Easy Slow-Simmered Boeuf Bourguignon

Ingredients

1 tablespoon extra-virgin olive oil
8 oz lardons (227 g) or thick-cut bacon cut into short strips in a pinch
2 lbs cubed beef chuck from the butcher or up to 1 kg for a meatier stew
1 large onion diced
3 carrots cut into ½-inch-thick half-moons
4 garlic cloves minced
2 tbsp all-purpose flour
2 tablespoons tomato paste
2 cups dry red wine The quality of wine makes a difference. Opt for a full-bodied, dry variety like Cabernet Sauvignon, Pinot Noir, Chianti, or Barolo.
Up to 3 cups beef stock as needed
2 bay leaves
1 sprig fresh thyme or 1 teaspoon dried
1 lb mushrooms, quartered

Instructions

Brown the lardons. Place the lardons in a cold Dutch oven and set it over medium heat. Cook, stirring occasionally, until the fat has rendered and the edges are golden. Transfer the lardons to a plate with a slotted spoon, leaving the drippings in the pot.
Sear the beef in the drippings. Pat the beef dry and season with salt and pepper. Raise the heat to medium-high. Working in batches, arrange the cubes in a single layer and let a deep brown crust form before turning. Add a little olive oil between batches if the pot looks dry. As each batch browns, transfer it to the plate with the lardons.
Soften the vegetables. Lower the heat to medium. Add the onion and carrots and cook for about 5 minutes, stirring occasionally, until the onion softens. Stir in the garlic and tomato paste and cook for 1 minute more.
Return the meat and coat with flour. Add the beef, lardons and any juices from the plate back to the pot. Sprinkle the flour evenly over the meat and vegetables. Stir to coat and cook for 1–2 minutes, until the flour is incorporated.
Add the wine and stock. Pour in a splash of wine and scrape the browned bits from the bottom of the pot with a wooden spoon. Gradually stir in the remaining wine. Add the bay leaves and thyme, then pour in just enough stock to barely cover the beef and vegetables. Reserve any remaining stock.
Simmer gently for about 1 ½ to 2 hours. Bring to a simmer, cover and turn the heat to low. Look for an occasional bubble at the edge of the pot. Stir from time to time and begin checking the beef after 1½ hours. When a fork slides into a cube with only a little resistance, add the mushrooms. If the beef is still firm, cover and check again in 15–20 minutes.
Finish with the mushrooms. Stir the quartered mushrooms directly into the sauce. Simmer uncovered for 15–20 minutes, or until the mushrooms are tender, the beef pulls apart easily with a fork and the sauce lightly coats the back of a spoon.
Taste and serve. Remove the bay leaves and thyme stem. Taste before adding more salt, as the lardons and stock will have seasoned the sauce. Serve hot over Classic Buttery Mashed Potatoes.

Notes

At the butcher. I ask for cubed stewing beef, usually chuck. Look for evenly sized pieces with a little marbling. With 500g, you’ll get plenty of mushrooms and carrots in each bowl. Use up to 1 kg if you like a more generous portion of beef.
Taste before adding salt. The lardons season the stew as they cook, and the stock concentrates as the sauce reduces. I wait until the end to decide whether it needs any more.
For a dinner party, start the day before. Braise the beef until nearly tender, then cool the stew promptly in shallow containers and refrigerate. The next day, bring it back to a gentle simmer in the cocotte. Add the mushrooms and finish the sauce while you make the mashed potatoes.
For a larger table, double the recipe. The recipe as written serves four and fits a standard Dutch oven. For eight, double the ingredients and use a larger dutch oven.

Make Ahead & Freezing

Make ahead. Braise the beef and save the mushrooms for the next day. Refrigerate within 2 hours. The next day, return it to the dutch oven and bring it back to a gentle simmer. Add the mushrooms and cook for 15–20 minutes, until tender and the stew is heated. Make the mashed potatoes while the mushrooms cook.
Freeze. Finish the stew, including the mushrooms, and chill promptly. Portion into airtight freezer containers with enough sauce to cover the beef and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop or covered in the oven at 350°F, adding a splash of stock or water if needed.