Blizzard-Proof Beef Bourguignon

The blizzard-pocalypse is upon us! On the offhand chance you somehow missed it, a large swath of the Northeast is supposed to get 2-3 feet of snow tonight and tomorrow morning. Thankfully, people are reacting calmly. (Don’t worry, that alert only called the storm “crippling.” Oh and “life-threatening.” God I love weather forecasters.)

And how is your trusty blogger handling the impending storm? By stocking up on all the essentials: wine, junk food, a new Netflix project and bowls of beef bourguignon.

Beef bourguignon is a traditional recipe from the Burgundy region of France. Beef braises in a mixture of red wine and beef stock, and bacon, butter-sauteed onions and mushrooms are also involved. It’s a bit of a project, but nothing too complicated, and besides, what else are you going to do when you’re snowed in?

The reward for your efforts is a heavenly stew that warms you right up, even on the coldest, snowiest nights. The smell that emanates from the beef bourguignon during its oven time is unbearably delicious, better than any scented candle or diffuser. But the best part: the pearl onions that are sauteed in butter and then cooked in beef stock with a bit of thyme. It took all of my willpower not to devour them immediately after they were cooked, and I still picked them out of the stew at an alarming rate.

A hearty, warming stew that guards against the cold, fills your home with fragrant aromas and pairs nicely with a glass bottle of wine? What more could a girl ask for during #Snowmaggedon2015?

Beef Bourguignon
Adapted from Ina Garten and Julia Child
Makes 6 servings

– 1 tablespoon olive oil

– 8 ounces dry cured center cut applewood smoked bacon, diced

– 2-1/2 pounds beef chuck, cut into 1-inch cubes

– salt and pepper, to taste

– 1 pound carrots, scrubbed and sliced diagonally into 1-inch chunks

– 2 small yellow onions, sliced

– 2 cloves garlic, chopped

– 1 tablespoon tomato paste

– 3/4 teaspoon dried thyme, divided

– 1 750 mL bottle dry red wine (I used a Pinot Noir)

– 2-1/2 cups beef broth, divided

– 4 tablespoons unsalted butter, divided

– 1 12-ounce bag frozen pearl onions, thawed

– 1 bay leaf

– 8 ounces fresh mushrooms, stems discarded and caps thickly sliced

1) Preheat the oven to 250F. Heat the olive oil on medium heat in a 4-quart or larger Dutch oven. Add the bacon and cook until the bacon is crisp. Remove the bacon and set aside on a large paper towel-lined plate.

2) Dry the beef with paper towels, then season them with salt and pepper. Sear the beef in batches in the hot oil/bacon grease, browning the meat on all sides. Remove the seared meat to the plate with the bacon, then continue searing all of the meat. Take your time with this — you don’t want to overcrowd the pot as you sear the meat.

3) Add the carrots, onions, 1 tablespoon of salt and 2 teaspoons of pepper to the fat in the pan. Cook for 10-15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for an additional minute.

4) Stir in 1/2 teaspoon of dried thyme and the tomato paste. Add back the bacon and the beef, then pour in the wine and 2 cups of beef broth so that the meat is covered. Bring to a boil, then cover the pot with a tight-fitting lid and place it in the oven for 1-1/2 hours, until the meat is fork-tender.

5) While the beef is in the oven, cook the onions and mushrooms: in a large skillet, melt 3 tablespoons of butter on medium heat until it begins to foam. Add the onions and saute, rolling the onions carefully so that they brown as evenly as possible. Add the remaining 1/2 cup of beef stock, the remaining 1/4 teaspoon of thyme, the bay leaf, salt and pepper. Cover and simmer for 30 minutes, then cook uncovered for 5-7 minutes, until the liquid has evaporated. Remove the onions from the skillet.

6) Melt the remaining tablespoon of butter in the skillet until it foams. Add the mushrooms and saute for 5-7 minutes, until they have browned. Set aside.

7) Transfer the Dutch oven from the oven to the stove. Add the onions and mushrooms, then bring the stew to a boil. Lower the heat and simmer for 15-20 minutes, until the stew has reduced. Season to taste, then serve.