Beef Bourguignon

TOTAL TIME: 3 hr 10 min
Prep: 20 min
Inactive Prep: 20 min
Cook: 2 hr 30 min
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

  • For the stew
  • 4 pounds boneless stew beef, such as chuck or sirloin tip, cut into large chunks
  • 2 tablespoons pork fat or olive oil, plus more if needed
  • 2 carrots, peeled and halved
  • 2 onions, peeled and halved
  • 4 cloves garlic, just crushed
  • 1/4 cup all-purpose flour
  • 1 (750ml) bottle red wine
  • 4 cups beef stock
  • 1 bouquet garni (made from bay leaf, parsley stems, and thyme sprigs)
    • For the garnish
    • 1 tablespoon olive oil, plus more if needed
    • 6 to 8 slices bacon, cut into lardons
    • 40 baby onions, peeled
    • 16 ounces mushrooms
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    Directions

    Preheat the oven to 325 degrees F.

    Remove the meat from the refrigerator and bring to room temperature, about 20 minutes.

    Heat the oil in a large casserole. Working in batches, brown the stew meat well on all sides, removing as you go. When the meat is done, cook the carrots and onions in the same pot until tender and lightly golden. Add the garlic, and cook one minute. Add the flour and cook, stirring for 2 minutes. Pour over the wine and the stock. Add the bouquet garni. Return the meat to the pot, cover, and transfer to the oven until the meat is very tender, about 2 hours.

    While the meat cooks, prepare the garnish: Heat the oil, in a pan and brown the bacon, and remove. Add the onions and cook until browned all over, remove. Finally, brown the mushrooms, and remove. Deglaze the pan with 1/2 cup water, reduce, and then pour over the garnish. Set aside.

    When the meat is done, remove it from the pot. Strain the stock, discarding the vegetables. Pour the liquid back into the pot, and boil until thick enough to coat a spoon. Return the meat to the pan and add the garnish. Cover, and simmer until the onions are tender and the flavors have blended, 10 minutes. Adjust the seasonings. Serve.

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    5

    Newest Ratings and Reviews

    Read all 28 reviews

    • on March 22, 2014

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      I thought it was very Julia! Since I grew up learning to cook from her, I realized that this is a beef version of Coq Au Vin. You do not have to buy expensive cuts - I bought lean beef for stew and it turned out like filet mignon. I only used two pans. One for browning the meat, onion and carrot - which I deglazed and then washed - and one for the stovetop/oven. I used the clean first pan to then make the garnish. I even halved the recipe and it came out perfect. I just started Weight Watchers, so I built this recipe and it was 13 points per serving - not too shabby for a dinner. Oh, and it did make my house smell wonderful! We don't drink wine, but I found little 500 ml cartons at the grocery store - they worked great. Will definitely make again...

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    • on February 25, 2014

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      The recipe is fantastic, but it ought to carry a warning label for being absurdly expensive. I used chuck roast, at $5.99/lb, which turned out to be 21% unusable fat which had to be just cut away. Decent red wine is now $9.00 a bottle, a bag of pearl onions was $3.56, so even if you have the bacon, the beef stock and the other minor ingredients in the fridge, making 1/2 this recipe (4 servings) costs over $20.

      Second, preparation takes forever and uses every pot in the house, browning, removing, straining, reducing, etc. It probably absorbs a half cup of olive oil to prevent everything you brown from becoming black. I started at 4:15 A.M. and finished cleaning up at 7:20, and what do I have? A stew, but a fantastic stew. For the same price I could have had a steak in 5 minutes.

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    • on June 29, 2013

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      Comfort food at it's best!

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