Beef Bourguignon Recipe
Braised beef chuck, cremini mushroom, pork lardon fingerling potato, pearl onion, carrot red wine demi-glace
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Ingredients
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Beef & Marinade
Browning & Sautéing
Vegetables & Accoutrements
Demi-Glace & Finishing
Method
Beef & Marinade
- 1
Marinate
In a large bowl or container combine the beef cubes, 2 cups red wine, 1 tbs tomato paste, smashed garlic, bay leaves, thyme sprigs, 1 tsp salt and 1/2 tsp black pepper. Cover and refrigerate for at least 2 hours or up to overnight to develop flavor.
- 2
Drain & Pat Dry
Remove the beef from the marinade, reserving the liquid. Pat the beef cubes very dry with paper towels (this ensures proper browning). Strain and reserve the marinade liquid; discard garlic and thyme stems, keep bay leaves if you like.
Browning & Sautéing
- 3
- 4
Brown beef
Increase heat to medium-high and add 1–2 tbsp neutral oil to the pot. Working in batches to avoid crowding, sear the beef cubes until well browned on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate.
- 5
Sauté aromatics & deglaze
Lower heat to medium, add 2 tbs butter to the pot. Add any remaining small fragments from the bottom and sprinkle in 2 tbs flour; stir for 1 minute to cook the flour. Slowly pour in the reserved marinade and 1 cup beef stock, scraping up browned bits with a wooden spoon. Bring to a simmer; this will thicken slightly.
Vegetables & Accoutrements
- 6
Add vegetables and assemble
Return the browned beef and rendered lardons to the pot. Add carrots, pearl onions, and fingerling potatoes. Pour remaining 1 cup of beef stock (if more liquid is needed the beef should be nearly covered), add the additional 1 cup red wine and bay leaves. Season with remaining salt and pepper. Bring to a gentle simmer.
- 7
- 8
Sear mushrooms and finish potatoes (optional stovetop)
About 20 minutes before the beef is done, in a skillet melt 1 tbs butter and sauté cremini mushrooms over high heat until browned, about 6–8 minutes; season lightly with salt. In another pan, toss fingerling potatoes in 1 tbs oil and roast or pan-fry until crisp and cooked through, about 15–20 minutes. Set aside and keep warm.
Demi-Glace & Finishing
- 9
Strain braising liquid and reduce
When the beef is tender, remove meat and vegetables with a slotted spoon to a warm serving dish and tent with foil. Strain the braising liquid into a saucepan, pressing gently on solids to extract flavor. Skim excess fat from the top. Add 1 cup beef demi-glace (or concentrated beef base) and 1 cup additional red wine to the strained liquid and simmer over medium heat until reduced by about one-third and slightly thickened, about 10–12 minutes. Taste and add up to 1 tsp brown sugar if the sauce is too acidic, and adjust salt and pepper.
- 10
- 11
Serve
Return the beef and vegetables to the sauce to warm briefly for a minute or two. Sprinkle chopped parsley over the top and serve immediately with extra sauce on the side.