Cook’s Illustrated Beef Bourguignon Recipe
Description
Beef Bourguignon is a classic French dish, featuring beef stewed in a rich red wine sauce. It has a deep, complex flavor, making it a favorite among home cooks. The version from Cook’s Illustrated is a tried-and-true version that stays true to the traditional flavors while adding a few twists. The beef is first browned in a skillet, then simmered in a red wine-based sauce, with vegetables and herbs, until it is melt-in-your-mouth tender. The sauce is flavored with bacon and mushrooms, and finished with a bit of butter for richness. It’s the perfect comfort food for a cold winter night.
Ingredients
4 slices bacon, diced
3 pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch cubes
Kosher salt and ground black pepper
3 tablespoons vegetable oil
1 large onion, minced
1 large carrot, peeled and minced
1 celery rib, minced
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup full-bodied red wine, such as Cabernet Sauvignon or Merlot
2 cups beef broth
2 tablespoons tomato paste
2 bay leaves
1 teaspoon minced fresh thyme leaves
8 ounces cremini mushrooms, quartered
2 tablespoons unsalted butter
2 tablespoons minced fresh parsley leaves
Instructions
1. Cook the bacon in a large Dutch oven over medium heat until crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate.
2. Pat the beef dry with paper towels and season with salt and pepper. Add 2 tablespoons of the oil to the now-empty pot and heat over medium-high heat until just smoking. Add half of the beef and cook until well browned on all sides, 8 to 10 minutes. Transfer the beef to a large plate. Repeat with the remaining beef and 1 tablespoon of oil.
3. Reduce the heat to medium and add the onion, carrot, celery, and garlic to the pot and cook until softened, about 5 minutes. Stir in the flour and cook for 1 minute. Stir in the wine, broth, tomato paste, bay leaves, and thyme and bring to a simmer. Return the beef and any accumulated juices to the pot. Cover, reduce the heat to low, and simmer until the beef is fork-tender, about 1 hour.
4. Stir in the mushrooms and cook until the beef is very tender, about 15 minutes.
5. Discard the bay leaves. Stir in the butter and bacon and season with salt and pepper. Sprinkle with the parsley before serving.
Equipment
For this recipe, you will need a large Dutch oven, a cutting board, a sharp knife, a large plate, a paper towel-lined plate, and a wooden spoon.
Notes
This dish can be made ahead of time and stored in the refrigerator for up to three days. Reheat in a Dutch oven over low heat until warmed through.
Nutrition
This recipe yields 8 servings. Each serving contains approximately 410 calories, 30g of fat, 20g of protein, 8g of carbohydrates, and 2g of fiber.
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