Beef Bourguignon
by Judy Liu
Prep Time: 1 h. • Marinate Time: 24 H. • Cook Time: 6 h.
Serves: 6
Ingredients:
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1 Tbsp olive oil
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3 lbs beef brisket, chuck roast, or stewing beef, cut into 2–3” cubes
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6 oz bacon, roughly chopped
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3 cups Pinot Noir
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2 cups beef broth
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2 Tbsp tomato paste
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1 large yellow onion, diced
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12 pearl onions
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2 celery stalks
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1–2 carrots, sliced ½” thick
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1 lb mushrooms (any kind), roughly chopped
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2 bay leaves
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4–6 whole peppercorns
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6 garlic cloves, minced (divided)
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½ tsp coarse salt (e.g., sea salt)
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¼ tsp ground black pepper
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1 beef bouillon cube, crushed
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1 tsp fresh thyme, chopped
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2 Tbsp fresh parsley, chopped
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2 Tbsp butter
- 2 Tbsp all-purpose flour
Directions:
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Marinate:
Combine beef, diced yellow onion, celery, and carrots in a bowl. Add wine, bay leaves, peppercorns, and a pinch of salt. Vegetables should weigh about half as much as the beef, with more onion and carrot than celery. Cover and marinate for 24 hours in the fridge.
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Drain & Save Marinade:
After marinating, strain the beef and vegetables, reserving the wine.
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Brown Bacon & Beef:
In the Claypot, heat oil and cook bacon until crisp. Remove with a slotted spoon and set aside. Pat beef dry and sear in batches in the bacon fat until browned on all sides. Transfer to the bacon dish.
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Sauté Vegetables:
In the Claypot, sauté the drained carrots and diced onions until softened. Add 4 cloves of minced garlic and cook for 2 minutes. Drain excess fat. Return beef and bacon to the Claypot. Season with salt and pepper, sprinkle with flour, and toss to coat. Cook for 5 minutes.
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Add Liquids & Braise:
Add pearl onions, reserved wine, and enough broth to nearly cover the meat. Stir in tomato paste, bouillon, thyme, and bay leaves. Cover and cook on "Braise" mode for 30 minutes, then switch to "Slow Cook – Low" for 5 hours. Stir occasionally until beef is tender and falling apart.
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Prepare Mushrooms:
In the final 5 minutes of cooking, heat butter in a skillet over medium heat. Add remaining garlic (2 cloves) and cook for 30 seconds. Add mushrooms and sauté for about 5 minutes, stirring occasionally. Season with salt and pepper if desired.
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Combine & Finish:
Stir mushrooms into the Claypot. Let simmer for 10 minutes.
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Serve:
Garnish with fresh parsley and serve over mashed potatoes, rice, or noodles.
Tips:
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For a milder flavor, replace 1 cup of wine with 1 cup of broth.
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Crush the peppercorns slightly for a stronger flavor.
- Cut mushrooms to roughly match the size of the beef cubes (2–3”).
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