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Bœuf Bourguignon classique

Bœuf Bourguignon classique

Ingredients:

  • 1 kg (2.2 lbs) beef chuck or stewing beef, cut into large chunks
  • 150 g (5 oz) bacon or pancetta, diced
  • 2 carrots, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 500 ml (2 cups) Burgundy red wine
  • 250 ml (1 cup) beef broth
  • 2 tbsp tomato paste
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • 200 g (7 oz) pearl onions, peeled
  • 200 g (7 oz) mushrooms, sliced
  • 2 tbsp all-purpose flour
  • Salt and pepper, to taste
  • 2 tbsp olive oil or butter
  • Fresh parsley, chopped (for garnish)

Instructions:

Prepare the beef:

  • Preheat the oven to 160°C (320°F).
  • Pat the beef dry with paper towels. Season with salt and pepper.
  • Heat 1 tbsp of olive oil in a large Dutch oven over medium heat. Brown the beef in batches, ensuring all sides are seared. Remove the beef and set it aside.

Cook the bacon and vegetables:

  • In the same pot, add the diced bacon or pancetta. Cook until browned and crisp. Remove and set aside with the beef.
  • In the remaining fat, sauté the onions and carrots until softened. Add the minced garlic and cook for another minute.

Deglaze and build the stew:

  • Stir in the flour and cook for 2 minutes to remove the raw flour taste.
  • Add the tomato paste and cook for another minute.
  • Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth and bring to a simmer.
  • Return the beef and bacon to the pot. Add the bouquet garni, cover, and transfer the pot to the oven.

Cook the stew:

  • Braise in the oven for 2.5 to 3 hours, or until the beef is tender.

Prepare the garnish:

  • About 30 minutes before the stew is done, sauté the pearl onions and mushrooms in butter until golden and tender. Set aside.

Combine and finish:

  • Once the beef is tender, remove the stew from the oven. Discard the bouquet garni.
  • Stir in the sautéed onions and mushrooms. Let the stew simmer on the stovetop for another 10 minutes to marry the flavors.

Serve:

  • Serve the Bœuf Bourguignon hot, garnished with fresh parsley. It pairs beautifully with crusty bread, mashed potatoes, or buttered noodles.

Enjoy your Bœuf Bourguignon!

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