👨‍🍳 조리법

1. 1

   Preheat oven to 160°C (325°F). In a large Dutch oven or heavy-bottomed pot, cook the bacon lardons over medium heat until crisp and the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Pat the beef cubes very dry with paper towels and season generously with salt and pepper. Increase heat to medium-high and brown the beef in batches in the hot bacon fat, adding a tablespoon of olive oil if needed. Do not overcrowd the pot; brown on all sides until deeply colored. Remove the browned beef and set aside with the bacon.

   ⏱️ 20 minutes
2. 2

   Reduce heat to medium. Add the chopped carrots and yellow onion to the pot and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring, to cook out the raw flour taste. Stir in the tomato paste and cook for another minute.

   ⏱️ 15 minutes
3. 3

   Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (this is fond and adds flavor). Bring to a simmer and let it bubble for 2-3 minutes to allow some alcohol to evaporate. Return the browned beef and cooked bacon to the pot. Add the beef stock, thyme sprigs, and bay leaf. The liquid should almost cover the meat; add a little more stock or water if necessary. Bring the stew to a gentle simmer on the stovetop.

   ⏱️ 10 minutes
4. 4

   Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender and easily shreds. Check occasionally to ensure it is simmering gently, not boiling.

   ⏱️ 3 hours
5. 5

   While the beef is braising, prepare the garnish. In a separate skillet, melt 1 tablespoon of butter over medium heat. Add the peeled pearl onions and cook, stirring occasionally, until golden brown and tender, about 15-20 minutes. Remove onions from the skillet and set aside. Add the remaining 1 tablespoon of butter to the skillet. Add the mushrooms and cook, stirring occasionally, until they are nicely browned and have released their liquid, about 10-15 minutes. Set aside with the onions.

   ⏱️ 30 minutes
6. 6

   Once the beef is tender, carefully remove the Dutch oven from the oven. Discard the thyme sprigs and bay leaf. Skim off any excess fat from the surface of the stew. If the sauce seems too thin, you can simmer it on the stovetop over medium-high heat for 10-15 minutes to reduce and thicken slightly. Taste and adjust seasoning with salt and pepper as needed. Stir in the sautéed pearl onions and mushrooms.

   ⏱️ 15 minutes
7. 7

   Serve the Bœuf Bourguignon hot, garnished with fresh chopped parsley. It is traditionally served with crusty bread, mashed potatoes, or egg noodles to soak up the rich sauce.

   ⏱️ 5 minutes