Beef Bourguignon - Seasonal Recipe
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Beef Bourguignon
Boeuf bourguignon was codified as haute cuisine by Auguste Escoffier and later celebrated globally by Julia Child, but its roots are simple peasant cooking — tough cuts braised in cheap local wine to tenderness.
Ingredients
- 1.5 kg (1.5kg (3.3 lbs)) beef chuck or braising beef, cut into 5cm/2 in cubes
- 1 bottle (750ml) full-bodied red wine (Burgundy or Côtes du Rhône)
- 240ml (1 cup) beef stock
- 200g (7 oz) lardons or thick-cut bacon, cubed
- 250g (9 oz) pearl onions or small shallots, peeled
- 250g (9 oz) cremini mushrooms, quartered
- 3 carrots, cut into rounds
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- 3 tbsp all-purpose flour
- 3 tbsp butter + 2 tbsp olive oil
- Salt and black pepper
- Fresh parsley to serve
Method
- Patting dry — Pat beef dry; season generously. Brown in batches in oil + butter in a heavy Dutch oven over high heat, 2–3 minutes per side. Set aside.
- Cooking — Cook lardons in the same pot until crispy; add pearl onions and brown lightly. Remove; set aside.
- Adding — Add carrots and garlic; sauté 3 minutes. Add tomato paste; cook 2 minutes. Add flour; stir 1 minute.
- Pouring — Pour in wine; bring to a boil, scraping up all browned bits. Add stock, thyme, and bay leaves. Return beef to pot.
- Covering — Cover and braise on lowest heat (or 160°C (320°F) oven) for 2–2.5 hours until beef is very tender.
- Adding — Add lardons, onions, and mushrooms in the final 30 minutes.
- Removing — Remove thyme and bay leaves. Adjust seasoning. Scatter parsley. Serve with mashed potatoes or crusty bread.