Boeuf Bourguignon

6
Servings
1h
Prep Time
3h
Cook Time
4h
Ready In


"Classic French stew made with beef, wine, mushrooms and vegetables. This delicious stew recipes comes with nods to Julia Child’s Mastering the Art of French Cooking, as well as Maurice Edmond Sailland’s (aka Curnonsky) Larousse Traditional French Cooking. I consider these to be two excellent reference volumes on French cuisine. Give them a read sometime. I have also added a whole bulb of garlic just because it is what I prefer, but by no means did I really develop this recipe. Rather I combined the best of both worlds of thought on Boeuf Bourguignon. This is a classic recipe, and it really does need that much wine. Use only wine you would drink yourself and not cooking wines (which have added sodium)."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (750.4 g)
  • Calories 785.4
  • Total Fat - 15.6 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 187.2 mg
  • Sodium - 670 mg
  • Total Carbohydrate - 66.6 g
  • Dietary Fiber - 3.6 g
  • Sugars - 7 g
  • Protein - 73.5 g
  • Calcium - 129.2 mg
  • Iron - 7.7 mg
  • Vitamin C - 10.3 mg
  • Thiamin - 0.6 mg

Step 1

Trim fat and gristle from roast and slice, then cut into strips, then chunks. Pat the chunks dry with paper toweling.

Step 2

Heat bacon drippings in the bottom of an ovenproof dutch oven. Sear beef chunks until browned, then set aside.

Step 3

In the fat that remains, saute the slivered onions and carrots until browned, then set aside.

Step 4

Place the beef back into the pot and sprinkle with the flour and salt and pepper, tossing to mix.

Step 5

Bake uncovered at 450F for 4 minutes, then stir and bake another 4 minutes.

Step 6

Lower oven temperature to 325F.

Step 7

Add the browned onion and carrots to the beef, along with the tomato paste, along with the quatre de epices spice, thyme, bay leaves, and garlic paste.

Step 8

Add wine and broth to the pan until the meat is just covered and stir.

Step 9

Cover pan and bake at 325F for 2 hours.

Step 10

While the beef is roasting, saute the bacon in a large nonstick skillet until it becomes translucent.

Step 11

Add the whole pearl onions to the bacon, and cook, stirring, along with the bacon, until onions begin to brown.

Step 12

Add the peeled garlic cloves and mushrooms to the pan and continue to cook until the mushrooms have given up their liquid and the vegetables are browned. Set aside.

Step 13

After the beef has cooked for 2 hours, remove it from the oven, and remove the lid.

Step 14

Stir in the mushroom mixture and place the pot back in the oven, UNCOVERED, for one hour.

Step 15

At the end of this time, remove the pan from the oven and take the meat out of the pot, straining the liquid.

Step 16

Drain off any fat from the pan drippings if necessary.

Step 17

Stir 1 tablespoon of cornstarch into 1/4 cup of water until dissolved, then stir into the pan drippings in the pot. Cook on top of the stove, stirring constantly, until the sauce thickens.

Step 18

Stir the stew back into the sauce and add the chopped parsley.

Step 19

Serve beef with boiled new potatoes, cooked noodles, rice, or mashed potatoes, whichever you prefer.

Tips & Variations


  • Serve with boiled potatoes, cooked noodles or rice, or mashed potatoes

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