Serves 6 Serves 6
Many recipes in this chapter boil classic French preparations down to their essence, but it would be difficult to shorten the formula for one of the granddaddies of all beef stews, the hearty, vinous (more specifically, Burgundian) boeuf bourguignon. Beef bourguignon is a thinner stew than most we encounter today, largely because it’s supposed to be made with a light-bodied red wine such as a Beaujolais or Pinot Noir. I’ve lightened it up even more with an addition of white vinegar, but otherwise it’s fairly traditional. This is a great recipe to call on when you’re hankering for a basic beef stew. Serve it atop egg noodles.
3 pounds beef chuck, cut into 2-inch chunks, trimmed of fat
Coarse salt
Freshly ground black pepper
1/2 pound slab bacon, cut into 1/4-inch strips
3 cloves garlic, peeled and sliced
2 tablespoons plus 11/2 teaspoons all-purpose flour
11/2 cups red wine
1 tablespoon distilled white vinegar
3 cups store-bought, reduced-sodium beef broth
1 pound white mushrooms, trimmed and quartered
1 large carrot, peeled and cut into small dice
1 pound pearl onions, peeled
1 teaspoon chopped fresh thyme leaves
1. Season the meat with salt and pepper. Set aside.
2. Cook the bacon in a large, heavy-bottomed pot over medium-high heat, stirring, until it is browned and has rendered enough fat to coat the bottom of the pot, about 7 minutes. Add the beef and garlic and cook, stirring, until the beef is browned on all sides, about 12 minutes.
3. Add the flour and stir to coat the meat, about 2 minutes. Add the red wine, white vinegar, and beef broth, stirring to prevent lumps. Bring to a simmer and add the mushrooms, carrot, onions, and thyme. Bring to a boil over high heat, and then lower the heat and simmer until the meat is very tender and the flavors are well integrated, 1 to 11/2 hours. Taste and adjust seasoning with salt and pepper if necessary. If not serving immediately, let cool, cover, and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
4. To serve, ladle some stew into each of 6 warm bowls.