Classic Beef Bourguignon

Beef Bourguignon (boeuf bourguignon) is a traditional French beef stew simmered for a period of time in lots of red wine and stock along with bacon, onions, mushrooms, carrots and other seasonings. In the 1950's, Julia Child popularized the dish in her eponymous "Mastering the Art of French Cooking". Julia's version takes time and patience. Its considered one, if not the most complicated recipes, in her vast inventory. Using a few on-line guides along with my own experience, I have condensed the procedure into a manageable endeavor that will only involve about 20 minutes of prep. Give it a try. Its the ultimate stew, rich in flavors with an amazing underlying sauce.

June 17, 2020 - Serves 6
Julia's Beef Stew

INGREDIENTS

  • 1 tablespoon olive oil
  • 6 ounces bacon, chopped
  • 2 1/2 pounds beef your choice. Cuck or Round is OK, I prefer a better quality such as Tri-Tip. Cut into bite size pieces.
  • 1 large carrot sliced into half inch sections.
  • 1 large diced onion
  • 5 cloves garlic, minced or 2 tbsp of minced garlic from a jar is fine to use.
  • Salt and Pepper
  • 2 tablespoons flour
  • 12 small pearl onions (optional)
  • 2-3 cups red wine depending on if you want a milder or more robust taste. .
  • 2-3 cups beef stock. Beef Broth from a box is OK.
  • 2 tablespoons tomato paste or 4 tbsp tomato sauce can be substitued.
  • 1 teaspoon thyme.
  • 4 tablespoons fresh parsley, finely chopped (reserve 2 tbsp for final garnish)
  • 2 bay leaves
  • 1 pound fresh small white or brown mushrooms, quartered
  • 2 tablespoons butter

METHOD

In a large cast iron or heavy based pot, saute the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.

Cook the beef in batches in the hot oil/bacon fat until browned on all sides. This will only take a minute or two. Remove to the dish with the bacon.

Then saute the carrots and diced onions for about 3 minutes until softened, then add the garlic and cook for 1 minute. Return the bacon and beef back into the pot; season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Sprinkle with the flour, toss well and cook for 4-5 minutes.

Add the pearl onions (optional), wine and enough stock so that the meat is barely covered. Then add the tomato paste and herbs. Cover and bring to a boil, then reduce heat to the lowest setting and simmer for about 90 minutes, stirring occasionally, until the meat is falling apart.

Towards the end of the cooking process, saute the mushrooms in the the butter in a separate pan over medium heat. After about 5 minutes, add mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine. Take a taste test to determine if any more salt or pepper is necessasy.

Garnish with parsley and serve immediately.

Choose a good quality red wine!

CHEF's NOTES:

  • Its a good idea to occasionally stir the pot during that long cooking process.
  • Use a wine that you would drink yourself..not cooking wine. (Cabernet, Zin, Pinot Noir, Chianti, etc.)
  • You can serve along side noodles or rice, but I think this dish demands mashed potatoes.
 
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