Boeuf Bourguignon

Description: Boeuf Bourguignon is a classic French beef stew that originates from the Burgundy region of France. The dish is made by braising beef in red wine, along with onions, carrots, mushrooms, and aromatic herbs, until the meat is tender and the flavors are rich and concentrated. Boeuf Bourguignon is typically served with crusty bread, mashed potatoes, or noodles, making it a hearty and satisfying meal, especially during the colder months.

History: Boeuf Bourguignon has ancient origins, with variations of beef stew being cooked in France for centuries. However, the modern version of Boeuf Bourguignon is believed to have been popularized by chef Auguste Escoffier in the late 19th and early 20th centuries. Escoffier included a recipe for Boeuf Bourguignon in his influential cookbook “Le Guide Culinaire,” which helped solidify its status as a classic French dish.

Preparation Time: 30 minutes

Cooking Time: 3 to 4 hours

Serving Size: Serves 6

Ingredients:

3 lbs (1.4 kg) beef chuck, cut into 2-inch cubes
Salt and pepper
2 tablespoons olive oil
6 slices bacon, chopped
1 large onion, chopped
2 carrots, sliced
3 cloves garlic, minced
2 tablespoons flour
3 cups red wine (preferably Burgundy)
2 cups beef broth
1 tablespoon tomato paste
1 bay leaf
4 sprigs fresh thyme
2 cups pearl onions, peeled
2 cups mushrooms, sliced
2 tablespoons butter
Fresh parsley, chopped (for garnish)

Instructions:

Preparation:
- Preheat the oven to 325°F (160°C).
- Season the beef cubes with salt and pepper.
Sear the Beef:
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the beef in batches, searing until browned on all sides. Remove the beef and set aside.
Cook the Bacon and Vegetables:
- In the same pot, cook the bacon until crispy. Remove and set aside.
- Add the chopped onion and sliced carrots to the pot, cooking until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
Create the Base:
- Sprinkle the flour over the vegetables, stirring constantly for about 2 minutes to create a roux.
- Gradually add the red wine, scraping up any browned bits from the bottom of the pot.
- Add the beef broth and tomato paste, stirring to combine.
Combine and Cook:
- Return the seared beef and bacon to the pot.
- Add the bay leaf and thyme.
- Bring the mixture to a simmer, then cover and transfer to the preheated oven.
- Cook for 2.5 to 3 hours, until the beef is tender.
Prepare the Mushrooms and Pearl Onions:
- While the stew is cooking, melt the butter in a skillet over medium heat.
- Add the pearl onions and cook until they begin to caramelize, about 10 minutes.
- Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 10 minutes.
Finish the Dish:
- Remove the pot from the oven and add the caramelized onions and mushrooms to the stew.
- Stir to combine and let simmer on the stovetop for an additional 10-15 minutes.
Serve:
- Garnish with fresh parsley.
- Serve the Boeuf Bourguignon with crusty bread, mashed potatoes, or over buttered noodles.