Boeuf Bourguignon Recipe (Beef Burgundy)
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
8
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Calories
646 kcal
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Course
Main Course
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Cuisine
French
Boeuf Bourguignon Recipe (Beef Burgundy)
Description
This Boeuf Bourguignon recipe begins with marinating chuck roast cubes in pinot noir, brandy, shallots, leeks, herbs, and spices for 12 to 24 hours to infuse deep flavor and tenderize the meat. Once marinated, the beef is dried thoroughly and seared to develop a browned crust. The marinade vegetables and liquid are reduced to concentrate flavor.
The beef is returned to a Dutch oven where tomato paste and beef stock build the sauce base, with fresh herbs and bay leaf added. Vegetables including pearl onions, two types of mushrooms, and carrots are incorporated later to maintain texture. A beurre manié (a flour and fat paste) is added near the end to thicken the stew and give it a smooth, glossy consistency.
Cooking is slow and low to create a tender, fork-ready stew rich with wine, herb, and umami notes. The dish can be served with hearty sides like potatoes or crusty bread. The methodical layering of marinade, searing, and braising develops a depth of flavor unique to this classic French stew.
Prepare the dish ahead or keep warm for up to an hour before serving. Refrigerate leftovers up to 4 days or freeze up to 2 months; reheat gently over low heat. During sauce reduction, skim impurities for clarity. Searing may require batches and careful heat management to prevent burning. Add vegetables late to avoid mushiness. The internal temperature of cooked beef reaches about 205°F when done. Oven braising at 350°F for 2 hours is an alternative to stovetop simmering.
Ingredients
For the Marinade:
- 3 pound chuck roast cut into 2” cubes
- 1 shallot large, peeled, sliced
- 1 leek thickly sliced
- 2 celery roughly cut ribs
- 2 carrot roughly cut
- 4 parsley sprigs, fresh
- 4 thyme fresh, sprigs
- 1 bay leaf
- 10 to 12 peppercorns
- 2 cloves
- 1 pinot noir bottle of
- 3 tablespoons brandy optional
- salt coarse, to taste
For the Stew:
- 4 tablespoons avocado oil
- 3 tablespoons tomato paste
- 8 cups beef stock
- leek 1 leaf
- 2-4 rosemary sprigs, fresh
- 6-8 thyme fresh, sprigs
- 4 garlic smashed cloves
- 1 bay leaf
- 4 ounces pork belly cut into ½” cubes
- 2 cups pearl onions peeled
- 1 pint button mushrooms quartered
- 1 pint cremini mushrooms quartered
- 6 carrot cut into 2” long pieces, peeled, medium-sized
- 1/3 cup beurre manié recipe
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Cut the beef into 2” cubes that are roughly 3 to 4 ounces each.
- Next, add the beef to a large bowl or container along with the shallots, leeks, smashed garlic cloves, 4 sprigs of thyme, garlic, 4 sprigs of parsley, 1 bay leaf, peppercorns, cloves, wine, and brandy and mix to combine. Cover and marinate the mixture for 12 to 24 hours.
- When you’re ready to prepare it, remove the beef and pat each piece dry very well with paper towels. Season the beef on all sides with salt and pepper.
- Add the avocado oil to a large Dutch oven pot over medium-high heat and heat the oil for 90 seconds. Sear the beef on all sides until well browned, which takes 2 to 3 minutes per side.
- While they’re cooking add everything in the marinade to a medium-sized pot and cook over medium heat for 15 to 20 minutes to reduce and concentrate the flavors.
- Set the beef to the side and stir in the tomato paste into the rendered beef fat in the pot and cook for 2 to 3 minutes over medium heat until it becomes a rust like color.
- Strain the reduced wine mixture into the pot and stir in the tomato paste. Next, pour in the beef stock, 8 sprigs of parsley, 6 to 8 sprigs of thyme, and bay leaf wrapped in a leek leaf, salt, pepper, and seared beef.
- Cook covered over low to medium heat for 2 to 2 ½ hours or until fork tender.
- While the beef is braising, add the cubed pork belly to a large non-stick skillet over medium heat, gently season with salt, and render the fat as well as crisp up the pork. Set them to the side.
- Add the pearl onions right to the pan, gently season with salt, and sauté over medium heat for 8 to 10 minutes or until browned. Set them to the side.
- Finally, add 2 tablespoons of butter to the pan and turn the heat to high. Place in the mushrooms, gently season with salt, and spread them out over the pan and let them cook untouched for 3 to 4 minutes. Saute the mushrooms for an additional 3 to 4 minutes. Set them aside.
- Once the beef is done cooking, remove them along with the bouquet garni, and add in the pork, onions, mushrooms, and carrots and cook over medium to medium-high heat for 15 to 20 minutes or until the carrots are tender.
- Stir in the beurre manie and bring to a boil, then turn the heat down to low and cook for 5 to 6 minutes or until thickened.
- Adjust the seasonings with salt and pepper, and finish with 2 tablespoons of unsalted butter, and an optional 2 teaspoons of freshly squeezed lemon juice. Place back in the beef and gently fold to combine all the ingredients. Serve hot.
Notes
- Make up to 1 hour ahead and keep warm covered over very low heat.
- Store refrigerated for up to 4 days or freeze up to 2 months; thaw for a full day before reheating gently over low heat.
- Skim impurities during wine marinade reduction for a cleaner sauce.
- Sear beef in batches; manage heat to prevent fat from burning.
- Add vegetables later to keep them from becoming too soft.
- Beef is done at an internal temperature around 205°F for tender results.
- Optionally braise in the oven at 350°F for 2 hours until fork tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 646kcal | 32% |
| Carbohydrates | 23g | 8% |
| Protein | 44g | 88% |
| Fat | 43g | 66% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 788mg | 33% |
| Potassium | 1903mg | 40% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 10881IU | 218% |
| Vitamin C | 15mg | 17% |
| Calcium | 119mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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