Boeuf Bourguignon with Braised Onions and Sautéed Mushrooms

Ingredients

• 3 pounds Beef Chuck (cut into 2‑inch cubes, patted dry with paper towels)
• 3 cups Red Wine (dry Burgundy or full‑bodied red wine)
• 2 cups Beef Stock (low‑sodium, homemade or store‑bought)
• 1 tablespoon Tomato Paste (canned)
• 1 Bay Leaf (French bay leaf if available)
• 1/2 teaspoon Fresh Thyme (or 1 teaspoon dried thyme)
• 2 Garlic Cloves (pressed whole)
• 1/2 teaspoon Salt (kosher or sea salt)
• 1/4 teaspoon Black Pepper (freshly ground, added at end)
• 12 Small Pearl Onions (peeled; can use shallots as substitute)
• 1 tablespoon Butter (unsalted, for braising onions)
• 1 pound White Button Mushrooms (cleaned, dried, quartered)
• 2 tablespoons Olive Oil (Light) (for browning beef)
• 1 tablespoon Peanut Oil (optional, high‑heat oil)
• 3 tablespoons All‑Purpose Flour (for beurre manié)
• 3 tablespoons Unsalted Butter (softened) (for beurre manié)

Instructions

1. Prepare the Beef

   Pat the beef chuck cubes dry with paper towels, then cut into roughly 2‑inch pieces if not already done.

   Time: PT10M

2. Brown the Beef

   Heat the skillet over high heat, add light olive oil (and a splash of peanut oil if desired). When the oil shimmers, add the beef in a single layer, avoiding crowding. Brown all sides, turning with a wooden spatula, about 4–5 minutes.

   Time: PT5M

3. Deglaze with Red Wine

   Transfer browned beef to the casserole. Return the skillet to the stove, add 3 cups red wine, and scrape up the browned bits (glaze) from the bottom. Pour the wine and glaze over the beef.

   Time: PT5M

4. Add Remaining Liquids and Aromatics

   Add 2 cups beef stock, 1 tablespoon tomato paste, 1/2 teaspoon thyme, 1 bay leaf, the pressed garlic, and 1/2 teaspoon salt to the casserole. Stir to combine and bring to a gentle simmer.

   Time: PT5M

5. Season Lightly

   Taste the broth and add a pinch more salt if needed (about 1/4 teaspoon).

   Time: PT2M

6. Oven Braise

   Cover the casserole and place it in a preheated 325°F oven. Braise for 3 hours 30 minutes, or until the meat is fork‑tender.

   Time: PT3H30M

   Temperature: 325°F

7. Prepare Braised Onions

   While the stew cooks, bring a pot of water to a boil. Add the peeled pearl onions, return to boil, then let sit 20 seconds. Drain, pierce each onion near the root, and place in a shallow pan. Add 1 tablespoon butter, enough water to cover half the onions, a pinch of salt, cover, and simmer gently for 25 minutes until tender.

   Time: PT25M

8. Clean and Quarter Mushrooms

   Rinse mushrooms in a bowl of water, lift to let sand settle, then drain. Pat completely dry with a clean towel. Trim stems if needed and quarter each mushroom.

   Time: PT10M

9. Sauté Mushrooms

   Heat a non‑stick pan over medium‑high heat, add a splash of oil and 1 tablespoon butter. When the butter foam subsides, add the quartered mushrooms in a single layer. Cook, shaking the pan, for 5–6 minutes until lightly browned but not soggy.

   Time: PT6M

10. Skim Fat and Transfer Sauce

    Remove the casserole from the oven. Using a ladle, skim the surface fat and discard. Pour the stew liquid into a saucepan, leaving the meat in the casserole. Skim any remaining fat.

    Time: PT5M

11. Make Beurre Manié

    In a small bowl, combine 3 tablespoons flour with 3 tablespoons softened butter. Knead until a smooth paste forms.

    Time: PT3M

12. Thicken the Sauce

    Whisk the beurre manié into the simmering sauce, then bring the sauce to a brief boil (about 1 second) to activate the thickening.

    Time: PT5M

13. Finish the Stew

    Return the browned beef to the sauce, add the braised onions and sautéed mushrooms, and heat through for 2–3 minutes. Adjust seasoning with a pinch of pepper and additional salt if needed.

    Time: PT3M

14. Serve

    Plate the stew with boiled potatoes tossed with fresh parsley, a green romaine salad, and crusty French bread. Pair with the same red wine used for cooking.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

15 g

Fat

25 g

Fiber

2 g