer the beef to a plate and set aside.
Add the carrots, onions, and celery and cook, stirring occasionally, until onions are soft and browned, about 7 minutes.
Stir in the tomato paste and garlic and cook for 1 minute.
Return the beef to the pot along with any juices, sprinkle with flour, and stir until the ingredients are well coated with flour.
Add the stock, wine, and bouquet garni.
Cover and transfer to teh oven, and cook until the beef is tender, 2 1/2-3 hours.
Meanwhile, melt 1 tbs butter in a 12-inch skillet over med-high heat.
Add the mushrooms and cook, stirring occasionally, until the mushrooms are soft and golden brown, 10-12 minutes.
Transfer the mushrooms to a bowl and set aside.
Add 1 tbs butter to the skillet along with the pearl onions and 2 tbs water.
Cover partially and cook until the water evaporates and the onions are tender, about 4 minutes.
Uncover and continue cooking onions, stirring occasionally, until browned all over, 2-3 minutes.
Transfer onions to the bowl with the mushrooms and cover to keep warm.
Remove the beef from the oven.
Using a slotted spoon, transfer the beef to a large bowl and cover to keep warm.
Set a fine mesh strainer over a 4-quart saucepan.
Strain the cooking liquid, discarding solids, and bring to a boil over med-high heat; cook until reduced and thick enough to coat the back of a spoon, 10-12 minutes.
Season sauce with salt and pepper.
To serve, divide the reserved beef between 8 serving bowls and pour some sauce over each serving.
Divide the bacon, mushrooms, and pearl onions evenly between the bowls, and garnish with the parsley leaves.
Serve with crusty bread.