Boeuf Bourguignon

February 16, 2010

For St. Valentine’s Day, we prepared this classic French dish. Everything old is new again. In the 1960’s, every housewife knew how to make this stew, but it soon went out of style. Julie and Julia has reminded us of what a fantastic dish it is. Boeuf Bourguignon is beef stew taken to a completely new level. The chuck is braised and then simmers in Burgundy wine, beef stock, and spices for hours. The end result is a rich, tender meat that literally melts in your mouth. We served ours with Truffle Mashed Potatos, and Thyme roasted carrots. The hearty meal is ideal in these winter months, because all the ingredients are seasonal! Also, it can be made several days ahead of time – the flavors get even better with time.

I have adapted a few recipes to make my own: Martha Stewart, Julia Child, and Susan Spungen.

Boeuf Bourguignon


1/2 lb. slab bacon, cut into 1/4 in to 1/2 in thick slices

3 lbs. beef chuck, cut into 2-in. cubes

Kosher salt and freshly ground pepper

4 garlic cloves, thinly sliced

all-purpose flour

1 teaspoon tomato paste

1 bottle dry red wine (a $5 bottle of Burgundy works great)

2 cups low-sodium beef stock

1 carrot, finely chopped

8 oz. white pearl onion, peeled (Drop into boiling water for a minute or two, then run under cold water. The peels will then slide right off.)

10 oz white and brown mushrooms, trimmed and quarted

1 bouquet garni (Tightly wrap parsely, thyme, and bay leaf in cheesecloth and tie with twine. It should look a bit like a cigar.)

Parsley, for garnish


1. Cut the bacon into 1/4- to 1/2 in squares. (Its is easier to cut if it has been in the freezer for about 15 minutes.) Place in a Dutch oven or heavy pot, and cook over medium heat until browned and crisp, about 25 minutes. Remove bacon with slotted spoon, drain on paper towels, and set aside. Pour off all but about 2 tablespoons of the fat in the pot.

2. Use a paper towel to pat dry all the beef chunks. Season with salt and pepper, and coat each piece in all purpose flour. (Drying the beef and coating it with flour ensures excellent browning.) Browning may need to be done in 2 or more batches, depending on the size of the pan. Once all the meat had been browned, add the garlic and cook for 2-3 minutes. Stir in the tomato paste and deglaze the pan by adding the wine, making sure to scrape up all those delicious brown bits with a wooden spoon.

3. Add the stock, carrot, onions, mushrooms, browned bacon (you can also save half for garnish if you please), 1 teaspoon salt, a pinch of pepper, and the bouquet garni. Bring to a boil, reduce to a simmer and cover. After 1 1/2 to 2 hours, once the meat begins to get tender, crack the lid an inch or two so that the sauce can begin to thicken. Continue to cook for a total of 2 1/2 to 3 hours, stirring occasionally, until the meat is very tender, and the sauce has thickened. Garnish with parsley. Bon Appetit!


3 Responses to “Boeuf Bourguignon”

  1. Katie said

    yum! sounds sooo good.

  2. Clarissa said

    Oh…that looks delish, Abi! How I wish you lived next door to me. I’d come and sit on your porch, drink a cup of something warm, visit with you and then we’d make this together. That would be fun! 🙂 OR….you could make it and invite me over for dinner! 😉

  3. fourscoops said

    Hey ab, love your blog.
    love, your sister.

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