Adapted from "Tyler Florence Family Meal: Bringing People Together Never Tasted Better" by Tyler Florence
Makes:8 to 10 servings
This boeuf bourguignon recipe from Tyler Florence starts by browning chuck roast in bacon fat, then deglazing the pot with brandy. The beef is simmered with herbs, beef broth, and a bottle of red wine for an hour, then mushrooms and pearl onions are tossed in and the stew cooks for another hour. Serve this easy make-ahead meal over mashed potatoes, celery root purée, or buttered egg noodles to absorb all that rich, tasty sauce.
Special equipment: You’ll need cheesecloth and butcher’s twine for this recipe.
1 (5-inch) rosemary sprig
6 ounces thick-cut bacon, cut crosswise into 1/4-inch pieces
1/2 cup all-purpose flour
1 tablespoonkosher salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1 (4-pound) boneless chuck roast
Vegetable oil, as needed
1/4 cup Cognac or brandy
2 tablespoonstomato paste
1 (750-milliliter) bottle dry red wine, such as Burgundy
2 cups low-sodium beef broth or stock
1 teaspoon granulated sugar
1 pound white button mushrooms (1 to 1 1/2 inches wide)
1 (14-ounce) bag frozen pearl onions, thawed
4 medium garlic cloves, finely chopped
2 tablespoons unsalted butter (1/4 stick)
2 tablespoons finely chopped fresh Italian parsley leaves
Place the thyme, bay leaves, and rosemary in a small piece of cheesecloth and tie it tightly with butcher’s twine; set aside.
Place the bacon in a large, heavy-bottomed pot or Dutch oven over medium heat and cook, stirring occasionally, until crispy, about 15 minutes.
Meanwhile, place the flour and measured salt and pepper in a large bowl and whisk to combine; set aside. Trim the roast of excess fat and sinew and cut it into 1-1/2-inch cubes. Place the meat in the flour mixture and toss to evenly coat; set aside.
When the bacon is ready, remove it with a slotted spoon to a small paper-towel-lined plate and set it aside.
Shake off the excess flour from about a third of the beef and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a large plate or bowl. Repeat with the remaining meat in 2 more batches, adding oil as needed if the pot seems dry; set the browned meat and the bowl with the excess flour mixture aside.
Add the Cognac or brandy to the pot, scrape up any browned bits from the bottom, and cook until the liquor has evaporated, about 1 minute.
Return the meat and any accumulated juices in the bowl to the pot. Add the tomato paste and excess flour mixture from the bowl and stir until the meat is evenly coated.
Increase the heat to high and add the wine, broth or stock, herb bundle, and sugar. Stir to combine and bring to a boil. Reduce the heat to low and simmer uncovered, stirring occasionally, for 1 hour. Meanwhile, clean the mushrooms and trim the stems; set aside.
Add the mushrooms, onions, and garlic and stir to combine. Simmer uncovered, stirring occasionally, until the meat is knife-tender, about 1 hour more.
Remove and discard the herb bundle. Add the butter and stir until melted. Taste and season with salt and pepper as needed. Sprinkle with the parsley and reserved bacon and serve.