Beef Bourguignon With Mushroom Demi Recipe

Marinate

At least 4 hours or overnight: In a non-reactive bowl or container, combine the beef cubes with 3 cups red wine, 1 cup beef stock, carrots, quartered onion, smashed garlic, tomato paste, bay leaves, thyme sprigs, peppercorns and 2 tsp kosher salt. Cover and refrigerate to let flavors meld. (If short on time, marinate for 1 hour at room temperature.)

Drain and Reserve Liquids

When ready to cook, remove beef from marinade and reserve the liquid. Strain the marinade solids and set both solids and liquid aside separately. Pat beef dry thoroughly with paper towels to ensure good browning; toss the beef lightly in 1 tablespoon flour to help form a crust.

Brown Beef

Preheat oven to 325°F (163°C). In a large Dutch oven or heavy-bottomed ovenproof pot, heat 2 tbsp neutral oil over medium-high heat until shimmering. Working in batches (do not crowd), add beef cubes in a single layer and sear until deeply browned on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and continue until all beef is browned. Sprinkle any remaining flour from dredging into the pot and stir briefly to cook the raw flour, about 30 seconds.

Sauté Aromatics

Reduce heat to medium, add 1 tbsp butter to the pot and sauté the strained marinade solids (carrots, onions and garlic) from the marinating step until softened and beginning to caramelize, about 6–8 minutes. Add 2 tbsp tomato paste if desired for more depth and cook 1–2 minutes more.

Deglaze

Pour the reserved marinade liquid and 1 cup additional red wine into the pot to deglaze, scraping any browned bits from the bottom with a wooden spoon. Bring to a gentle simmer and reduce by about one-third, 6–8 minutes.

Braise

Return the seared beef and any accumulated juices to the pot. Add the remaining 1 cup beef stock if needed so liquid comes about two-thirds up the meat. Tuck the bay leaves and thyme into the liquid. Bring to a simmer on the stovetop, then cover and transfer to the preheated oven. Braise until fork-tender, about 2 to 2 1/2 hours. Check once at 90 minutes: if liquid is very low, add up to 1/2 cup hot stock or water.

Sear Mushrooms

While the beef is braising for the last 30–40 minutes, heat a large skillet over medium-high heat. Add 1 tbsp butter and 1 tbsp oil. Add halved mushrooms in a single layer and cook undisturbed for 3–4 minutes until golden, then stir and cook another 2–3 minutes until fully browned and any released liquid has evaporated. Season with 1/2 tsp salt and transfer mushrooms to a plate.

Glaze Pearl Onions

In the same skillet, add remaining 1 tbsp butter. Add peeled pearl onions and cook over medium heat until lightly caramelized, about 8–10 minutes. Add a splash (2–3 tbsp) of reserved braising liquid or wine to deglaze the pan and simmer until the onions are tender and lightly glazed. Keep onions warm with the mushrooms until the beef is ready.

Reduce Braising Liquid

When beef is tender, remove the Dutch oven from the oven and carefully transfer the beef to a warm platter. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing solids gently to extract flavor. Skim off excess fat from the surface. Measure about 2 cups of strained liquid (if you have more, reduce further).

Build Demi-Glace

In a medium saucepan over medium heat, combine the strained braising liquid (about 2 cups) with 1 cup beef demi-glace (or concentrated beef base dissolved in 1 cup hot water) and 1 cup red wine. Bring to a simmer and reduce by one-third to one-half, stirring occasionally, about 10–15 minutes, until slightly thickened and saucy.

Mount Sauce and Add Mushrooms

Lower heat to low and whisk in the cold 2 tbsp butter, one tablespoon at a time, to give the sauce a glossy sheen. Stir in the sautéed mushrooms and glazed pearl onions. Taste and season with 1/2 tsp fine sea salt and 1 tsp freshly ground black pepper, adjusting as needed. If you prefer a silkier sauce, stir in 2 tbsp heavy cream now and heat through (do not boil).

Return Beef

Return the braised beef to the pot or transfer beef into the sauce in the saucepan to warm through for 2–3 minutes so flavors marry. Sprinkle chopped parsley over the top.

Serve the beef bourguignon hot over mashed potatoes or buttered egg noodles, spooning generous amounts of the mushroom demi-glace with mushrooms and pearl onions over the beef. Garnish with additional parsley or chives if desired.