Geoffrey Zakarian’s Beef Bourguignon | The Kitchen | Food Network

Geoffrey shares his recipe for a true French classic… Beef Bourguignon! This hearty and rich beef stew is set apart by the addition of red wine for a beautiful flavor.
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Beef Bourguignon
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 5 hr 10 min (includes sit time)
Active: 1 hr 10 min
Yield: 8 servings

Ingredients

4 pounds beef chuck, cut into 2-inch cubes
8 ounces pancetta or bacon, diced small
Kosher salt and freshly ground black pepper
4 large carrots or 6 medium, sliced into 1-inch-thick pieces
2 large shallots or 3 small, sliced
5 sprigs fresh parsley, plus more for garnish
4 to 5 sprigs fresh thyme
1/4 cup tomato paste
1 to 2 tablespoons soy sauce
1 tablespoon white miso paste
1/2 teaspoon sugar
4 cloves garlic, minced
2 cups beef stock
Three-quarters of a 750-milliliter bottle red wine
3 tablespoon unsalted butter
14 ounces peeled pearl onions (frozen works)
8 ounces baby bella mushrooms, sliced thin
Serving suggestions: rice, mashed potatoes or sourdough toast
Minced fresh chives, for garnish

Directions

Special equipment: butcher’s twine

Set the beef out on a paper towel-lined sheet tray in a single layer and allow to come to room temperature for 1 hour. Pat the beef dry on all sides.

In a large Dutch oven, brown the pancetta over medium heat until rendered and crispy, around 10 minutes. Remove to a paper towel-lined plate.

Sprinkle the beef generously with salt on all sides (don’t do this step until just before searing). In the same Dutch oven with the pancetta, sear the beef in 3 to 4 batches until browned heavily on all sides, 7 to 10 minutes per batch. Set the beef aside on a platter.

Add the carrots and shallots to the same Dutch oven and cook until they begin to soften and take on a bit of color, about 5 minutes. Season with salt and pepper. Tie the parsley and thyme into a bundle using butcher’s twine. Add the tomato paste, soy sauce, miso paste, sugar, garlic and herb bundle to the Dutch oven and cook for 1 minute more.

Deglaze the pan with the beef stock, scraping up all the browned bits on the bottom of the pan with a wooden spoon. Add the wine.

Add the beef back to the stew and cook, covered, on low heat for 1 1/2 to 2 1/2 hours. Alternatively, you can transfer to a 300 degree F oven and cook for 2 to 2 1/2 hours.

While the stew is cooking, melt 1 tablespoon butter in a medium skillet on medium heat. Add the pearl onions and cook for 5 minutes, then add the mushrooms and cook until browned, stirring to prevent burning, 8 to 10 minutes. (Do not add salt until the end, as that will prevent browning.)

When the stew is finished, use a spider or a large, slotted spoon to remove the beef and vegetables to a platter or large bowl. Discard the herb bundle. Reduce the sauce on medium-low heat until thickened to almost coat the back of a spoon, about 25 minutes. Add the remaining 2 tablespoons butter and combine. Add the beef and vegetables back to the sauce.

Add the mushrooms and pearl onions and gently stir to combine. Serve with rice, mashed potatoes or over sourdough toast and garnish with plenty of chopped parsley, chives and the pancetta.

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Geoffrey Zakarian’s Beef Bourguignon | The Kitchen | Food Network

This is beef B it’s a hearty Rich stew and then our country would be called beef stew yes the difference being red wine yes no red wine in beef stew which is such a shame well it’s a little bit of technique but it’s not hard what I

Have here is Chuck big chunks of Chuck and I’ve seared off some already then I I have a some red wine red wine vinegar some beef stock some soy sauce oh some me garlic salt Bay Leafs I’ve made this so many times I always play with it I love

To just like adjust adjust adjust I think you’ll like this one all right we’re going to get this beautiful Rond do cast iren in this is the oil from this what is this Jeff theetta petta now you can use streaky bacon you can use even Gua but gual it’s

A bit too much flavor and I cut it a little smaller than normal toe he’s dipping and I am actually not going to cook it it in there I’m going to this is a garnish so we got that crisp we left the oil in there right really hot okay

You want it really hot and then we’re going to Salt this really with authority as my friend Mark Murphy says what up Mark season with authority Murphy Beach Murphy Beach going down I don’t put pepper in this because I feel for me I don’t like Pepper when on a sear cuz I

Feel it gets bitter so just salt okay you can always pepper later right get better flavor uh great job Sun’s making carrots some shallots that’s it it’s it’s easy this is really a peasant dish when you think of it we’re putting this in a very very very hot peasant cooking

Is the best cooking real peasant cooking just using the bits and working them well I think you know we think beef Boron but it’s just Boron just means from burgundy right from burgundy and they have only Pon Noir they only make wine from one gra red grape in in

Burgundy and that’s Pino Noir so you would take a Peno and cook it with the beef and that would be the B for the expression of the area and we have that right here it’s a it’s a p Mo uh so this is the only thing that’s going to happen

On top of the stove we’re going to put this in the oven right so set your oven at about 300° I like to say it’s going to cook forever for me anything over two and a half hours it’s forever yeah so seems like forever it’s a long time but

This has to come out it’s nice golden brown I have my pieces here and now we’re going to take some of the vegetables mhm that you want to dump that right in there for me yeah big old chunky dump just chunk it right in there

Chunky dump put it right in and in goes this which is a what ukou I like bay leaves o Triple Threat yeah I like B leaves we’re going to get let this just take some heat we to give some heat to this it’s going to cook a

Long time so we’re not looking to get color on this it’s not the point of that whatsoever after that has been in there for a bit we’re going to take some garlic tomato paste that tomato paste is important it really builds the depth of flavor a

Little bit of sugar ohe and then let’s get that in you got to get that tomato paste hissed with heat I like the one in the in the like toothpaste tube I use it all the time I just love seeing it in my refrigerator open on my drawer that’s

Said the Miso now and right after what do you think is a very Jeezy Mo sa BL yeah you going to throw it out all right so then we’re going to layer this back on top and we’re going to fit it in tightly you want this tight it’s really important

Okay if it doesn’t fit we don’t use it I can get one more piece in here and I’m going to save this for like another yeah now comes Lavino Lavino pour it on a good amount oh all right shut up the pot and then we’re going to

Put it smells so good so is the soy sauce on the Miso there to build the flavor and give you the umam yes two and a half three hours in there it’s going to be amazing okay then okay broth and then we’re going to

Cover this oh wow so this is going to go on 300 Dee oven that’s preheated in the middle of the oven for at least two and a half hours it needs time and what it does to the smell in the house is remarkable so you don’t want to rush

What are we looking for though you’re looking for like fall off fall apart but just the right uh amount of reduction so the sauce is made that’s the secret got to keep it in there now let’s just start our garnish which is very simple I have your favorite Frozen Pearl onion on yeah

Don’t do the work get them Frozen They’re for you I’m going to get the onions in here no salt and then I’m going to sear these a bit we’d have these beautiful mushrooms that we’ve cooked together with cooked pearl onions from the freezer section it’s a shortcut

And I put it I know and I’ve done them separately a lot of bergon are cooked together I don’t like that I feel it interferes with the cooking of the beef there’s too much going on in that pan to cook these properly I don’t want them

Puree so I want a little bite to them so what do I have here Z reveal okay now we have to deant like a wine so we’re going to just tighten the sauce up by reducing it but why don’t we reduce it with everything in it we’re taking it

Out you don’t want to overcook the the beef and I don’t want to lose the quality so here we have moras for we’re going to take this out right being a show such a showof I am slow show off show boat and Sammy over here I’m going

To put this here and big pieces of beef big pieces of beef here dude they’re not like little dainty this is not a dainty dish so now we’re going to reduce this down I have one done already all right look at this and this is the reduced it’s all it is is reduced

There’s nothing else there’s no flour you can add a Berman or corn starch I just don’t like excuse me translation of a Berman butter and flour you know you why do that one part means like handled so I usually mix it in my hands before I

Put it into the pot that’s pretty much it and what this is is in the pot I like to serve it in the pot put it on it in this because we are in a b we don’t want it’s not fancy so it’s not fancy the

Last step is to take some of this and just cascad cascaded cascad cascaded so now we have the Integrity of the mushrooms a few of these oo little ponchetta and we are almost ready to serve to this we add very important a lot of parsley and I like to let it sit

With the parsley and hang out with the parsley because I swear The Parsley gets into that sauce it’s such a great flavor so I’ve sprinkled a Panetta on top of this the onions and the mushrooms and I put a touch of red wine vinegar that’s

Okay look at that spoon look at that oh borgan yummy I would take beef over expensive cut of steak any day of the week than right little CHS cuz we’re this avard plating wow little side a little side pony for it I feel really a side pony yeah wow m m

M man I wish had a goblet of burgundy right now I mean what the Hey where’s our red wine Jeffrey I mean it’s a bre Jo haven’t had one sip of wine wor I know it’s a Dry Town wow dare I say it’s almost better the next day oh

Yeah go let me get in there a yes sir C this is what you might call a humble you know like a humble belly warming comfort food combination it is but there is so much at work here