Serves 4
225 min
Boeuf Bourguignon - Burgundy Beef Stew
Recipe GLPR6e12932c02596b
A classic French slow-cooked beef stew rich with red wine, pearl onions, mushrooms, and bacon. Tender beef chuck is braised low and slow until fork-tender in a deeply flavored sauce accented with cocoa and tomato paste. Perfect for a sophisticated dinner or special occasion.
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Ingredients
4 strips of unsmoked bacon, chopped
1 tablespoon olive or vegetable oil
3 pounds well-trimmed boneless beef chuck, cut into 2-inch cubes
Salt and freshly ground black pepper to taste
1 medium yellow onion, finely chopped
2 medium shallots, finely chopped
2 medium carrots, sliced
1 tablespoon all-purpose flour
2 cups cognac or brandy
3 cups beef stock
2 garlic cloves, minced
2 teaspoons fresh thyme
1 bay leaf
1 tablespoon tomato paste
2 tablespoons unsweetened cocoa powder
2 tablespoons butter
1 pound button mushrooms, quartered
4 tablespoons fresh flat-leaf parsley, roughly chopped
Directions
Preheat your oven to 325°F (160°C).
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the quartered mushrooms and cook until they are browned and tender, about 5-7 minutes. Transfer to a bowl and set aside.
In a large heavy-bottomed casserole or Dutch oven, add the chopped bacon and 1 tablespoon of oil. Cook over medium heat for 2-3 minutes until the bacon is lightly browned and renders some fat. Remove with a slotted spoon to a plate.
Increase the heat to medium-high and allow the fat in the casserole to become nearly smoking. Working in batches to avoid crowding, add the beef cubes and brown them on all sides, approximately 3-4 minutes per batch. This develops the flavorful crust. Transfer each batch to the plate with the bacon.
Reduce heat to medium. In the same casserole with the remaining fat, add the chopped onion, shallots, and sliced carrots. Cook, stirring occasionally, until the carrots are softened, about 5 minutes.
Return the beef and bacon to the casserole with the vegetables. Sprinkle the flour over everything and toss gently to coat. Stir constantly until the flour is fully cooked and no white traces remain, about 2-3 minutes.
Season the mixture with salt and freshly ground black pepper to taste. Pour in the cognac and 3 cups of beef stock, adding just enough stock so the meat is barely covered.
Stir in the minced garlic, fresh thyme, tomato paste, and bay leaf. Bring to a simmer over medium heat on the stovetop.
Cover the casserole with a lid and transfer to the preheated 325°F oven. Braise for 2 hours.
After 2 hours, carefully remove the casserole from the oven. Stir in the reserved cooked mushrooms and cocoa powder, distributing them evenly throughout the stew.
Return the covered casserole to the oven and continue cooking for another 30 minutes to 1 hour, until the beef is very tender and easily pierced with a fork.
Remove from the oven and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley before serving.
