Beef Bourguignon is a traditional French country dish popularized by chef Auguste Escoffier. A savory, aromatic meat stew where less tender and cheaper cuts are slowly cooked in Burgundy wine with bacon, herbs, mushrooms, and pearl onions. The Beef Bourguignon recipe was also made famous by Julia Child in her French cooking book for American cooks.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 45 Minutes
- Portions: 6
- Cooking methods: Slow cooking, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3.3 lbs beef (chuck)
- 7 oz smoked bacon
- 3 cups carrots
- 1 onion
- 2 cloves garlic
- 1 clove
- 1 bouquet garni herbs (thyme, rosemary, bay leaf)
- 3 cups beef broth
- 1 qt red wine (Burgundy)
- 3 tbsps flour (or cornstarch)
- 1/4 cup extra virgin olive oil
- 1 tbsp tomato paste
- salt
- pepper
- 14 oz pearl onions
- 1.8 oz butter
- 2 tbsps extra virgin olive oil
- 3/4 cup beef broth
- 1 leaf bay leaf
- salt
- pepper
- 1.1 lbs champignon mushrooms
- 1 clove garlic
- 5 tbsps extra virgin olive oil
- parsley
- salt
- pepper
Tools
- 1 Cast iron pot
- 2 Pans
- 1 Knife
- 1 Sieve
- 1 Blender
Steps
Cut the meat into 3-4 inch cubes and pat dry with kitchen paper.
Remove the rind from the bacon and cut it into not too thin strips.
Blanch it in boiling water, including the rind.
In a cast-iron pot, add the oil.
Brown the meat on all sides.
Meanwhile, cut the onion and carrots into pieces.
Remove the meat and add the bacon.
As soon as it’s browned, remove it and add the onion and carrots.
If necessary, add a little more oil; the pot should not be empty.
Sauté until golden, then add the bacon and meat.
Add the sifted flour or cornstarch.
Brown the meat well.
Then add the wine, broth, tomato paste, rind, chopped garlic, and bouquet garni.
Bring to a boil and cover with a lid.
At this point, place the pot in the oven at 300°F for 3 hours.
In the meantime, prepare the vegetables.
Clean the pearl onions by removing the hard part and rinsing under running water.
Put the butter and oil in a pan.
Heat and add the well-dried pearl onions.
Add the bay leaf and brown for 10 minutes.
Add the broth and cover with a lid.
Cook for about 30 minutes.
Adjust with salt and pepper.
Clean the mushrooms and cut into quarters, or halves if smaller.
Brown the garlic in the oil and add the mushrooms.
Sauté on high heat for 8 minutes.
Adjust with salt and pepper.
Add a few tablespoons of broth or water and cook for another 10 minutes.
Let the meat cool in its sauce.
Remove it from the pot along with the rind and bouquet.
Add the mushrooms and pearl onions to the meat, keeping the sauce aside.
Add the vegetable sauce to the meat sauce and blend.
Return it to the heat and thicken.
Immerse the meat and vegetables in the sauce again.
Cook for another 15-20 minutes.
Serve hot with rice, polenta, gnocchi, tagliatelle.
Advice
It keeps for 3 days in the refrigerator.
FAQ (Frequently Asked Questions)
Can I prepare it for a celiac person?
Of course, just replace the ingredients with gluten-free allowed ones.
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