Beef Bourguignonne 2

This is the French braise that’s earned its reputation. Two pounds of stewing beef get browned hard in a hot skillet, then simmer for up to two hours in a sauce built on Burgundy red wine, beef stock (veal stock if you can get it), and a handful of herbs until the meat practically falls apart at the nudge of a fork.

The technique here is sound: mushrooms and sliced onions cook first and get removed, then the beef browns in the same fat. That layered browning, vegetables first then meat, builds fond on the bottom of the pan that gets deglazed into the sauce. Flour mixed with stock thickens the braising liquid before the Burgundy goes in, creating a sauce that clings to the meat instead of sitting thin in the bowl.

The onions and mushrooms go back in during the last 15 minutes so they heat through without turning to mush. They should be soft but still have shape.

Kitchen Tips

• Brown the beef in batches. Crowding the skillet drops the temperature and the meat steams instead of searing.
• Keep the liquid level just covering the meat. If it dips below during the long simmer, top it up with a mix of one part stock to two parts Burgundy.
• Use a drinkable Burgundy or Pinot Noir. Cooking wine is loaded with salt and tastes harsh.
• Crushed thyme and marjoram are the only herbs, and that restraint is right. This dish is about wine and meat, not a herb garden.

Variations

• Add a few peeled pearl onions instead of sliced onions for a more traditional presentation.
• Stir in a tablespoon of tomato paste with the flour for a deeper, more complex sauce.
• Serve over egg noodles, mashed potatoes, or crusty bread to soak up the sauce.