Eric Ripert's holiday meal: Beef bourguignon

The French chef from New York’s legendary restaurant Le Bernardin whips up a traditional French dish that’s perfect for chilly winter nights: Beef bourguignon made with red wine and herbed carrots.

Beef bourguignon with carrots
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Serves 8


  • Beef Bourguignon

    • 2 pounds beef chuck, cut into 1-inch cubes
    • 1 cup celery, medium diced
    • 1 cup carrot, medium diced
    • 1 cup onion, medium diced
    • 6 garlic cloves, peeled and crushed
    • 6 ounces white button mushroom, washed and diced
    • 2 bottles red wine
    • 3 sprigs fresh thyme
    • 2 sprigs parsley
    • 1 bay leaf
    • 1 tablespoon black peppercorns
    • 6 tablespoons canola oil
    • 1 slice smoked bacon (optional)
    • 1 cup brandy
    • 2 cups chicken stock
    • 6 tablespoons all-purpose flour
    • Fine sea salt and freshly ground black pepper
  • Herbed carrots

    • 6 medium carrots
    • 4 tablespoons butter
    • 1/4 cup chopped parsley
    • Fine sea salt and freshly ground black pepper


Baking Directions:

Beef bourguignonCombine the beef, celery, carrots, onion, garlic, mushrooms and red wine in a large bowl. Make a sachet by placing the thyme, parsley, bay leaf and peppercorns in the center of a piece of cheesecloth, gather the corners and tie closed with kitchen twine. Add the sachet to the beef and vegetables and marinate in the refrigerator overnight. Strain the marinated beef and vegetables making sure to reserve the wine. Spread the beef and vegetables on a baking tray separating the beef from the vegetables. Generously season the beef with salt and pepper. Pour the wine into a saucepan and bring to a boil, skimming the foam off the top as it comes up to a boil. Remove from heat. Heat canola oil in a heavy bottomed stock pot, working in batches so as to not crowd the pot, sear the beef and cook over medium-high heat until nicely browned on all sides. Remove the beef from pan and discard all but 1 tablespoon of oil. Render the bacon until crisp and add the celery, carrot, onion, garlic and mushroom; cook until lightly caramelized, about 5-7 minutes. Deglaze the pan with the rum or brandy and add the browned beef, red wine and chicken stock. Bring to a boil, reduce the heat to low and simmer for about 1 1/2 hours, until the beef becomes tender. Stir the flour into 1/4 cup of water and slowly whisk into the stew. Continue cooking the stew for another 1/2 hour until thick and the beef is very tender.Herbed carrotsPrepare the carrots by peeling and slicing them thinly. Place the sliced carrots in a sauté pan and add water to barely cover the carrots, add the butter and lightly season with salt and pepper. Simmer the carrots until tender, about 6 to 8 minutes, garnish with chopped parsley and serve with the beef bourguignon.


Special Equipment: Cheesecloth, kitchen twine


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