France Boeuf Bourguignon (Beef Burgundy)
Boeuf bourguignon, or Beef Burgundy, is a rich stew named after the wine that infuses this roast. The rich flavor of the red wine is enhanced with aromatic garlic, onions, and a classic blend of French herbs, usually a bouquet garni. In France, the beef for the dish typically comes from the Charolais cow, a white cow with meat that is known for being especially tender. Although this long-simmering stew appears to require a long-time commitment, traditional boeuf bourguignon once took at least one or two days to prepare, expertly allowing the flavors of this hearty classic stew to mingle and develop.
Recipe Servings: 6
Prep Time
40 minutes
Cook Time
6 hours 20 minutes
Total Time
7 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Stew:- 6 oz (170 g) slab bacon
- 1 Tbsp (15 ml) olive oil
- 3 lbs (1350 g) lean stewing beef, cut into 2-in (5-cm) cubes
- 1 carrot, peeled and sliced
- 1 onion, peeled and sliced
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) pepper, freshly ground
- 2 Tbsp (15 g) flour
- 3 cups (700 ml) red wine, preferably a full-bodied burgundy, bordeaux, or chianti
- 2–3 cups (500–700 ml) beef stock
- 1 Tbsp (15 ml) tomato paste
- 2 garlic cloves, mashed
- 1 sprig thyme
- 1 fresh bay leaf
- 18–24 white pearl onions, peeled
- 1 1/2 Tbsp (22 g) unsalted butter
- 1 1/2 Tbsp (22 ml) olive oil
- 1/2 cup (120 ml) beef stock
- salt and fresh ground pepper, to taste
- 1 bay leaf
- 1 sprig thyme
- 2 bunches parsley
- 1 lb (450 g) mushroom, quartered
- 2 Tbsp (28 g) unsalted butter
- 1 Tbsp (15 ml) olive oil
Directions
- Stew:
- Remove the rind of the slab bacon and set aside. Cut the meat into small strips of 1/4-in (6-mm) thickness and 1/2-in (12-mm) length.
- In a pot of water, simmer the bacon rind and the strips of bacon for 10 minutes.
- Drain the pot and set the strips and rind aside.
- Heat the oven to 450° F (230° C).
- Add the olive oil to a large Dutch oven and heat it gently on the stovetop.
- Sauté the strips of bacon in the olive oil until they are lightly browned. Remove from the pan and set aside.
- Pat the beef dry before placing a couple of pieces at a time in the Dutch oven. Sauté each piece until fully browned and set aside.
- Fry the carrots and onion in the dish until just cooked. Set aside.
- Drain the fat from the Dutch oven before placing the carrots, onion, bacon, and beef back in the dish.
- Season the mixture with salt and pepper and sprinkle the flour over the top of the pan. Mix together.
- Cover the Dutch oven and place it in the oven for 4 minutes. Stir the ingredients and return the dish to the oven for another 4 minutes.
- Remove the pan and lower the oven temperature to 325° F (160° C).
- Pour the wine into the Dutch oven with just enough stock to cover the meat.
- Add the bacon rind, garlic, herbs, and tomato paste to the pan and simmer over a gentle heat.
- Finally, cover the dish and place in the oven for 3–4 hours. The temperature should be hot enough to simmer the liquid gently as it cooks. When finished stewing, the meat will be tender and easily pierced.
- Onions and Mushrooms:
- For the braised onions, heat butter and oil in a frying pan. Add the onions and sauté until they are thoroughly browned but still whole.
- Add the stock, herbs, and salt and pepper. Simmer for 40 minutes until the whole onions are tender and the liquid is mostly gone.
- Remove the pan from the heat and reserve the onions on the side.
- Remove the herbs from the pan and rinse it out.
- For the mushrooms, fry the butter and oil over high heat until the foam becomes more gentle. Add the mushrooms and mix around the pan until lightly browned. Remove from the heat.
- When cooked, remove the meat from the oven and drain the sauce into a saucepan.
- Over a gentle heat, skim the fat off the sauce. Add stock if the sauce is too thick. Season to taste.
- Place the onions and mushrooms on top of the meat and pour the sauce over the top to serve. Potatoes are a great accompaniment to boeuf bourguignon.
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