Boeuf Bourguignon Recipe

Marinate beef cheeks

Place trimmed beef cheeks in a large bowl or container. Add the red wine, tomato paste, bay leaves, thyme sprigs, peppercorns and 1 tsp salt. Cover and refrigerate for at least 4 hours or preferably overnight to tenderize and infuse flavor.

Reserve marinade

Remove beef from the marinade, reserving the liquid. Pat the cheeks very dry with paper towels and season with the remaining 0.5 tsp salt and a pinch of black pepper.

Prepare the mirepoix: dice the onions, slice the carrots on the bias and slice the celery. Smash the garlic cloves and keep whole. These will be used during browning and braise.

Preheat oven to 325°F (160°C). Heat a large heavy Dutch oven over medium-high heat. Add the vegetable oil and 1 tbsp butter. When shimmering, sear the beef cheeks on all sides in batches so they brown deeply (about 3–4 minutes per side). Remove and set aside.

In the same pot, add another 1 tbsp butter. Add the diced onions, carrots and celery. Sauté over medium heat until softened and beginning to caramelize, about 8–10 minutes. Add the smashed garlic for the last 1 minute.

Sprinkle the flour over the vegetables and cook, stirring, 1–2 minutes to remove raw flour taste and to help thicken the sauce.

Pour in the reserved wine marinade, scraping up browned bits from the bottom of the pot. Add beef stock. Bring to a simmer, then return the seared beef cheeks and any accumulated juices to the pot. Add extra thyme sprigs and bay leaves if desired. The liquid should come about halfway up the sides of the beef; add a touch more stock or water if necessary.

Cover the Dutch oven and transfer to the preheated oven. Braise until the beef cheeks are fork-tender and easily pull apart, about 2.5 to 3 hours.

While the beef braises for the last 30–40 minutes, heat a skillet over medium-high heat and melt 2 tbsp butter. Add the mushrooms and sauté until golden-brown and their liquid has evaporated, about 6–8 minutes. Remove and keep warm.

In the same skillet, add the pearl onions and sauté until lightly browned and tender, about 8 minutes. Season mushrooms and onions with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.

When beef is done, transfer cheeks to a warm plate. Skim excess fat from the braising liquid. Place the pot over medium heat on the stovetop and simmer the sauce to reduce and concentrate flavors, about 8–12 minutes. Taste and adjust seasoning.

Return the beef, mushrooms and pearl onions to the sauce and heat through for 5 minutes so flavors meld. Stir in chopped parsley just before serving.

Serve beef cheeks with carrots, pearl onions and mushrooms spooned with sauce. Excellent with mashed potatoes, buttered noodles or crusty bread to soak up the sauce.

Leftovers: cool and refrigerate up to 3 days or freeze up to 3 months. Reheat gently over low heat, adding a splash of stock or water if needed.