Boeuf Bourguignon
Recipe GLPRfe5cb5e7818c7b
A classic French Burgundy-style beef stew featuring tender chunks of beef chuck braised low and slow in red wine with bacon, pearl onions, and mushrooms. This rich, deeply flavored dish is a hallmark of French comfort cooking.
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Ingredients
5 Black peppercorns
1 Bay leaf
1 Fresh parsley sprig
1 Fresh thyme sprig
4 lb Beef chuck, cut into 2-inch pieces
750 ml Burgundy wine
6 oz Slab bacon, sliced into 1/4-inch thick batons
5 tbsp Olive oil
Kosher salt
Freshly ground black pepper
4 Garlic cloves, roughly chopped
2 medium Carrots, cut crosswise into 1-inch pieces
⅓ cup All-purpose flour
2 cup Beef stock
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 cheesecloth and tie securely with twine to create a bouquet garni.
Cut the bacon into 1/4-inch thick batons. In a large, heavy-bottomed Dutch oven or braising pot, cook the bacon over medium heat until the fat is rendered and the pieces are crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of the rendered fat in the pot.
Pat the beef chuck pieces dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides.
Increase the heat to medium-high. Working in batches to avoid crowding, brown the beef pieces on all sides until a deep golden crust forms, about 3-4 minutes per side. Transfer each batch to a clean plate as it finishes. Add additional olive oil between batches as needed.
Once all the beef is browned, add the garlic and carrots to the pot and cook for 2-3 minutes, stirring occasionally, until fragrant.
Sprinkle the flour over the vegetables and beef. Stir well to coat, then cook for about 2 minutes to lightly toast the flour and remove the raw flour taste.
Pour in the burgundy wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (this is called deglazing). Add the beef stock and bring the liquid to a simmer.
Return all the browned beef and the cooked bacon to the pot. Nestle the bouquet garni among the ingredients. Bring the stew to a gentle simmer, then cover with a lid and reduce heat to low. Braise in the oven at 325°F for 2 to 2.5 hours, stirring occasionally, until the beef is very tender and easily pierced with a fork.
While the beef braises, melt the butter in a separate large skillet over medium-high heat. Add the pearl onions and cook, stirring occasionally, until they are golden brown on all sides, about 8-10 minutes. Transfer to a plate.
In the same skillet, add the quartered mushrooms and cook over medium-high heat until they release their liquid and brown lightly, about 5-7 minutes. Season with a pinch of salt and pepper.
Remove the stew from the oven and discard the bouquet garni. Stir in the browned pearl onions and cooked mushrooms. Taste and adjust seasoning with additional salt and pepper as needed.
Return the pot to the oven and braise uncovered for an additional 15-20 minutes to allow the onions and mushrooms to warm through and meld with the sauce.
Transfer the boeuf bourguignon to a serving dish or individual bowls. Garnish with fresh chopped parsley and serve warm with sliced country bread.
