Boeuf Bourguignon

Name: Boeuf Bourguignon
Prep time: 1 h
Cook time: 1 h 45 min
Total time: 2 h 45 min
Yield: 6 servings
Ingredients: 1 ½ lbs beef; 6 lices (1/4 lb) Bacon; 8 oz button mushrooms; 1 onion; 3 large carrot; 2 garlic; ¼ c all-purpose flour; 2 c Burgundy wine; ½ tsp salt; ¼ tsp black pepper; 2 bay leaf; 1 tsp thyme; 2 c beef stock; 2 Tbsp tomato paste

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Prep Time
1 hr
Cook Time
1 hr 45 mins
Total Time
2 hrs 45 mins
Servings
6 servings
Course
Dinner
Cuisine
French

Boeuf Bourguignon

John House

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Beef, braised in red wine, the perfect winter comfort food.

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Ingredients

Servings

1 ½ lbs beef cut into ½ inch chunks
6 lices (1/4 lb) Bacon diced
8 oz button mushrooms quartered
1 onion diced
3 large carrot cut into rounds
2 garlic minced, cloves
¼ c all-purpose flour unbleached
2 c Burgundy wine
½ tsp salt
¼ tsp black pepper
2 bay leaf
1 tsp thyme or 1 Tbsp fresh
2 c beef stock (we prefer low sodium)
2 Tbsp tomato paste

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Instructions

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Heat your Dutch oven over medium high. Season the beef cubes with salt and pepper. Sear the seasoned beef, a few at a time so you don't crowd the pan, 1-2 minutes on all sides, until golden. Remove the beef and continue until all the beef has been seared. Set aside.
Place the diced bacon into the now empty Dutch oven and saute over medium high for 3-4 minutes, until crisp. Remove the bacon, leaving the fat in the Dutch oven.
Add the quartered mushrooms to the hot bacon fat. Saute the mushrooms for 2-3 minutes until lightly golden. Remove the mushrooms to a separate bowl.
Add the onions and carrots to what is left of the bacon fat in the Dutch oven. Saute for 3-4 minutes, until the onion is golden brown. Add the minced garlic and continue to saute 1-2 minutes.
Add the flour to the onion mixture. Reduce the heat to medium and mix in the flour, until is is well moistened and lightly toasted.
Add the wine to the Dutch oven, scraping the bottom with a wooden spatula to scrape up any stuck bits. Simmer the wine for 4-5 minutes to reduce slightly.
Add the beef and bacon back to the Dutch oven, along with the beef stock, tomato paste, bay leaves, thyme, salt, and pepper. Bring the mixture to a simmer. Reduce the heat to low and simmer, uncovered for 1 hour.
After 1 hour taste your broth and adjust the salt and pepper as necessary. Continue simmering the stew for an additional 30 minutes, covering it if it seems to be getting too dry.
Add the mushrooms to the stew and simmer for an additional 10 minutes, until they are re-heated.
Serve the stew with mashed or boiled potatoes or pasta.