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
- 6 oz (170 g) slab bacon
- 1 Tbsp (15 ml) olive oil
- 3 lbs (1350 g) lean stewing beef, cut into 2-inch (5-cm) cubes
- 1 carrot, peeled and sliced
- 1 onion, peeled and sliced
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) ground black pepper
- 2 Tbsp (15 g) all-purpose flour
- 3 cups (700 ml) red wine, preferably a full-bodied Burgundy, Bordeaux, or Chianti
- 2–3 cups (500–700 ml) beef stock
- 2 garlic cloves, mashed
- 1 sprig thyme
- 1 fresh bay leaf
- 1 Tbsp (15 ml) tomato paste
- 1½ Tbsp (22 g) unsalted butter
- 1½ Tbsp (22 ml) olive oil
- 18–24 white pearl onions, peeled
- ½ cup (120 ml) beef stock
- Salt, to taste
- Ground black pepper, to taste
- 1 bay leaf
- 1 sprig thyme
- 2 bunches parsley
- 2 Tbsp (28 g) unsalted butter
- 1 Tbsp (15 ml) olive oil
- 1 lb (450 g) mushroom, quartered
Directions
- Remove rind of the slab bacon and set aside.
- Cut bacon into small strips of ¼-in (6-mm) thickness and ½-in (12-mm) length.
- Bring a pot of water to a boil, add bacon rind and strips, and simmer for 10 minutes.
- Drain bacon, setting the rind and strips aside.
- Preheat oven to 450° F (230° C).
- Pour olive oil into a large Dutch oven set it over medium heat on the stovetop.
- Add strips of bacon to the hot olive oil and sauté until they are lightly browned.
- Remove bacon strips and set aside.
- Pat beef cubes dry, add them to the hot oil, sauté until fully browned, remove them from the pan, and set aside.
- Add carrots and onion to the hot oil, sauté until just cooked, remove from pan, and set aside.
- Drain oil from the Dutch oven and then place the carrots, onion, bacon, and beef back in the dish.
- Season the mixture with salt and pepper, sprinkle flour over the top, and mix together.
- Cover Dutch oven and bake for 4 minutes.
- Stir ingredients and return to the oven for 4 minutes.
- Remove the pan and lower the oven temperature to 325° F (160° C).
- Pour red wine into the Dutch oven and just enough beef stock to cover the meat.
- Add bacon rind, garlic, thyme, bay leaf, and tomato paste to the pan and simmer over a gentle heat.
- Cover Dutch oven and return to the oven for 3–4 hours, until the meat is tender. The temperature should be hot enough to simmer the liquid gently as it cooks.
- Place butter and olive oil in a large skillet set over medium-high heat.
- Add onions to the hot oil and sauté until they are thoroughly browned but still whole.
- Add beef stock, salt, black pepper, bay leaf, thyme, and parsley, simmering for 40 minutes until the whole onions are tender and the liquid is mostly gone.
- Remove skillet from the heat and reserve the onions on the side.
- Remove herbs from the pan and rinse it out.
- Place butter and olive oil in skillet set over medium-high heat.
- Add mushrooms to the hot oil and sauté until lightly browned.
- Remove skillet from the heat.
- Transfer meat to a serving platter and pour liquid from Dutch oven into a saucepan set over medium heat.
- Skim fat off the top of the liquid and add stock if it is too thick.
- Place onions and mushrooms on top of the meat.
- Pour sauce over the top and serve hot.
For Stew:
For Braised Onions:
For Sautéed Mushrooms:
For Assembly:
Notes
- Potatoes are a great accompaniment to boeuf bourguignon.
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