Chef Zach says you “can never go wrong with beef.” Wine-based sauces are always tasty, so boeuf bourguignon marries the two. Also known as beef burgundy or beef in red burgundy, this is a fairly simple meal and the majority of the cooking time is hands-free.
2 1/2 lbs. beef roast
2 cups of beef broth
2 cups of red burgundy wine
2 leeks, light green and white parts only, coarsely chopped and well washed
12 white mushroom caps, quartered
20 small white pearl onions
1/2 cup of cognac
4 oz. of salt pork
6 tbs. of butter
1/4 cup of all-purpose flour
2 garlic cloves, chopped
1 sprig of thyme
1 bay leaf
Salt and pepper to taste
Chopped fresh flat-leaf parsley for garnish (optional)
Preheat oven to 350 degrees F. Remove the rind from the salt pork. Dice the salt pork and soak in cognac for 1 hour.
Place 2 tbs. of butter in a large dutch oven or stove-proof baking dish with lid. Melt the butter on high, then sear the meat on each side for 4 minutes until the sear is golden brown. Remove the meat and put it on a platter for the time being while taking care of the next step.
Reduce heat to medium. Add mushrooms, leeks, and garlic to the dutch oven/stove-proof baking dish. Saute for 7-8 minutes until the mushrooms start to soften. Add the meat back to the pan, and also add wine, beef stock, thyme, and bay leaf. Bring to a boil, then cover with a lid and bake in the oven for 1 hour.
Drain the cognac-soaked salt pork after its hours is up. Heat a saute pan and crisp the salt pork over medium heat for 8-10 minutes. Remove the pork from the pan, then add the pearl onions to the salt pork fat in the pan and cook for 7-8 minutes until caramelized.
When the beef in the oven has completed its first hour of baking, add the caramelized pearl onions and continue baking for an additional 50 minutes.
During this 50 minutes, cream 4 tbs. of butter with flour in a bowl with a fork to make a thickener, aka beurre manié. After 50 minutes is up, remove the dutch oven/stove-proof baking dish from the oven. Take the beef out of the dish and put it on a separate platter (not the same one used earlier). Add 1 cup of the beef liquid to the beurre manié and stir with a whisk. Pour this mixture back into the dutch oven/stove-proof baking dish, then add the salt pork. Cook on the stove top for 5-6 minutes over medium heat until the flour taste is cooked out. Salt and pepper the sauce to taste, and remove the sprig of thyme and bay leaf.
Add the beef back to the dutch oven/stove-proof baking dish. Cook on the stove for a final 1-2 minutes. Chef Zach recommends garnishing with chopped parsley, and serving over egg noodles, roasted fingerling potatoes, or mashed purple or red potatoes.