The Easy Way to Cook Beef Bourguignon

An elegant but sturdy no-hassle recipe

"When the weather turns cold, I turn to Beef Bourguignon. This classic dish is worth every bit of effort—but I’ve found a game-changing version developed by the folks at America’s Test Kitchen (behind a paywall) that cuts the work in half. By cooking it in the oven instead of standing over the stove à la Julia Child, you get the same rich flavors with much less hands-on time. The process of browning beef is called the Maillard reaction which involves the rearrangement of amino acids and sugars, creating new compounds called "melanoidins" that give the browned appearance. Setting the oven to 335 degrees is just high enough for the Maillard reaction and low enough to slow cook the beef to tender perfection.

Give yourself three to four hours to cook this. It’s great for a cozy afternoon when you’re working from home, sitting at the piano, or curled up with a good book. This week I made it on election night to fortify myself for whichever way the results went. Some people pray. I cook.

For hours, your kitchen will fill with a sequence of aromas as enticing as any French bistro, making the process as satisfying as the dish itself. Another discovery that transformed my beef bourguignon routine? Frozen, pre-peeled pearl onions from the supermarket! After years of peeling those tiny onions by hand, I realized this shortcut saves time and energy without sacrificing flavor. Here, I’m sharing a recipe that I’ve adapted over the years that will make your heart sing—without making your feet scream.

INGREDIENTS

(Yield: 4-6 servings)

3-4 pound nicely marbled chuck roast

1 tablespoon salt

¼ teaspoon freshly ground pepper

2 tablespoons olive oil

¼ cup all-purpose flour

1 packet unflavored gelatin

1 medium onion, peeled and chopped

3 medium carrots, cut into 1 inch rounds

1 celery stalk, cut into 1 inch pieces

1 tablespoon anchovy paste (or two anchovies, diced)

1 tablespoon tomato paste (or sauce)

1 cups beef broth

1 bottle of red wine (Red Burgundy or any Pinot Noir)

Several sprigs of fresh thyme and Italian parsley

1 lb button mushrooms (small)

1 5-6 oz bag frozen pearl onions, defrosted

3 tablespoons butter

PREPARATION

Step 1

Turn the oven on to 335 deg. Cut the beef roast into 1 1/2 squares. Trim off large pieces of fat and reserve them. Salt the beef pieces and set aside to season.

Add olive oil to a large enameled cast iron braising pan. Add trimmed beef fat, and place it in the heated oven. After the fat has rendered and begins to crisp, take out the pan to build up the recipe. Stir the flour and gelatin into the liquid fat in the braising pan until mixed. Stir in the tomato and anchovie paste. Add the onion, carrots and celery mixing them up and creating a layer on the bottom of the pan. Add the beef pieces on top of the root veggies; do not overcrowd. Add the broth and 3/4 of the bottle of wine. Spread the herbs on top. The beef pieces—sitting on top of the veggies— should be coming up above the wine a bit for browning on top. Arrange so that this is the case. Place in the oven and cook for two to three hours.

Step 2

Check the beef every half an hour or so. When the tops of the pieces are browned, turn them over to brown the other side. Repeat several times, adding more wine when needed.

Step 3

After about two hours, put the small button mushrooms (if they are larger, cut them in half) onto a baking sheet with two tablespoons of butter. Put baking sheet in the oven on the rack under the beef and bake for 20 minutes or until mushrooms are juicy. Take mushrooms from the oven and put them in a bowl and set aside. Now spread the onions on the baking sheet with the rest of the butter. Cook for 20-30 minutes until the bottom side is browning. Add to the bowl of mushrooms.

Step 4

Remove the beef from the oven. Strain the sauce into another stovetop dutch oven or soup pan. Smash the cooked veggies and herb mixture in the strainer to get out all the sauce. Discard the veggies and herbs. Bring the sauce to a boil and reduce to desired consistency. Add more wine if needed. Add salt and pepper to taste. Add beef, mushrooms, and onions and simmer for at least five minutes to spread the flavor.

Enjoy served directly or over boiled potatoes or pasta. The recipe is great for holiday parties where you may need to stretch it out for additional guests. Pair with a nice red Burgundy or Claret.