Beef Bourguignon Recipe

Prep beef and vegetables

Pat the beef cubes dry with paper towels. Season evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Toss the beef with 2 tbs all-purpose flour until lightly coated; shake off excess flour.

Brown the beef

Heat a large heavy-bottomed Dutch oven or ovenproof pot over medium-high heat. Add 2 tbs oil, when shimmering add half the beef in a single layer (do not crowd). Brown on all sides until a deep mahogany color, about 3–4 minutes per side. Transfer browned pieces to a plate and repeat with remaining beef, adding more oil if needed. Return all beef to the pot.

Sauté aromatics

Reduce heat to medium, add 2 tbs butter to the pot. Add the chopped yellow onion and carrots (from braising section) and cook, stirring, until softened and lightly caramelized, about 6–8 minutes. Add smashed garlic and 1 tbs tomato paste; cook 1–2 minutes until tomato paste darkens slightly.

Deglaze and assemble braise

Pour in 2 cups dry red wine to deglaze, scraping up brown bits from the bottom with a wooden spoon. Bring to a simmer and reduce for 4–6 minutes by about one-third. Add 2 cups beef stock, 3 thyme sprigs and 2 bay leaves. Return beef and any accumulated juices to the pot so meat is mostly submerged. Bring to a gentle simmer, then cover and transfer to a preheated 325°F (160°C) oven.

Braise

Cook in the oven until the beef is very tender and easily pierced with a fork, about 2 to 2 1/2 hours. Check once at 1 hour to ensure liquid level is adequate; add up to 1/2 cup hot stock or water if it looks low.

Finish braise and strain

When beef is tender, remove the pot from oven. Using a slotted spoon, transfer beef and large braising vegetables (carrots and onions used in braise) to a bowl. Reserve the braising liquid and herbs. Strain the liquid through a fine-mesh sieve into a saucepan, pressing to extract flavor. Skim fat if desired and gently simmer to concentrate while you prepare garnish and sauce.

Prepare pearl onions and small carrots

If using frozen pearl onions, rinse and peel any remaining skins. In a skillet over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add the pearl onions and halved small carrots, season with 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp sugar (optional). Sauté, turning occasionally, until nicely glazed and tender, about 10–12 minutes. Transfer to a bowl and keep warm.

Sauté mushrooms

In the same skillet over medium-high heat, add 1 tbs butter. Add the mushrooms in a single layer and allow to brown undisturbed for 3–4 minutes, then toss and cook another 2 minutes until golden and just cooked through. Season lightly with salt and pepper. Add mushrooms to bowl with glazed onions and carrots and keep warm.

Combine with braised vegetables

When beef is ready, some of the braised carrots/onions can be combined with the glazed garnish for texture contrast. Keep a few of the braised vegetables for plating if desired.

Cook potatoes

Place peeled, cubed 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 very tender, 15–20 minutes.

Mash and season

Drain potatoes thoroughly and return to the hot pot for a minute to evaporate residual moisture. Pass potatoes through a ricer or mash until very smooth. Stir in 4 tbs unsalted butter until melted, then gradually add 3/4 cup warm milk or cream to reach a silky consistency. Season with 1 tsp salt and 1/4 tsp white or black pepper. Keep warm; cover.

Reduce and clarify jus

Bring the reserved strained braising liquid to a simmer in a saucepan. Reduce by about one-third until it is flavorful and slightly syrupy, 6–10 minutes. If using, whisk in 2 tbs demi-glace for additional body.

Mount with butter

Lower heat so sauce is just warm (not boiling). Off heat, whisk in 2 tbs cold unsalted butter a little at a time to emulsify and create a glossy sauce. Stir in reserved 1/2 cup red wine and 1/2 cup beef stock if you reserved separately to adjust consistency. Season to taste with 1/4 tsp salt and 1/4 tsp freshly ground black pepper.

Finish and keep warm

Keep sauce warm over the lowest heat or in a thermos; do not boil after mounting or it may separate. Taste and adjust seasoning just before serving.

Reheat beef gently in the sauce or add braised pieces back into a portion of the sauce and warm on low—do not boil. Spoon a generous portion of pomme purée onto each plate or family-style platter.

Arrange braised beef pieces atop or beside the purée. Add glazed pearl onions, glazed carrots and sautéed mushrooms around the beef. Spoon the bordelaise-style sauce over the beef and a little around the plate.

Garnish with a small sprig of thyme or chopped parsley if desired and serve immediately.