Martha Stewart's Favorite Recipes

Beef Bourguignon

A hearty soup and a round and fruity Bordeaux are the perfect pairing for those chilly winter nights.

INGREDIENTS

  • 1 large onion, roughly chopped
  • 2 carrots, roughly chopped
  • 1 head garlic, cloves separated and lightly crushed (unpeeled)
  • 10 springs flat-leaf parsley, cut in half, plus 3 tablespoons chopped, for garnish
  • 6 sprigs thyme
  • 4 sprigs rosemary
  • 2 dried bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 3 tablespoons olive oil
  • 6 ounces salt pork, trimmed of rind and cut into 1/4-by-1-inch pieces
  • 3 pounds beef chuck, cut into 1 1/2-to-2-inch cubes
  • Coarse salt and freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 3 cups homemade or low-sodium canned beef stock
  • 1 750-ml bottle red wine, preferable Burgundy or another Pinot Noir
  • 1 teaspoon tomato sauce
  • 1 pound pearl onions, peeled
  • 1/2 cup water
  • 1 tablespoon unsalted butter
  • 1 tablespoon sugar
  • 10 ounces large cremini mushrooms, trimmed

DIRECTIONS

  1. Cut two 12-by-22-inch pieces of cheesecloth; lay them on a clean work surface, overlapping each other perpendicularly in the center to form a cross. Pile the onion, carrots, garlic, parsley, thyme, rosemary, bay leaves and peppercorns in the center.
  2. Gather the ends together to enclose contents completely, and tie the top with kitchen twine, and set aside.
  3. Preheat oven to 300 degrees. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add salt pork, and sauté until brown and crisp, about 7 minutes. Using a slotted spoon, transfer pork to baking sheet, leaving rendered fat in Dutch oven.
  4. Season beef cubes with salt and pepper. Working in two batches, place beef in Dutch oven in a single layer; cook until dark brown on all sides, about 8 minutes total. Transfer to baking sheet with salt pork before adding next batch.
  5. Using tongs, transfer beef and pork to Dutch oven. Sprinkle over flour and toss to coat. Slowly whisk in beef stock and bring to a simmer over medium heat, stirring frequently until thickened, about 8 minutes.
  6. Add wine and tomato paste and season with salt and pepper; stir to combine. Add cheesecloth bundle and bring to a boil over high heat. Cover; transfer to oven. Cook until beef is very tender, about 2 1/2 hours.
  7. Remove pot from oven and transfer cheesecloth bundle to a large sieve set over a bowl. With a wooden spoon, press on bundle to release as much liquid as possible. Discard bundle and pour accumulated juices into Dutch oven.
  8. Remove beef and pork from Dutch oven. Return liquid to a boil over high heat, should be reduced to about 4 cups. Skim surface as needed with a large metal spoon. Reduce heat to low; return beef and pork to Dutch oven.
  9. While sauce is reducing further, set a large skillet over high heat. Add 1 tablespoon butter and remaining tablespoon oil. Add the pearl onions, water, sugar and a large pinch of salt. Bring to a boil and reduce heat to medium; simmer until almost all the liquid evaporates, 6 minutes. Raise heat to medium-high and add the mushrooms. Cook stirring occasionally, until vegetables are browned and glazed, 4 to 5 minutes. Remove from heat. Transfer mushrooms and pearl onions to Dutch oven and simmer over medium heat until heated through. Adjust seasoning with salt and pepper as desired and serve at once. Garnish each serving with chopped parsley.




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