Boeuf Bourguignon

When it comes to classic French cuisine, few dishes are as satisfying and comforting as this Beef Bourguignon recipe. The rich aroma wafting from the kitchen as the beef simmers in red wine and flavorful herbs is simply irresistible. This is a dish that epitomizes the essence of French cooking, and it’s a true delight for both fancy occasions and casual gatherings. Inspired by Julia Child’s version with a personal touch, this Beef Bourguignon recipe will transport you to the heart of France with every bite. Take your time preparing and savoring each step, and you’ll be rewarded with a heavenly meal that’s perfect for sharing with family and friends.

Serves 4 to 6

INGREDIENTS:

• 6 strips bacon, thick cut if possible
• 1 tablespoon olive oil
• 1 beef shoulder or blade roast, about 4 pounds, cubed
• 2 carrots, peeled and sliced into ¼-inch slices (coins)
• 1 large onion, peeled and coarsely chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2–3 tablespoons all-purpose flour
• 1 bottle red wine (Bordeaux, Burgundy, or Chianti)
• 2–3 cups low-salt beef stock, fat skimmed
• 1 tablespoon tomato paste
• 2–3 cloves garlic, minced
• 2–3 sprigs fresh thyme, or 1 teaspoon minced
• 1 bay leaf

INSTRUCTIONS:

1. Prepare the Beef and Bacon: Trim any silverskin and large pieces of fat from the beef roast, then cube it into 1½–2 inch cubes. Dry each piece of meat with a kitchen towel or paper towel and set aside. Slice the bacon into ¼–⅓-inch wide strips and boil them in a saucepan filled with water for 10 minutes. Drain the bacon and pat it dry with a paper towel.
2. Browning the Meat: Preheat your oven to 450°F (230°C). In a large cast enamel casserole with a lid, heat 1 tablespoon of olive oil over medium heat. Add the bacon and cook until browned, then remove the bacon from the pan using a slotted spoon or spatula. You can drain the excess fat from the pan or add the beef cubes directly to the bacon fat/oil, ensuring it’s hot. Brown the beef cubes on all sides and remove them from the casserole. Continue browning all the meat in batches, adding more oil as needed.
3. Sauteing Carrots and Onions: Add the carrots and onion to the casserole and cook until the onions are translucent. Drain any extra fat.
4. Coating with Flour: Add the bacon and beef back into the pan with the carrots and onions. Sprinkle the salt, black pepper, and all-purpose flour over the meat and vegetables. Toss everything together to coat the ingredients with flour.
5. Initial Oven Roasting: Place the casserole, uncovered, in the preheated oven for 4 to 5 minutes. Remove it from the oven, quickly stir to redistribute the ingredients, and place it back in the oven for another 5 minutes.
6. Adding Wine, Stock, and Seasonings: Reduce the oven temperature to 325°F (160°C). Add 3 cups of red wine and 2–3 cups of low-salt beef stock to the casserole. The liquid should just cover the meat. Add the tomato paste, minced garlic, bay leaf, and thyme.
7. Simmering the Stew: Bring the mixture to a low boil over medium heat, and then reduce it to a simmer. Place the cover on the casserole, and then transfer it to the oven. Adjust the heat after 5 to 10 minutes to maintain a gentle simmer. Let the stew cook in the oven for 3 to 4 hours until the meat becomes fork-tender.
8. Preparing Onions and Mushrooms: In the last hour of cooking, prepare the onions and mushrooms. For the onions, heat butter and olive oil over medium heat, add the onions, and cook them slowly until they become tender and glistening. For the mushrooms, melt butter and olive oil over medium heat, sauté the mushrooms until the liquid is released and evaporated. Set both aside.
9. Final Touches: Remove the bay leaf and any thyme sprigs from the casserole. Add the sautéed onions and mushrooms, gently stirring to combine everything.
10. Serving: Serve the Beef Bourguignon directly from the casserole or transfer it to plates or a large serving platter with sides. Accompany the dish with crusty bread, potatoes, or noodles to soak up the flavorful sauce.

TIPS:

• For the best results, use a beef shoulder or blade roast and cube it into 1½–2 inch pieces. Dry the meat thoroughly with a towel before browning to achieve a beautiful sear.
• Boiling the bacon strips for a few minutes before browning helps reduce excess fat and the smoky flavor, resulting in a well-balanced dish.
• Make sure to brown the meat and vegetables in batches to avoid overcrowding the pan, which may cause them to steam rather than brown.
• Drying off each piece of meat before browning is essential to achieve a perfect sear and enhance the flavors of the final dish.

Embrace the essence of French cuisine with this delightful Beef Bourguignon recipe. With tender beef, succulent vegetables, and the richness of red wine, this stew is a true culinary masterpiece. Whether you’re hosting a special dinner or enjoying a cozy meal at home, this classic French dish will transport your taste buds to the heart of France. So, take your time to prepare and enjoy every step of this flavorful journey!