Culinary Travel: Beef Burgundy Recipe

There are so many recipes out there for classic beef Burgundy, or boeuf Bourguignon. Here is the traditional version that you are likely to have encountered at some point in your life. Universally enjoyed, this slow-cooked beef stew is the ultimate comfort food.

Note: This recipe uses one allspice berry, because it infuses a distinctive flavor that many palates find overwhelming. 

If you are a fan of allspice, increase the number of berries up to a total of four, according to personal taste.

Preparation: 8.5 hours (includes 8 hours marinate time)
Cooking: 3.5 hours
Makes 6 to 8 servings

Ingredients

3 cups dry red wine
2 cups strong beef stock
1/4 cup Cognac (or good quality brandy)
1 large yellow onion, chopped into large pieces
2 carrots, peeled and cut into 2-inch-long pieces
3 cloves garlic, crushed and chopped
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
10 black peppercorns
3 whole cloves
1 allspice berries
1 dried bay leaf
3 pounds beef chuck, cut into 2-inch chunks
1/2 pound bacon, cut into thick slices, and then coarsely chopped
2 tablespoons plus 1 tablespoon softened butter
1 tablespoon tomato paste
2 tablespoons olive oil
1 pound peeled pearl onions
1 pound white mushrooms, wiped clean and bottoms trimmed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon all-purpose flour

Directions 

In a large container, gently toss together the red wine, beef stock, Cognac, onion, carrots, garlic, parsley, thyme, rosemary, peppercorns, cloves, allspice, bay leaf, and beef. Refrigerate and allow the mixture to marinate overnight, or for at least 8 hours.

Preheat an oven to 300 Fahrenheit Remove the beef from the marinade and drain it on a clean kitchen towel. Using a slotted spoon, transfer the vegetables to a bowl and reserve the marinade liquid.

In a large Dutch oven set over medium-high heat, melt 2 tablespoons butter. Fry the bacon in the butter until it is crisp. Keeping the fat in the Dutch oven, transfer the cooked bacon to a plate. Add the drained beef to the bacon fat and cook over high heat, turning often, until the beef is browned. Transfer the beef to a plate. Add the marinade vegetables to the fat and saute them over medium-high heat, stirring often, for about 5 to 7 minutes. Stir in the tomato paste and allow it to cook for about 30 seconds. Gradually add the all of the reserved marinade liquid, stirring constantly to form a smooth sauce.

Drain the fat and return the beef and bacon to the Dutch oven, and stir a few times to combine the ingredients. Cover with a lid and cook in the preheated oven for 3 hours, until the beef is very tender.

Using a slotted spoon, transfer the beef to a clean bowl. Strain and skim the fat from the sauce and pour it back into the Dutch oven, along with the beef.

In a large skillet over medium-high heat, saute the pearl onions for about 10 minutes, until they turn tender.

Continue cooking them until most of the cooking liquid evaporates. Add the mushrooms, salt, and pepper to the pan and saute them, along with the onions for 5 minutes.

Knead together the reserved tablespoon of softened butter and 1 tablespoon all-purpose flour to make a (Beurre manie) dough. Stir the dough into the simmering onion and mushroom mixture and cook it for 1 minute, until it thickens slightly. Add the thickened vegetable garnish to the Dutch oven and bring the stew to a simmer for 3 minutes. Remove from the heat and serve hot.

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