Description
Classic beef bourguignon sized for two: one pound of chuck braised in red wine with bacon, carrot and onion until fork-tender, finished with butter-browned mushrooms.
Ingredients
- 2 slices bacon, chopped
- 1 pound boneless beef chuck, cut into 1 1/2-inch cubes
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 teaspoon olive oil, if needed
- 1 medium carrot, sliced 1/2 inch thick
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 cup dry red wine, such as Pinot Noir or Merlot
- 1 cup low-sodium beef broth
- 1/2 teaspoon dried thyme (or 2 sprigs fresh)
- 1 bay leaf
- 1 tablespoon butter
- 6 ounces cremini mushrooms, quartered
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the oven to 325°F. Cook the bacon in a 3- to 4-quart Dutch oven over medium heat for about 5 minutes, until browned and crisp. Transfer to a plate with a slotted spoon, leaving the fat in the pot.
- Pat the beef dry and season with the salt and pepper. Raise the heat to medium-high. Brown the beef in two batches, about 4 minutes per batch, turning until browned on several sides; add the oil if the pot looks dry. Transfer the beef to the plate with the bacon.
- Reduce the heat to medium. Add the carrot and onion and cook for 5 minutes, stirring, until the onion softens. Stir in the garlic and tomato paste and cook for 1 minute, then sprinkle in the flour and cook for 1 minute more.
- Pour in the wine and scrape up the browned bits from the bottom of the pot. Simmer for 2 minutes. Add the broth, thyme and bay leaf, then return the beef, any juices and half of the bacon. The liquid should just about cover the beef. Bring to a simmer.
- Cover and transfer to the oven. Braise for 2 hours, until a fork slides easily into the beef. If it still resists, cover and return it to the oven for 30 minutes more.
- Near the end of the braise, melt the butter in a small skillet over medium-high heat. Add the mushrooms and cook for about 6 minutes, stirring now and then, until browned.
- Set the pot on the stovetop over medium heat. Stir in the mushrooms and simmer uncovered for 10 minutes, until the sauce thickens enough to coat a spoon. Remove the bay leaf, taste for salt and serve topped with the remaining bacon and the parsley.
Notes
Equipment: 3- to 4-quart Dutch oven or heavy oven-safe saucepan with a lid, small skillet, slotted spoon, wooden spoon
- Use a dry red wine you would happily drink; Pinot Noir, Merlot or a Burgundy all work.
- Chuck is the best cut here because it turns tender in a long braise; lean stew meat can stay chewy.
- A small pot matters: in a large Dutch oven the liquid will not cover the beef and the sauce will reduce too far.
- It tastes even better the next day, so it is easy to make ahead and reheat gently.
- Refrigerate leftovers in a covered container for up to 4 days.
- Freeze in an airtight container for up to 3 months; thaw overnight in the refrigerator.
- Reheat gently on the stovetop with a splash of broth, or in the microwave, stirring until hot.
- Beef is braised far past the 145°F minimum for whole cuts (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 20 minutes
- Cook Time: 2 hours 35 minutes
- Category: Dinner
- Method: Braised
- Cuisine: French