Beef bourguignon, An Elegant and Delicious French Stew to share with good friends
- 1⁄2 lb thick-sliced bacon 250 g
- 12 to 15 small whole onions, peeled, or 4 handfuls pearl onions, skins removed
- 3 lbs lean beef chuck, cut into 1.5 kg 1-inch (2.5 cm) pieces
- Olive oil
- 2 cloves garlic, minced
- 3 TBSP flour 45 mL
- Salt and black pepper to taste
- 3 cups dry red wine 750 mL
- 2 cups beef broth 500 mL
- Bay leaf
- 1⁄2 TSP dried thyme 2 mL
- 2 cups sliced mushrooms 500 mL
- 4 to 6 large carrots, peeled and 4 to 6 cut in bite-size pieces
- 2 TBSP butter 30 mL
- Chopped fresh parsley for garnish
- Preheat oven to 300°F (150°C). In a Dutch oven, sauté bacon until crisp. Remove, cool and coarsely chop. Reserve 1 to 2 TBSP (15 to 30 mL) bacon drippings. Add onions and sauté lightly; remove to another dish.
- Add beef to pot (and some oil if necessary) and brown over medium-high heat for 5 minutes; add garlic for the last minute (be careful not to burn). Sprinkle with flour, salt and pepper; stir until flour begins to brown. Add wine, beef broth, bay leaf and thyme. Stir to loosen browned bits on bottom of pot, add onions, cover and place in oven for at least 2 hours.
- Meanwhile, lightly sauté mushrooms and carrots in butter and set aside. Remove pot from oven, add sautéed veggies and return to oven for another 1⁄2 hour. If more liquid is needed, add beef broth. Garnish with parsley.
- Serve with beaucoup baguettes . . . c’est si bon!
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Join the discussion 2 Comments
For your boeuf bourguignon, when do you add the chopped bacon back into the stew?
Stir it back in at the end before serving!