Our make-ahead recipe series continues with Overnight Beef Bourguignon. This version of Beef Bourguignon is one of our favorite make-ahead dishes. Based on the classic French recipe made famous by Julia Child, it is so simple to prepare and a pleasure to serve. The only fussy part is peeling the pearl onions, but do not be tempted into skipping that step as they make the dish.
If you want an even simpler way to prepare Beef Bourguignon, check out this crockpot version submitted by one of our readers (Crockpot Beef Bourguignon).
Overnight Beef Bourguignon
3 pounds beef bottom round steak, cut into 1-inch cubes
2 onions, diced
2 tsp dried thyme
1 tbsp cracked black peppercorns
3 bay leaves
3 tbsp olive oil
¼ tsp ground cloves
3 cups red wine
2 tbsp each butter and olive oil
3 cups carrots, peeled and sliced into rounds
½ pound bacon, cut into 1-inch lengths
2 tsp sugar
4 tbsp all-purpose flour
salt to taste
1 cup beef stock
4 tbsp butter
1 pound pearl onions, peeled (about 3 cups)
¾ pound fresh mushrooms, sliced
In a sealable container, combine the beef cubes, onions, thyme, black pepper, bay leaves, olive oil, cloves and red wine and marinade in the refrigerator overnight.
Heat 2 tbsp each butter and olive oil in a large Dutch oven over medium-high heat.
Remove beef from marinade, reserving the remaining marinade, and sauté, stirring until lightly browned on all sides. Add the carrots and bacon, and continue to sauté until lightly browned, adding the sugar during the last minute.
Sprinkle the beef and vegetables with flour and cook, stirring until the mixture is light brown, taking care not to overcook the flour. Add salt to taste.
Add the remaining marinade and beef stock, and bring to a simmer. Cover tightly and simmer over the lowest heat for 3 hours or bake in a 300 degree F over for 3 hours, stirring occasionally.
Melt 2 tbsp butter and sauté the onions slowly until they carmelize and turn golden brown. Heat the remaining 2 tbsp butter and sauté the mushrooms until lightly golden. Set aside until the stew is done.
Uncover the finished stew and stir in the onions and mushrooms. Heat through for 15 minutes, uncovered. Adjust seasonings. Set aside for 30 minutes before serving.
Serve with a crusty French bread.