Beef Bourguignonne

Beef Bourguignonne is rated 5.0 out of 5 by 7.
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Prep Time: 25 minutes
Cook Time: 225 minutes
Servings: 10

Traditionally, the mushrooms in this classic French dish are gently sautéed in butter and added toward the end of cooking. Here, we caramelize the mushrooms and include them in the braising base for more depth of flavor. Be sure to use a good-quality wine for this dish. A good rule of thumb: if you wouldn’t drink it, don’t cook with it.

Ingredients:

  • 3 Tbs. canola oil
  • 4 1/2 lb. boneless chuck roast, cut into 1-inch cubes
  • Kosher salt and freshly ground pepper, to taste
  • 1 lb. button mushrooms, quartered
  • 1/2 lb. slab bacon, cut into 1/4-inch dice
  • 1 large yellow onion, diced
  • 2 tsp. minced garlic
  • 1 1/2 Tbs. veal demi-glace
  • 1/2 cup all-purpose flour
  • 1 bottle (750ml) Pinot Noir
  • 3 cups beef broth
  • 1 lb. pearl onions, peeled
  • 1 bouquet garni (2 bay leaves, 4 thyme sprigs and 6 parsley sprigs, tied with kitchen twine)
  • 3 Tbs. chopped fresh flat-leaf parsley
  • Boiled Potatoes with Parsley for serving

Directions:

Preheat an oven to 350°F.

In a 6 3/4-quart Dutch oven over medium-high heat, warm 2 Tbs. of the oil until just smoking. Season the beef with salt and pepper. Working in batches, brown the beef on all sides, 10 to 12 minutes per batch. Transfer to a large bowl.

Add the remaining 1 Tbs. oil and the mushrooms to the pot and cook, stirring occasionally, until well browned, 6 to 8 minutes, adding 1 to 2 Tbs. water if the bottom of the pot becomes too dark. Transfer the mushrooms to the bowl with the beef.

Reduce the heat to medium and add the bacon to the pot. Cook, stirring occasionally, until the bacon is browned and crisp, 6 to 8 minutes. Transfer the bacon to the bowl with the beef and mushrooms.

Discard all but 1/4 cup of the fat from the pot. Add the yellow onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, demi-glace and flour and cook, stirring constantly, until fragrant, about 1 minute. Slowly whisk in the wine and cook, stirring occasionally, for 20 minutes.

Return the beef, mushrooms and bacon to the pot. Add the broth, pearl onions and bouquet garni. Season with salt and pepper and bring to a simmer. Cover the pot with aluminum foil and then with the lid. Transfer to the oven and cook until the meat is fork-tender, 2 1/2 to 3 hours.

Skim the excess fat off the sauce, and remove and discard the bouquet garni. Adjust the seasonings with salt and pepper. Sprinkle with the parsley. Serve the stew immediately over boiled potatoes. Serves 8 to 10.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from easy cooking recipe I halved the ingredients to make it to serve 4people. It's kind of pricy but taste so good with potato and corn pudding as side dishes
Date published: 2015-06-16
Rated 5 out of 5 by from Beef Burgandy I have made this for years. I always serve over noodles. i t has always been a crowd pleaser!
Date published: 2015-02-03
Rated 5 out of 5 by from Worth the effort This recipe takes some time. Each item is sautéed separately and then reassembled before oven cooking. The end result is a deeply flavored delicious stew that is absolutely worth the effort! Make a lot and freeze it.
Date published: 2014-10-16
Rated 5 out of 5 by from Great for company I used this recipe for a Valentine's Day dinner and it was delicious. The veal demiglace added a great, rich flavor to the dish. I followed the recipe exactly, cooking in the oven for 2 1/2 hours. I then transferred to a crockpot to keep warm until dinner. I also par boiled, then sauteed some carrots and added those to the crockpot. I served it over paparadelle pasta. This is a really good make ahead dish that you can easily keep warm in the crockpot. Delish!
Date published: 2014-02-16
Rated 5 out of 5 by from Great meal! I made this dish last night for my husband and myself and it was a big hit! My husband told me this is a new favorite dish and he cannot wait for me to make it again! It was really easy to make and the directions made it very simple to complete but the dish is time consuming. The meat was so tender, the sauce was wonderful, and the dish looked amazing when it came out of the oven. I will certainly make this dish again.
Date published: 2012-10-04
Rated 5 out of 5 by from Absolutely amazing I saw this recipe in a catalogue and put it in my favorites list for later because it looked really good. I tried it tonight and it was amazing. my family went nuts and couldn't believe how good it was. It is time consuming but well worth the effort. I will diffently make this one again!
Date published: 2012-09-05
Rated 5 out of 5 by from Outstanding! There is no other way to explain this dish besides outstanding! The complete recipe can feed 8 adults, but it is very easy to half the recipe for a family of 4. If you don't have a cast iron pot you can also use a crock pot, but sear the meat before adding so it cooks properly. Use a bit of the beef stock to release the goodness left over in the pan and add it to the pot as well.
Date published: 2012-07-30
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