This is a simplified (believe it or not) recipe from Thomas Keller's Bouchon book. Certainly, the idea of "Beef Burgundy" is simple -- stewing tough chunks of beef in red wine until they are tender -- but the involvement of vegetables complicates the recipe somewhat. However, it also makes the dish complex, luscious, and absolutely worth trying. We've made it twice so far and it earned compliments both times.
First, you reduce the wine for braising by simmering it (for 45 minutes) with vegetables. In the meantime, you brown the meat, which has been seasoned with salt and pepper, in oil, turning the pieces ocassionally, for about 5 minutes total. After both the wine and the meat are ready, you simmer the browned meat in the wine concentrate and beef stock with additional vegetables underneath. Finally, after preparing several "side" vegetables separately, you combine everything together to reheat and serve.
Wine reduction:
- 1 bottle red wine (medium body, such as Cabernet)
- 1 cup each of diced or sliced...
-- onions,
-- shallots,
-- leeks,
-- carrots,
-- mushrooms
- 3 thyme sprigs
- 6 Italian parsley sprigs
- 2 bay leaves
- several black peppercorns
- 3 garlic cloves, smashed
Browning beef:
- 3 lb (1.3kg) boneless chunks of stewing beef
- salt
- pepper
- oil
Braising vegetables:
- 4 cups beef or veal stock
- 1 cup each of diced or sliced...
-- onions,
-- leeks,
-- carrots
- 3 thyme sprigs
- 6 Italian parsley sprigs
- 2 bay leaves
- 3 garlic cloves, smashed
Specifically, reduce the wine in an oven-proof casserole. After the wine has reduced "to a glaze", remove the spent vegetables, add the fresh braising vegetables, cover them by a cheese cloth, put the browned pieces of beef on top, and add enough beef stock to cover the meat (about 4 cups). Bring to a simmer on the stove and then move to a 325F-degree oven and braise for 1.5-2 hours covered by a lid or parchment paper.
While the beef is stewing, prepare the vegetables that you will serve together with the meat. The classic choices are potatoes, pearl onions, carrots, and mushrooms. The first three can be simmered in salted water with bay leaf, thyme, and peppercorns (the former two for for 10-15 minutes, the carrots for 4-5 minutes). Mushrooms can be sautéed in butter for a few minutes. To quote Mr. Keller: "...cook the vegetable garnishes perfectly -- so that the carrots are vivid orange, the onions bright, and the potatoes are cooked but firm, not mushy -- and add them to the stew. And that is how something normally considered rustic or country can be as at home in an elegant restaurant as at a bistro."
Optionally, reduce the braising liquid by boiling it for a few minutes without the meat and skimming off the fat. Combine the meat, the sauce, and the vegetables in an oven-proof casserole or pot. Heat for a few minutes in 200F-degree oven before serving. Be sure to spoon the sauce over the meat and vegetables. Sprinkle chopped parsley on top.