Boeuf Bourguignon
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The Tale of Boeuf Bourguignon
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Boeuf Bourguignon, beef slow-braised in red wine with mushrooms, onions, and bacon, hails from Burgundy, a natural pairing given the region's winemaking heritage. Originally a rustic peasant dish for tougher cuts of beef, it was elevated into a showcase of French haute cuisine over the 20th century.
Ingredients
Scale:· 6 servings
- 3 lbs beef chuck, cubed
- 6 oz bacon lardons
- 1 bottle red Burgundy wine
- 2 cups beef stock
- 2 carrots, sliced
- 16 pearl onions
- 8 oz mushrooms, quartered
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 bouquet garni
- 3 tbsp flour
- 2 tbsp butter
Instructions
- 1Render bacon lardons until crisp, then remove and set aside.
- 2Brown beef cubes in batches in the bacon fat and remove.
- 3Sauté carrots and onions until lightly browned, then stir in garlic and tomato paste.
- 4Sprinkle flour over vegetables, cook 1 minute, then deglaze with wine.
- 5Return beef and bacon to the pot, add stock and bouquet garni, cover, and braise 2 hours until tender.
- 6Sauté mushrooms in butter and stir into the stew for the last 20 minutes.
- 7Discard bouquet garni, adjust seasoning, and serve.
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