Black Magic Beef Bourguignon
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
French
Servings
6-8
Prep Time
20 minutes
Cook Time
90 minutes
This is the kind of dish that makes the house smell expensive. Big hunks of beef, patiently browned, bathed in wine, and slow-braised until they surrender—while Black Magic slips into every corner with toasted paprika, robust herbs, savory depth, and just enough heat from cayenne. Silky, rich, glossy, and unapologetically indulgent.
Author:Chef Christian
Ingredients
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3lb Beef roast or chuck, cut into 2-inch cubes and patted dry
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¼ cup Spiceology Black Magic
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6oz Lardons, pancetta, or tasso ham, diced
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1 large White onion, fine dice
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1 Large carrot, sliced
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6-10 Garlic cloves, minced
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1 Tbsp Double-strength tomato paste
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2 Tbsp All-purpose flour
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750 ml Dry Marsala wine
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3 Thyme sprigs
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10 oz Pearl onions
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16 oz Cremini mushrooms
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2 Tbsp Neutral cooking oil
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1 Tbsp Pure cane sugar
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¼ cup Flat-leaf parsley, finely chopped
Directions
- Pat the beef dry and coat generously with Black Magic, salt, and black pepper. Let it rest at room temp for 30 minutes—or cover and refrigerate up to 24 hours for deeper flavor.
- In a large Dutch oven over medium-low heat, cook the lardons until the fat renders and the pieces turn deeply golden and crisp, about 10–15 minutes. Remove and reserve, leaving the fat behind.
- Preheat oven to 350°F (175°C). Increase heat to medium-high until the fat just begins to smoke. Sear the beef in batches—no crowding—until browned on all sides. Transfer to a plate as you go.
- Lower heat to medium. Add onion, carrot, and a pinch of salt. Cook until softened and aromatic, about 10 minutes. Stir in garlic and tomato paste; cook 1 minute. Sprinkle in flour and cook another minute to lightly toast.
- Pour in the Marsala, scraping up every browned bit. Add thyme, seared beef, and half the lardons. Cover and transfer to the oven. Braise for 1½ hours, turning the beef halfway, until fork-tender and luxurious.
- In a wide skillet over high heat, add pearl onions, mushrooms, ¼ cup water, oil, salt, pepper, and sugar. Bring to a simmer, cover, and cook 15 minutes. Uncover, crank the heat, and brown until glossy and caramelized.
- Spoon the mushrooms, onions, and remaining lardons over the stew. Shower with parsley. Serve hot with mashed potatoes, buttered noodles, or crusty bread that knows its job.
Recipe Note
This dish only gets better with time. Make it a day ahead, let it rest, and reheat gently—the sauce tightens, the beef deepens, and the Black Magic really shows its hand.
