A hearty French standard of meat braised in plenty of red wine, beef bourguignon is one of those recipes that will never go out of style. There are many versions of this recipe — as many as there are cooks in Burgundy, it's often said. This one uses bacon and a little tomato paste for depth of flavor. Be sure to use a wine that's good enough to drink; it really does make a difference in the finished stew.
Technique tip: If you want to make this in a slow cooker cook the stew on high for 5 to 7 hours or low for 8 to 10 hours.
Ingredients
3 pounds boneless beef chuck, cut into 2-inch cubes and patted dry
2¼ teaspoons kosher salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
3 ounces pancetta or bacon, diced
1 onion, finely chopped
1 large carrot, cut into 1/4-inch-thick coins (about 1¼ cups)
2 tablespoons all-purpose flour
2 cloves garlic, minced
1 teaspoon tomato paste
2 cups dry red wine
1 large bay leaf
1 large sprig fresh thyme
8 ounces pearl onions (about 2¾ cups)
1 tablespoon unsalted butter
1 pinch sugar
8 ounces cremini mushrooms, halved if large (about 3½ cups)
Chopped fresh parsley, for serving
Preparation
Season the beef with 2 teaspoons of the salt and the pepper, and let it rest while you sauté the pancetta.
Using the sauté function, cook the pancetta in the pressure cooker until the fat is rendered and the pancetta is browned and crispy, 7 to 12 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve the fat in the pressure cooker. (Or you can do this in a large skillet if you prefer.)
Increase the heat to high, if available. Arrange a batch of the beef cubes in a single layer in the pressure cooker (or skillet), leaving space between the pieces. Cook until well browned on all sides, 8 to 12 minutes, transferring them to a plate as they brown. Repeat with the remaining beef.
Stir the onion and carrot into the pressure cooker (or skillet), and cook until they start to soften, about 5 minutes. Stir in the flour, garlic, tomato paste, and remaining 1/4 teaspoon salt, and cook until fragrant, about 2 minutes. Then stir in the wine, bay leaf, and thyme sprig, scraping up the browned bits on the bottom of the pot. Add the browned beef and half of the cooked pancetta to the pressure cooker (or transfer everything to the cooker if you've used a skillet). Cover and cook on high pressure for 20 minutes. Allow the pressure to release naturally.
Open the lid, turn on the sauté function, and cook until the sauce is thick, 7 to 12 minutes.
Meanwhile, cook the pearl onions and mushrooms. In a large skillet set over high heat, combine the pearl onions, butter, and a pinch each of salt, pepper, and sugar. Bring to a simmer, and then cover and reduce the heat to medium; cook until the onions turn golden brown, 15 minutes. Uncover, add the mushrooms, raise heat to high, and cook, tossing frequently, until all the vegetables are well browned, 5 to 7 minutes.
To serve, scatter the onions and mushrooms and remaining cooked pancetta over the stew, and then top it with the parsley
