For years I’ve been making an adapted hybrid Boeuf Bourguignon from Julia Child’s, Mastering the Art of French Cooking and Ina Garten’s recipe from Barefoot In Paris. This hearty French beef stew is the ultimate comfort food. It is easy to make and requires simple, commonly available ingredients.
Beef Bourguignon is not a quick, weeknight dinner, however. You’ll be spending a little extra time working over the cutting board and stock pot. Be sure to buy yourself a second bottle of Pinot Noir to drink while you’re cooking. The time spent in the kitchen is worth every minute.
Beef Bourguignon is made all over the world and home cooks experiment with all sorts of variations. It is an extremely adaptable recipe but this version stays pretty true to the processes and ingredients from Julia and Ina.
Serve it alongside a fresh green salad and crunchy French bread. And of course, a fine bottle of Pinot Noir or Cabernet Sauvignon.
Beef Bourguignon
Ingredients
- 2½ pounds chuck beef, stew meat cut into 1 inch cubes, salted overnight and patted dry
- 8 oz dry cured applewood smoked bacon
- 1 pound carrots peeled and cut diagonally into 1 inch pieces
- 2 medium yellow onions cut in half and sliced
- 1 pound white button or brown mushrooms
- 1 pound pearl onions fresh or frozen
- 6 garlic cloves
- 1 tsp fresh thyme
- ⅓ cup Cognac
- 1 bottle pinot noir (or other good dry red wine)
- 2 cups beef broth
- 2 Tbsp tomato paste
- 2 Tbsp extra virgin olive oil
- 2 Tbsp flour
- 3 Tbsp butter
Instructions
- NOTE: For especially tender and flavorful beef bites, generously salt all sides of the cubes of beef and set, covered, on a plate in the refrigerator overnight. Pat cubes dry just before browning in dutch oven.
- Prepare the pearl onions: Saute in a skillet with 1 Tbsp butter and 1 Tbsp olive oil. Allow onions to become soft and translucent on the inside and brown and fragrant on the outside. (About 10-15 minutes) Remove from skillet and allow to cool. Once cooled, pinch fresh onions to pop them out of their skins and set aside. (Frozen onions already have the skins removed)
- In a large dutch oven saute the bacon over medium heat in 1 Tbsp olive oil until browned but not too crispy. Transfer to a plate and set aside.
- Pat beef dry with a paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the plate with the bacon.
- In the dutch oven, sauté the carrots and sliced onions with remaining fat from meats until softened, (about 3 minutes). Drain off any excess fat. Add 4 cloves minced garlic and cook for 1 minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
- Return the bacon and beef back into the pot; season with ½ teaspoon coarse salt and ½ teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
- Add the pearl onions, wine and enough beef stock so that the meat is barely covered. Then add the tomato paste and thyme. Bring to a simmer on the stove for about 5 minutes.Cover then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
- During the last 15 minutes of simmering time, prepare the mushrooms: Heat the remaining butter in a medium-sized skillet. When the foam subsides, add the remaining 2 cloves garlic and briefly cook until fragrant (about 30 seconds), then add the mushrooms. Cook for about 5 minutes, while tossing mushrooms occasionally to coat with the butter. Season with salt and pepper, if desired.
- Add the garlic browned mushrooms to the pot. Let simmer for 3 to 5 minutes, stirring occasionally, to combine.
- Serve over mashed potatoes or French bread or simply on its own in a bowl alongside a crisp salad.