© Michael Turek
Active Time
Total Time
5 HR
Serves : 10

The French created beef bourguignon to turn tough beef into a delicious dish. Aaron Barnett upgrades it with short ribs. Slideshow: French Main Courses

How to Make It

Step 1    

In a 2-gallon resealable plastic bag, add the beef, 2-inch carrot pieces, celery, onions, garlic and red wine and refrigerate overnight.

Step 2    

Preheat the oven to 300°. Strain the beef and vegetables over a bowl; reserve the wine. Separate the meat from the vegetables. Pat the meat dry and season with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. In batches, sear the meat over high heat until browned on all sides, 30 minutes; transfer the meat to a bowl as you go.

Step 3    

Reduce the heat to moderate, add the marinated vegetables and cook until softened, 8 minutes. Add the reserved wine, stock, large bacon pieces, herb bundle and meat along with any juices; bring to a simmer.

Step 4    

Braise the stew in the oven for 3 1/2 hours, until the meat is tender. Using a slotted spoon, transfer the meat and bacon to a bowl. Strain the liquid, discarding the solids.

Step 5    

Wipe out the casserole. Add the lardons and crisp over moderately high heat, 10 minutes; transfer to paper towels. Working in batches, add the mushrooms to the casserole and cook until golden, 8 minutes per batch. Add the mushrooms to the meat.

Step 6    

Add the carrot rounds and braising liquid to the pot and simmer until the liquid is reduced by one-third. Add the meat, bacon, lardons and mushrooms; simmer until the sauce reduces slightly. Season with salt and pepper and let cool. Refrigerate overnight.

Step 7    

Skim the fat from the stew and reheat. Garnish with parsley and serve.

Suggested Pairing

It's fantastic with a Beaujolais.

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