Boeuf Bourguignonne

Name: Boeuf Bourguignonne
Yield: serves 4 to 6
Ingredients: 3 pounds lean rump roast, chuck pot roast, sirloin tip, top round, or bottom round, cut into 2-inch cubes; 1 (750-ml) bottle red wine, preferably Pinot Noir; 1 carrot, cut into 1-inch pieces; 1 stalk celery, cut into 1-inch pieces; 1 onion, preferably Vidalia, coarsely chopped; 4 slices thick-cut bacon, cut into lardons (see page 179); 3 tablespoons canola oil, plus more if needed; Coarse salt and freshly ground black pepper; 1 tablespoon all-purpose flour; 2 1/2 cups beef stock (page 227) or low-fat, reduced-sodium beef broth; Bouquet garni (5 sprigs of thyme, 4 sprigs of flat-leaf parsley, 2 bay leaves, preferably fresh, 10 black peppercorns, tied together in cheesecloth); 1 tablespoon tomato paste; 2 cloves garlic, finely chopped; 1 tablespoon unsalted butter; 24 pearl onions, trimmed and peeled; 8 ounces white button mushrooms, halved or quartered if large

December 9, 2011

In classic French cooking, each dish has a name that indicates its precise ingredients and correct garnish. Bourguignonne is a term for dishes cooked in red wine, as some of the most famous French wines are from Bourgogne (Burgundy). These dishes are garnished with pearl onions, button mushrooms, and lardons of bacon. Never choose stew meat already in precut cubes. It’s more expensive and you have no idea if you’re getting, for example, leftover bits from the shoulder or rib-eye, two wildly different cuts that won’t cook at the same rate.

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