Best Hearty Beef Bourguignon Recipes

HEARTY BEEF BOURGUIGNON

Steps:

• Place beef in a large bowl. In a small bowl, whisk together flour, 2 teaspoons salt, and 1 teaspoon pepper. Sprinkle flour mixture over beef; toss to coat beef evenly.
• Heat a 12-inch heavy-bottom skillet over medium heat. Add about 1 tablespoon canola oil; swirl to coat bottom of skillet. Heat oil to just below smoking point. Test by placing one piece of beef in pan; it should sizzle the moment it touches the pan. If beef spits, sputters, and smokes, pan is too hot; remove it from the heat to cool. If beef does not sizzle, pan is not hot enough; wait a minute or two more. Brown beef in about 8 manageable batches: Arrange 1/8 of the meat in skillet so cubes do not touch. Cook until dark crust has formed and beef easily releases from pan when lifted with tongs, about 3 minutes. Brown all sides of each piece in this manner. Transfer first batch of browned beef to large Dutch oven. Return skillet to heat. Deglaze skillet: Pour in 1/8 of the wine (about 3 ounces); use a wooden spoon to loosen bits that have cooked onto skillet. Pour wine and deglazed juices into Dutch oven. Return skillet to heat. Quickly wipe out with paper towel. Add another tablepoon canola oil; repeat process of browning beef cubes and deglazing skillet.
• When last batch of beef is browned and skillet is deglazed, return skillet to medium-low heat. Add pancetta; cook, stirring occasionally, until golden brown, about 10 minutes. With slotted spoon, transfer pancetta to Dutch oven. Pour half the oil from skillet into a small bowl; set aside. In oil that remains in skillet, cook half the sliced onions, carrots, and parsnips, stirring often, until onions are transparent, and carrots and parsnips have softened, about 10 minutes. With slotted spoon, transfer to Dutch oven. Cook remaining half of vegetables in reserved oil from skillet; transfer to Dutch oven.
• Prepare bouquet garnish: Place bay leaf, thyme, parsley, and peppercorns on square of cheesecloth; tie with kitchen twine; add to Dutch oven. Pour enough water into Dutch oven to barely cover meat, about 2 quarts. Bring to a boil; reduce heat, and gently simmer, partly covered, until beef is tender, about 2 1/2 hours.
• Meanwhile, place potatoes in a medium saucepan; cover with salted water, and bring to a boil over high heat. Reduce heat; simmer, uncovered, until tender. Warm cream in a small pan over medium heat. Drain potatoes; when cool enough to handle, press through ricer into medium bowl. Stir with a wooden spoon until smooth, 1 to 2 minutes. Cut 1 stick butter into chunks; add to potatoes, and whisk to incorporate. Drizzle in hot cream, whisking constantly. Whisk in 2 teaspoons salt, 1/2 teaspoon pepper, and the nutmeg. Set aside.
• In a large skillet over medium-high heat, melt 2 tablespoons butter; add pearl onions, and saute until golden, about 10 minutes. Remove from heat; add to Dutch oven. Return skillet to heat; add remaining 2 tablespoons butter, and melt. Add mushrooms; cook just until mushrooms release liquid, 3 to 4 minutes. Transfer to Dutch oven. Continue to simmer stew until beef is very tender and pearl onions are very soft, about 30 minutes more. Remove bouquet garni; discard.
• Heat oven to 475 degrees. Spoon stew into individual ovenproof ramekins about 5 inches wide and 3 inches tall. Top each with large spoonful (about 1 cup) reserved mashed potatoes. Garnish each with oregano sprig. Place ramekins on baking sheet; bake until crust is golden, about 15 minutes. Serve hot.

HEARTY BEEF POT ROAST A LA JULIA CHILD'S BOEUF BOURGUIGNON RECIPE - (3.8/5)

Steps:

• Preheat the oven to 400 degrees fahrenheit. Pat the roast dry with paper towels. Sprinkle with salt, pepper, and lightly pat with flour on both sides. In a 4- to 6-quart Dutch oven or similar heavy stove-top and oven-proof pot, heat 1 1/2 tablespoons olive oil to hot but not smoking. Add the beef to the pot and brown, turning several times, until well browned on both sides. add a little more oil if necessary to prevent burning. Add the wine, 3 cups beef broth, thyme, and bay leaf to the Dutch oven. Bring to a boil. Cover tightly. Transfer to the center oven rack. Reduce the heat to 375 degrees fahrneheit. Braise for 2 1/2 to 3 hours, or until the beef is tender when pierced in the center with a fork. Meanwhile, in a medium-large roasting pan, stir the beef bones with 1 1/2 tablespoons oil until coated. Roast the bones for 1 hour, or until very well browned. Discard the fat. Transfer the beef bones to the Dutch oven. Add the remaining 1/2 cup beef broth to the roasting pan. Using a wooden spoon, scrape up the browned bits from the bottom, then add the mixture to the Dutch oven. Continue cooking the roast, tightly covered. Meanwhile, stir together the vegetables, 1 1/2 tablespoons oil, and salt and pepper to taste in the roasting pan previously used. Roast, stirring occasionally, 50 to 60 minutes, or until the vegetables are just tender when tested with a fork. Set aside. When the pot roast is tender, arrange it and the vegetables in a large, deep, heat-proof serving dish or platter. Cover and return to the oven to stay warm. If the broth has not reduced to 3 cups or less, return the Dutch oven to the burner over medium-high heat. Cook briskly, uncovered, until the broth reduces to about 3 cups. (If the broth already measures less than 2 cups, add about 1/2 cup more canned beef broth or water to it.) Discard the bones. Place the broth in a 4-cup measure; let stand until the fat rises to the surface. Skim or pour off the fat. Pour the de-fatted broth over the pot roast and vegetables (reheat the broth to hot first, if necessary) and serve. The pot roast is also excellent reheated. It will keep, refrigerated, for up to 4 days.