Beef Stew (Boeuf Bourguignon). Is it just a simple beef stew? This dish has so many flavors your head will spin! I don't even know how to describe Boeuf Bourguignon - A French Classic.
Beef bourguignon (US: /ˌbʊərɡiːnˈjɒ̃/) or bœuf bourguignon (UK: /ˌbɜːf ˈbɔːrɡɪn.jɒ̃/; French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic.
Classic boeuf Bourguignon, the French beef stew made with red wine, mushrooms, pearl onions, and bacon, is arguably the world's greatest beef stew.
In the case of boeuf Bourguignon, what the name communicates is not that it's a classic Burgundian dish, but that the beef is prepared with.
You can cook Beef Stew (Boeuf Bourguignon) using 17 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Beef Stew (Boeuf Bourguignon)
- You need 12 slices of hickory smoked bacon, chopped.
- You need 3 lbs of chuck beef cup into 1" cubes.
- Prepare 1 lb of carrots cubed.
- It's 2 of yellow onions chopped.
- It's 5 cloves of garlic, chopped.
- Prepare 2 cups of red wine.
- Prepare 3 cups of beef stock.
- Prepare 2 tbsp of tomato paste.
- It's 1 tbsp of thyme.
- You need 4 tbsp of butter.
- Prepare 3 tbsp of flour.
- You need 1 lb of pearl onions whole.
- You need 1 lb of mushrooms sliced thickly.
- You need 3 of bay leaves.
- It's of salt.
- It's of pepper.
- You need of parsley for garnish.
Boeuf bourguignon was introduced to the American home cooks by California native Julia Child. Boeuf bourguignon is so much more than just another beef stew. This classic French dish, made so popular by a certain Ms. Julia Child, is the kind of stew that moves you from one level of home cooking to the next.
Beef Stew (Boeuf Bourguignon) instructions
- Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot..
- Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon..
- If needed, add oil and heat oil. Add carrots, onions, garlic, kosher salt, black pepper and saute for 5 minutes until onions are lightly browned..
- Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork..
- Meanwhile, mix together butter with flour in small bowl and set aside. Saute mushrooms with butter in skillet just until mushrooms start to become soft..
- Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste..
The aroma alone — the deeply savory scent of onions, slow-cooked beef, and red wine. Boeuf Bourguignon recipe (red wine beef stew). Boeuf Bourguignon: for the best results use a cast iron casserole pan / Dutch oven. Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides.