360 minutes
A rich and comforting beef stew made with tender beef, cremini mushrooms, and pearl onions, all simmered in a deep and flavorful Burgundy wine sauce.
Boneless Beef Chuck-Eye Roast, trimmed and cut into 1.5- to 2-inch pieces, scraps reserved
0 lb
to taste
to taste
Salt Pork, cut into 0.25-inch pieces
0 oz
tablespoons
Cremini Mushrooms, trimmed and halved
0 lb
Frozen Pearl Onions, thawed
cups
tablespoons
cups
cups
0 milliliters
Unflavored Gelatin
teaspoons
tablespoons
teaspoons
Onions, chopped coarse
each
Carrots, peeled and cut into 2-inch lengths
each
Garlic Head, cloves separated, unpeeled, and crushed
each
each
Black Peppercorns
teaspoons
Dried Porcini Mushrooms, rinsed
0 oz
sprigs
sprigs
Flat Leaf Parsley, minced
tablespoons
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.
. Protein Swap
Instead of button mushrooms or creminis, use wild mushrooms like chanterelles, porcini, or morels. These will provide a deeper, earthier flavor and a more gourmet twist.
. Protein Swap
. Flavor Change
While Burgundy wine is traditional, you can experiment with other full-bodied red wines like Merlot, Cabernet Sauvignon, or a Syrah. Each wine will impart its unique flavor notes to the stew.
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