Boeuf Bourguignon

Prep Time 45 min Cook Time 225 min Total Time 4 hrs 30 mins Servings: 6


For the Beef

For the Onions

For the Mushrooms

For Garnish


For the Beef

  1. Preheat oven to 450 degrees.

  2. In a large dutch oven, heat the olive oil until glistening over medium heat. Add the bacon and cook for several minutes until lightly browned and fragrant. Scoop the bacon out with a spoon and transfer to a large shallow bowl.

  3. Use several paper towels to dry the pieces of beef (if they're not dry they won't brown) and add them in batches to the dutch oven to brown. Brown the beef on all sides and then transfer the pieces to the bowl with the bacon. Continue until all the beef has been browned.

  4. Add the onions and carrots to the dutch oven and brown them, stirring occasionally.

  5. Return the beef, bacon and any drippings to the dutch oven. Add the salt and pepper and stir to combine. Sprinkle with the flour and stir until the meat and vegetables are well coated. Put the dutch oven uncovered into the hot oven and cook for 4 minutes. Stir the contents of the pot and continue to cook for an additional 4 minutes. This will give the meat a nice crust.

  6. Reduce the oven temperature to 325 degrees.

  7. Add the wine to the pot and add enough beef stock to barely cover the meat. Stir in the tomato paste, garlic, thyme and bay leaves. Cover the pot tightly with a lid and place bake in the oven. Braise for 3-4 hours or until the beef is tender.

  8. While the beef is cooking, prepare the onions and mushrooms.

For the Onions

  1. Tie the parsley and thyme into a bundle with kitchen string. In a large enameled pan, heat the butter and olive oil over medium high heat until the foam has subsided from the pan. Add the onions, herbs, bay leaf and beef stock and bring to a simmer. Reduce heat to medium low, cover and cook for 30-40 minutes, until most of the liquid has evaporated. Transfer the onions to a bowl and set aside.

For the Mushrooms

  1. In a large skillet heat half the olive oil and butter until the foam from the butter begins to subside. Add half the mushrooms to the pan and cook until browned. They will first absorb the oil, and then begin to brown. Do not crowd the mushrooms in the pan. Transfer cooked mushrooms to the same bowl as the onions. Continue with the remaining mushrooms, by heating the oil and butter until the foam subsides, adding the mushrooms and then browning them evenly. Transfer the mushrooms to the bowl and set aside.

  2. When the meat is tender, add the mushrooms and onions to the dutch oven. Heat the contents through on the stove top and serve with crusty bread.

Keywords: beef, beef bourguignon, boeuf, boeuf bourguignon, julia child
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