Serves
Makes 6 servings
Ingredients
- For Steam Cooking:
- 2 pounds baby red potatoes, washed and cut in half
- ½ tablespoon olive oil, plus more as needed
- Salt, to taste
- Chopped parsley for garnish
- For Cooking in the Cocotte:
- 5 slices (thick-cut) smoked bacon, cut into ½-inch pieces
- ½ pound crimini mushrooms, stems removed and cut into quarters
- 2½ lb. beef chuck roast, cut into 1" cubes
- 1 cup beef broth, divided
- 3 tablespoons all-purpose flour
- 2 large carrots, peeled and cut into ½-inch pieces
- ½ pound whole pearl onions, peeled
- 3 cloves garlic, peeled
- 1 tablespoon tomato paste
- ⅓ cup brandy
- 3 cups red Burgundy wine or Pinot Noir
- 1 bouquet garni
- Freshly ground pepper, to taste
- Salt, to taste
Procedure
Preheat an oven to 325°F. Toss the potatoes with ½ tablespoon oil and sprinkle with salt, place the potatoes in the steamer insert for the cocotte and set aside.
Heat a 5-quart cocotte over medium heat. Add the bacon and cook until crispy, stirring often, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the mushrooms to the cocotte and cook until golden and just tender, stirring occasionally, 3 to 5 minutes. Using a slotted spoon, transfer the mushrooms to the plate with the bacon.
Season the beef generously with the salt and pepper, over medium-high heat, warm the cocotte. Working in 3 batches, brown the beef on all sides until golden brown, 5 to 7 minutes per batch, adding oil as needed. Transfer the beef to a plate. After the last batch of beef is browned, deglaze the cocotte with ½ cup beef broth, scraping up the browned bits with a wooden spoon.
Return all the beef, bacon, and mushrooms to the cocotte. Add the flour, stir to coat evenly, and cook for 1 minute. Add the carrots, pearl onions, garlic, and tomato paste to the cocotte. Add the brandy and simmer for 30 seconds. Add the wine, remaining beef broth, and bouquet garni to the cocotte and increase the heat to medium-high, bringing the liquid to a boil.
Place the steamer insert inside the cocotte and cover with the lid. Transfer to the oven and cook for 1 hour. Remove the steamer insert from the cocotte, cover with foil and set aside (Note: during the last 10 minutes of cooking, return the steamer insert back to the cocotte to warm the potatoes, if needed). Continue cooking the stew, covered, until the beef is fork-tender, 30 to 45 minutes more. Taste the liquid and season with salt and pepper, if desired, and discard the bouquet garni. Spoon the beef bourguignon into a shallow bowl, serve with the steamed potatoes and garnish with parsley.
By Staub
Serves
Makes 6 servings
Ingredients
- For Steam Cooking:
- 2 pounds baby red potatoes, washed and cut in half
- ½ tablespoon olive oil, plus more as needed
- Salt, to taste
- Chopped parsley for garnish
- For Cooking in the Cocotte:
- 5 slices (thick-cut) smoked bacon, cut into ½-inch pieces
- ½ pound crimini mushrooms, stems removed and cut into quarters
- 2½ lb. beef chuck roast, cut into 1" cubes
- 1 cup beef broth, divided
- 3 tablespoons all-purpose flour
- 2 large carrots, peeled and cut into ½-inch pieces
- ½ pound whole pearl onions, peeled
- 3 cloves garlic, peeled
- 1 tablespoon tomato paste
- ⅓ cup brandy
- 3 cups red Burgundy wine or Pinot Noir
- 1 bouquet garni
- Freshly ground pepper, to taste
- Salt, to taste
Procedure
Preheat an oven to 325°F. Toss the potatoes with ½ tablespoon oil and sprinkle with salt, place the potatoes in the steamer insert for the cocotte and set aside.
Heat a 5-quart cocotte over medium heat. Add the bacon and cook until crispy, stirring often, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the mushrooms to the cocotte and cook until golden and just tender, stirring occasionally, 3 to 5 minutes. Using a slotted spoon, transfer the mushrooms to the plate with the bacon.
Season the beef generously with the salt and pepper, over medium-high heat, warm the cocotte. Working in 3 batches, brown the beef on all sides until golden brown, 5 to 7 minutes per batch, adding oil as needed. Transfer the beef to a plate. After the last batch of beef is browned, deglaze the cocotte with ½ cup beef broth, scraping up the browned bits with a wooden spoon.
Return all the beef, bacon, and mushrooms to the cocotte. Add the flour, stir to coat evenly, and cook for 1 minute. Add the carrots, pearl onions, garlic, and tomato paste to the cocotte. Add the brandy and simmer for 30 seconds. Add the wine, remaining beef broth, and bouquet garni to the cocotte and increase the heat to medium-high, bringing the liquid to a boil.
Place the steamer insert inside the cocotte and cover with the lid. Transfer to the oven and cook for 1 hour. Remove the steamer insert from the cocotte, cover with foil and set aside (Note: during the last 10 minutes of cooking, return the steamer insert back to the cocotte to warm the potatoes, if needed). Continue cooking the stew, covered, until the beef is fork-tender, 30 to 45 minutes more. Taste the liquid and season with salt and pepper, if desired, and discard the bouquet garni. Spoon the beef bourguignon into a shallow bowl, serve with the steamed potatoes and garnish with parsley.
