Boeuf Bourguignon

Serves: —

main beef european french

Ingredients

  • 650 g chuck roast, cut into 2-inch cubes
  • 3 strips of thick cut bacon or 6 thin cut strips
  • 1 Tbsp vegetable oil
  • 1 medium onion, sliced
  • 150 g peeled and largely sliced carrots
  • 150 g carrots, cubed (about 1 cm)
  • 4.5 dl red wine (burgundy or from Languedoc)
  • 5 dl chicken or beef stock, with gelatine added for beef, less for homemade chicken stock
  • 30 g all-purpose flour
  • 1 clove of garlic, crushed
  • 0.5 Tbsp chopped thyme
  • 1 bay leaf
  • 1 Tbsp tomato paste

Pearl Onions

  • 250 g pearl onions (replace with shallots)

Mushrooms

  • 100 g mushrooms, halved

Instructions

  1. Season chuck roast with salt and pepper and set aside.
  2. Over medium heat, warm vegetable oil. Saute the bacon for 2-3 minutes, then remove.
  3. Brown meat and set aside.
  4. Saute the onion and carrots in the saucepan until softened, set aside, deglaze with wine.
  5. Toss beef cubes with flour in a Dutch oven. Toast in the preheated oven for about 20 minutes.
  6. Add vegetables, bacon, deglazed wine, beef stock, garlic, thyme, bay leaf, and tomato paste. Mix well.
  7. Braise in the oven for about 3 hours, stirring occasionally. Prepare mushrooms and onions while in the oven.
  8. 30-45 minutes before finishing, remove and replace carrots.
  9. Peel shallots.
  10. Brown shallots in a skillet, then deglaze with beef stock. Braise until soft.
  11. In another skillet, sauté mushrooms with thyme, salt, and pepper.
  12. Remove beef, strain the liquid, and reduce until thickened.
  13. Plate beef, carrots, onions, mushrooms, and shallots. Top with sauce and parsley before serving.