Beef Stew (Boeuf Bourguignon)
Beef Stew (Boeuf Bourguignon)

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, beef stew (boeuf bourguignon). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

A classic dish of tender beef stew simmered in a hearty sauce prepared with red wine, beef broth, bacon, and mushrooms. It's old fashioned comfort food at its finest. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well.

Beef Stew (Boeuf Bourguignon) is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Beef Stew (Boeuf Bourguignon) is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have beef stew (boeuf bourguignon) using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Beef Stew (Boeuf Bourguignon):
  1. Take 12 slices hickory smoked bacon, chopped
  2. Get 3 lbs chuck beef cup into 1" cubes
  3. Get 1 lb carrots cubed
  4. Prepare 2 yellow onions chopped
  5. Take 5 cloves garlic, chopped
  6. Take 2 cups red wine
  7. Make ready 3 cups beef stock
  8. Prepare 2 tbsp tomato paste
  9. Get 1 tbsp thyme
  10. Get 4 tbsp butter
  11. Make ready 3 tbsp flour
  12. Get 1 lb pearl onions whole
  13. Get 1 lb mushrooms sliced thickly
  14. Prepare 3 bay leaves
  15. Make ready salt
  16. Prepare pepper
  17. Get parsley for garnish

Recipe adapted from Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle. In this case, Beef Bourguignon, literally translated as Burgundian Beef, is a very old French recipe that uses fatty beef cooked in red wine to create a stew that is either served warm or cold (as in a left-over, the following day). The red wine was typically a red Burgundy - a Pinot Noir or Gamy. Most good beef stews do have red wine in them.

Instructions to make Beef Stew (Boeuf Bourguignon):
  1. Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot.
  2. Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon.
  3. If needed, add oil and heat oil. Add carrots, onions, garlic, kosher salt, black pepper and saute for 5 minutes until onions are lightly browned.
  4. Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork.
  5. Meanwhile, mix together butter with flour in small bowl and set aside. Saute mushrooms with butter in skillet just until mushrooms start to become soft.
  6. Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste.

The red wine was typically a red Burgundy - a Pinot Noir or Gamy. Most good beef stews do have red wine in them. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. If desired, serve stew with noodles.

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