Beef Stew (Boeuf Bourguignon). Is it just a simple beef stew? This dish has so many flavors your head will spin! This traditional beef stew made crazy popular by Ms.
Boeuf bourguignon was introduced to the American home cooks by California native Julia Child.
This savory beef stew is a great meal on a chilly day.
Burgundy Beef Stew (Boeuf Bourguignonne) Recipe.
You can have Beef Stew (Boeuf Bourguignon) using 17 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Beef Stew (Boeuf Bourguignon)
- 🢂 12 slices of hickory smoked bacon, chopped.
- 🢂 3 lbs of chuck beef cup into 1" cubes.
- 🢂 1 lb of carrots cubed.
- 🢂 2 of yellow onions chopped.
- 🢂 5 cloves of garlic, chopped.
- 🢂 2 cups of red wine.
- 🢂 3 cups of beef stock.
- 🢂 2 tbsp of tomato paste.
- 🢂 1 tbsp of thyme.
- 🢂 4 tbsp of butter.
- 🢂 3 tbsp of flour.
- 🢂 1 lb of pearl onions whole.
- 🢂 1 lb of mushrooms sliced thickly.
- 🢂 3 of bay leaves.
- 🢂 of salt.
- 🢂 of pepper.
- 🢂 of parsley for garnish.
Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Boeuf Bourguignon recipe (red wine beef stew). Watch the video to see how to make that recipe. The Hairy Bikers' unbelievable beef bourguignon recipe is the ultimate comfort food served with creamy mashed potatoes and some green vegetables.
step by step Beef Stew (Boeuf Bourguignon)
- Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot..
- Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon..
- If needed, add oil and heat oil. Add carrots, onions, garlic, kosher salt, black pepper and saute for 5 minutes until onions are lightly browned..
- Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork..
- Meanwhile, mix together butter with flour in small bowl and set aside. Saute mushrooms with butter in skillet just until mushrooms start to become soft..
- Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste..
Boeuf bourguignon is so much more than just another beef stew. Julia Child, is the kind of stew that moves you from one level of home cooking to the next. The aroma alone — the deeply savory scent of onions, slow-cooked beef, and red wine. Beef Burgundy Stew, also know as Boeuf Bourguignon, is a traditional beef stew recipe served in the Burgundy area of France. Over time, the recipe evolved from honest peasant fare to haute cuisine.
