Modern Beef Burgundy

Name: Modern Beef Burgundy
Yield: Serves 6 to 8
Cuisine: Europe, French
Ingredients: 1 (4-pound) boneless beef, chuck-eye roast, trimmed and cut into 1 1/2- to 2-inch pieces, scraps reserved; , Salt and pepper; 6 ounces, Salt pork, cut into 1/4-inch pieces; 3 tablespoons, unsalted butter; 1 pound, cremini mushrooms, trimmed, halved if medium or quartered if large; 1 1/2 cups, frozen pearl onions, thawed; 1 tablespoon, sugar; 1/3 cup, all-purpose flour; 4 cups, beef broth; 1 (750-ml) bottle red Burgundy or, Pinot Noir; 5 teaspoons, unflavored gelatin; 1 tablespoon, tomato paste; 1 teaspoon, anchovy paste; 2 , onions, chopped coarse; 2 , carrots, peeled and cut into 2-inch lengths; 1 , garlic head, cloves separated, unpeeled, and crushed; 2 , bay leaves; 1/2 teaspoon, black peppercorns; 1/2 ounce, dried porcini mushrooms, rinsed; 10 sprigs, fresh parsley, plus 3 tablespoons minced; 6 sprigs, fresh thyme

Main Courses
Europe
French
Fruits & Vegetables
Meat
Vegetables
Beef
Make Ahead
Stews

By Andrew Janjigian ･ Appears in Cook's Illustrated March/April 2013, America's Test Kitchen TV

Most recipes for this French classic require you to stand at the stove tediously batch-searing beef and sautéing vegetables. But what if the whole operation could move to the oven?

SERVES 6 to 8

TIME 4¾ to 5¼ hours, plus 30 minutes resting

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