Modern Beef Burgundy

Name: Modern Beef Burgundy
Total time: 345 min
Ingredients: 1 (4-pound) boneless beef chuck-eye roast, trimmed and cut into 1 1/2- to 2-inch pieces, scraps reserved; Salt; pepper; 6 ounces Salt pork, cut into 1/4-inch pieces; 3 tablespoons unsalted butter; 1 pound cremini mushrooms, trimmed, halved if medium or quartered if large; 1 1/2 cups frozen pearl onions, thawed; 1 tablespoon sugar; 1/3 cup all-purpose flour; 4 cups beef broth; 1 (750-ml) bottle red Burgundy or Pinot Noir; 5 teaspoons unflavored gelatin; 1 tablespoon tomato paste; 1 teaspoon anchovy paste; 2 onions, chopped coarse; 2 carrots, peeled and cut into 2-inch lengths; 1 garlic head, cloves separated, unpeeled, and crushed; 2 bay leaves; 1/2 teaspoon black peppercorns; 1/2 ounce dried porcini mushrooms, rinsed; 10 sprigs fresh parsley, plus 3 tablespoons minced; 6 sprigs fresh thyme

www.americastestkitchen.com

Most recipes for this French classic require you to stand at the stove tediously batch-searing beef and sautéing vegetables. But what if the whole operation could move to the oven?

Keywords

French
ATK Staff Pick
Europe
Make Ahead
Fruits & Vegetables
Vegetables
Meat
Stews
Beef
Main Courses

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Ingredients

1 (4-pound) boneless beef chuck-eye roast, trimmed and cut into 1 1/2- to 2-inch pieces, scraps reserved
Salt
pepper
6 ounces Salt pork, cut into 1/4-inch pieces
3 tablespoons unsalted butter
1 pound cremini mushrooms, trimmed, halved if medium or quartered if large
1 1/2 cups frozen pearl onions, thawed
1 tablespoon sugar
1/3 cup all-purpose flour
4 cups beef broth
1 (750-ml) bottle red Burgundy or Pinot Noir
5 teaspoons unflavored gelatin
1 tablespoon tomato paste
1 teaspoon anchovy paste
2 onions, chopped coarse
2 carrots, peeled and cut into 2-inch lengths
1 garlic head, cloves separated, unpeeled, and crushed
2 bay leaves
1/2 teaspoon black peppercorns
1/2 ounce dried porcini mushrooms, rinsed
10 sprigs fresh parsley, plus 3 tablespoons minced
6 sprigs fresh thyme