Beef Bourguignon Recipe

Marinate the beef

Season the Wagyu beef cheeks with 1 tsp salt and 0.5 tsp black pepper. In a nonreactive container or large zip-top bag combine red wine, tomato paste, brown sugar, bay leaves, thyme sprigs, and smashed garlic. Submerge the beef cheeks. Refrigerate and marinate for 8–12 hours or overnight for best flavor.

Brown the beef

Remove cheeks from marinade and pat very dry with paper towels (reserve marinade). Heat 2 tbs olive oil in a heavy Dutch oven over medium-high heat until shimmering. Sear cheeks 3–4 minutes per side until deeply browned. Work in batches to avoid crowding. Transfer browned cheeks to a plate.

Prepare mirepoix and vegetables

Reduce heat to medium. If using bacon/pancetta, add diced bacon to the Dutch oven and render until edges are crisp (4–5 minutes), leaving fat. Add the coarsely chopped onions, carrots (from braising veg), and celery to the pot and cook 6–8 minutes until softened and starting to brown. Add button mushrooms and cook 3–4 minutes more. Stir in 2 tbs flour and cook 1–2 minutes to remove raw flour taste.

Deglaze and assemble for braise

Pour reserved marinade through a fine sieve into the pot, scraping up browned bits. Add beef stock. Bring to a simmer, stir in tomato paste already in the marinade (if any sediment was left) and check seasoning. Nestle the seared beef cheeks into the liquid so they are mostly submerged. Add extra thyme and bay leaf if desired.

Braise

Bring just to a gentle simmer, then cover and transfer to a preheated oven at 150°C (300°F). Braise for 3 to 4 hours until cheeks are fork-tender. Alternatively, simmer gently on the stovetop partially covered for the same time. Remove beef and strain braising liquid into a saucepan, discarding solids.

Reduce and enrich sauce

Bring strained braising liquid to a medium-high boil and reduce by about one-third until slightly thickened and concentrated (10–15 minutes). Whisk in cold cubed butter 1 piece at a time off the heat to emulsify and create a glossy sauce. Taste and adjust salt and pepper. If sauce is too thin, whisk a slurry of 1 tbs flour mixed with 2 tbs cold water and simmer a few minutes to thicken; strain if needed for smoothness.

Sauté wild mushrooms

Heat 2 tbs unsalted butter in a wide skillet over medium-high heat. Add minced shallot and cook 1 minute until fragrant. Add wild mushrooms in a single layer, let them brown undisturbed 2–3 minutes, then toss and cook another 2–3 minutes until golden and any moisture evaporates. Season with 1 tsp salt, 0.5 tsp black pepper and stir in chopped parsley. Keep warm.

Glaze baby carrots

Bring a small pot of salted water to a simmer. Add baby carrots and blanch 4–5 minutes until just tender. Drain and shock in cold water. In a skillet, melt 1 tbs butter with 1 tbs honey and 1 tbs vegetable oil over medium heat. Add carrots and toss to glaze for 3–4 minutes until caramelized. Season with 0.5 tsp salt and 0.25 tsp pepper; keep warm.

Grill cippolini onions

In the same skillet (or on a grill pan) add remaining 1 tbs butter and a light drizzle of oil. Season peeled cippolini onions with salt and pepper. Sear over medium-high heat, turning occasionally, until charred and tender, about 6–8 minutes. If onions are large, add a splash (1–2 tbs) of water and cover briefly to finish cooking. Finish with a tiny pat of butter to glaze.

Cook potatoes

Place peeled and cut Yukon Gold potatoes in a pot and cover with cold, salted water. Bring to a boil and simmer until potatoes are very tender, about 15–18 minutes. Drain thoroughly.

Mash and finish

Warm the heavy cream and milk together. Pass potatoes through a ricer or mash until smooth. Gradually whisk in warm cream mixture and 75 g butter until silky. Season with 1.5 tsp salt and 0.25 tsp white pepper. Adjust to taste and keep warm.

Reheat beef cheeks gently in the warm sauce if needed. To assemble 1 serving (adjust for number of servings): spoon a generous portion of potato purée onto each plate. Place a beef cheek atop the purée, spoon warm red wine sauce around and over the beef. Arrange glazed baby carrots and grilled cippolini onions alongside. Spoon sautéed wild mushrooms on or beside the beef. Finish with a few thin shavings of fresh truffle over the beef and purée, sprinkle with chopped parsley, and drizzle any remaining glossy butter-enriched sauce. Serve immediately.