Mastering Boeuf Bourguignon: A Classic French Stew Recipe

Boeuf Bourguignon is a classic French beef stew braised in red wine, typically Burgundy, with carrots, onions, garlic, and mushrooms. It’s a rich, flavorful dish, perfect for a special dinner. Here’s the recipe:

Ingredients

• For the Marinade:

  • 1 bottle red wine (preferably Burgundy)
  • 1 large onion, sliced
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 teaspoon black peppercorns

• For the Stew:

  • 3 pounds (1.4 kg) beef chuck, cut into 2-inch cubes
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 6 ounces (170 grams) bacon, diced
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 pound (450 grams) mushrooms, quartered
  • 24 small pearl onions, peeled
  • Fresh parsley, chopped (for garnish)

Instructions

1. Marinate the Beef:

1. Combine Ingredients: In a large bowl, combine the red wine, sliced onion, carrots, garlic, bay leaves, thyme, and peppercorns.
2. Marinate Beef: Add the beef cubes to the marinade, cover, and refrigerate for at least 4 hours, preferably overnight.

2. Prepare the Beef:

1. Remove Beef: Remove the beef from the marinade and pat dry with paper towels. Strain the marinade, reserving the liquid and the vegetables separately.
2. Season Beef: Season the beef cubes with salt and pepper.
3. Brown Beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove and set aside.

3. Cook the Bacon and Vegetables:

1. Cook Bacon: In the same pot, add the diced bacon and cook until crispy. Remove and set aside, leaving the fat in the pot.
2. Cook Vegetables: Add the chopped onion and carrots to the pot and cook until they begin to soften, about 5 minutes. Add the minced garlic and cook for another minute.

4. Braise the Beef:

1. Add Flour: Sprinkle the flour over the vegetables and stir well to combine. Cook for 2-3 minutes to eliminate the raw flour taste.
2. Add Marinade: Slowly pour in the reserved marinade liquid, stirring constantly to avoid lumps.
3. Add Beef and Broth: Return the browned beef to the pot. Add the beef broth and tomato paste. Stir to combine.
4. Simmer: Bring to a simmer, then reduce the heat to low. Cover and cook for 2 to 2 1/2 hours, or until the beef is tender.

5. Cook the Mushrooms and Pearl Onions:

1. Sauté Mushrooms: In a separate skillet, sauté the mushrooms in a bit of olive oil until they are browned and tender. Add them to the stew during the last 30 minutes of cooking.
2. Cook Pearl Onions: Add the pearl onions to the pot during the last 30 minutes of cooking.

6. Finish and Serve:

1. Check Seasoning: Taste and adjust seasoning with salt and pepper if needed.
2. Garnish: Serve the Boeuf Bourguignon hot, garnished with the cooked bacon and chopped fresh parsley.

Tips:

• Wine Selection: Use a good quality red wine for the marinade and cooking, preferably a Burgundy or Pinot Noir.
• Slow Cooking: Allow the stew to cook slowly to develop deep, rich flavors.
• Serve With: Boeuf Bourguignon is traditionally served with mashed potatoes, crusty bread, or buttered noodles to soak up the rich sauce.

Enjoy your homemade Boeuf Bourguignon!