Serves 4 to 6
Ingredients
6 slices bacon, cut into lardons
4-6 tablespoons canola oil (or as needed), divided
½ pound white mushrooms, trimmed and thickly sliced
Salt and freshly ground black pepper, to taste
2 pounds boneless beef chuck roast, cut into 1-inch cubes*
1 medium white or yellow onion, diced
2 to 3 cloves garlic, minced
1½ teaspoons chopped fresh thyme
2 bay leaves (preferably Turkish)
1/3 cup brandy, of drinkable quality
1½ tablespoons tomato paste
½ pound carrots, peeled and cut diagonally into 1-inch lengths (about ¼-inch thick)
2 cups dry red wine (preferably Pinot Noir), divided
2½ cups rich veal stock (or beef broth)**
½ pound frozen pearl onions
3 tablespoons beurre manié (2 tablespoons flour mixed with 1 tablespoon softened butter)
2 tablespoons chopped fresh flat-leaf parsley, for garnish
Procedure
Place a 5-quart Dutch oven (or oven-safe sauce pot) over medium heat; add the bacon and cook, stirring frequently, until the bacon is crisp and the fat has rendered. Add mushrooms and continue to cook until bacon and mushrooms are golden, Using a slotted spoon, remove the bacon and mushroom, and place on a plate. Set aside
Beef Bourguignon cont.
Place the Dutch oven (or sauce pot) back over medium-high heat; add 3 tablespoons of the remaining oil and heat through. (Note: If at any point the bottom of the pan is starting to burn, remove the contents and clean out the pan. Resume recipe.) Pat the beef cubes with paper towels to remove all excess moisture; season generously with salt and pepper. Add to the pot, and cook until well browned on all sides, about 5 minutes. (Note: Cook the beef in several batches to prevent over-crowding the pan, adding additional oil if necessary.) Remove the browned beef with a slotted spoon, and transfer to a clean plate. Set aside.
Reduce the heat to medium; add the remaining tablespoon of oil to the pot, and heat through. Stir in the onion and carrots’ cook until tender and translucent, about 4-5 minutes. Add the garlic, thyme and bay leaves, and cook 1 minute more.
Off the heat carefully add the brandy to the pot, stirring to scrape up any browned bits from the bottom of the pan (deglaze). Add the tomato paste, stirring to incorporate; cook, stirring constantly, for 1 to 2 minutes.
Return the beef, any collected juices, and stir to combine. Add the wine and stock, and bring the mixture to the boil. Cover the pot, and cook until the beef and vegetables are very tender, about 1½ to 2½ hours. About halfway through the cooking time, add the frozen pearl onions to the pot, and stir to combine.
Ladle about 1 cup of the stewing liquid into a small sauté pan; whisk the beurre manié into the liquid until completely combined. Stir this mixture back into the Beef Bourguignon, and simmer uncovered until the sauce thickens, about 5 to 10 minutes.
Just before serving, remove and discard the bay leaves, and add the reserved bacon and mushrooms back to the pot. Taste and adjust the seasoning with salt and pepper. Garnish with a sprinkling of chopped parsley, and serve immediately with French bread, potatoes or noodles and a green vegetable.
