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Lean beef is cooked low and slow with plenty of onions, mushrooms, and red wine to create this classic French stew, boeuf Bourguignon. Heat the olive oil in a large Dutch oven. This recipe for boeuf bourguignon is not difficult, although there are a number of steps you need to do before pulling it all together.
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To get started with this particular recipe, we have to first prepare a few ingredients. You can have beef stew (boeuf bourguignon) using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Beef Stew (Boeuf Bourguignon):
- Prepare 12 slices hickory smoked bacon, chopped
- Get 3 lbs chuck beef cup into 1" cubes
- Prepare 1 lb carrots cubed
- Take 2 yellow onions chopped
- Prepare 5 cloves garlic, chopped
- Prepare 2 cups red wine
- Get 3 cups beef stock
- Prepare 2 tbsp tomato paste
- Take 1 tbsp thyme
- Get 4 tbsp butter
- Take 3 tbsp flour
- Take 1 lb pearl onions whole
- Get 1 lb mushrooms sliced thickly
- Prepare 3 bay leaves
- Take salt
- Make ready pepper
- Get parsley for garnish
The big difference between beef stew, and French boeuf bourguignon, is the presence of red wine. Traditional American beef stews are lubricated with water and onions; later versions, with beef broth or tomato sauce. Stews with wine must be cooked slowly. Adapting this Beef Bourguignon from Julia's best seller, Mastering the Art of French Cooking, this dish raises a simple beef stew to an art form and is not too difficult to make at all.
Steps to make 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.
You don't need to be an experienced cook to try this in your kitchen at home. In a Dutch oven, cook the bacon over medium-high heat until crisp; remove to a plate with a slotted spoon, leaving the fat in the pot. The results are a common beef stew and not an elegant dinner party dish. Boeuf Bourguignon: for the best results use a cast iron casserole pan / Dutch oven. Watch the video to see how to make that recipe.
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