Name: Beef Bourguignon (Standard)
Prep time: 1 h 24 min
Cook time: 2 h 6 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 2.5 pounds Beef chuck roast-cut into 2-inch cubes; 1 teaspoon Salt; 1/2 teaspoon Black pepper-freshly ground; 6 ounces Thick-cut bacon-diced; 1 tablespoon Olive oil; 1 large Yellow onion-chopped; 2 medium Carrots-peeled and sliced; 4 cloves Garlic-minced; 8 ounces Cremini mushrooms-halved; 1 cup Frozen pearl onions-thawed; 2 tablespoons All-purpose flour; 1 cup Dry red wine (e.g., Pinot Noir, Merlot); 2 cups Beef broth; 1 tablespoon Tomato paste; 2 sprigs Fresh thyme; 1 Bay leaf; 2 tablespoons Fresh parsley-chopped

Recipe tier

1 pounds Boneless beef short ribs
½ cups Premium dry red Burgundy wine
1 pinch cup Cognac or Armagnac
1¼ sprigs Fresh thyme
¾ leaves Bay leaves
1.5 cloves Garlic
¼ teaspoon Black peppercorns
¼ teaspoon Fine sea salt
2.7 ounces Heritage pork belly
¼ tablespoon Grapeseed oil
¾ shallots Shallots
2 ounces Baby carrots
4.0 onions Cipollini onions
2 ounces Wild mushrooms
¾ cups High-quality beef demi-glace or rich homemade beef stock
¾ tablespoons Tomato paste
¼ tablespoon Tapioca starch (or arrowroot powder)
¾ tablespoons Unsalted butter
⅛ teaspoon Fleur de sel
¾ tablespoons Fresh chervil or microgreens
¾ tablespoons Crispy fried shallots

Equipment

Dutch oven (6-quart/5.7-liter)
Slotted spoon
Cutting board
Chef's knife
Measuring cups
Measuring spoons

Instructions

🎙️ Cook with voice coach

1. Combine boneless beef short ribs, premium dry red Burgundy wine, Cognac or Armagnac, fresh thyme sprigs, bay leaves, lightly smashed garlic cloves, black peppercorns, and fine sea salt in a non-reactive container. Cover and refrigerate for at least 12 hours, preferably 24 hours, turning occasionally to ensure even marination.
2. The next day, drain the beef, reserving the marinade. Pat the beef cubes thoroughly dry with paper towels; this is crucial for achieving a deep sear.
3. In a large, heavy-bottomed Dutch oven, cook the Heritage pork belly lardons over medium-low heat until golden brown and crispy, and the fat is fully rendered. Remove lardons with a slotted spoon and set aside. Pour off most of the rendered fat, leaving approximately 2 tablespoons in the pot.
4. Increase heat to medium-high. Add grapeseed oil if needed to ensure adequate fat for searing. Sear the dried beef cubes in batches, ensuring not to overcrowd the pot, until deeply browned on all sides. Remove seared beef and set aside.
5. Add the minced shallots and baby carrots to the pot. Sauté for 5-7 minutes until softened. Incorporate the blanched and peeled cipollini onions and cook for an additional 3 minutes until lightly caramelized.
6. Pour the reserved beef marinade into the pot, deglazing by scraping up any browned bits from the bottom. Bring to a rapid simmer and reduce by half, concentrating the flavors, which should take about 10-15 minutes.
7. Add the high-quality beef demi-glace or rich homemade beef stock and tomato paste. Return the seared beef to the pot.
8. Bring to a gentle simmer, then cover the Dutch oven tightly and transfer to a preheated oven at 300°F (150°C). Braise for 3.5 to 4 hours, or until the beef is exquisitely tender and yields easily to a fork, turning the beef once halfway through for even cooking.
9. While the beef braises, sauté the wild mushrooms in a separate pan with a touch of olive oil until tender and browned. Season lightly with salt and pepper. Set aside.
10. Once the beef is tender, carefully remove the Dutch oven from the oven. Using a slotted spoon, transfer the beef, carrots, and onions to a clean bowl. Discard the thyme sprigs and bay leaves from the sauce.
11. Pour the braising liquid through a fine-mesh sieve into a clean saucepan. Press down firmly on the solids to extract all liquid and flavor. Skim any excess fat from the surface of the sauce. Bring the sauce to a gentle simmer.
12. In a small bowl, whisk the tapioca starch with 2 tablespoons of cold water to form a smooth slurry. Gradually whisk the slurry into the simmering sauce until it reaches your desired consistency. Simmer for 5 minutes to ensure the starch is fully cooked and the sauce is clear.
13. Remove the sauce from the heat. Whisk in the cold, cubed unsalted butter and fleur de sel until the butter is fully incorporated, and the sauce is glossy and emulsified. It is crucial not to re-boil the sauce after adding the butter to maintain its emulsion.
14. Return the beef, carrots, and onions to the sauce. Add the sautéed wild mushrooms and reserved Heritage pork belly lardons. Gently heat through until all components are warm.
15. Serve immediately, garnishing with fresh chervil or microgreens and crispy fried shallots if using, for added texture and freshness.