Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs 30 mins
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Oh, beef burgundy. This is one of those special beef recipes that I don't make nearly enough. But when I do, the heaven gates open, the angels sing, and anyone who's around to smell it cooking faints just like I did the time I was first introduced to burgundy mushrooms.
Made with chuck roast, carrots, mushrooms, pearl onions, and an entire bottle of red wine, it's one of those dishes that shouldn't be rushed. Rush it you shall not. It needs plenty of time for the beef to get tender and all of the flavors to come together. It's spectacular for Christmas dinner served with my favorite creamy mashed potatoes recipe!
What is the best cut of meat for beef Burgundy?
Choose a fatty, tough cut of meat such as chuck, brisket, sirloin, or short ribs and cook it low and slow until it is spoon-tender. My favorite cut of meat to use for this is chuck roast. You have to give it some time for the connective tissues to soften and dissolve, but it turns out so wonderful and tender.
Traditionally, though, beef burgundy is made with two cuts of meat! You can use fancy French lardon or Italian pancetta, but good old-fashioned American bacon works great. It lends its rich, fatty flavor to the braising liquid and it also makes a divine, crunchy topping at the end.
Can you leave out the bacon in beef burgundy?
Yes. The bacon adds a wonderful depth of flavor to this dish, but if you'd rather not use it, just use 2 tablespoons of olive oil to cook the beef.
How do you thicken beef Burgundy?
The liquid in beef burgundy isn't a thick gravy, but it still has plenty of body and it's great over mashed potatoes! This recipe starts out with a simple roux made from flour and beef and bacon fat that helps thicken it some. Tomato paste also adds subtle thickness and deep, rich flavor to the stew. Finally, the 1 1/2 to 2 hour braise in the oven pulls it all together. It allows plenty of time for the flavors to concentrate and meld into a tremendously rich, flavorful dish!
Do you have to use nice Burgundian wine to make beef Burgundy?
Nope! Save your expensive French wine for drinking. You can just use a bottle of pinot noir for this recipe. Named after the region in France where its grapes are cultivated, Burgundy wines are primarily crafted from pinot noir grapes, anyway. Just make sure the wine is still tasty enough to drink since it is a big part of this stew.
How long does beef Burgundy last in the fridge?
This dish will last for up to three days in an airtight container in the refrigerator. Like all hearty stews, it actually tastes even better the next day! You can reheat beef Burgundy over low heat on the stove or in the microwave.
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Ingredients
- 8
slices thick-cut bacon, chopped
- 1
(4- to 5-lb) boneless chuck roast, cut into 1 1/2-in. cubes
- 2 tsp.
kosher salt, divided, plus more to taste
- 1 1/2 tsp.
ground black pepper, divided
- 1
medium yellow onion, chopped
- 1
stalk celery, chopped
- 2 Tbsp.
tomato paste
- 1/4 cup
all-purpose flour
- 6
cloves garlic, finely chopped
- 1
(750-mL) bottle red wine
- 1
(14.4-oz.) bag frozen pearl onions
- 1 tsp.
chopped fresh thyme
- 1
bay leaf
- 4
peeled carrots, cut into 1-in. pieces
- 3 cups
beef broth
- 1 lb.
button mushrooms, stems trimmed
Mashed potatoes, to serve
Chopped fresh parsley, to serve (at least 2 Tbsp.)
Directions
- Step 1Preheat the oven to 325°F.
- Step 2Place a large Dutch oven over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate, keeping the bacon drippings in the pot.
- Step 3Pat the beef dry and season it with 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Increase the heat to medium-high and brown the beef, in batches, on all sides, 4 to 5 minutes per batch. Remove the meat to a plate set aside. If there is a lot of oil left, pour off all but 2 tablespoons, reserving the rest for the mushrooms.
- Step 4Add the onion and celery to the pot, and cook until the vegetables are tender and golden, 2 to 3 minutes. Stir in the tomato paste, flour, garlic, the remaining 1/2 teaspoon of salt, and the remaining 1/2 teaspoon of pepper, and cook for another 1 to 2 minutes. Pour in the wine, whisking to combine, and bring to a boil. Add the pearl onions, thyme, bay leaf, and carrots. Return the beef and half of the bacon to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and place in the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
- Step 5Meanwhile in a large skillet, melt 2 tablespoons of reserved cooking fat over medium heat. Add the mushrooms in one layer and cook, without moving, until golden, about 5 minutes. Flip them over and continue cooking until golden brown all over, 5 to 7 minutes more. Remove from the heat.
- Step 6Skim off any excess fat from the top of the stew and stir in the sautéed mushrooms. Taste for salt. Serve the stew over mashed potatoes, topped with parsley and the remaining bacon.
Tip: There is no need to thaw the frozen pearl onions. In the braising liquid, they thaw instantly and break down into melty bites of tender onion.
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