Ultimate Boeuf Bourguignon: The French Classic You Can Master at Home

Ultimate Boeuf Bourguignon: The French Classic You Can Master at Home

Nothing beats a slow-simmered Boeuf Bourguignon—tender beef braised in red wine with rich aromatics and hearty vegetables. This is comfort food at its finest, and it’s easier to make than you think.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 3

Course Main Course, Soup, Stew, Comfort Food,

Cuisine French

Servings

Calories 813 kcal

Hover the mouse over number of servings to get your desired amount.

Ingredients

For the Marinade

3 cups Red Wine Burgundy, (I used Bordeaux, since it is what I had)
5 oz Brandy
2 cloves Garlic minced
1 Shallot sliced
1 Carrot (I used several baby carrots)
3 lb Beek chuck cut into large equal chunks

For the Beef & Sauce

6 oz Bacon Cut in cubes
2 tbsp Olive oil
1 Shallot Large and diced
2 Carrots Sliced (I used several baby carrots)
3 tbsp Tomato paste
3 cups Beef Stock
1 tbsp Worcestershire sauce (optional)
Salt and pepper To taste

For the Garnish (Sauteed Veggies)

8 oz Pearl onions Peeled
8 oz Mushrooms Button, Porcini + Saffron Milk Cap, but use the ones you prefer
2 tbsp Butter For sauteeing
1 tbsp Olive oil For sauteeing

Beurre Manie

4 tbsp Flour
4 tbsp Butter

Instructions

Step 1: Cut the cuck steak and prepare the marinade

Cut the chuck steak into large 2-inch (5cm) cubes.
Wash the celery and leeks thoroughly with water since they usually have some dirt.
Cut the celery and leeks into large chunks.
Cut the shallot, add thyme and parsley .
Cover in wine, add brandy, diced garlic, and mix well.
Cover and marinate in the fridge overnight.

Step 2: Remove the beef and cook the marinade

Remove the beef after marinating for 24 hours and place the remaining marinade in a pot.
Cook for 20 minutes to concentrate the flavors

Step 3: Pat dry and season the beef

While the marinade is cooking, place the beef on paper towels on an oven rack.
Cover with paper towels and gently pat the meat dry with your hands.
Afterward, season with salt and pepper and wait until the marinade is done.

Step 4: Strain the marinade

Discard the veggies

Step 5: Braise the beef

Heat some olive oil in the Dutch oven. (You can use avocado oil as well)
Braise the beef chunks on medium to high heat for about two minutes on each side. This will accomplish the Maillard reaction, that delicious crust we get when braising meat. The outside is sealed, and the inside is juicy and delicious. Be careful not to burn it, so watch the heat and time.

Step 6: Make the Bouquet Garni

Wash the outside layer of a leek thoroughly and cut it longitudinally, as shown in the picture.
Fill it up with fresh thyme, bay leaves, and parsley.
Tie it up with kitchen twine (cooking string)

Step 7: Build the umami flavors

To achieve umami flavors (savoriness), simmer the tomato paste in the Dutch oven until the bright red color turns into a “rusty” color, not brown.
Optionally, you can add Worcestershire sauce to enhance the umami flavors even more.

Step 8: Deglaze the pot and simmer the stew

Add the strained, cooked marinade, beef broth, bouquet garni, and beef.Taste and season to taste.
Cover and cook on low heat for two and a half hours.

Step 9: Sautee the vegetables

While the main stew is cooking, clean, cut and sautee the bacon, pearl onions, mushrooms and carrots separately.
Once they are cooked, put them together for the next step.

Step 10: Suggested sides

While everything is cooking, you can cook your side dishes. This time, I chose fresh pasta for a base and roasted potatoes on the side, but you can choose your favorite side, like mashed potatoes, fresh bread, etc.

Step 11: Beurre Manie

Beurre manie, or kneaded butter is great for thickening sauce and adding some flavor.
Use equal proportions of butter and flour and knead the mix together.
I used 4 tbsp of each.

Step 12: Take out the beef and add the sauteed veggies

Take out the beef and bouquet garni of the stew once it is done.
You will know it is done when the beef easily separates when you press it with a knife or fork.
If you have a cooking thermometer, take it out when the beef is at 205-210° F or 95-100°C.
Add all the sauteed veggies and bacon, beurre manie, stir so everything is dissolved, and cook for another 25 minutes on low to medium heat to concentrate the flavors.

Check on the sauce, serve and enjoy!

Check the sauce thickness, serve on top of the fresh pasta, add the side potatoes and enjoy!

Nutrition

Calories: 813kcalCarbohydrates: 34gProtein: 52gFat: 44gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 155mgSodium: 1112mgPotassium: 1491mgFiber: 4gSugar: 13gVitamin A: 5270IUVitamin C: 9mgCalcium: 133mgIron: 8mg

Keyword Beef, Comfort Food,, Fall Recipes,, Stew,, Winter Recipes,

Tried this recipe?Let us know how it was!