Burgundy-Style Beef Stew with Mushrooms and Pearl Onions

1. Preheat Oven

Preheat your oven to 300°F (150°C) to ensure even cooking throughout the process.

2. Season Beef

Begin by seasoning the beef pieces generously with salt and pepper, creating the foundation for a flavorful stew.

3. Brown Pork and Beef Scraps

In a large Dutch oven or oven-safe pot, roast the diced salt pork and reserved beef scraps over medium heat until well browned. Once browned, remove the pork and scraps, leaving the rendered fat in the pot.

4. Cook Mushrooms and Onions

Add the butter to the pot, letting it melt before adding the cremini mushrooms and pearl onions. Sprinkle the mixture with sugar to aid in caramelization. Stir occasionally until the mushrooms and onions are golden brown, about 10 minutes.

5. Make Roux

Stir in the flour, ensuring it coats the vegetables evenly, and cook for a few minutes until the flour is lightly browned.

6. Add Broth and Wine

Gradually whisk in the beef broth, followed by most of the wine, reserving about 1/2 cup.

7. Combine and Whisk

Add the gelatin, tomato paste, anchovy paste, chopped onions, carrots, garlic, bay leaves, peppercorns, porcini mushrooms, parsley sprigs, and thyme. Whisking continuously helps develop complex flavors and a consistent texture.

8. Add Beef and Cook

Arrange the seasoned beef pieces on top of the mixture, ensuring they are partially submerged in the liquid. Cover the pot with foil to retain moisture and transfer it to the preheated oven. Cook the stew until the beef is tender, which will take about 2.5 to 3 hours.

9. Strain and Skim

Once the beef is tender, carefully remove it from the pot and strain the braising liquid through a fine-mesh strainer to remove the solids, resulting in a smooth sauce. Allow the liquid to settle for a few minutes, then skim off the fat that rises to the top to reduce greasiness.

10. Reduce Sauce

Return the strained liquid to the pot and reduce it over medium heat on the stovetop until it thickens slightly. Stir in the reserved wine, which will add a fresh burst of flavor and complexity.

11. Combine and Warm

Combine the beef, mushrooms, and pearl onions with the reduced sauce, stirring gently to warm everything through.

12. Garnish and Serve

Before serving, sprinkle the stew with minced parsley for a touch of color and freshness. Enjoy your Burgundy-Style Beef Stew with Mushrooms and Pearl Onions, a comforting dish perfect for any occasion.