Boeuf Bourguignon: A Recipe to Welcome Fall
It’s back to school week for our kiddos, and there’s a slight, obliging chill in the air. I won’t get all pumpkin spice on ya just yet (and never in coffee, I promise), but folks, it’s time for some fall food. I can’t hold it in any longer. We’re going big, too, with a classic that takes a little bit of time and effort but is well worth the addition to your repertoire. It’s Boeuf Bourguignon, the gorgeous French beef stew that rocks a whole bottle of wine and still feels wholesome. It’s not just dinner — it’s a role model for modern life.
- 3 pounds beef chuck or other stew meat, cut into 2-inch chunks
- 6 ounces thick cut bacon, chopped
- 2 medium onions, diced
- 3 medium carrots, cut into 1/4-inch thick disks
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bottle full-bodied red wine, such as Burgundy
- 3 cups beef stock (give or take)
- 2 sprigs thyme
- 2 dried bay leaves
- 2 teaspoons fine sea salt
- 1 tablespoon olive oil
- 1 pound cremini (baby bella) mushrooms, sliced
- 1 12-ounce bag frozen pearl onions, defrosted
- 2 tablespoons butter, at room temperature
- 2 tablespoons flour
- 1/2 cup chopped flat-leaf parsley
- Dry the beef cubes well with paper towels.
- Set a large Dutch oven or other heavy, oven-proof lidded pot over medium-high heat. Add chopped bacon and cook, stirring from time to time, until browned. Remove bacon from pot, leaving fat in pot. In batches to avoid crowding, add beef cubes and brown well on all sides. Remove beef from pot and pour off (or spoon out) all but 2 to 3 tablespoons of fat. Preheat oven to 350°F with a rack in the lower third.
- Add onions and carrots to pot. Cook, stirring from time to time, until lightly browned, about 10 minutes. Add garlic and cook, stirring, one minute more. Stir in tomato paste. Add beef and bacon back to pot. Pour in wine and enough beef broth to cover meat by about half an inch. Stir in thyme, bay leaves and salt. Cover pot with lid and place in oven. Cook for about two hours, until meat is very tender.
- While stew cooks, set a frying pan over medium-high heat and pour in olive oil. When hot, add mushrooms and cook, stirring occasionally, until well browned.
- When meat is very tender, carefully place pot on stovetop over medium heat. Add mushrooms and pearl onions. In a small bowl, mash together the butter and flour with a fork to form a paste. Stir paste into stew. Simmer for 10 minutes. Remove from heat. Serve immediately or bring to room temperature before refrigerating.
- Remove thyme stems and bay leaves and stir in parsley just before serving.
To make this recipe gluten-free, use an all-purpose gluten-free flour blend such as this one.
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