Anne Burrell's Bourguignon

Filed under Beef Stews

Prep: 15 min | Cook: 225 min | Servings: 8

Recipe courtesy Anne Burrell. Serve with crusty bread to sop up the sauce.

Inactive prep: 12 hours (overnight marinade). Don't skip it; it makes a huge flavor difference.

Ingredients

  • 4 lb Beef chuck, cut into 1-inch chunks
  • 1 Onion, large, quartered, for the marinade
  • 2 Carrot, peeled and halved, for the marinade
  • 2 rib Celery, halved, for the marinade
  • 5 clove Garlic, smashed, for the marinade
  • 1 bottle Red wine, 750 ml, for the marinade (2 cups reserved for the stew)
  • 3 Bay leaf, fresh, for the marinade
  • Olive oil, extra-virgin, to coat the pan
  • Kosher salt
  • 1/2 cup Flour, all-purpose
  • 8 oz Bacon, slab, cut into lardons
  • 1 Onion, large, 1/4-inch dice
  • 2 Carrot, 1/4-inch dice
  • 2 rib Celery, 1/4-inch dice
  • 2 clove Garlic, finely chopped
  • 1/4 cup Tomato paste
  • 3 cup Beef stock, 3 to 4 cups, plus more as needed
  • 3 Bay leaf
  • 1 bunch Thyme, fresh, bundled
  • 1 lb Cremini mushroom, quartered
  • 1 lb Red potatoes, red bliss, quartered
  • 1/2 bunch Chives, fresh, finely chopped, for garnish

Directions

  1. For the marinade: combine the onion, carrots, celery, garlic, bay leaves, and wine in a large bowl or container. Add the beef, cover, and refrigerate overnight.
  2. For the stew: remove the beef from the marinade. Strain the vegetables and bay leaves from the wine and discard them, reserving the wine.
  3. Preheat the oven to 350 degrees F.
  4. 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 (don't flour it until you're ready to brown it). Brown the beef well on all sides in batches, without crowding the pan, and remove to a sheet tray.
  5. Add the bacon and cook until brown and crispy. Add the onions, carrots and celery and season with salt. Cook for 8 to 10 minutes, until the mixture starts to soften and become very aromatic. Add the garlic and cook 2 to 3 more minutes. Add the tomato paste and cook 1 to 2 minutes.
  6. Add 2 cups of the reserved wine and the beef. Stir and cook until the wine has reduced by half. Add beef stock to just cover the beef. Add the bay leaves and thyme bundle and season with salt, if needed. Bring to a boil, cover and put in the oven.
  7. Cook 2 hours, checking occasionally to add more stock if needed. During the last 30 minutes, add the mushrooms, potatoes, and more stock if needed.
  8. Remove from the oven and skim off any excess grease. Serve with crusty bread and garnish with chopped chives.