Directions

1. Roast the Beets (Make Ahead or Store Bought)

2. Preheat oven to 400°F.

3. Wear gloves to protect your hands from staining, wash and scrub the beets. Wrap each in foil and roast for 1 hour to 1 hour 15 minutes (until tender). Let cool; put on gloves, then peel using a paper towel. Dice (or cut into hearts if desired) and set aside.

Season and Rest the Beef

1. Pat the beef dry. Season all sides with kosher salt and freshly ground pepper.

2. Place the beef on a wire rack, in a sheet pan and let rest at room temperature for at least 30 minutes or up to 24 hours in the fridge for best results.

Cook the Pancetta

1. In a 5-quart Dutch oven over medium heat, cook the pancetta for 15 to 20 minutes until the fat is rendered and the pieces are browned and crisp.

2. Remove with a slotted spoon to a paper-lined plate. Discard half the fat from the pot.

Preheat the oven

1. Preheat oven to 350°F.

Sear the Beef

1. Increase heat to medium-high. Sear the beef in batches in the Dutch oven until browned on all sides (8–10 minutes per batch). Remove and set aside.

Build the Base

1. Lower heat to medium; add onions and carrots (season lightly with salt) and cook, stirring occasionally, for 8 to 10 minutes until soft.

2. Stir in garlic and tomato paste; cook for 2 minutes.
3. Sift in the flour, stir to combine and cook for 1 minute more.
4. Pour in the red wine, scraping the brown bits from the bottom; simmer for 5 minutes.

Assemble and Braise

1. Return the beef, along with any juices, to the pot. Add half of the pancetta, 2 cups of beef broth, thyme sprigs, and bay leaves.

2. Cover the pot and transfer to the preheated oven. Cook for 1 1/2 hours, stirring halfway through.

Prepare Mushrooms & Pearl Onions (While the Beef Bourguignon Cooks)

1. Pearl Onions: In a 12.5-inch skillet over medium-high heat, combine the pearl onions, water, salt, and butter. Bring to a boil and cook for 15 minutes or until the liquid evaporates and the onions have browned. Remove the onions and set them aside.

2. Mushrooms: In the same 12.5-inch skillet over medium-high heat, add 2 tablespoons butter and 1 tablespoon olive oil. Sear half the mushrooms, cut side down, for 5 to 7 minutes until browned; flip and cook another 3 to 5 minutes. Repeat with the remaining mushrooms using the rest of the butter and oil.

Add the Radishes & Carrot Hearts (if using)

1. Add the radishes and carrot hearts and cook for 30 minutes.

Reduce the Sauce

1. Remove the lid and let the beef bourguignon cook uncovered in the oven for 30 minutes.

2. Carefully transfer the Dutch oven to the stovetop, then remove the thyme & bay leaf bundle.
3. If you prefer a thicker sauce, stir in the cornstarch slurry, bring to a boil, then simmer for 5 minutes, stirring occasionally.

Final Assembly

1. Reduce the heat to medium-low, then stir in the roasted beets, mushrooms, pearl onions, and the remaining pancetta. Allow everything to warm through for 10 minutes.

Serve

1. Ladle the beef bourguignon over a bed of creamy mashed potatoes. Garnish with chopped parsley and sprinkle with peas if desired.

Chef Tips & Serving Suggestions

1. Make It Special: Elevate your romantic dinner or Valentine’s Day celebration with a charming touch; cut carrots and beets into heart shapes for a beautiful and elegant presentation.

2. Depth of Flavor: The overnight seasoning of the beef is ideal as it intensifies the flavor and ensures the meat is tender.

3. Serving Suggestion: Serve with mashed potatoes, buttered noodles, or crusty French bread to soak up the delicious sauce.

4. Wine Pairing: A robust red Burgundy or a hearty Cabernet Sauvignon pairs well with this dish.