Beef Burgundy (Boeuf Bourguignon)

Name: Beef Burgundy (Boeuf Bourguignon)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 people
Ingredients: 3 lb stewing beef; 1 onion; 2 carrots; 6 oz Bacon; ¾ lb baby bella mushrooms; ½ lb pearl onions; 4 tablespoons flour; salt; pepper; 2 tablespoons sugar; ¼ cup butter; 1 bouquet garni; 2 cloves garlic; 2 cups red wine; 2 cups water; 2 tablespoons sunflower oil; 1 stalk celery; 1 pinch paprika; 1 pinch nutmeg

User Reviews

4.5

6 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
6 people
Course
Main Course
Cuisine
French

Beef Burgundy (Boeuf Bourguignon)

Heidi Matthews

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Beef Burgundy (boeuf bourguignon) is a traditional French beef stew that is simmered in red wine and is typically served with potatoes or pasta.

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Ingredients

Servings

3 lb stewing beef
1 onion
2 carrots
6 oz Bacon
¾ lb baby bella mushrooms
½ lb pearl onions
4 tablespoons flour
salt
pepper
2 tablespoons sugar
¼ cup butter
1 bouquet garni (thyme, bay leaves, rosemary in cheesecloth)
2 cloves garlic , crushed
2 cups red wine
2 cups water
2 tablespoons sunflower oil
1 stalk celery
1 pinch paprika
1 pinch nutmeg

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Instructions

Cut the meat into cubes of approximately 2 x 2 inch (5 x 5 cm). Dice onions and carrots, and the stalk of celery into two or three large sections.
In a container, put the pieces of meat with the carrots, onions and celery. Add the bouquet garni. Pour red wine up to cover meat. Marinate several hours (or up to 24 hours in the fridge).
Peel the pearl onions and put them in a saucepan with water to half.
Add the butter, sugar and a little salt.
Let them cook uncovered over low heat while monitoring the color which should turn amber.
Cut bacon into 1 x 1 inch (2 x 2 cm) pieces.
Quarter the mushrooms.
Put the pieces of bacon in a saucepan with cold water and bring to a boil.
As soon as the water boils, remove the pieces.
Heat a little oil in a pan. Once the oil is hot, sauté the bacon.
After 2-3 minutes, remove the pieces and sauté mushrooms in the same pan.
Remove the meat from the marinade and dry each piece prior to browning on each side in a lightly oiled Dutch oven.
Meanwhile, pour the marinade, add the water, and vegetables into a saucepan and bring to a boil.
Once meat cubes are colored, add the garlic, carrots and onions to brown with the meat. Add salt and pepper.
Remove the excess grease and sprinkle with flour. Let the flour roast before moistening the meat with the marinade. Add the celery.
Bring to a boil and then cover your Dutch oven and set to simmer in the oven at 360 F (180˚C) for three hours.
While cooking, stir occasionally and add a little wine if necessary.
Once meat is cooked, remove the Dutch oven.
Pass the sauce through a sieve and heat it in a saucepan with the paprika and nutmeg.
Simmer for a few minutes and then add meat and onions, bacon and mushrooms to briefly reheat everything. Season to taste.
Serve with steamed potatoes or with fettuccine.