180 min
Boeuf Bourguignon
Recipe GLPR9c19d755eba7c8
A classic French Burgundy-style beef stew featuring tender chunks of beef chuck braised in burgundy wine with bacon, mushrooms, pearl onions, and carrots. The meat becomes melt-in-your-mouth tender after slow-cooking with aromatic herbs and rich beef stock, creating a deeply flavorful and warming dish perfect for special occasions.
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Ingredients
4 lb Beef chuck, cut into 2-inch pieces
6 oz Slab bacon, sliced into ¼-inch thick batons
5 tbsp Olive oil
to taste Kosher salt
to taste Freshly ground black pepper
4 cloves Garlic cloves, roughly chopped
2 Medium carrots, cut crosswise into 1-inch pieces
⅓ cup All-purpose flour
750 ml Burgundy wine
2 cups Beef stock
5 Black peppercorns
1 Bay leaf
1 sprig Fresh parsley sprigs
1 sprig Fresh thyme sprig
3 tbsp Unsalted butter
12 Pearl onions, peeled
1 lb White button mushrooms, quartered
2 tbsp Fresh parsley, roughly chopped for garnish
Country bread, for serving
Directions
Bundle the peppercorns, bay leaf, parsley sprig, and thyme sprig in a small piece of cheesecloth and tie it securely with kitchen twine to create a bouquet garni. Set aside.
In a large heavy-bottomed pot or Dutch oven, cook the bacon batons over medium heat until the fat renders and the bacon becomes crispy, about 8 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
Pat the beef chuck pieces dry with paper towels and season generously with salt and pepper. Working in batches to avoid crowding the pot, increase the heat to medium-high and brown the beef on all sides in the bacon fat, approximately 3-4 minutes per batch. Transfer the browned beef to a plate.
Add 2 tablespoons of olive oil to the pot if needed. Add the chopped garlic and carrots, and sauté for 2 minutes until fragrant. Sprinkle the flour over the vegetables and beef, stirring constantly for 2 minutes to cook out the raw flour taste.
Pour in the burgundy wine, scraping the bottom of the pot with a wooden spoon to dislodge any browned bits. Return the beef and bacon to the pot, then add the beef stock and the bouquet garni. Bring the liquid to a gentle simmer.
Cover the pot partially and transfer to a preheated 325°F oven. Braise for 1.5 to 2 hours, or until the beef is very tender when tested with a fork.
While the beef braises, heat the remaining olive oil and 1.5 tablespoons of butter in a separate skillet over medium-high heat. Add the pearl onions and cook, shaking the pan occasionally, until they are golden brown on all sides and just tender, about 8-10 minutes. Transfer to a plate.
In the same skillet, melt the remaining 1.5 tablespoons of butter over medium-high heat. Add the mushroom quarters and cook, stirring occasionally, until golden brown and tender, about 6-8 minutes. Season with salt and pepper, then set aside.
When the beef is fork-tender, remove the pot from the oven. Discard the bouquet garni. Gently stir in the pearl onions and mushrooms, distributing them evenly throughout the stew.
If the sauce is too thin, return the pot to the stovetop over medium heat and simmer uncovered until the liquid reduces and thickens slightly, about 5-10 minutes. Taste and adjust seasonings with salt and pepper as needed.
Transfer the boeuf bourguignon to a serving dish and garnish with fresh chopped parsley. Serve hot with country bread on the side.
