West Village Beef Bourguignon
- Yield: 10 servings
Ingredients
- 1-- large onion, quartered
- 2-- carrots, peeled and halved
- 2-- ribs celery, halved
- 5-- cloves garlic, smashed
- 1-- (750 ml) bottle Burgundy wine
- 3-- fresh bay leaves
- 4pounds beef chuck (cut into 1/2 inch cubes)
- 2tablespoons Extra-virgin olive oil, to coat pan
- 1/2cup all-purpose flour
- 8ounces slab bacon, cut into lardons
- 2cups frozen pearl onions
- 2-- ribs celery, cut into 1/4-inch dice
- 2-- cloves garlic, finely minced
- 1/4cup tomato paste
- 2cups Burgundy wine (reserved marinade)
- 4cups beef stock, plus more as needed
- 3-- bay leaves
- 1pound pound cremini mushrooms, halved
- 1pound red potatoes (or fingerling), halved
- 1teaspoon kosher salt (plus, more, to taste)
Instructions
- For the marinade: Combine the onion, carrots, celery, garlic, bay leaves, and wine in a large bowl or container. Add the beef, cover, and let sit in the refrigerator overnight. (Cook's Note: This is a really important step, it makes a huge flavor difference.)
- For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the wine and discard, but reserving the wine.
- Preheat the oven to 350 degrees F.
- Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Season the beef generously with salt and toss with flour. Add the flour-coated beef to the hot pan, but be sure not to crowd the pan, so you will need to work in batches.
- Brown the meat well on all sides and remove from the pan to a sheet tray.
- Add the bacon and cook until it gets brown and crispy. Toss in the onions, carrots, celery, and season with salt. Cook the mixture for 8 to10 minutes or until the mixture starts to soften and become very aromatic. Add in the garlic and cook for 2 to 3 more minutes. Add the tomato paste and cook for 1 to 2 minutes.
- Add 2 cups reserved wine and the beef. Stir to combine and cook until the wine has reduced by 1/2. Add the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Season with salt, if needed. Bring the liquid to a boil, cover the pot and put in the preheated oven.
- Cook the beef 2 hours, checking occasionally to add more stock, if needed. During the last 30 minutes of cooking time, add the mushrooms, potatoes, and more stock, if needed.
- Remove the pan from the oven, and skim off any excess grease from the surface of the stew. Serve with crusty bread to sop up all the sauce.