Classic Burgundy Beef Stew

1. Preheat and Brown

Begin by preheating your oven and placing a roasting pan inside. Once preheated, add the salt pork and beef scraps to the roasting pan until they are deeply browned. This step is crucial as it builds a rich, flavorful base for your stew.

2. Roast Vegetables

While the pork and beef scraps are browning, melt the butter in a separate tray and add the cremini mushrooms, pearl onions, and sugar. Allow them to roast until they become lightly glazed, which should take a few minutes.

3. Make Roux

Once the pork and beef scraps are browned, whisk in the flour directly in the roasting pan. This forms a smooth paste known as a roux, which thickens the stew and infuses it with deep flavors.

4. Combine Ingredients

Stir in the beef broth, red wine, gelatin, tomato paste, anchovy paste, dried porcini mushrooms, chopped onions, carrots, crushed garlic, bay leaves, and black peppercorns into the roasting pan. This combination of liquids and aromatics will simmer together to create a complex and savory stew.

5. Arrange Beef Chunks

Spread the solid ingredients evenly in the pan, then arrange the beef chunks on top. This ensures that some of the beef will brown above the liquid, adding another layer of flavor.

6. Roast Stew

Place the roasting pan back in the oven and allow the stew to roast for 3 to 3.5 hours. During this time, the beef will become incredibly tender and the flavors will meld beautifully.

7. Strain and Simmer

After roasting, strain the sauce to remove the solids, then return the sauce to the stovetop. Add the glazed vegetables and let everything simmer together until the stew reaches your desired consistency.

8. Garnish and Serve

Finally, garnish your stew with freshly minced parsley and serve it in a large serving dish. The parsley adds a fresh touch that complements the rich, hearty flavors of the stew.