Modern Beef Burgundy. Serves 6-8
"We wanted our boeuf bourguignon recipe to have tender braised beef napped in a silky, rich sauce with bold red wine flavor but without all the work that the classic recipe requires. We cook the stew in the oven, uncovered in a roasting pan, so that the exposed surfaces of the meat brown as it… read more..."
INGREDIENTS
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1 (4-pound) boneless beef chuck-eye roast, trimmed and cut into 1 1/2- to 2-inch pieces, scraps reserved
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Salt and pepper
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6 ounces salt pork, cut into 1/4-inch pieces
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3 tablespoons unsalted butter
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1 pound cremini mushrooms, trimmed, halved if medium or quartered if large
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1 1/2 cups frozen pearl onions, thawed
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1 tablespoon sugar
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1/3 cup all-purpose flour
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4 cups beef broth
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1 (750-ml) bottle red Burgundy or Pinot Noir
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5 teaspoons unflavored gelatin
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1 tablespoon tomato paste
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1 teaspoon anchovy paste
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2 onions, chopped coarse
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2 carrots, peeled and cut into 2-inch lengths
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1 garlic head, cloves separated, unpeeled, and crushed
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2 bay leaves
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1/2 teaspoon black peppercorns
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1/2 ounce dried porcini mushrooms, rinsed
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10 sprigs fresh parsley, plus 3 tablespoons minced
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6 sprigs fresh thyme
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