A taste of the French countryside, Boeuf Bourguignon is a rustic and warming dish steeped in history.
Did you know?
Did you know that Boeuf Bourguignon was traditionally made with Charolais cattle, a breed that hails from the Burgundy region?
Transporting your senses to the rustic kitchens of Burgundy, France, the Boeuf Bourguignon is more than just a dish; it's a warm embrace from the French countryside. Picture this: a montage of farmers tending to their vines, cows grazing in the lush fields – all culminating in a culinary masterpiece that is the essence of terroir. This beloved French stew tells a tale of patience and passion, simmered in history, with each ingredient adding its own chapter to the story.
The tale begins centuries ago, a homage to the hearty meals needed by hardworking peasants. With the passage of time, the simple stew was refined, famously being elevated to haute cuisine status by none other than culinary legend Auguste Escoffier. Now, this stew is a proud testament to how regional dishes can transcend their humble beginnings and become celebrated worldwide.
Ingredients
For this journey into the heart of Burgundy, you will be needing:
The richness of the beef and the depth of the Burgundy wine are the stars of this dish, each bringing a robust character that defines the Boeuf Bourguignon.
- 1.5 kg of beef chuck, cut into chunks
- 150g of pancetta or bacon, diced
- 750 ml of Burgundy wine
- 2 medium onions, chopped
- 4 cloves of garlic, minced
- 3 tablespoons of flour
- 3 cups of beef stock
- 2 tablespoons tomato paste
- 1 bouquet garni (thyme, bay leaf, and parsley tied together)
- 4 large carrots, sliced
- 250g button mushrooms, quartered
- 30g unsalted butter
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Steps
The art of Boeuf Bourguignon lies in the layers of flavor developed over the hours of cooking, so let's begin:
- Preheat your oven to 150°C.
- In a large dutch oven or heavy pot, brown the pancetta/bacon over medium heat. Once crisp, remove and set aside, leaving the fat in the pot.
- Season the beef chunks with salt and pepper. In batches, sear them in the pot until browned on all sides and then set aside with the bacon.
- In the same pot, add the onions and garlic, cooking until they are soft and golden.
- Sprinkle the flour over the onions and stir until well-coated, cooking for a minute to remove the raw flour taste.
- Pour in the Burgundy wine, scraping up any delicious bits stuck to the bottom of the pot.
- Return the beef and bacon to the pot, add beef stock, tomato paste, and the bouquet garni. Bring to a simmer.
- Cover the pot and place it in the oven for 2 hours, letting the beef become tender and flavors meld.
- An hour before the stew is done, sauté the mushrooms in butter until golden and add them to the stew along with the carrots.
- Once cooked, adjust seasoning with salt and pepper, remove the bouquet garni, and garnish with fresh parsley before serving.
Add some extra love
For a richer flavor, marinate the beef in the wine with garlic and herbs overnight before cooking.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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