Boeuf Bourguignon
Boeuf bourguignon is one of the best French recipes. This flavourful beef recipe combines the meat with red wine for an exquisite dish. This dish is sometimes called beef burgundy. It is a version of Julia Child's boeuf bourguignon aka beef bourguignon and a great alternative to a traditional beef stew recipe.
Prep Time20 minutes mins
Cook Time2 hours hrs 20 minutes mins
Total Time2 hours hrs 40 minutes mins
Course: Main Course, Meals
Cuisine: French
Keyword: beef, wine
Servings: 6
- 1 Tablespoon butter
- 1 ½ Pounds beef stew meat cut into 1 or 2-inch chunks
- 2 Tablespoons all-purpose flour
- 5 Cups red wine
- 1 Teaspoon salt
- 8 Ounces bacon rind removed and cut into strips
- 1 Clove garlic minced
- 8 Ounces mushrooms wiped clean and sliced
- 1 Cup carrots peeled and sliced
- 10 shallots or pearl onions peeled and whole (or halved if large)
Bouquet Garni:
- 4 Sprigs fresh thyme
- 1 Sprig fresh rosemary
- 8 Sprigs fresh parsley
- 2 bay leaves
Pat dry the beef.
Heat up the butter in a pot over medium high heat and sear the beef in batches until brown.
Add the flour and cook for 1 to 2 minutes, continuously stirring. Be careful not to burn the flour.
Deglaze with a good pull of the red wine, stir and let reduce for 1 to 2 minutes while stirring.
Add another pull of wine, stir again and let it reduce. Repeat until flour is dissolved, and you have a creamy sauce.
Pour in the remaining red wine, add the herbs and the salt and cook covered on low-medium heat for about 2 hours or until meat is fork tender (the exact cooking time depends on your cut of meat).
Meanwhile, heat up a pan over medium high heat and cook the bacon and shallots until the bacon is golden and slightly crisp.
Add the garlic, mushrooms and the carrots and braise everything covered for 20 minutes.
When the beef is cooked add the bacon-vegetable mix to the pot.
Add salt and pepper to taste.
Serve hot with fresh parsley. Mashed potatoes are the traditional accompaniment, but you can also pair it with boiled potatoes, pasta or bread. Use a slotted spoon to scoop out the meat and vegetables and then add as much of the liquid as you please.
The best wine: Choose a dry French red wine, a Burgundy if possible, for the most authentic result.
Don't season too early: Wait until the last step to season with salt, because the bacon mix will add a lot of salty flavor to the stew.
Make extra: As this freezes beautifully, I recommend doubling the recipe so you can serve half and freeze the rest in individual portions.
Calories: 736kcal | Carbohydrates: 20g | Protein: 28g | Fat: 44g | Saturated Fat: 17g | Cholesterol: 106mg | Sodium: 472mg | Potassium: 991mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3720IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 4mg
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