Boeuf Bourguignon - a classic recipe

Votes: 10

Time: 1 hour 45 minutes
Complexity: easily
Servings: 6

One of the most delicious beef dishes, Boeuf Bourguignon, or beef Burgundy, is a roasted cut of meat simmered for a long time in a wine broth, hence its name, as Boeuf Bourguignon was traditionally cooked in Burgundy wine. Carrots, pearl onions, mushrooms, and bacon are also simmered alongside the beef. The long simmering allows all the ingredients to share their flavors and juices, resulting in a tender, melt-in-your-mouth meat. You can serve Boeuf Bourguignon with any side dish or, more creatively, arrange the flavorful meat, vegetables, and gravy on toasted slices of bread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.2 kg of beef shoulder, cut into 2.5 cm cubes.
240 g dry-cured, applewood-smoked, low-fat bacon, diced
1 tbsp. l. olive oil
450 g carrots, cut diagonally into 2.5 cm pieces.
2 onions, chopped
2 tsp chopped garlic (2 cloves)
0.5 cups of cognac
1 bottle (750 ml) of good dry red wine, such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tbsp tomato paste
1 teaspoon fresh thyme leaves (or 0.5 teaspoon dried)
4 tbsp (60 g) butter, room temperature, divided
3 tbsp. flour
450 g frozen whole onions (pearl onions)
450 g fresh mushrooms without stems, caps cut into thick slices
Country or sourdough bread, toasted or grilled and rubbed with garlic, to serve
0.5 cup chopped fresh parsley, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, bacon, onions, carrot, porcini mushrooms, thyme, red wine, cognac

Cooking the dish according to the recipe:

Preheat oven to 120°C.
Heat olive oil in a large wok. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until browned. Transfer the bacon to a large plate with a slotted spoon.

Pat the meat dry with paper towels, then season with salt and pepper. Place the beef in a single layer in the casserole dish and fry in hot oil for 3-5 minutes, until browned on all sides. Transfer the fried cubes to a plate with the bacon and continue frying the remaining meat.
In the same oil, combine the carrots, onion, 1 tablespoon of salt, and 2 teaspoons of pepper and fry for 10-15 minutes, stirring occasionally, until the onions are golden brown. Add the garlic and cook for another minute. Pour in the cognac, step back, and set it on fire to evaporate the alcohol. Return the meat and bacon to the cauldron.
Pour in the bottle of wine and enough beef broth to almost completely cover the meat. Add the tomato paste and thyme. Bring to a boil, cover the pan tightly, and roast in the oven for 1 hour and 15 minutes, or until the meat and vegetables are very tender when pierced with a fork.
Mix 2 tablespoons (30 g) of butter and flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons (30 g) of butter for 10 minutes, until golden brown, then add them to the stew. Bring the stew to a boil on the stovetop, then reduce the heat and simmer for 15 minutes. Season with salt to taste.
To serve, toast the bread in a toaster or oven. Rub one side of each slice with the cut side of a garlic clove. For each serving, place the stewed meat on a slice of bread and sprinkle with parsley.

A Bordeaux wine is recommended with this dish.

Categories:

recipe / Festive dishes / Dinner party / Soups / Thick soups and stews / French cuisine / Ina Garten / The Barefoot Countess

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