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Boeuf Bourguignon

70

This classic French stew simmers slowly for several hours, so it's perfect for a weekend feast.

  • Prep:
  • Total Time:
  • Servings: 8
boeuf bourguignon

Source: Everyday Food, December 2005

Ingredients

  • 4 slices bacon (1/4 pound), cut crosswise into 1-inch pieces
  • 3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry
  • Coarse salt and ground pepper
  • 1/3 cup all-purpose flour
  • 1 large onion, chopped
  • 3 large cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 6 medium carrots, cut diagonally into 3/4-inch slices
  • 1 bottle dry red wine (3 cups)
  • 1/2 teaspoon dried thyme
  • Roasted Mushrooms and Pearl Onions

Directions

  1. In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.

  2. Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.

  3. Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.

  4. Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.

  5. Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.

  6. Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.

Cook's Notes

If after step 5, sauce is too thin, continue cooking until it thickens a bit. Or, if sauce is too thick, stir in a little water.

Reviews Add a comment

  • MS12237446
    12 DEC, 2011
    I've been making this ever since it appeared in Everyday Food. It the was the first time my husband took one bite of something and said "You can make THIS again"! So, needless to say, it has been a favorite around here!
    Reply
  • Edwin Skilling
    11 DEC, 2010
    This was a huge hit with my friends visiting from New York and they were very impressed. Thank you, Martha!!!
    Reply
  • AMASSEU
    26 JAN, 2009
    Cooked this as I described, Alan is 6'5"/225 lbs (I tell him he has hollow legs) and can put down the food. He praised the meal so much that I ate a small plate and he devoured the rest before I could eat more. Thank you Martha for the wonderful recipe!!!!!!!!
    Reply
  • AMASSEU
    21 JAN, 2009
    twist to own liking. 4 1/2 lbs tri-tip/deglazew/1 cup beef broth; Cabernet Savuignon (1 3/4 bottles)add 3/4 bottle to thin as needed, 10 pcs bacon xtra grease to brown; 1lb carrots; (5 med cubed red spuds w/skin 40 mins prior to end); 1 tbsp thyme; no salt; 1 head garlic; 3 tbsp paste; shroom/onion-fresh pearls, boiled/skinned/diced garlic/thyme/pepper/Ms Dash(roast as directed) add 10 mins prior to serving - heart stopping but excellent. Happy Birthday Alan! eat in moderation
    Reply
  • josephinebat10
    14 FEB, 2008
    I also use a good beef stock to deglaze and a bouquet garni with thyme and rosemary. I serve this sometimes with a small serve of Risotto alla Milanese or Parmesan Risotto as a mid-week meal. I can recommend this, as our friends also like this one when over for a winters night dinner.
    Reply
  • adozeneggs
    29 DEC, 2007
    I also used a bouquet garni with thyme and rosemary.
    Reply
  • adozeneggs
    29 DEC, 2007
    This was a great recipe. I did use beef stock instead of water to de-glaze the pan, (step 3) also added more beef stock in addition to the bottle of red wine. It gave the dish a more rich beefy flavor. We served it over noodles, everyone had seconds. Too bad for us there were no leftovers.
    Reply