Beef Burgundy

Beef Burgundy — boeuf bourguignon — is the classic French braise: chunks of beef chuck simmered slowly in red wine and stock until tender, then finished with crisp bacon, browned mushrooms, and glazed pearl onions, served separately as garnishes.

Carefully done and perfectly flavored, it is, in Julia Child's words, "certainly one of the most delicious beef dishes concocted by man."

Bacon, mushrooms, and pearl onions built up in layers around the beef.

Serves 6

Ingredients

• 2½ lbs beef chuck, cut into 4-inch chunks
• Salt and pepper
• 2 tablespoons neutral oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 tablespoon tomato paste
• 1 bottle (about 3 cups) red wine (a Burgundy or other dry red)
• 1½ cups beef stock
• 3 tablespoons cornstarch, whisked into 3 tablespoons cold water
• 2 bay leaves, a few sprigs of thyme
• 4 oz bacon or salt pork, diced (optional garnish)
• 1 lb small pearl onions or a chopped onion (optional garnish)
• 1 lb mushrooms, quartered or sliced (optional garnish)
• 3 tablespoons butter, for the garnishes (optional)

Braising

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Method

Brown the beef and aromatics

Heat the oven to 325°F and season the beef with salt and pepper. In a heavy 12-inch Dutch oven, heat the neutral oil over high heat and brown the beef, about 5 minutes. At this size it will likely fit in a single batch, but don't crowd the pan — the pieces can sit close but shouldn't touch; brown in two batches if needed. Never let the pan go empty — a bare pan scorches — so if you work in batches, add the next as you lift out the last, and once about half the beef is out, add the onion, celery, and carrot while removing the rest. Lower the heat to medium and let the aromatics sweat until softened, about 6–8 minutes, then stir in the tomato paste and cook 1 minute.

Build the braise

Pour in the wine, scraping up any browned bits from the bottom, and simmer until reduced by about half. Add the stock, then return the beef and add the bay leaves and thyme. Bring to a simmer, press a sheet of aluminum foil over the top of the pot, set the lid on top, and transfer to the oven for about 3½–4 hours, until the beef is fork-tender.

To cook it faster, braise in a pressure cooker at high pressure for 50 minutes instead, then let the pressure release naturally. Because liquid doesn't reduce under pressure, cut the beef stock to ¾ cup for the pressure cooker.

Prepare the garnishes (optional)

Cook each garnish separately while the beef braises. Cook the bacon in a dry pan until crisp, about 6–8 minutes. Cook the pearl onions in 1 tablespoon butter over medium-low heat until browned and tender, about 8–10 minutes, seasoning at the end. For the mushrooms, start them in a dry pan over medium-high heat for 1 minute, then add 1 tablespoon butter and stir; cook 5 minutes more, stirring only briefly once a minute, then season and stir in a final tablespoon of butter.

Finish and serve

When the beef is tender, bring the braising liquid to a simmer on the stovetop and gently stir in the cornstarch slurry, trying not to break up the beef; cook for a minute or two until the sauce thickens and turns glossy. Taste and adjust the seasoning, then serve the beef and sauce together, with the bacon, mushrooms, and pearl onions in separate bowls.