Beef Bourguignon

Name: Beef Bourguignon
Yield: 6 servings
Ingredients: 6-8 bacon slices, 1/4” thick, roughly chopped; 1-2 Tbs. vegetable oil; 3 lbs. chuck roast (or brisket), cut 2” cubes; Dash salt / pepper and dried thyme; 1 medium white onion, coarsely chopped; 6 cloves garlic, smashed (divided); 2 Tbs. flour; 2.5 cups red wine (Merlot, etc.); 1.5 cups quality beef stock; 3 oz. tomato paste; 1 beef bouillon cube, crushed; 1 bag bouget garni (rosemary, bay leaf, parsley stems, thyme, etc); 3 medium carrots, sliced 2” thick; 2 tablespoons butter; 1 pound whole white mushrooms, halved; 18 small pearl onions (or frozen); 1/2 cup fresh parsley, finely chopped (divided); Dash Madeira wine (optional); Dash cognac (optional)

Rick M @RickM_PTC

PTC, GA.

This classic French dish (bœuf bourguignon) is beef cubes slow-cooked and braised in a red wine / beef stock with a few carrots, mushrooms, pearl onions and a bouget garni. It is a standard in French cooking and a great holiday meal to prepare, along-side another classic, Duchess Potatoes. Beef Bourguignon of course can be found in the book, “Mastering the Art of French Cooking” however I took the liberty with a few steps to simplify things a bit and of course to enhance the flavors.

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Ingredients

3hr

6 servings

6-8 bacon slices, 1/4” thick, roughly chopped
1-2 Tbs. vegetable oil
3 lbs. chuck roast (or brisket), cut 2” cubes
Dash salt / pepper and dried thyme
1 medium white onion, coarsely chopped
6 cloves garlic, smashed (divided)
2 Tbs. flour
2.5 cups red wine (Merlot, etc.)
1.5 cups quality beef stock
3 oz. tomato paste
1 beef bouillon cube, crushed
1 bag bouget garni (rosemary, bay leaf, parsley stems, thyme, etc)
3 medium carrots, sliced 2” thick
2 tablespoons butter
1 pound whole white mushrooms, halved
18 small pearl onions (or frozen)
1/2 cup fresh parsley, finely chopped (divided)
Dash Madeira wine (optional)
Dash cognac (optional)

Cooking Instructions

1

Preheat oven to 300°F (150°C) …
2

Heat the oil in a large Dutch oven (oven-proof pan w/ lid) on medium heat. Sauté thick bacon pieces for 3-4 minutes until crisp. Transfer to a small dish and set aside.
3

Pat-dry the beef cubes or place them in a brown paper bag and season them. Give the bag a few shakes. [This dries the meat a bit for better browning]
4

Sear the beef cubes until browned on both sides in the pot with hot oil. Do this in batches and set aside on a large plate.
5

In the pot of remaining oil, sauté the onions until slightly softened. Add 4 cloves smashed garlic and cook for a short minute.
6

Return the bacon and beef cubes to the pot with the onions. Sprinkle with flour, mix well and cook for 3-4 minutes to brown things a bit.
7

Add the wine and then enough stock so that the meat is barely covered. Add the tomato paste, crushed bouillon and bag of fresh herbs (bouget garni). Simmer until well heated.
8

Cover and place in the oven. Simmer for 2.5 hours at 300°F until meat is very tender (fork-tender). In the last 45 minutes of cooking, add the carrots.
9

With 10-15 minutes left in cooking of the meat, prepare the mushrooms. Heat butter in large skillet over medium heat. Add remaining garlic, mushrooms, pearl onions and half the parsley. Add a dash of Madeira wine and cook for 5 minutes.
10

Remove the Dutch oven from stove and pour the hot contents into a colander which is on top of a pot underneath to collect the strained sauce. Discard any whole herbs (bag of bouget garni) from the meat.
11

Return the beef back into the Dutch oven. Add the mushrooms & onions and mix slightly.
12

Place the pot of sauce on the stove top and check for desired thickness. If too thick, add some beef stock. If too thin, add 2-3 oz. tomato paste and boil slightly over medium heat.
13

Season gravy for taste, add a dash of cognac and then pour over the meat in the pot. Cover and heat this through for 20 minutes in the oven now set at 250˚F.
14

Plate the beef bourguignon with a side of Duchess Potatoes for that perfect holiday meal and garnish with chopped parsley. Bon Appetite.