Description
The simplest of beef bourguignon recipes, cooked in the authentic French home-cooking style, with one pot and minimal ingredients. Hearty, tender and flavorful.
Ingredients
- 1 tablespoon cooking oil (canola, light olive oil...)
- 1 3/4 pounds stewing beef (I use chuck), cut into 1-1/2 inch cubes and patted dry (Moist meat doesn't brown well)
- 8 ounces bacon, sliced crosswise
- 8 ounces white mushrooms, thinly sliced
- 8 ounces shallots, peeled and halved through the root
- 1 1/4 cups red wine (see notes below)
- 1 1/4 cups stock (chicken or beef), heated, plus more, if needed, to thin the sauce.
- 1/4 cup all-purpose flour
- Bouquet garni: 1 dried bay leaf, 3 large sprigs of fresh thyme, 1 large sprig of fresh rosemary (See notes below)
Instructions
- In a large heavy stew pot or Dutch oven, with a lid, heat the oil over medium-high heat. Sauté the shallots and bacon until browned (5 min) and transfer them to a plate.
- Add the beef and brown it on all sides (4 min).
- Sprinkle flour over the beef and cook, stirring, until brown (1 min).
- Pour in the hot stock and stir with a wooden spoon to dislodge bits of meat and flour from the bottom of the pot. Add bacon and shallots back to the pot, along with the wine and bouquet garni. Season with 1 teaspoon of salt and several grinds of black pepper. Bring to a simmer, cover and simmer gently for 2 hours. Alternatively, you can cook this in a preheated 325ºF oven for 2 hours.
- Stir the mushrooms into the stew and cook for 30 minutes more. If necessary, thin the sauce by adding additional stock or water.
Notes
Which wine is best for boeuf bourguignon? Choose a wine that you would enjoy drinking. A Burgundy or a Pinot Noir are great choices but any good quality dry red wine will work.
How To Make A Bouquet Garni: A bouquet garni is a few sprigs of fresh herbs tied together with kitchen twine or wrapped in a cheesecloth bag. It infuses the stew with flavor as it cooks and can be easily removed at the end. For this stew, I suggest you use one dried bayleaf, three large sprigs of fresh thyme and one large sprig of fresh rosemary.
Prepare this ahead of time:Â This can be made a day ahead. Like most stews it will be even better the next day, after the flavors have had time to meld. Once it cools to room temperature, transfer it to a covered container and refrigerate it. Reheat it, covered, at a very low simmer, until heated through.
- Prep Time: 20 min
- Cook Time: 2 hours 30 min
- Category: Stew
- Method: braise
- Cuisine: French