Though versions of boeuf bourguignon had been made throughout France for years, it wasn’t formalized in the French culinary canon until 1903, when Auguste Escoffier published a recipe for it in his landmark book Le Guide Culinaire.
Ingredients
- 3 lbs. boneless beef chuck roast, cut into
- 2-inch pieces
- Kosher salt and freshly ground pepper, as needed
- 3 tablespoons extra-virgin olive oil
- ¼ lb. pancetta, diced
- 1 large white onion, chopped
- 1 carrot, chopped
- 6 cloves garlic, minced
- 1 (750 ml) bottle full-bodied dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 bouquet garni*
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons flour
- 16 peeled pearl onions
- 8 cremini mushrooms, sliced
Directions
Heat oven to 325°F. Pat beef dry and season lightly with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Add beef in a single layer and cook until well-browned on all sides, working in batches if necessary. Remove to a plate. Add pancetta and cook, stirring often, until browned and crisp, and remove the plate with the beef.
Add onion and carrot, stirring often, until soft and browned, about 5 minutes. Add garlic and cook another
