Beef Bourguignon Recipe

Prep beef

Pat beef cubes dry with paper towels. In a bowl, combine flour, 1 tsp kosher salt and 1 tsp black pepper. Toss beef in the flour mixture to lightly coat; shake off excess.

Brown beef

Heat 1 tablespoon oil and 1 tablespoon butter in a heavy Dutch oven over medium-high heat. In batches (do not crowd), brown beef on all sides until well caramelized, about 3–4 minutes per batch. Transfer browned beef to a plate and set aside.

Sauté aromatics

Add remaining 1 tablespoon oil to the pot. Add carrots, celery and diced onion; cook over medium heat until softened and beginning to brown, about 6–8 minutes. Add minced garlic and tomato paste; cook 1–2 minutes, stirring, until fragrant and tomato paste darkens.

Deglaze

Pour in 1 cup red wine, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce wine by about half, 4–6 minutes.

Combine and braise

Return beef and any accumulated juices to the pot. Add beef stock, thyme sprigs and bay leaf. The liquid should just cover the meat; if not, add up to 1/2 cup additional stock or wine. Bring to a gentle simmer, then cover and transfer to a 300°F (150°C) oven or reduce heat to low on the stovetop. Braise until beef is tender, 1¾–2 hours.

Cook mushrooms & pearl onions

While the beef is braising and about 20–30 minutes before it's done, melt remaining 1 tablespoon butter in a skillet over medium-high heat. Add pearl onions and sauté until lightly browned, about 5 minutes. Remove and set aside. Add mushrooms to the skillet and sauté until golden and any liquid evaporates, about 6–8 minutes. Add pearl onions back to the mushrooms and set aside.

Finish stew

When beef is fork-tender, remove pot from oven. Skim excess fat from the surface. Stir in sautéed mushrooms and pearl onions. Simmer on the stovetop uncovered for 8–10 minutes to meld flavors and thicken the sauce slightly. Taste and adjust seasoning with salt and pepper.

Cook sweet potatoes: In a medium saucepan, cover sweet potato cubes with cold water and a pinch of salt. Bring to a simmer and cook until just tender, 6–8 minutes. Drain and set aside.

Caramelize onions: While sweet potatoes cook, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-low heat. Add thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until deeply golden and soft, about 20–25 minutes. If onions begin to stick, add a tablespoon of water to deglaze. Stir in brown sugar and sherry vinegar, cook 1 minute more to combine, then remove from heat. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Combine sweet potatoes and onions: Gently fold the cooked sweet potato cubes into the caramelized onions. Keep warm and taste for salt.

Make gremolata: In a small bowl, combine finely chopped parsley, lemon zest, very finely minced garlic, 1/2 tsp olive oil and 1/8 tsp salt. Stir to combine and set aside. This is best made just before serving.

Assemble: Spoon a portion of the sweet potato and caramelized onion onto each plate or in a shallow bowl. Ladle beef bourguignon on top or alongside so the sauce drapes the sweet potatoes.

Garnish and serve: Sprinkle gremolata over the stew and finish with a little fresh parsley. If sauce is too thick or reduced, stir in up to 1/2 cup reserved stock or wine to reach desired consistency. Serve hot.