The Boeuf Bourguignon that started it all

September 29, 2011

This dish was years in the making. It inspired me to dive into French cooking which lead to learning simple technique and it was the main meal I most desperately wanted to try when (finally) getting my dutch oven. I would usually just jump right into learning a new dish, so what took me so long to attempt it?

Fear.

I compared this dish to running a marathon. Theres prep, skill and determination in seeing it through to the end. SO, inevitably…. I put it off. UNTIL a friend of mine shared with me her fool-proof recipe for the easiest Boeuf Bourguinon! I couldn’t wait to share this any longer.

Start by chopping 3 1/2 oz. of thick-cut, good quality bacon and 3 oz. of onions

In a heavy pan over medium heat, heat 1 tbs. of oil and add onions and bacon. Stir until browned

Once they’re nice and  browned, remove them and set aside. Leave the extra fat in pan.

Next, pat dry all pieces of meat with a paper towel, making sure to get all the excess liquids out.

Add beef and brown on all sides (work in two batches if needed to avoid crowding)

Sprinkle browned beef with flour, stir until browned and add 1 1/4 cup stock

Stir, scraping the bottom of the pan for all those flavors. Then throw in the rest of the ingredients: Reserved bacon and onions, 1 1/4 cup red wine and bouquet garni (1 bay leaf, 3 sprigs fresh thyme and 3 sprigs parsley, tied together). Season with salt and Pepper and simmer for 2 hours.

At this point, I put a movie in and just stayed nearby periodically checking in on my stew

30 min prior to serving, add in a cup or 2 of diced mushrooms

Then serve with your favorite side. My friend Nancy likes to eat this with Fries on the side.. which I find strange, but she’s Dutch so we won’t question it.

Boeuf Bourguignon

1 tablespoon oil
3 ounces onions or shallots, chopped
3 1/2 ounces thick-cut bacon, diced
1 1/2 pounds stewing beef, cut into 1 1/2 -inch pieces, patted dry
Scant 1/4 cup flour
1 1/4 cups any type of stock, hot
1 1/4 cups red wine
1 bouquet garni (1 bay leaf, 3 sprigs fresh thyme and 3 sprigs parsley, tied together)
Black pepper
3 1/2 ounces mushrooms, diced
Salt.

1. In a heavy pan over medium heat, heat oil. Add onions and bacon and cook, stirring, until browned. Remove them and set aside; leave fat in pan.

2. Add beef and brown on all sides (work in two batches if needed to avoid crowding).

3. Sprinkle browned beef with flour, stir until browned and add stock. Stir, scraping bottom of pan, then add reserved bacon and onions, the wine and bouquet garni. Season with pepper.

4. Simmer very gently for 2 hours.

5. Add mushrooms and cook 30 minutes more. Season with salt and serve. Or, even better, reheat and serve the next day.

Tip: If you want leftovers, double the recipe. This yields about 4-6 servings, but it’ll leave you wanting more!

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One Response to “The Boeuf Bourguignon that started it all”


  1. It looks delicious, something I’m yet to tackle – not out of fear, just because I haven’t got round to it. Great recipe.


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