Beef Bourguignon
Yield: 4-6
Beef Bourguignon
This traditional French dish was made popular by the late Julia Child. It's almost like a beef stew but elevated by soaking the beef in red wine, adding lardos, and some extra veggies. It's hearty and cozy for this winter that just won't quit.
Ingredients
- 1 lb chuck roast, cut into 1 inch cubes
- 2 pieces of thick bacon or pancetta
- 3/4 a bottle of red wine, pinot noir or cabernet works
- 5 large carrots, peeled and cut into large pieces
- 1 medium onion, large dice
- 3 stalks celery, large dice
- 1 garlic bulb, top sliced off
- 2 cup beef broth
- 2 bay leaves
- Fresh thyme and rosemary
- 10-12 small yukon gold potatoes
- Mini pearl onions
- Pint of button mushrooms, quarted
- Optional: crusty bread and parsley for serving
Instructions
- Cut your chuck into large 1-2 inch cubes and let marinated in almost a full bottle of red wine and salt for ~4 hours (hold onto the wine for your stew!)
- When the meat is ready to cook you can brown off your bacon on medium heat in a dutch oven then remove from the pan and set aside
- Brown the beef in batches being careful not to overcrowd the pan so you can get a nice char on all sides, remove the charred meat
- Cook the onions, carrot, and celery for 3-5 minutes until softened, add you garlic bulb with the top removed, then all of the red wine that the beef marinated in, top off with the seared beef, beef broth, bacon, and your herbs - let simmer on low for 2 hours
- Now sear off the mushrooms and mini pearl onions in a pan with 1 tsp olive oil until a bit browned
- Remove the beef and the herbs then add the mushrooms, onions, and potatoes (these need about 1 hour to cook)
- Make a slurry to thicken the sauce with 2 tbsp flour and 4 tbsp the braising liquid - add this in and let simmer slightly to thicken
- Place the beef back in the pot and serve when the potatoes are tender
- Garnish with parsley and enjoy with fresh crusty bread
Watch us make it here!
