Boeuf Bourguignon: A Classic French Stew for a Cozy Meal
Boeuf Bourguignon, a rich and hearty French dish, is perfect for special occasions or when you’re in the mood for a comforting, slow-cooked meal. This recipe involves tender beef stewed in red wine, with bacon, vegetables, and aromatic herbs, creating a depth of flavor that is hard to beat. Whether you’re planning a family dinner or a celebratory feast, this dish will certainly impress. Here’s how to make this delicious classic from the heart of Burgundy, France.
Ingredients for Boeuf Bourguignon
| Ingredient | Quantity |
|---|---|
| Beef (cut into cubes) | 5 kg |
| Bacon (unsmoked, sliced) | 225 g |
| Carrots (peeled, chopped) | 250 g |
| Onions (peeled, chopped) | 250 g |
| Red wine | 1 l |
| Beef broth | 1 l |
| Tomato paste | 40 g |
| Fresh thyme | 1 bunch |
| Fresh marjoram | 1 bunch |
| Fresh rosemary | 1 bunch |
| Bay leaves | 4 leaves |
| Extra virgin olive oil | 50 g |
| Fine salt | To taste |
| Black pepper | To taste |
| Pearl onions | 250 g |
| Extra virgin olive oil | 20 g |
| Butter | 15 g |
| Mushrooms (sliced) | 500 g |
| Garlic (whole, crushed) | 3 cloves |
| Fresh parsley (chopped) | 1 tbsp |
Nutritional Information
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 550 kcal |
| Protein | 50 g |
| Carbohydrates | 15 g |
| Fat | 35 g |
| Saturated Fat | 10 g |
| Fiber | 4 g |
| Sodium | 900 mg |
Preparation Instructions for Boeuf Bourguignon
Step 1: Prepare the Beef and Bacon
Start by cutting the beef into large cubes (5-7 cm). Prepare the bacon by removing the rind and setting it aside for later use. Cut the remaining bacon into thin strips.
Next, blanch the bacon and its rind in boiling water for a few minutes to remove any impurities. Once blanched, drain and transfer the bacon and rind into a heavy-bottomed casserole pot. Sauté the bacon on low heat for about 10 minutes, allowing the fat to render out and the bacon to become crispy. Once this is done, set the bacon aside and discard the rind.
Step 2: Brown the Beef
In the same pot, add the beef, working in batches to avoid overcrowding. Sear the meat on all sides, turning it with tongs to ensure an even brown color. This step will lock in the flavor and juices of the beef. Be mindful not to burn the bottom of the pot; if necessary, add a splash of olive oil to prevent sticking. Once the beef is browned, remove it from the pot and set it aside.
Step 3: Sauté the Vegetables
Now it’s time to prepare the vegetables. Peel and chop the carrots and onions. Add them to the pot with any remaining fat from the beef and bacon. Sauté the vegetables on medium heat until they become golden and fragrant, about 5-7 minutes.
Step 4: Combine the Ingredients
Return the bacon to the pot with the vegetables, stirring to combine. Then add the browned beef back into the pot. Pour in the red wine, ensuring the meat and vegetables are well-covered. Add the beef broth, ensuring the liquid is enough to almost cover the contents of the pot. Stir in the tomato paste and add the fresh herbs—thyme, rosemary, marjoram—and bay leaves.
Step 5: Slow Cook the Stew
Preheat the oven to 140°C (280°F). Transfer the pot to the oven and cook the stew for 3 hours, or until the beef is fork-tender and the flavors have melded together. Check occasionally and add a little more broth if needed to prevent the stew from drying out.
Step 6: Prepare the Pearl Onions and Mushrooms
While the beef is cooking, prepare the pearl onions and mushrooms. In a separate pan, heat the butter and olive oil. Add the pearl onions, season with salt and pepper, and sauté them until golden brown. After about 10 minutes, add the broth to the onions and cover the pan. Let it simmer until the onions are tender, about 15-20 minutes.
In another pan, heat some olive oil with the crushed garlic cloves. Once fragrant, add the sliced mushrooms and sauté them until golden and cooked through. Remove the garlic cloves and set the mushrooms aside.
Step 7: Assemble the Boeuf Bourguignon
Once the beef is cooked, remove the pot from the oven and let it cool slightly. Discard the herb bundle and bay leaves. Using a slotted spoon, remove the beef and vegetables from the pot and set them aside. Pass the remaining sauce through a fine sieve to remove any solids, then return the smooth sauce to the pot.
Add the cooked pearl onions and mushrooms to the sauce, and return the beef to the pot as well. Let everything simmer together for another 10-15 minutes to allow the flavors to come together.
Step 8: Final Touches
Taste the stew and adjust the seasoning with salt and pepper if needed. Before serving, sprinkle with fresh chopped parsley to add a burst of color and flavor.
Step 9: Serve and Enjoy!
Serve your Boeuf Bourguignon hot, ideally accompanied by mashed potatoes, crusty bread, or buttered noodles to soak up the delicious sauce. This hearty dish will surely become a favorite in your repertoire, perfect for family dinners or festive occasions.
Enjoy the flavors of Burgundy in the comfort of your own home with this timeless, rustic French dish!
