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Ingredients
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Beef and Marinade
For Browning and Sauce Base
Mirepoix & Garnish
Optional Finishing & Thickening
Method
Beef and Marinade
Marinate
Place the beef cubes in a large bowl or zip-top bag. Add the dry red wine, 1 cup beef stock, sliced carrot, chopped onion, smashed garlic, bay leaves, thyme sprigs, and peppercorns. Cover and refrigerate for at least 4 hours or preferably overnight to develop flavor.
Drain and Pat Dry
Remove beef from the marinade. Strain the marinade, reserving solids and liquid separately. Pat the beef cubes very dry with paper towels (this ensures good browning). Reserve the strained vegetables and aromatics to add later to the braise.
For Browning and Sauce Base
Brown the Beef
Heat a large heavy-bottomed Dutch oven or wide braising pan over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter. Working in batches to avoid crowding, add beef cubes and brown well on all sides (about 3–4 minutes per batch). Transfer browned beef to a plate and repeat until all beef is browned. Season lightly with half of the salt and pepper as you go.
Make Roux and Flavor Base
Reduce heat to medium. Add remaining 1 tablespoon oil and 1 tablespoon butter to the pan. Add the reserved strained marinade vegetables and cook until softened, about 4 minutes. Stir in the flour and cook 2 minutes, stirring, to create a lightly browned roux. Add the tomato paste and cook 1 minute to remove raw taste.
Deglaze
Slowly pour the reserved red wine marinade liquid into the pan, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and cook 3–4 minutes to reduce slightly and concentrate flavor. Add the remaining beef stock and any accumulated beef juices from the resting plate.
Return Beef to Pan
Return the browned beef (and any juices) to the pot. Add the reserved bay leaves, thyme sprigs, and the reserved aromatics. If you used the optional chopped tomato, add it now. Bring to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low so the liquid barely bubbles.
Braise
Cook gently for 1.5 to 2 hours, or until the beef is very tender when pierced with a fork. Check once halfway through and skim any fat or foam that rises to the surface. If the sauce is reducing too quickly, add a bit more beef stock or water.
Mirepoix & Garnish (Finish Separately)
Sauté Mushrooms & Pearl Onions
While the beef braises for the last 20–30 minutes, heat 1 tablespoon butter in a skillet over medium-high heat. Add pearl onions and sauté until they begin to caramelize, about 6–8 minutes. Remove to a plate. Add the mushrooms and sauté until golden and their liquid has evaporated, about 6–8 minutes. Season with a pinch of salt and pepper. Set aside.
Combine and Finish
When the beef is fork-tender, remove the bay leaves and thyme sprigs. Stir the sautéed mushrooms and pearl onions into the braise. Simmer gently 5–8 minutes to marry flavors. If the sauce is thin, whisk in the cornstarch slurry a little at a time, simmering until slightly thickened; or whisk in the cold butter to mount the sauce for a glossy finish. Adjust seasoning with remaining salt and pepper to taste. Stir in chopped parsley just before serving.
Optional Serving Suggestions
Serve the beef burgundy over buttered egg noodles, creamy mashed potatoes, or crusty bread to soak up the burgundy demi-glace. Garnish with additional fresh parsley.