Boeuf Bourguignon (Beef Stew with Red Wine, Mushrooms, and Bacon)

seriouseats.com

Alex Herbig

2 cups (500ml) homemade chicken stock or store-bought low-sodium broth (see note)

4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon; 30g) (see note)

2 tablespoons (30ml) vegetable oil, plus more as needed

3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks

Kosher salt and freshly ground black pepper

1 ¼ pounds carrots (600g; about 3 large), ½ pound (250g) peeled and split lengthwise, ¾ pound (350g) cut into large dice (about 1 ½ cups)

½ pound yellow onions (250g; about 2 medium), peeled and split in half through the root

4 medium cloves garlic, lightly crushed

¼ cup (60ml) cognac or brandy (optional)

3 cups (750ml) dry red wine

1 teaspoon (originally tablespoon) (15ml) Asian fish sauce

1 teaspoon (originally tablespoon) (15ml) soy sauce

1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)

2 tablespoons (20g) all-purpose flour

¼ pound (110g) slab bacon or salt pork, cut into 1- by ¼- by ¼-inch sticks (see note)

1 pound cremini mushrooms (450g), woody stems trimmed if necessary and caps quartered

8 ounces white and/or red pearl onions (225g), peeled

Minced flat-leaf parsley leaves and tender stems, for garnish

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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