Boeuf Bourguignonne Recipe

8h
Prep Time

3h
Cook Time

11h
Ready In

"In classic French cooking, each dish has a name that indicates its precise ingredients and garnish. Bourguignonne is a term for dishes cooked in red wine, as some of the most famous French wines are from Bourgogne (Burgundy). These dishes are garnished with pearl onions, button mushrooms, and lardons of bacon. Never choose stew meat already in pre-cut cubes. It's more expensive and you have no idea if you're getting, for example, leftover bits from the shoulder or rib-eye, two wildly different cuts that won't cook at the same rate. Prep time includes overnight marinate time. Adapted from Chef Virginia Willis' cookbook,"

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (1365.5 g)
Calories 675.4
Total Fat - 37 g
Saturated Fat - 11.2 g
Cholesterol - 155.5 mg
Sodium - 1065.5 mg
Total Carbohydrate - 26.4 g
Dietary Fiber - 7.2 g
Sugars - 15.2 g
Protein - 58.4 g
Calcium - 178.4 mg
Iron - 4.6 mg
Vitamin C - 30.7 mg
Thiamin - 1.5 mg

Step 1

To marinate beef, place the cubes in a large non-reactive bowl, and add wine, carrot, celery, and onions.

Step 2

Cover and refrigerate for at least 2 hours or overnight.

Step 3

Line both a baking sheet and a large pan with paper towels.

Step 4

Remove the beef from marinade and transfer to prepared baking sheet and pat the meat dry with paper towels.

Step 5

Strain the marinade, reserving separately both the vegetables and liquid.

Step 6

Preheat oven to 350º.

Step 7

To cook the beef, heat a Dutch oven over medium-high heat, and add the bacon and cook until the fat is rendered, and the bacon is crisp, about 5 minutes.

Step 8

Remove the bacon with a slotted spoon to the prepared plate to drain, and pour off all but 1 T of the bacon fat from the pan.

Step 9

Decrease the heat to medium, add 2 T of the canola oil and heat until shimmering.

Step 10

Season the beef with salt & pepper, and sear the beef in two or three batches without crowding until nicely browned on all sides, about 5 minutes, transfer to the prepared baking sheet when done.

Step 11

Add the reserved vegetables from the marinade and cook until they start to color, 5-7 minutes.

Step 12

Sprinkle on the flour and toss again to lightly coat.

Step 13

Cook, stirring constantly, until the flour turns brown, 2-3 minutes.

Step 14

Return the beef to the Dutch oven, and add the reserved marinade liquid and enough stock to barely cover the meat

Step 15

Add the bouquet garni, tomato paste, and garlic to the pan

Step 16

Bring to a boil on high heat. Cover and transfer to the oven.

Step 17

Cook until the meat is tender, 2 1/2 to 3 hours.

Step 18

Meanwhile, to make the garnish, in a large skillet, heat the remaining 1 T oil and butter over medium heat.

Step 19

Add the peeled pearl onions, mushrooms, the remaining sprig of thyme and remaining bay leaf, and season with salt & pepper.

Step 20

Saute until the vegetables are lightly browned and tender, 5-7 minutes, and set aside and keep warm.

Step 21

Remove the bouquet garni from the Dutch oven and discard.

Step 22

Transfer the beef with a slotted spoon to a bowl.

Step 23

In the Dutch oven, using an immersion blender, puree the sauce and vegetables until smooth.

Step 24

Cook the pureed sauce over medium-high heat until the sauce coats the back of a spoon; if needed thin with more stock to achieve consistency, and taste and adjust seasonings