Boeuf Bourguignon (Beef Bourguignon)
ID: 31aa3986...
A classic French Beef Bourguignon recipe featuring tender chuck steak slow-cooked in a rich red wine and veal stock gravy. It is beautifully garnished with caramelized pearl onions, pan-fried mushrooms, and bacon lardons, served alongside garlic-herb butter potatoes.
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🍳 Cooking Flow
Prep all ingredients, preheat the oven to 240°C (450°F), and bring the stock and wine to a boil to reduce. → Sear the beef cubes in a pot, saute carrots and onions in the same pot, combine them with the beef, sprinkle with flour, and toast in the oven for 5 minutes. → Pour in the reduced stock and wine, add garlic and bouquet garni, cover with a lid, and slow-cook in a 200°C (400°F) oven for 2 to 2.5 hours. → Prepare the garnishes: boil the potatoes, glaze the pearl onions with butter and sugar, and pan-fry the bacon and mushrooms. → Strain the rich sauce over the tender beef and serve beautifully plated with the garnishes, herb-butter potatoes, and bread.
Cooking Steps
Brief Cooking Order
Prep all ingredients, preheat the oven to 240°C (450°F), and bring the stock and wine to a boil to reduce. → Sear the beef cubes in a pot, saute carrots and onions in the same pot, combine them with the beef, sprinkle with flour, and toast in the oven for 5 minutes. → Pour in the reduced stock and wine, add garlic and bouquet garni, cover with a lid, and slow-cook in a 200°C (400°F) oven for 2 to 2.5 hours. → Prepare the garnishes: boil the potatoes, glaze the pearl onions with butter and sugar, and pan-fry the bacon and mushrooms. → Strain the rich sauce over the tender beef and serve beautifully plated with the garnishes, herb-butter potatoes, and bread.
Introduction
A classic French Beef Bourguignon recipe featuring tender chuck steak slow-cooked in a rich red wine and veal stock gravy. It is beautifully garnished with caramelized pearl onions, pan-fried mushrooms, and bacon lardons, served alongside garlic-herb butter potatoes.
Step 1
Preheat the oven to 240°C (450°F). Prep all ingredients: dice the bacon, cut the beef into 50g cubes, dice the carrot and onion, peel the pearl onions, and chop the parsley and garlic.
Step 2
Place the veal stock and red wine in separate small pans on medium heat. Bring both to a boil to reduce. Optionally, flamber the red wine with a lighter to burn off the harsh alcohol content. Set aside on the back of the stove.
Step 3
Heat a Dutch oven with a little oil over medium-high heat. Sear the beef cubes in batches. Let them sear thoroughly on each side to form a nice brown crust before turning.
Step 4
Remove the seared beef from the pot and set aside. In the same pot, add the diced carrot and onion. Saute for a few minutes on lower heat to release the pan juices. Return the beef to the pot and stir to combine.
Step 5
Sprinkle the flour (30-40g) evenly over the beef and vegetables. Place the uncovered Dutch oven into the preheated oven at 240°C (450°F) for 4 to 5 minutes to toast the flour.
Ingredients List
Important Notes
Preheating the oven is essential as it needs to be very hot (240°C) to toast the flour properly at the start.
Flambering the red wine is highly recommended to burn off the sharp alcohol flavor, leaving only a rich grape essence.
Do not overcrowd the pan when searing the beef; batch cooking ensures a nice caramelized crust instead of steaming the meat.
When adding the liquids, ensure the beef is just covered; too much liquid will dilute the flavor and make the sauce too thin.
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