Beef Bourguignon

This recipe from Melissa Clark is the one I turn to for a simple, straightforward take on this hearty beef stew from the Burgundy region of France. Make it the day before for even more profound flavor.

Serves 4–6

• 3 lbs beef chuck roast or stew meat, cut into 2” cubes and patted dry

• 2 1⁄4 t kosher salt

• 1⁄2 t black pepper, lightly crushed

• 5 oz lardons, pancetta, or bacon, diced (about 1 1⁄4 cup)

• 1 onion, chopped

• 1 carrot, sliced

• 2 garlic cloves, minced

• 1 t tomato paste

• 2 T all-purpose flour

• 1 bottle red wine

• 1 bay leaf

• 1 sprig thyme

• 8 oz pearl onions, peeled (look for frozen bags at Trader Joe’s)

• 8 oz mushrooms, cremini or shiitake

• 1 T olive oil

• Pinch sugar

• Chopped parsley for garnish

Season beef cubes with 2 teaspoons of salt and 1⁄2 teaspoon of pepper. Set aside.

Add lardons to a heavy Dutch oven or soup pot with a lid. Cook over medium-low heat until lardons have rendered their fat and are crisp, about 12 minutes. Transfer to a paper towel lined plate, reserving fat in the pot.

Preheat the oven to 350 degrees. Increase heat under pot to medium-high. What fat is hot, add beef cubes in a single layer, leaving space between the pieces. Cook until well browned on all sides, 10-15 minutes. Move pieces to a plate as they brown and continue the process until all beef is browned.

Reduce the heat, and add the onion, carrot, and remaining 1⁄4 teaspoon salt and cook until softened, 10 minutes, stirring occasionally. Stir in garlic and tomato paste and cook for 1 minute. Stir in flour, stir for 1 minute, then add wine, bay leaf, and thyme, scraping up brown bits on the bottom of the pot. Add the beef back to the pot, with any accumulated juices, and half the lardons, then cover and transfer to the oven. Cook 11⁄2 hours, turning the meat halfway through cooking.

In a large skillet, heat olive oil over high heat. Saute onions, mushrooms, 1⁄4 cup water, and a pinch of salt, pepper, and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat, and cook, tossing frequently, until vegetables are well browned, 5 minutes.

When beef is cooked, scatter onions and mushrooms and remaining lardons over stew, then garnish with parsley.