Recipe : Boeuf Bourguignon

Immerse yourself in the elegance of this slow-braised Beef Bourguignon, where tender beef and rich red wine intertwine with the delicate flavors of dried thyme and parsley. This dish, layered with velvety natural textures and gourmet ingredients, offers a refined dining experience—perfect for special occasions or indulgent dinners.

Ingredients

- 1 tablespoon cold-pressed extra-virgin olive oil
- 3 pounds prime beef brisket (or chuck steak), cut into 2-inch cubes
- 1 large heirloom carrot, sliced into ½-inch rounds
- 1 large white onion, finely diced
- 6 cloves garlic, minced (divided)
- A pinch of Maison Gabrielle's Fleur de Sel
- A pinch of Maison Gabrielle's freshly ground black pepper
- 2 tablespoons fine flour
- 12 pearl onions (optional, for added refinement)
- 3 cups red wine (Merlot, Pinot Noir, or Chianti)
- 2-3 cups rich beef stock
- 2 tablespoons sundried tomato or regular tomato paste
- 1 premium beef bouillon cube, crushed
- 1 teaspoon dried thyme
- 2 tablespoons dried parsley (divided)
- 2 bay leaves
- 1 pound white or brown mushrooms, quartered
- 2 tablespoons salted or unsalted butter

Instructions

1. Preheat your oven to a refined 350°F (175°C).
2. Heat the extra-virgin olive oil in a grand Dutch oven or heavy-based pot over medium heat. Sauté the beef chunks in batches until richly browned on all sides. Remove the seared beef and set aside.
3. In the same pot, sauté the carrot slices and diced onion until tender and golden, about 3 minutes. Add 4 cloves of minced garlic and cook until aromatic, about 1 minute. Drain excess fat, leaving about 1 tablespoon in the pot. Return the beef to the pot, season with ½ teaspoon of coarse sea salt and ¼ teaspoon of freshly ground black pepper. Sprinkle with flour, toss to coat, and cook for 4-5 minutes until the flour is lightly browned.
4. Add the pearl onions, red wine, and enough beef stock to just cover the meat. Stir in the tomato paste, crushed bouillon cube, dried thyme, and 1 tablespoon of dried parsley. Bring to a gentle simmer on the stovetop.
5. Cover the pot, transfer it to the lower part of the oven, and allow it to simmer slowly for 2 to 3 hours, or until the beef is exceptionally tender and easily pulls apart.
6. During the final 5 minutes, prepare the mushrooms: Heat cultured butter in a medium skillet over medium heat until it melts and begins to foam. Add the remaining 2 cloves of minced garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook, shaking the pan occasionally, until they are golden brown and coated in butter. Season with salt and pepper, if desired, then set aside.
7. Strain the contents of the Dutch oven through a fine colander set over a large pot (or clean sink) to collect the rich sauce, discarding the bay leaves and any solids.
8. Return the beef mixture to the Dutch oven or pot. Gently stir in the sautéed mushrooms and the remaining 1 tablespoon of dried parsley.
9. Remove any excess fat from the sauce and let it simmer for a few minutes, skimming off any additional fat that rises to the surface. The sauce should be reduced to about 2 ½ cups, thick enough to lightly coat the back of a spoon. If too thick, adjust with a few tablespoons of stock. If too thin, reduce further over medium heat for about 10 minutes.
10. Season to taste, adjusting salt and pepper as needed. Pour the luxurious sauce over the beef and mushrooms, ensuring an even coating.
11. If serving immediately, simmer the Beef Bourguignon for 2 to 3 minutes to heat through.

HOW TO SERVE

Garnish with a sprinkle of additional dried parsley and serve with velvety mashed potatoes, artisanal rice, or hand-cut noodles for an opulent dining experience.

To serve the following day, allow the casserole to cool completely, cover, and refrigerate. On the day of serving, remove from the refrigerator at least an hour before reheating. Gently reheat over medium-low heat, allowing the flavors to meld and basting the meat and vegetables with the sauce for about 10 minutes.

BON APPETIT