Boeuf Bourguignon
Indulge in the rich flavors of Boeuf Bourguignon, a classic French stew featuring tender beef chuck, smoky bacon, and a medley of vegetables like onions, garlic, carrots, and mushrooms. Simmered in a savory sauce made with dry red wine, beef stock, and cognac, each bite is infused with aromatic herbs including parsley, thyme, and bay leaves. Garnished with freshly chopped parsley, this hearty dish is the epitome of comfort.
Ingredients
- 1 tbsp vegetable oil
- 4 oz slab bacon , cut into ¼-inch lardons
- 3 lbs boneless beef chuck , cut into 2-inch pieces
- Kosher salt and freshly ground black pepper , to taste
- 2 yellow onions, finely chopped
- 4 garlic cloves , finely chopped
- 1/4 cup all-purpose flour
- 1/4 cup cognac
- 3 cups dry red wine
- 2 cups beef stock
- 4 parsley stems
- 4 thyme sprigs
- 2 bay leaves
- 1 4-inch celery stalk
- 2 tbsps butter
- 1 lb de-stemmed and quartered cremini mushrooms
- 1 lb pearl onions , peeled
- 2 carrots , diced into ½-inch pieces
- Freshly chopped parsley , for garnish
Wine Pairing
- Bordeaux
Instructions
- HEAT the vegetable oil over medium-high heat in a large Dutch oven. Add the bacon lardons and cook until golden brown, 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Season the beef with salt and pepper, then add it to the pot. Cook, turning as needed, until golden brown, 16 to 18 minutes. Transfer the beef to the plate with the bacon.
- ADD the onions and garlic to the pot and cook until soft and caramelized, 5 minutes. Sprinkle in the flour and cook for another 2 minutes. Add the cognac and stir, scraping up any fond that has developed on the bottom of the pot. Slowly pour in the wine and the beef stock, stirring until incorporated.
- TIE together the parsley stems, thyme, bay leaves and celery using butcher's twine, then add the bundle to the pot, along with the reserved beef and bacon. Bring to a boil, then reduce the heat to a simmer. Cook, covered, until the beef is tender and the sauce is thickened, 2 hours.
- HEAT the butter over medium-high heat in a large skillet. Add the mushrooms, onions and carrots, and cook until golden brown, 10 to 12 minutes. Stir into the braising beef for the last 30 minutes of cooking.
- SEASON with salt and pepper, then divide between bowls. Garnish with parsley and serve.
Nutrition
Calories: 550kcalCarbohydrates: 20gProtein: 40gFat: 30gSaturated Fat: 10gCholesterol: 130mgSodium: 700mgPotassium: 1000mgFiber: 3gSugar: 6gVitamin A: 5000IUVitamin C: 10mgCalcium: 70mgIron: 6mg
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