Beef Bourguignon Recipe

Marinate beef (optional, but recommended)

Place beef cubes in a nonreactive bowl. Add 2 cups red wine, 1 cup beef stock, 2 tbs tomato paste, 4 smashed garlic cloves, thyme sprigs, bay leaves, 1 tsp black pepper and 1.5 tsp kosher salt. Cover and refrigerate for 4 hours or overnight to develop flavor. Remove beef from marinade and reserve marinade; pat beef dry with paper towels.

When ready to cook, pour reserved marinade through a fine sieve into a bowl (discard solids). Reserve liquid for later. Dredge the patted-dry beef pieces lightly in 1 cup flour, shaking off excess.

Heat a large heavy-bottomed Dutch oven over medium-high heat. Add 2 tbs vegetable oil. Working in batches to avoid crowding, brown the dredged beef on all sides, 3–4 minutes per batch. Transfer browned beef to a plate and repeat until all beef is browned. Add 2 tbs unsalted butter to the pot and scrape up browned bits between batches.

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot with remaining fond. Sauté 6–8 minutes until softened and lightly caramelized. Add 1 tbs chopped shallot and 2 minced garlic cloves; sauté 1 minute until fragrant.

Return browned beef to the pot with vegetables. Pour in the reserved strained marinade and an additional 2 cups beef stock. If you did not marinate, add 3 cups beef stock and 2 cups red wine instead. Stir in any remaining tomato paste. Add the thyme sprigs and bay leaves. Bring to a gentle simmer.

Cover the Dutch oven and transfer to a preheated 300°F (150°C) oven, or reduce heat to very low and simmer on the stovetop. Braise until beef is tender and easily pierced with a fork, about 2.5 to 3 hours.

While the beef braises, melt 1 tbs butter with 1 tbs oil in a skillet over medium-high heat. Add mushrooms (12 oz) and sauté until golden and any liquid has evaporated, about 6–8 minutes. Season lightly with salt. Remove mushrooms and set aside.

In the same skillet, add a little more butter if needed and sauté the peeled pearl onions until they are lightly browned and soft, about 6 minutes. You can add a splash (1–2 tbs) of water and cover briefly to help them cook through. Set aside with mushrooms.

When the beef is tender, remove the Dutch oven from the oven. Skim any excess fat from the surface. Add the sautéed mushrooms and pearl onions to the braise and simmer on the stovetop for 10–15 minutes to marry flavors.

Remove thyme sprigs and bay leaves. If the sauce is thin, reduce on the stovetop over medium-high heat until slightly thickened. For a glossier finish, whisk 1 tsp cornstarch into 0.5 cup cold water to make a slurry and stir into the simmering sauce; cook 2–3 minutes until thickened. Stir in 1 tbs butter to finish and adjust seasoning with salt and pepper to taste.

Place peeled and chunked potatoes (2 lbs) in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil. Reduce to a simmer and cook until potatoes are tender, 15–20 minutes. Drain thoroughly.

Return potatoes to the hot pot briefly to dry for 1 minute. Pass potatoes through a ricer or mash until very smooth. Warm 1 cup milk or cream with 4 tbs butter until butter is melted. Gradually stir warm milk/butter into the potatoes until you reach a silky, spoonable purée. Season with 0.5 tsp pepper and additional salt to taste.

Keep warm until serving.

Spoon a generous portion of pommes purée onto each plate. Ladle beef bourguignon over or beside the purée, making sure to include meat, mushrooms, pearl onions and some sauce. Garnish with chopped fresh parsley. Serve hot.