Boeuf Bourguignon is a traditional French dish from the Burgundy region, prepared with red wine, mushrooms, pearl onions, lardons and bouquet garni… It’s a delicious and hearty dish to be enjoyed with red wine. Typically it’s served with mashed potato, rice or crusty French bread. This Burgundy braised beef dish is also popular in neighboring region like Rhone-Alpes. Read my blog about “A day in Annecy”…
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I have made this Boeuf Bourguignon many times and have even served it to French folks, and got their nod of approval. So although there are many steps, it’s definitely worth the effort… There’s nothing like Boeuf Bourguignon to gather friends around a dining table…
Boeuf Bourguignon
Equipment
- Heavy pot and sauce pan
Ingredients
- 3 lbs Beef (stewing beef, chuck steak or brisket)
- 8 oz thick cut bacon, cut in chunks of 1/2 inch
- 1 large carrot, chopped
- 1 large onion, chopped
- 6 cloves garlic, minced (separated).
- 1 tbsp olive oil
- 18 pearl onions (can be frozen – defrost in refrigerator overnight)
- 2 tbsp flour
- 3 cups red wine (like Pinot Noir)
- 2 cups beef stock
- 2 tbsp tomato paste
- 1 beef bouillon cube
- 1 tspn fresh thyme, chopped
- 2 bay leaves
- 2 tbsp fresh parsley, chopped
- 1 lb fresh button mushrooms (champignons de Paris), If possible pick small button mushrooms, wash clean and dry.
- 3 tbsp butter
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
To serve with mashed potato, rice or crusty French bread
Instructions
- In a heavy pot, heat 1 tablespoon olive oil, add the cut bacon, sauté until golden brown. Remove with slotted spoon and set aside.
- In the same pot, add the cubed beef by batches, in a single layer, and sear all sides.Remove to the same plate as the bacon.
- In the same pot, add the diced carrots and onions, sauté for around 3 minutes, add half of the minced garlic, saute for 1 minute. Remove any excess fat and add the flour. Mix well and sauté for 3 minutes. Add back the beef and bacon to the pot. Season with the salt and pepper.
- Add the wine first, then the beef stock to barely cover the meat, tomato paste, beef bouillon, herbs. Stir well. Bring to boil. Lower the heat to simmer, cover the pot, cook for at least 2 hours over low heat until the meat turns very tender, stirring from time to time so the food would not stick to the bottom of the pan or burn. If you use brisket, the braising time would be longer, around 2.5 to 3 hours.
- Meanwhile, in a saucepan, heat 1 tablespoon butter, add the pearl onions and saute until caramelized and releasing beautiful seared onion flavor. Remove the onions and set aside.
- In the same saucepan, add 1 tablespoon butter. Add the remaining garlic, fry for 1 minute, then add the mushrooms. Saute for 4 to 5 minutes till brown.
- In the last 15 minutes of the beef cooking, uncover the pot, add the sauteed pearl onions to the pot. Stir well. Taste and adjust seasoning if needed.
- In the last 5 minutes of the cooking, add the sauteed mushrooms, garlic and any butter left in the saucepan.
- Garnish with chopped parsley and serve with mashed potatoes, rice or crusty French bread.
Notes
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A day in Annecy, France
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