We are currently snowed in and going a little stir-crazy. We might have power back by Friday. While I should be worrying about pipes freezing, I’m honestly more concerned about the yogurt, bacon, and tasty leftovers that could go to waste—especially the beef bourguignon.
Leftovers featuring this beef bourguignon.
Ever since watching Julie & Julia, I’ve wanted to make beef bourguignon so badly that I could already taste it. It was definitely time-consuming—much more than I expected—but every minute was worth it.
The recipe called for tiny pearl onions, which I’d never worked with before. I used to dislike onions, but after my husband begged for them every day for three months, they started to grow on me. The root ends are supposed to be trimmed off; I, distracted, chopped the top instead. My perfect little pearls turned into more oval shapes, but they still tasted amazing.
The recipe asked for caramelizing the pearl onions and mushrooms—I didn’t complain. Watching the beef brown and the onions caramelize filled the kitchen with an irresistible aroma. Adding wine and brandy sent it over the top; it smelled heavenly and I knew it would be delicious.
Imagine my frustration when my husband texted that he was skipping the gym and coming straight home—meaning he’d probably be home early, exhausted, and likely to fall asleep before dinner. The dish still needed two hours in the oven. Knowing him, he often doesn’t skip dinner intentionally; he just collapses into sleep like a child after a long day. I threatened to wake him and to tell everyone he giggled at a cartoon before dozing off. Oops.
He did fall asleep. My first attempt to rouse him failed, and I couldn’t resist sneaking a bowl for myself because I was so excited about the dish.
Two bites in, and a disheveled figure—half-awake and hungry—appeared beside me. He ate the first few bites with his eyes closed, and I think he really enjoyed it.
We served the bourguignon with garlic-roasted potatoes. My husband kept calling it “this good soup” as he ate; I gently teased him and then happily enjoyed the rest of the pot.
Beef Bourguignon
Adapted from Williams Sonoma
3 lbs beef chuck, cut into 1–2 inch chunks
6 slices bacon, fried, drained, and cut into pieces
2 yellow onions, diced
2 carrots, chopped
3 tablespoons flour (I used whole wheat)
3 cloves garlic, chopped
2 cups sliced white button mushrooms
2 cups pearl onions, peeled
1/4 cup Cognac or brandy
3 cups full-bodied red wine (I used Cabernet)
2 cups beef stock
4 tablespoons olive oil
1 bay leaf
Fresh parsley to garnish
Salt and pepper to taste
Preheat oven to 325°F. Pat the meat dry and season with salt and pepper. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Brown the beef in batches, setting each batch aside when done.
Reduce heat to medium and sauté the diced onions and carrots until translucent, about 3–4 minutes. Sprinkle in the flour and stir until incorporated. Add the beef and bacon back to the pot.
Pour in the brandy, red wine, 1 1/2 cups beef stock, garlic, and bay leaf. Bring to a boil, let simmer for about 5 minutes, season with salt and pepper, then cover and braise in the oven for 2 hours.
Meanwhile, in a skillet over medium heat, add the remaining 2 tablespoons of olive oil. Caramelize the mushrooms and set them aside. In the same skillet, brown the pearl onions, add 1/2 cup beef stock, cover, and cook until softened. Set aside with the mushrooms.
When the beef is tender, taste and adjust seasoning if needed. Stir in the pearl onions and mushrooms, garnish with fresh parsley, and serve with potatoes or noodles.
This dish is a favorite—comforting and rich, perfect for a snowy day. Even though it demands time and attention, it’s absolutely worth the effort. Today’s storm definitely qualifies as a snowy day—about 24 inches—and I’ll just say it’s too bad my beef bourguignon is stuck in Antarctica if it can’t be enjoyed right now.