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

November 2013


Credit: © Michael Turek

Recipe Summary

5 hrs


Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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

Suggested Pairing

It's fantastic with a Beaujolais.