Boeuf bourguignon, a typical dish of French cuisine from the rural tradition made popular by chef Auguste Escoffier. A flavorful, aromatic meat stew where less tender and more economical cuts of meat are slowly cooked in Burgundy wine with bacon, herbs, mushrooms, and pearl onions. The recipe for beef bourguignon 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: Fall, Winter
Ingredients
- 3.3 lbs beef (chuck roast)
- 7 oz smoked bacon
- 2.5 cups carrots
- 1 onion
- 2 cloves garlic
- 1 clove
- 1 bunch herbs (thyme, rosemary, bay leaf)
- 3.2 cups beef broth
- 4.2 cups red wine (Burgundy)
- 3 tbsps flour (or cornstarch)
- 0.25 cup extra virgin olive oil
- 1 tbsp tomato paste
- salt
- pepper
- 14 oz pearl onions
- 0.25 cup butter
- 2 tbsps extra virgin olive oil
- 0.8 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 Strainer
- 1 Blender
Steps
Cut the meat into 3-4 inch cubes and dry it with paper towels.
Remove the rind from the bacon and cut it into not too thin strips.
Blanch it in boiling water, including the rind.
In a pot, preferably cast iron, add the oil.
Sear the meat on all sides.
Meanwhile, cut the onion and carrots into pieces.
Remove the meat and add the bacon.
Once browned, remove it and add the onion and carrots.
If necessary, add a bit more oil; the pot should not be dry.
Sauté until golden, then add the bacon and meat.
Add the sifted flour or cornstarch.
Sear the meat well.
Then add the wine, broth, tomato paste, rind, minced garlic, and herb bundle.
Bring to a boil and cover with a lid.
Place the pot in the oven at 300°F for 3 hours.
Meanwhile, prepare the vegetables.
Clean the pearl onions, removing the hard part and rinsing them under running water.
In a pan, add the butter and oil.
Heat and add the well-dried onions.
Add the bay leaf and sauté for 10 minutes.
Add the broth and cover with a lid.
Cook for about 30 minutes.
Season with salt and pepper.
Clean the mushrooms and cut them into 4 parts, or in half if smaller.
Sauté the garlic in the oil until golden, then add the mushrooms.
Cook over high heat for 8 minutes.
Season 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 herb bundle.
Add the mushrooms and onions to the meat, keeping the sauce aside.
Add the vegetable sauce to the meat sauce and blend.
Return to heat and thicken.
Immerse the meat and vegetables back into the sauce.
Cook for another 15-20 minutes.
Serve hot with rice, polenta, gnocchi, or tagliatelle.
WARNING: consult the Associazione Italiana Celiachia manual and carefully read the ingredients to ensure they are free from gluten contamination.
Tips
It keeps for 3 days in the refrigerator.
