Recipe courtesy of Georgia Downard

Boeuf a la Bourguignon

  • Level: Easy
  • Total: 12 hr 30 min
  • Prep: 9 hr
  • Cook: 3 hr 30 min
  • Yield: 6 servings
Save Recipe

Ingredients

3 cups dry red wine

2 cups beef stock or canned broth

1/4 cup Marc de Bourgogne or good-quality brandy

1 large onion, chopped

2 small carrots, chopped

4 garlic cloves, sliced

1 teaspoon dried thyme

1 teaspoon dried rosemary

10 peppercorns

12 parsley stems

4 whole cloves

4 allspice berries

1 bay leaf

3 pounds beef chuck, cut into 2-inch pieces

Salt and pepper

1/4 pound slab bacon (rind removed and reserved) sliced lengthwise 1/4-inch thick, crosswise into pieces 1/2-inch wide

2 tablespoons butter

1 tablespoon oil

1 tablespoon tomato paste

1 pound pearl onions

4 tablespoon butter

Pinch of sugar

1 pound button mushrooms

Beurre Manie (equal parts flour and softened butter, mixed together, about 1 tablespoon each)

Directions

  1. In a large bowl combine marinade ingredients and beef. Chill, covered, overnight. Drain beef, reserving marinade and vegetables separately; pat beef dry and season with salt and pepper. Preheat oven to 275F. Cover bacon and rind with cold water, bring to a boil and simmer 3 minutes. Drain. In a large casserole set over moderate heat cook bacon lardons in butter and oil, stirring often, until golden. With a slotted spoon transfer lardons to paper towels to drain. In casserole over moderately high heat brown beef in bacon fat, in batches. Pour off all but 1 tablespoon of fat from casserole. Add reserved vegetable mixture and cook, stirring, for 5 minutes. Add reserved marinade liquid, tomato paste, reserved bacon rind and salt and pepper, bring liquid to a boil and cook in oven, covered, 3 hours. Skim fat from stew and drain meat and vegetables, reserving cooking liquid. Return liquid and meat to casserole. Meanwhile make vegetable garnish: In a skillet cover onions with water, add 1 tablespoon of butter, sugar and salt and pepper to taste. Simmer onions until almost tender. Raise heat to high and reduce cooking liquid to 2 tablespoons. Continue to cook onions, shaking pan over heat, until golden brown and glazed. In a skillet set over moderately high heat, melt remaining butter and add mushrooms and salt and pepper to taste. Cook mushrooms, tossing often, for 7 minutes, or until firm. Add the onions and mushrooms to the casserole. Bring liquid in casserole to a simmer and add enough Beurre Manie, bit by bit, stirring constantly, to lightly thicken sauce. To serve: spoon meat and vegetables into shallow serving dishes.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Boeuf Bourguignon

Boeuf Bourguignonne "Gusteau"

Old Clothes (Beef Stew): Ropa Vieja

🤤 More Drool-Worthy Recipes