French-inspired Dishes Recipe

Prep and brown beef

Pat beef cubes dry with paper towel. Season evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Toss the floured beef in 2 tbs all-purpose flour to coat lightly, shaking off excess. Heat 1 tbs oil in a heavy-bottomed Dutch oven or large ovenproof pot over medium-high heat until shimmering. In batches (do not crowd), brown the beef on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and repeat with remaining beef, adding remaining 1 tbs oil if needed.

Sauté aromatics

Reduce heat to medium. Add 2 tbs unsalted butter to the pot. Add diced onion, carrots, and celery and sauté until softened and lightly caramelized, about 6–8 minutes. Add minced garlic and 1 tbs tomato paste and cook, stirring, 1 minute to bloom the tomato paste.

Deglaze and combine

Pour in 2 cups dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Bring to a gentle simmer and reduce for 4–6 minutes to concentrate flavor slightly. Return browned beef and any accumulated juices to the pot. Add 2 cups beef stock, 2 bay leaves, and 3 sprigs fresh thyme. Bring to a simmer.

Braise

Cover the pot with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven. Braise until beef is tender and sauce is thickened, about 2 to 2 1/2 hours. Alternatively, simmer gently on the stovetop over low heat for the same time, checking occasionally and adding a splash of stock if liquid reduces too much.

Cook pearl onions and mushrooms

While the beef is braising (about 20–30 minutes before the end), heat 1 tbs butter and 1 tbs oil in a skillet over medium heat. Add pearl onions; sprinkle 1 tsp sugar and 1 tsp red wine vinegar, and cook, covered, until onions are tender and caramelized, about 12–15 minutes. In the same skillet or another, add remaining 1 tbs butter and sauté halved cremini mushrooms over medium-high heat until browned and their liquid evaporates, about 6–8 minutes. Season mushrooms and onions with a pinch of salt and pepper.

Finish and serve

When beef is fork-tender, remove the pot from the oven. Remove and discard bay leaves and thyme stems. Stir in the sautéed pearl onions and mushrooms. Taste and adjust seasoning with salt and pepper. If sauce is thin, reduce uncovered over medium heat until desired thickness. Sprinkle 2 tbs chopped fresh parsley over the stew and serve hot over Herbed Pommes Purée.

Cook potatoes

Place peeled and chopped potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Mash and finish

Drain potatoes thoroughly and return to the pot. Warm the 1 cup whole milk and 4 tbs butter together (microwave or small saucepan) until butter melts. Mash potatoes using a ricer or potato masher until smooth. Gradually stir in warmed milk and butter until creamy and smooth. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Fold in 2 tbs chopped chives and 1 tbs parsley. Keep warm until serving.

Cook bacon

In a skillet over medium heat, cook 4 oz bacon lardons until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate, reserving 2 tbs of rendered bacon fat in the skillet. Chop cooled bacon into bite-size pieces if needed.

Make dressing

In a small bowl, whisk together 2 large egg yolks, 1 tsp Dijon mustard, 2 tbs red wine vinegar, and 1 minced shallot. While whisking constantly, slowly drizzle in 4 tbs extra-virgin olive oil until the dressing emulsifies and thickens. Season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. If concerned about raw yolks, you can use coddled yolks (briefly pour boiling water over yolks and cool) or substitute 2 tbs mayonnaise plus 1 tbs water.

Assemble salad

Place 6 cups torn lettuce in a large bowl. Add warm bacon lardons and pour dressing over the greens. Toss gently to coat. Serve immediately alongside Beef Bourguignon and Pommes Purée.