Sublime Boeuf Bourguignon en Croûte

Ingredients

• beef chuck, cut into 2-inch cubes1 kg
• bacon lardons150 g
• pearl onions, peeled200 g
• cremini mushrooms, halved250 g
• carrots, sliced2 large
• garlic cloves, minced3
• red wine (Burgundy or Pinot Noir)750 ml
• beef stock500 ml
• tomato paste2 tbsp
• fresh thyme sprigs4
• bay leaf2
• all-purpose flour2 tbsp
• butter60 g
• puff pastry sheet, thawed1 sheet
• egg yolk, beaten1
• salt and pepperto taste

Directions

1. 1

   Preheat oven to 160°C (325°F). Pat beef dry and season generously with salt and pepper. In a large Dutch oven, melt 2 tbsp butter over medium-high heat. Working in batches, sear beef until deeply browned on all sides. Transfer to a plate.

2. 2

   Reduce heat to medium. Add lardons and cook until crisp. Remove with a slotted spoon. In the same pot, add pearl onions and carrots; sauté until golden, about 5 minutes. Add garlic and cook for 1 minute until fragrant.

3. 3

   Return beef and lardons to the pot. Sprinkle flour over the mixture and stir to coat. Pour in red wine, scraping up any browned bits from the bottom. Add tomato paste, thyme, bay leaf, and beef stock. Bring to a simmer.

4. 4

   Cover and transfer to the oven. Braise for 2.5 to 3 hours, until beef is fork-tender. During the last 30 minutes, stir in mushrooms. Once done, remove from oven and let cool slightly. The sauce should be thick enough to coat the back of a spoon; if too thin, simmer on stovetop to reduce.

5. 5

   Remove thyme sprigs and bay leaf. Taste and adjust seasoning. Preheat oven to 200°C (400°F). Transfer the stew to a cast-iron skillet or a shallow baking dish. Let it cool for 10 minutes.

6. 6

   Roll out puff pastry slightly and drape over the stew, tucking edges under. Cut a few slits for steam. Brush with beaten egg yolk.

7. 7

   Bake for 20-25 minutes, until pastry is puffed and golden. Let rest for 5 minutes before serving. Crack the crust at the table and spoon the succulent stew over creamy mashed potatoes or crusty bread.