Boeuf Bourguignon

Boeuf Bourguignon

The great braised beef stew of Burgundy: chuck steak slowly simmered in full-bodied red wine with bacon, pearl onions and mushrooms until the meat is tender and the sauce glossy.

Prep

30 min

Cook

210 min

Total

240 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1.2 kg (2½ lb) beef chuck, cut into 5 cm (2 in) cubes, well-marbled; brisket or shin can be added for richness
• •150 g (5 oz) smoked bacon lardons, thick-cut, or substitute pancetta
• •750 ml (3 cups) dry red wine, a full-bodied Burgundy (Mercurey, Côtes Chalonnaise); any tannic dry red works in a home kitchen
• •250 ml (1 cup) beef stock, low-sodium, or use 1 stock cube dissolved in water
• •2 tbsp olive oil
• •25 g (3 tbsp) all-purpose flour
• •3 whole carrots, peeled and cut into thick batons
• •1 whole large yellow onion, studded with 2 cloves and 1 bay leaf
• •2 cloves garlic, crushed
• •2 sprigs fresh thyme
• •1 leaf bay leaf
• •200 g (7 oz) pearl onions, fresh, peeled; or frozen thawed
• •250 g (9 oz) button or cremini mushrooms, small, left whole or halved if large
• •15 g (1 tbsp) unsalted butter
• •1 tsp sugar, for glazing the onions
• •2 tbsp fresh flat-leaf parsley, finely chopped, to finish
• •fine sea salt and freshly ground black pepper, to taste

Steps

1. 1 Pat the beef dry and season generously with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, render the lardons for 4-5 minutes until crisp and golden. Remove with a slotted spoon and reserve, leaving the fat in the pot.
2. 2 Add the olive oil to the bacon fat. Working in batches so the meat sears rather than steams, brown the beef on all sides for 3-4 minutes per batch. Transfer each batch to a plate as it browns. The meat is ready when it has a deep mahogany crust.
3. 3 Lower the heat to medium. Sprinkle the flour over the empty pot and stir constantly with a wooden spoon for 2 minutes to cook out the raw taste; the fond (browned bits) will loosen and the mixture will look like a thick paste.
4. 4 Pour in the red wine and beef stock, scraping the bottom of the pot to dissolve every browned bit. Bring to a simmer and reduce by about one third, 5-7 minutes, so the raw alcohol smell cooks off.
5. 5 Return the beef and any juices, the bacon lardons, the studded onion, carrots, garlic, thyme and bay leaf to the pot. The liquid should just barely cover the meat; top up with a little water if needed.
6. 6 Partially cover and simmer on the lowest possible heat — the surface should barely shiver — for 2½ to 3 hours, or until a fork slides through the beef with no resistance. Internal temperature should reach at least 85°C (185°F) for connective tissue to break down.
7. 7 Meanwhile, prepare the garnish: melt the butter and 1 tsp oil in a small skillet over medium heat. Add the pearl onions and sugar, season lightly, and cook, turning often, for 8-10 minutes until deeply golden and just tender. Set aside.
8. 8 In the same skillet over high heat, sauté the mushrooms dry for 3 minutes until their liquid evaporates, then add a knob of butter and cook 3 more minutes until browned. Set aside.
9. 9 When the beef is tender, fish out the studded onion and bay leaf. Stir the glazed pearl onions and mushrooms into the stew and simmer uncovered for 10 minutes to meld the flavours and let the sauce thicken to a glossy, lightly coating consistency. Adjust salt and pepper.
10. 10 Sprinkle with chopped parsley and serve with boiled potatoes, buttered egg noodles or crusty bread.