Boeuf Bourguignon
Beef slowly stewed in red wine with bacon, mushrooms, and onions. A Burgundy classic.
Serves 6
Prep 30 min
Cook 3 hr
Ingredients
- 3 lb beef chuck, cut in 2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 oz bacon, diced
- 2 tablespoons olive oil
- 2 carrots, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 3 cups red wine
- 2 cups beef stock
- 3 sprigs thyme
- 2 bay leaves
- 12 pearl onions, peeled
- 1 lb mushrooms, quartered
- 2 tablespoons butter
Steps
Step 1. Heat the oven to 325°F. Pat the beef dry and season. Cook the bacon in a Dutch oven until crisp, then lift it out.
Step 2. Brown the beef in the fat and oil in batches, about 6 minutes per batch. Set aside.
Step 3. Cook the carrots and onion for 6 minutes. Add the garlic, flour, and tomato paste and stir for 1 minute.
Step 4. Pour in the wine and stock, scraping the pot. Add the beef, bacon, thyme, and bay leaves. Cover and cook in the oven for 2.5 hours, until the beef is cooked through and fork-tender.
Step 5. Brown the pearl onions and mushrooms in the butter for 8 minutes and stir in for the last 20 minutes. Remove the herbs and serve with potatoes.
Where this recipe comes from
Yoribang French recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of French dishes. Good butter, a decent dry wine, and patience matter more than special equipment. If a recipe calls for wine, cook with something you would drink. Gruyère, Dijon mustard, and herbes de Provence are sold in most supermarkets.