2poundsboiled baby potatoes tossed in butter, salt and pepper
sea salt and pepper to taste
Instructions
Add the bacon to a large Dutch oven pot over medium heat and cook until crispy brown. Set the bacon lardons aside.
While the bacon is cooking, mix ½ cup of flour with salt and pepper in a small bowl and lightly dredge the cubed beef in it.
Immediately add the beef to the pot with the bacon fat and sear until golden brown on all sides, about 6-8 minutes. It’s ok to do it in batches.
Remove the meat and add 4 tablespoons of flour to the leftover bacon fat in the pot until a roux is formed.
Add the beef, add the wine, and cook over low heat. The mixture should get very thick.
Add the beef stock, bay leaves, thyme, parsley, cooked bacon, salt, and pepper. Mix, cover, and simmer on low heat for 2 hours.
With about 45 minutes left in the cooking process, add the oil to a large saute pan over medium-high heat.
Add celery, carrots, onions, garlic, and mushrooms and caramelize the vegetables until browned, about 6-8 minutes.
Transfer the vegetables to the Dutch oven pot, cover it, and cook it for 35 minutes more.
Garnish the Boeuf Bourguignon with chopped parsley and serve alongside boiled, buttered, and seasoned baby potatoes.
Notes
Make-Ahead: You can make this up to 1 hour ahead of time. Keep it warm, covered over very low heat.How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and keep in the freezer for up to 2 months. Thaw for 1 whole day before reheating.How to Reheat: Add your desired portion to a small pot and cook over low heat until hot. Be sure to stir occasionally.In a classic recipe, the cut of beef needs to be lean, so if you have a favorite cut of beef that is leaner, I would recommend using it.When making the roux, scraping up all the browned goodness stuck to the bottom of the pan is important. That “stuff” is called fond and has lots of flavor.I don’t add vegetables at the beginning because they tend to turn overly soft and mushy, and I like my vegetables to be a bit firmer than that, so I add them in at the end.Beef burgundy is the same recipe as Boeuf Bourguignon. Boeuf Bourguignon got its name because of its recipe roots in the Burgundy region in France.Add the optional potatoes to a pot of boiling salted water and cook for 6 to 8 minutes or until tender. Strain and toss with 3 tablespoons of unsalted butter—season with coarse salt and pepper.