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Beef Bourguignon

By Athena Calderone, adapted from Susan Spungen
Beef Bourguignon


Serves 8

3 pounds beef chuck, cut into 2-inch pieces

Salt and freshly ground black pepper

1 tablespoon unsalted butter

2 tablespoons olive oil

5 garlic cloves, very finely chopped

1 small onion, finely chopped

2 tablespoons tomato paste

2 tablespoons all-purpose flour

One 750-ml bottle dry red wine

1 ½ cups unsalted beef stock or water

2 bay leaves

4-5 sprigs thyme

10-12 ounces shallots, peeled and cut in half

1 pound mini yukon gold potatoes

1 bunch carrots, peeled and cut into vertical thin pieces

1 tablespoon olive oil

5 ounces shiitake mushrooms, cut into 1-inch pieces

14 ounces maitake mushrooms, trimmed and sliced

3 sprigs thyme

3 tablespoons chopped fresh Italian parsley

Orange zest + flaky sea salt, to serve


Preheat the oven to 325F.

Season the beef with 1 teaspoon salt and a light coating of pepper. Heat a large Dutch oven over high heat. Add the butter and oil and brown the meat (in two batches) in a single layer on all sides, turning every 3 to 4 minutes, for 10 minutes per batch. Transfer to a plate as you finish. Lower the heat, add the garlic and onion and cook until softened, 8-10 minutes. Add the tomato paste and brown for 2-3 minutes. Return all meat and accumulated juices to the pan.

Sprinkle flour over the meat and stir. Add the wine, stock, the bay leaves, and thyme and scrape the bottom of the pot to loosen any browned bits. Add 1 teaspoon salt, pepper, and bring to a boil.

Cover the pot and transfer to the oven. After 1 ½ hours, stir the meat and return to the oven with the lid askew. Cook for another 1 ½ hours, for a total of 3 hours. It will continue to cook as it cools and again when it’s reheated. Discard bay leaf and thyme stems.

The above can be made one-two days in advance and reheated on the stovetop. Add additional stock or water to loosen as needed.

About an hour before serving, preheat the oven to 425F.

Place carrots, shallots, and potatoes on a baking sheet with olive oil, fresh thyme sprigs, salt and pepper. Make sure to spread out the vegetables. Do not overcrowd your pan. Roast for 25-30 minutes, until vegetables are golden. On a separate sheet pan, toss the mushrooms with olive oil, salt, and pepper. Place in the oven and bake for 30-35 minutes, until golden and crispy.

To serve, add beef stew to a bowl and scatter roasted vegetables on top. Sprinkle with fresh Italian parsley, flaky sea salt, and fresh orange zest.

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