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:
Table Of Content
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:
- Combine Ingredients: In a large bowl, combine the red wine, sliced onion, carrots, garlic, bay leaves, thyme, and peppercorns.
- Marinate Beef: Add the beef cubes to the marinade, cover, and refrigerate for at least 4 hours, preferably overnight.
2. Prepare the Beef:
- Remove Beef: Remove the beef from the marinade and pat dry with paper towels. Strain the marinade, reserving the liquid and the vegetables separately.
- Season Beef: Season the beef cubes with salt and pepper.
- 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:
- Cook Bacon: In the same pot, add the diced bacon and cook until crispy. Remove and set aside, leaving the fat in the pot.
- 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:
- Add Flour: Sprinkle the flour over the vegetables and stir well to combine. Cook for 2-3 minutes to eliminate the raw flour taste.
- Add Marinade: Slowly pour in the reserved marinade liquid, stirring constantly to avoid lumps.
- Add Beef and Broth: Return the browned beef to the pot. Add the beef broth and tomato paste. Stir to combine.
- 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:
- 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.
- Cook Pearl Onions: Add the pearl onions to the pot during the last 30 minutes of cooking.
6. Finish and Serve:
- Check Seasoning: Taste and adjust seasoning with salt and pepper if needed.
- 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!
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[…] Boeuf Bourguignon: Another Burgundy classic, this is a beef stew slow-cooked in red wine, with garlic, onions, and mushrooms. It’s rich and flavorful, perfect for a comforting meal. […]