Boeuf Bourguignon

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boeuf bourguignon beouf

Move over Julia Child! Just kidding, the woman was an amazing chef who’s recipe was the inspiration for this meal.

Let me begin with the fact that I have never eaten beef and enjoyed it, that is until I made this gem of a meal. This whole endeavor began after my hubby came along on a grocery trip with me, you may think ‘big deal’? Well it is, he never does the groceries with me so it was a very nice change. Like almost every man out there, my husband loves beef and just because I do not eat beef does not mean I deprive my man of his carnivorous cravings. However, most of his beef consumption occurs in the warmer months when he can slap a huge plate sized t-bone steak on the grill leaving very little room for sides once it is on the plate. So as we walked through the meat aisle I saw some lovely looking cubes of steak that would be perfect for a stew. I held up the steak and said the magical words….”Boeuf Bourguignon?” his eyes lit up and with a huge smile said “YUP!” How could I resist that?

I knew my evening was set, I would attempt a complex French dish that I may or may not even enjoy in the end. I read several versions of this recipe all over the web and all of them were extremely complicated and at times hard to follow. I gave up and just winged it using similar techniques I use for my Coq Au Vin recipe. After hours in the kitchen I nervously watched my husband take his first bite…as I watched a huge smile come across his face I knew I had a winner! So I sat down next to him and tried my first bite…the beef melted away in my mouth and the flavorful and rich sauce seemed to almost hug me. I can eat beef like this everyday! Now to the recipe…I will try to arrange it as easily as possible below. All together you will require about 4 ½ Hours.

What you will need for a complete dish:

  • 3 Lbs Beef (cubed and preferably with some nice marbleizing)
  • 4 Sprigs Fresh Thyme
  • 1 Tsp each of Salt & Pepper
  • 2 Tbsp Olive Oil
  • 6 Slices of Thick Bacon
  • 20-25 White Pearl Onions
  • 5 Medium Carrots (sliced)
  • 10 Crimini Mushrooms (cut into ¼” slices)
  • 2 Celery Sticks (sliced)
  • 15 Small Red Nugget Potatoes (quartered)
  • ½ Cup Flour
  • 4 Tbsp Butter
  • 2 ½ Cups Beef Broth
  • 2 Garlic Cloves (minced)
  • 2 Tbsp Tomato Paste
  • 2 Cups Red Wine (full bodied is preferable, I used a Burgundy

How To:

  1. Place your beef into a large bowl, pour in the 2 Tbsp of Olive Oil, Salt & Pepper and the leaves from 2 Sprigs of Thyme. Mix together and let it sit for an hour.
  2. While the meat is marinating, cut up your bacon and cook it in a large pan on medium heat. Once the bacon is crispy remove it leaving the bacon fat in the pan.

Prep your veggies:

  1. Clean and slice up the celery, carrots and mushrooms and set aside in a bowl together.
  2. Peel the onions cutting off the ends and set aside in a bowl.
  3. Peel and quarter your potatoes and set aside in a bowl filled with cold water (this will prevent them from turning brown)

Begin the Cooking:

  1. Place the ½ cup of flour in a shallow dish.
  2. Dry your marinated meat with a paper towel then dredge in the flour.
  3. Heat up the bacon fat and add 2 Tbsp of butter.
  4. Once the fat is hot place your meat in and begin browning it on all sides. Approx. 10 minutes. (do not crowd the meat or it will not brown properly, I did mine in 2 batches)
  5. Once all the meat is browned set it aside in a bowl.
  6. Using the left over fat in the pan toss in your onions, celery, carrots and mushrooms. Sauté for 5 minutes to allow the veggies to soften. Set the pan aside.

Prep your Liquids & Continue Cooking:

  1. Take out a large cast iron pot or an oven & stove top safe dish with a lid.
  2. Combine the 2 ½ cups beef broth with tomato paste and garlic in a large container.
  3. Set the 2 cups of wine on the side.
  4. On high heat, melt 2 Tbsp of butter in the pot and toss in the browned meat, Sauté for 3-4 minutes, stirring constantly.
  5. Pre-heat oven to 350F.
  6. De-glaze the pot with 1 ½ cups of the beef broth and tomato paste mix saving the rest of the broth mix for later. Toss in 2 Sprigs of thyme into the pot and add the wine. Bring everything to a boil.
  7. Cover and place into the oven.
  8. Cook for 1 ½ Hours. Check on it after an hour and you can stir it to prevent it from sticking to the sides.
  9. After time is up, remove and stir the contents. Add in the sautéed veggies, quartered potatoes and the rest of the broth and tomato mix. Stir to combine.
  10. Place back into the oven and cook for another 1 ½ Hours.

If the potatoes are soft when poked with a fork after this time then serve and enjoy, if not, pace back into the oven for 10 – 15 more minutes.

I hope you enjoy this as much as we did 🙂

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