Bœuf Bourguignon

Prep time: 30 minutes

Cook time: 3 hours

Total time: 3 hours 30 minutes

Servings: 6 servings

Country of Origin

France (Burgundy region)

Description

Bœuf Bourguignon is one of the most famous dishes in French cuisine, originating as a humble peasant meal in Burgundy before being elevated by legendary chefs like Auguste Escoffier and Julia Child. It features tough cuts of beef slowly simmered in rich red wine and beef broth, which tenderizes the meat while transforming the liquid into a velvety, glossy sauce infused with bacon, garlic, carrots, onions, and mushrooms.

Presentation & How It's Eaten

Traditionally served straight from a heavy Dutch oven, this stew is deeply comforting and savory. The beef should be tender enough to break with a spoon. It is commonly served over a bed of buttery mashed potatoes, buttered egg noodles, or alongside a warm, crusty baguette to soak up every drop of the luxurious red wine sauce.

Ingredients

• 1.3kg (approx. 3 lbs) beef chuck roast, cut into 2-inch cubes

• 170g (6 oz) thick-cut bacon, sliced into 1/4-inch lardons (sticks)

• 1 tbsp olive oil

• 1 large carrot, sliced

• 1 yellow onion, sliced

• 2 tbsp all-purpose flour

• 3 cups (750ml) dry, full-bodied red Burgundy wine (Pinot Noir or Côtes du Rhône)

• 2 to 3 cups (500–700ml) brown beef stock

• 1 tbsp tomato paste

• 2 cloves garlic, mashed and minced

• 1/2 tsp dried thyme (or a few fresh sprigs)

• 1 bay leaf

• For the garnish:

  • 18 to 24 white pearl onions, peeled

  • 450g (1 lb) fresh button or cremini mushrooms, quartered

  • 3 tbsp unsalted butter (divided)

  • 1/2 cup beef stock

  • A herb bouquet (parsley, thyme, bay leaf)

Step-by-Step Directions

1. Crisp the Lardons: In a large, heavy Dutch oven, sauté the bacon lardons in 1 tablespoon of olive oil over medium heat for 2 to 3 minutes until lightly browned. Remove the crispy lardons with a slotted spoon and set aside, keeping the rendered fat in the pot.

2. Brown the Beef: Thoroughly pat the beef cubes dry with paper towels (wet meat will steam and turn gray rather than brown). Working in batches to avoid overcrowding, sear the beef in the hot bacon fat until deeply browned on all sides. Remove the beef and set aside with the bacon.

3. Sauté the Aromatics: In the same fat, sauté the sliced carrot and onion until softened and lightly browned (about 5 minutes). Pour off any excess grease. Return the beef and bacon to the pot, and toss with a pinch of salt and pepper.

4. Thicken and Toast: Sprinkle the flour over the meat and vegetables, tossing to coat. Place the uncovered pot in a preheated 230°C (450°F) oven for 4 minutes, toss the mixture again, and return to the hot oven for 4 more minutes to give the meat a nice, toasted crust.

5. Slow-Braise: Lower the oven temperature to 160°C (325°F). Remove the pot from the oven. Stir in the red wine and enough beef stock to barely cover the meat. Add the tomato paste, garlic, thyme, bay leaf, and the bacon rind (optional). Bring to a simmer on the stove, then cover tightly and transfer to the oven to slow-braise for 3 to 4 hours, until the meat is fork-tender.

6. Glaze the Garnish: While the beef is cooking, prepare the pearl onions and mushrooms. In a skillet, heat 1.5 tablespoons of butter and oil. Sauté the pearl onions for 10 minutes, rolling them so they brown evenly. Add 1/2 cup of stock, seasoning, and the herb bouquet; cover and simmer slowly for 40 minutes until tender and the liquid evaporates. In a separate hot skillet, sauté the mushrooms in 2 tablespoons of butter for 5 minutes until browned.

7. Finish the Sauce: Once the beef is tender, strain the braising liquid through a sieve into a saucepan. Wash out the Dutch oven and return the beef and bacon to it, discarding the spent carrot and onion pieces. Distribute the glazed onions and mushrooms on top. Skim the fat off the sauce and simmer it for 2 minutes to reduce to a consistency thick enough to coat a spoon lightly. Pour the sauce over the meat and vegetables, cover, and simmer on the stovetop for 2 to 3 minutes before serving.

Optional

• Cognac Flambé: Before deglazing with red wine, pour 1/4 cup of Cognac over the beef and sautéed vegetables, and carefully ignite it with a long match to burn off the alcohol and add a sweet, smoky complexity to the sauce.

• Time-Saving Pearl Onions: Skip peeling fresh pearl onions by using frozen, pre-peeled pearl onions. Thaw and drain them, reducing their simmer time by half.

• Prevent Sticking: Dust the bottom of your Dutch oven with a light coating of flour before searing if you find your stove's hot spot causes too much burning on the bottom of the pot.

Cooking Tips

• Kneading for the Pocket (or "Searing for the Crust"): The secret is in step 2. If your beef cubes are damp, they will steam instead of sear, missing out on the Maillard reaction that builds the complex, deep base flavors of the stew.

• The High-Heat Trick: Ensure the oven is thoroughly preheated to 450°F (230°C) for the flour-toasting step. This locks the flour onto the meat, creating an incredibly smooth gravy that thickens naturally as the stew braises over hours.

Nutrition Facts

(Estimated per serving)

• Calories: ~480 kcal

• Total Fat: 22g

• Saturated Fat: 8g

• Cholesterol: 115mg

• Sodium: ~690mg

• Total Carbohydrates: 14g

• Dietary Fiber: 2g

• Sugars: ~3g

• Protein: 42g