Boeuf Bourguignon
Boeuf bourguignon is one of the best French recipes. This flavorful beef recipe combines the meat with red wine for an exquisite dish.
Servings: 6
Equipment
- Dutch Oven or Large Heavy Pot
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.
Nutrition
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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