A refined take on the classic Beef Bourguignon, this recipe introduces subtle enhancements to elevate the flavor and simplify the process.
Combine the beef, red wine, chopped onion, crushed garlic, bay leaves, and green peppercorns in a bowl. Cover and refrigerate for at least 4 hours or overnight.
Marinating overnight allows the flavors to deeply penetrate the beef, enhancing its taste.
Remove the beef from the marinade and pat it dry. Strain the marinade and reserve the liquid.
Drying the beef ensures it browns properly when seared.
Dredge the beef cubes in flour seasoned with salt and pepper.
Coating the beef in flour helps thicken the sauce during cooking.
Preheat the oven to 350°F (175°C).
Preheating ensures even cooking throughout the dish.
In a large frying pan, cook the bacon in olive oil until crispy. Transfer to an ovenproof casserole.
Crisping the bacon adds a smoky flavor to the dish.
In the same pan, sauté the pearl onions and carrots until lightly browned. Add them to the casserole.
Browning the vegetables enhances their natural sweetness.
Brown the beef cubes in batches in the same pan. Transfer to the casserole.
Browning the beef seals in the juices and adds depth of flavor.
Deglaze the pan with the reserved marinade, scraping up any browned bits. Simmer for 5 minutes.
Deglazing incorporates all the flavorful bits stuck to the pan into the sauce.
Stir in the beef broth and tomato paste. Bring to a simmer.
Simmering the sauce melds the flavors together.
Pour the sauce over the beef and vegetables in the casserole. Cover and bake for 2 hours.
Baking slowly tenderizes the beef and melds the flavors.
Serve the dish hot, garnished with fresh parsley if desired.
Serving with crusty bread or mashed potatoes complements the dish perfectly.
