Print

Martha Stewart-Inspired Beef Bourguignon

Close-up of Martha Stewart-Inspired Beef Bourguignon showing its texture
Print Recipe

A deeply savory beef stew with tender chunks of chuck, caramelized onions, and mushrooms in a rich broth, inspired by Martha Stewart’s classic home cooking. The sauce clings to every piece of beef and vegetable, and a butter-flour paste gives it a glossy finish.

Ingredients

Scale
  • 3 pounds (1360g) beef chuck roast, cut into 1 1/2-inch (4cm) cubes
  • 1 1/2 teaspoons (7g) kosher salt
  • 1 teaspoon (2g) freshly ground black pepper
  • 3 tablespoons (45ml) vegetable oil
  • 6 ounces (170g) thick-cut beef or turkey smoked strips, cut into 1-inch (2.5cm) pieces
  • 2 medium yellow onions (about 12 ounces/340g total), thinly sliced
  • 3 medium carrots (about 8 ounces/225g total), peeled and cut into 1-inch (2.5cm) pieces
  • 3 tablespoons (24g) all-purpose flour
  • 2 cups (480ml) unsalted beef broth
  • 1 cup (240ml) unsweetened apple cider
  • 1 tablespoon (15g) tomato paste
  • 3 sprigs fresh thyme
  • 1 dried bay leaf
  • 8 ounces (225g) cremini mushrooms, quartered
  • 2 tablespoons (28g) unsalted butter, softened
  • 2 tablespoons (16g) all-purpose flour
  • Chopped fresh parsley, for garnish

Instructions

  1. Pat the beef cubes dry with paper towels and season all over with the salt and pepper. Heat 2 tablespoons of the oil in a 6-quart (5.7L) Dutch oven over medium-high heat until shimmering. Working in batches, brown the beef on all sides, about 4 to 5 minutes per batch; transfer to a plate and set aside. Do not crowd the pot or the beef will steam instead of brown.
  2. Reduce the heat to medium and add the smoked beef strips to the pot. Cook, stirring, until crisp at the edges, about 4 minutes, then transfer to the plate with the beef.
  3. Add the remaining 1 tablespoon oil and the onions to the pot. Cook over medium heat, stirring and scraping up browned bits, until the onions are softened and golden, about 6 minutes. Add the carrots and cook, stirring, for 2 minutes more.
  4. Sprinkle the 3 tablespoons flour over the vegetables and cook, stirring constantly, for 1 minute to coat evenly and remove the raw flour taste. Stir in the tomato paste and cook for 1 minute more.
  5. Slowly pour in the broth and apple cider, stirring constantly, and bring to a simmer. Return the beef and smoked strips to the pot along with any accumulated juices. Add the thyme and bay leaf.
  6. Cover the pot and transfer to a 325°F (165°C) oven. Cook until the beef is fork-tender, about 2 hours to 2 hours 15 minutes. Alternatively, simmer gently on the stovetop over low heat, partially covered, for the same amount of time.
  7. While the stew cooks, heat 1 tablespoon of the butter in a 10-inch (25cm) skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and their moisture has evaporated, about 6 minutes. Set aside.
  8. In a small bowl, mash the remaining 1 tablespoon butter with the 2 tablespoons flour to make a smooth paste (beurre manié).
  9. When the beef is tender, remove the pot from the oven and discard the thyme sprigs and bay leaf. Stir in the sautéed mushrooms. Bring the stew to a gentle simmer on the stovetop over medium heat.
  10. Whisk in the butter-flour paste a little at a time and simmer, stirring, until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
  11. Ladle the stew into bowls, garnish with chopped parsley, and serve hot with crusty bread, mashed potatoes, or buttered noodles.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of beef broth if the sauce is too thick, until heated through, about 10 to 15 minutes. The stew can be made up to 2 days ahead; the flavor improves after a day in the refrigerator. Reheat as directed before serving.

Nutrition

Keywords: beef bourguignon, beef stew, Martha Stewart beef bourguignon, beef bourguignon recipe, French beef stew, beef chuck stew, mushroom beef stew, classic beef stew, Sunday dinner, comfort food

Find it online: https://marthadishes.com/martha-stewart-beef-bourguignon-recipe/