Beef Bourguignon
Serves 4
Ingredients
- 2 lbs beef chuck, cut into 1" cubes
For Marinade
- 1 small onion, chopped
- 4 ribs celery, chopped
- 2 small carrots, chopped
- 4 bay leaves
- ½ bunch fresh thyme
- 4 cups dry red wine
For Searing the Beef
- ½ tsp salt
- ¼ tsp cracked black pepper
- 2 tbsp olive oil
- 1-2 cups all-purpose flour
For Braising
- 4 garlic cloves, chopped
- reserved vegetables & herbs from marinade, strained
- reserved red wine from marinade
- 4 cups low-sodium beef broth
Garnish (optional)
- chopped fresh herbs and/or scallions
- bacon
- sauteed mushrooms
Special Equipment
- large, heavy-bottomed, oven-proof stock pot w/ lid
How-to
Marinate
- Place beef into a large nonreactive pan or baking dish
- Add mirepoix (onion, celery, carrots), bay leaves, thyme and red wine
- Cover with plastic wrap, pushing the wrap down onto the ingredients, and refrigerate overnight or up to 3 days
- Strain vegetables from the wine and set aside, also reserving the wine
Sear
- Remove beef from wine and pat dry
- Season beef with salt and pepper
- The beef may need to be seared in batches as to not overcrowd the pan. Heat 1 tbsp of olive oil in heavy-bottomed stock pot on medium heat
- While oil is heating, lightly dredge beef in flour to coat, tapping off excess flour
- Add half of the beef to the hot oil and brown on all sides, about 5-10 minutes total, moving beef as little as possible. Once each side forms a nice crust, the meat will naturally release itself from the pan
- Remove browned meat to a plate and set aside
- Add remaining oil, and sear remaining beef. Repeat until browned, remove to plate with the rest of the beef and set aside
Braise & Serve
- Preheat oven to 350º
- To the same pan used to sear the beef, add garlic and sweat for about 30 seconds on medium heat
- Add strained vegetables and sauté until softened, about 10 minutes
- Add reserved wine from marinade. Raise heat back up to medium-high, and allow liquid to reduce by a little less than ½ the original volume. This will take approximately 5 minutes
- Add beef back to the pan, add beef broth, cover, and place in the pre-heated oven to braise for 3 hours
- Ladle into bowls and garnish with chopped herbs and/or scallions