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Boeuf Bourguignon

Here's how you make Boeuf Bourguignon
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  • Servings: 6
  • Prep: 45m
  • Cook: 5h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 head garlic
  • 2 tablespoons dry red wine
  • 2 cups dry red wine
  • 4 slices thick-sliced bacon (1-inch wide strips)
  • 3 1/2 pounds boneless beef cross-rib roast (trimmed, 1 1/2-inch)
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 2 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 3 large fresh thyme sprigs
  • 3 large fresh sage sprigs
  • 3 large fresh rosemary sprigs
  • 2 bay leaves
  • 3 cups beef broth
  • 12 ounces pearl onions
  • 3 bunches baby carrots (trimmed and peeled)
  • 12 ounces shiitake mushrooms (stemmed, quartered)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350°F.

  • Step 2: Place garlic on large piece of foil. Pour 2 tablespoons wine over garlic. Wrap foil around garlic to enclose. Roast garlic until soft, about 40 minutes. Cool.

  • Step 3: Press garlic between fingertips to release from skins; set aside.

  • Step 4: Cook bacon in large pot over medium heat until brown, about 10 minutes. Transfer to paper towels. Pour drippings into small bowl. Return 2 tablespoons to same pot; reserve remainder. Increase heat to high.

  • Step 5: Working in batches, add beef to pot and brown, about 7 minutes per batch. Using slotted spoon, transfer meat to large bowl.

  • Step 6: Reduce heat to medium-low.

  • Step 7: Add chopped onion and chopped carrot to pot; saute 5 minutes. Mix in flour.

  • Step 8: Return beef and accumulated juices to pot. Stir in tomato paste.

  • Step 9: Add herb sprigs, bay leaves, roasted garlic and 2 cups wine; simmer 15 minutes.

  • Step 10: Add 3 cups broth. Cover; simmer 1 1/2 hours, stirring occasionally.

  • Step 11: Uncover; simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer.

  • Step 12: Discard herb sprigs and bay leaves.

  • Step 13: Cook pearl onions in large saucepan of boiling salted water for 2 minutes.

  • Step 14: Using 4- to 5-inch-diameter strainer, transfer onions to medium bowl; cool slightly, then peel. Return water to boil.

  • Step 15: Add carrots and cook until tender, about 4 minutes. Drain. Transfer to bowl of ice water to cool. Drain. (Bacon, stew and vegetables can be prepared 1 day ahead. Cover separately and refrigerate.)

  • Step 16: Heat 2 tablespoons reserved bacon drippings in large skillet over medium-high heat. Add mushrooms; saute until golden brown, about 6 minutes. Add pearl onions to mushrooms; saute until onions are golden, about 4 minutes. Add carrots; cook until heated through, about 3 minutes. Season with salt and pepper.

  • Step 17: Bring stew to simmer, thinning with more broth, if desired.

  • Step 18: Stir bacon and 2/3 of vegetables into stew. Transfer to large bowl.

  • Step 19: Top stew with remaining vegetables.

We hope you enjoy this recipe!

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