Beef Bourguignon

Ingredients

• 1/2 cup plus 3 tablespoons grapeseed oil or another neutral oil, divided

• 2 pounds 3 ounces beef for stew, cut into 1 1/2-inch cubes

• 1 bouquet garni (thyme sprigs, bay leaf, and parsley sprigs wrapped in a leek leaf and tied with kitchen twine)

• 4 garlic cloves, crushed (skins removed, if desired)

• 7 tablespoons all-purpose flour

• 2 quarts dry Burgundy red wine

• 2 1/4 cups fond de veau (alternatively, reduce 1 quart 2 ounces low-sodium beef stock by half)

• Kosher salt, to taste

• Ground white pepper, to taste

• 3 tablespoons unsalted butter

• 1/2 cup water

• 2 tablespoons plus 1 teaspoon granulated sugar

• 10 1/2 ounces pearl onions 

• 10 1/2 ounces bacon, sliced crosswise

• 8 3/4 ounces button mushrooms, peeled and sliced 

• Steamed potatoes or cooked pasta, for serving

Description

1. Heat 1/2 cup grapeseed oil in a large enameled cast-iron Dutch oven over medium-high. Add beef in batches, cooking until browned on all sides. Return beef to pan. Reduce heat to medium, and add bouquet garni and garlic cloves. Let simmer a few minutes. Stir in flour.

2. Add wine and fond de veau. Season with salt and white pepper. Skim fat from surface. Reduce heat to medium-low to maintain a simmer. Cover and cook 3 hours, stirring and skimming occasionally.

3. Melt butter in a medium skillet over medium. Stir in 1/2 cup water and sugar. Add onions, and cook, stirring occasionally, until caramelized, about 10 minutes. Keep warm.

4. Heat remaining 3 tablespoons grapeseed oil in a second medium skillet over medium. Add bacon and mushrooms, and cook, stirring often, until bacon fat is rendered and mushrooms are lightly browned, about 10 minutes. Discard fat; add bacon and mushrooms to onions.

5. When beef is cooked through and very tender, remove and discard bouquet garni. Stir onions, bacon, and mushrooms into beef mixture, and simmer a few minutes. Season with additional salt and pepper to taste. Serve very hot with steamed potatoes or pasta.