Mom’s Beef Bourguignon Recipe

1. Trim excess fat from the beef chuck and cut into 1–1.5 inch cubes. Pat the cubes dry with paper towels to encourage good browning.

2. In a large bowl or container, combine the red wine, 1 cup beef stock, tomato paste, crushed garlic, bay leaves, 4 thyme sprigs, 1.5 tsp kosher salt, and 1 tsp black pepper. Add the beef, pressing it down so pieces are submerged. Cover and refrigerate for at least 2 hours or up to overnight to marinate. If short on time, marinate 30 minutes at room temperature.

3. Prepare meat for searing

Remove beef from marinade and reserve the liquid (strain and set aside). Spread the flour in a shallow dish and season with 1 tsp sea salt and 1/2 tsp pepper. Dredge beef pieces lightly in the flour, shaking off excess.

4. Sear the beef

Heat a large heavy-bottomed Dutch oven or braising pot over medium-high heat. Add 2–3 tbs clarified butter or neutral oil until shimmering. Working in batches to avoid crowding, sear the floured beef until deeply brown on all sides, about 3–4 minutes per batch. Transfer seared beef to a plate and repeat until all beef is browned. Do not burn the fond—adjust heat as needed.

5. Build the stew base

Reduce heat to medium and add 2 tbs unsalted butter to the pot. Add diced onion, carrots, and celery. Sauté until softened and beginning to color, about 6–8 minutes. Add the pearled onions or shallots and cook 3–4 minutes more. Stir in sliced mushrooms and cook until they release moisture and start to brown, about 6 minutes. If the pan becomes dry, add a splash of reserved marinade or oil.

6. Deglaze and combine

Pour the reserved strained marinade (wine and aromatics) into the pot, scraping up browned bits from the bottom with a wooden spoon. Add the reserved 1 cup beef stock and the optional demi-glace. Stir in the seared beef and any accumulated juices. Tuck 2 additional thyme sprigs and the bay leaves into the stew.

7. Simmer

Bring the stew to a gentle simmer, then reduce heat to low, cover partially with a lid, and simmer gently until the beef is fork-tender, about 1.75–2 hours. Alternatively, transfer to a 325°F (160°C) oven and braise for the same time. Check every 30 minutes and skim any excess fat or foam. If liquid reduces too much, add up to 1 cup additional beef stock or hot water.

8. When the beef is tender and the sauce has thickened to a glossy coating (it should reduce to about a saucy consistency), remove bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper.

9. Mount the sauce by stirring in 1 tablespoon cold butter to enrich and slightly thicken the jus. Stir in chopped fresh parsley.

10. If the sauce seems thin for tossing with pasta, simmer uncovered 8–12 minutes to concentrate flavors and thicken. Optionally strain a cup of the sauce and reserve for tossing with the pappardelle while keeping the meat and mushrooms intact for plating.

11. Bring a large pot of salted water to a rolling boil. Cook pappardelle according to package directions until al dente (if fresh, 2–3 minutes; if dried, 7–9 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

12. Return the drained pasta to the pot or a wide sauté pan over low heat. Add 1/2 cup reserved cooking liquid and 1/2–1 cup of the stew sauce (or as needed) and toss gently to coat, adding grated Parmesan if using and a little extra butter or oil for sheen.

13. Divide pasta among warmed plates. Top with generous spoonfuls of beef, mushrooms, carrots, and sauce. Garnish with extra chopped parsley and an optional sprinkle of Parmesan. Serve immediately.