Beef Bourguignon with Parmesan Polenta
Beef Bourguignon with Parmesan Polenta
Ingredients
For the Beef Bourguignon
- 6 ounces bacon, cut into 1-inch pieces
- 2 1/2 pounds boneless beef chuck roast, cut into 1 1/2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 yellow onion, large, chopped
- 2 carrots, medium, sliced 1/2-inch thick
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup Cognac or brandy
- 2 cups dry red wine, such as Pinot Noir or Cabernet Sauvignon
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 pound pearl onions, fresh or frozen, peeled
- 1 tablespoon butter
- 1 pound cremini mushrooms, sliced
- 2 tablespoons fresh parsley, chopped, for garnish
For the Parmesan Polenta
- 4 cups chicken broth
- 1 cup milk
- 1 cup fine-ground cornmeal
- 2 tablespoons butter
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 325°F. In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.
⏱️ 10 min
- 2
Season the beef cubes generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Increase heat to medium-high. Sear the beef in batches, if necessary, until deeply browned on all sides. Remove seared beef and set aside with the bacon.
⏱️ 15 min
- 3
Reduce heat to medium. Add the chopped onion and sliced carrots to the pot and sauté for 5-7 minutes, until softened. Add the minced garlic and cook for 1 minute more until fragrant. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
⏱️ 10 min
- 4
Pour in the Cognac (if using) and scrape up any browned bits from the bottom of the pot. Cook for 1-2 minutes until slightly reduced. Return the seared beef and cooked bacon to the pot. Sprinkle the flour over the beef and vegetables, stirring to coat evenly.
⏱️ 5 min
- 5
Pour in the red wine and beef broth. Add the fresh thyme sprigs and bay leaf. Bring the mixture to a simmer, then cover the Dutch oven and transfer it to the preheated oven. Braise for 2 to 2 1/2 hours, or until the beef is very tender.
⏱️ 150 min•🌡️ 325
- 6
While the beef braises, prepare the pearl onions: In a medium skillet, melt 1 tablespoon butter over medium heat. Add the pearl onions and sauté for 5-7 minutes until lightly browned. Add 1/4 cup water or beef broth, cover, and simmer for 10-15 minutes, or until tender and liquid has evaporated. Set aside.
⏱️ 20 min
- 7
In another medium skillet, heat 1 tablespoon of the reserved bacon fat (or olive oil) over medium-high heat. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until deeply browned and flavorful. Set aside.
⏱️ 10 min
- 8
Once the beef is tender, remove the Dutch oven from the oven. Discard the thyme sprigs and bay leaf. Stir in the braised pearl onions and sautéed mushrooms. Taste and adjust seasoning as needed.
⏱️ 5 min
- 9
To make the Parmesan Polenta: In a medium saucepan, combine chicken broth and milk. Bring to a simmer over medium-high heat. Slowly whisk in the cornmeal, reducing heat to low. Cook, stirring frequently, for 15-20 minutes, or until the polenta is thick and creamy. Stir in 2 tablespoons butter, grated Parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until melted and combined.
⏱️ 20 min
- 10
Serve the Beef Bourguignon hot over generous portions of creamy Parmesan Polenta. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Bourguignon with Parmesan Polenta
Ingredients
For the Beef Bourguignon
- 6 ounces bacon, cut into 1-inch pieces
- 2 1/2 pounds boneless beef chuck roast, cut into 1 1/2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 yellow onion, large, chopped
- 2 carrots, medium, sliced 1/2-inch thick
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup Cognac or brandy
- 2 cups dry red wine, such as Pinot Noir or Cabernet Sauvignon
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 pound pearl onions, fresh or frozen, peeled
- 1 tablespoon butter
- 1 pound cremini mushrooms, sliced
- 2 tablespoons fresh parsley, chopped, for garnish
For the Parmesan Polenta
- 4 cups chicken broth
- 1 cup milk
- 1 cup fine-ground cornmeal
- 2 tablespoons butter
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 325°F. In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.
⏱️ 10 min - 2
Season the beef cubes generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Increase heat to medium-high. Sear the beef in batches, if necessary, until deeply browned on all sides. Remove seared beef and set aside with the bacon.
⏱️ 15 min - 3
Reduce heat to medium. Add the chopped onion and sliced carrots to the pot and sauté for 5-7 minutes, until softened. Add the minced garlic and cook for 1 minute more until fragrant. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
⏱️ 10 min - 4
Pour in the Cognac (if using) and scrape up any browned bits from the bottom of the pot. Cook for 1-2 minutes until slightly reduced. Return the seared beef and cooked bacon to the pot. Sprinkle the flour over the beef and vegetables, stirring to coat evenly.
⏱️ 5 min - 5
Pour in the red wine and beef broth. Add the fresh thyme sprigs and bay leaf. Bring the mixture to a simmer, then cover the Dutch oven and transfer it to the preheated oven. Braise for 2 to 2 1/2 hours, or until the beef is very tender.
⏱️ 150 min•🌡️ 325 - 6
While the beef braises, prepare the pearl onions: In a medium skillet, melt 1 tablespoon butter over medium heat. Add the pearl onions and sauté for 5-7 minutes until lightly browned. Add 1/4 cup water or beef broth, cover, and simmer for 10-15 minutes, or until tender and liquid has evaporated. Set aside.
⏱️ 20 min - 7
In another medium skillet, heat 1 tablespoon of the reserved bacon fat (or olive oil) over medium-high heat. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until deeply browned and flavorful. Set aside.
⏱️ 10 min - 8
Once the beef is tender, remove the Dutch oven from the oven. Discard the thyme sprigs and bay leaf. Stir in the braised pearl onions and sautéed mushrooms. Taste and adjust seasoning as needed.
⏱️ 5 min - 9
To make the Parmesan Polenta: In a medium saucepan, combine chicken broth and milk. Bring to a simmer over medium-high heat. Slowly whisk in the cornmeal, reducing heat to low. Cook, stirring frequently, for 15-20 minutes, or until the polenta is thick and creamy. Stir in 2 tablespoons butter, grated Parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until melted and combined.
⏱️ 20 min - 10
Serve the Beef Bourguignon hot over generous portions of creamy Parmesan Polenta. Garnish with fresh chopped parsley.
⏱️ 5 min