The quintessential French agrarian stew, elevated to high culinary art. It is an alchemical masterpiece where tough, earth-bound cuts of beef are slowly transmuted into yielding tenderness via the fiery acidity and fruit notes of Burgundy wine.
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lardons, drain.
Sauté lardons in oil, set aside.
dry beef cubes in bacon fat.
Sauté carrots and onions.
Toss beef with flour, 4 mins .
Add wine, stock, aromatics. 3 hours .
Prepare pearl onions and mushrooms separately.
Combine and reduce sauce.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
