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Beef Bourguignon

Beef Bourguignon

Beef stew in red wine with onions and mushrooms
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Prep Time 1 hour 30 minutes
Cook Time 4 hours
Total Time 5 hours 30 minutes
Course Entree, Main Course, Main Dish
Cuisine French
Servings 8
Calories 579 kcal

Equipment

  • frying pan
  • large Dutch oven

Ingredients
  

Beef
  • 3-4 pounds chuck roast, bone removed and cut into 2-3 inch cubes
  • 2 tablespoons cooking oil
  • ⅔ cup sliced carrots (slice thick)
  • 3 cups red wine, divided
  • 2 cups beef stock or broth
  • 3 cloves of garlic, peeled and smashed
  • 2 cups canned Italian plum tomatoes, drained
  • 1 bay leaf
  • 1 tsp dried thyme
  • salt
Mushrooms and Onions
  • 2 tablespoons butter
  • 1 tablespoon cooking oil
  • 6 cups fresh mushrooms, washed, dried, trimmed, and sliced
  • ½ teaspoon shallot, minced
  • salt
  • pepper
  • 24 pearl onions (frozen or canned; or blanch fresh onions and peel them)
  • 1 pinch dried thyme
Beurre Manié (Flour Butter Paste)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour

Instructions
 

Beef
  • Cut the meat and dry it with paper towels. Add the cooking oil to a skillet and heat it over medium heat until hot. Add the beef, and brown on all sides. Do not overcrowd the pan.
  • Transfer the browned beef to a Dutch oven or other heavy pan with a lid.
  • When all the beef is browned, remove all the oil from the pan, leaving only one tablespoon. If it is burned, discard and add 1 tablespoon of fresh oil.
  • Add the carrots and saute until lightly browned. Then, add them to the beef in the Dutch oven.
  • Pour one cup of wine into the pan and deglaze it. Then, pour it into the Dutch oven.
  • Add the garlic, the remaining red wine, beef stock, tomatoes, bay leaf, thyme, and a sprinkling of salt.
  • Cover with a lid and simmer over low heat for 2 1/2 to 3 hours, or until the beef is fork-tender. Prepare the mushrooms, onions, and the buerre manié (See preparation instructions in the sections below.)
  • Remove the beef to another pan. Strain the sauce, pressing the residue with a spoon to extract as much liquid as possible. Spoon off as much grease as possible. Taste and season with salt if needed.
  • Return the beef and sauce to the stove and heat. Add the beurre manié and whisk until dissolved. Then, bring the sauce to a boil, and the butter/flour mixture will thicken it. Add the onions, mushrooms, and their juices, and cook for 2 minutes to blend the flavors.
Mushrooms and Onions (Shortcut Method; see Notes below for Julia's Original Method if you prefer it)
  • Just before the beef finishes cooking, add the butter and cooking oil to a nonstick skillet over medium heat. When hot, add the mushrooms. Cook until they release water. Add the scallions, onions, and thyme. Cook until the water evaporates and the mushrooms and onions are brown and caramelized. Add salt and pepper. Set aside.
Beurre Manié (Flour Butter Paste)
  • Prepare the Beurre manié while the beef cooks. Cut the butter into small pieces and add it and the flour to a small electric food chopper or processor. Blend on high until the mixture forms a paste. Alternatively, work the mixture with a spatula or your hands until a paste forms.

Notes

Mushrooms and Onions Preparation from Julia's Original Method

Mushrooms

  • 2 tablespoons butter
  • 1 tablespoon cooking oil
  • 6 cups fresh mushrooms, washed, dried, trimmed, and sliced
  • ½ teaspoon shallot, minced
  • salt
  • pepper
Before the beef finishes cooking, cook the mushrooms. Add the butter and cooking oil to a nonstick skillet over medium heat. When it foams, add the mushrooms. Cook until they absorb most of the butter. Add the shallot and cook until wilted. Add salt and pepper. Set aside.

Onions

  • 24 pearl onions (frozen or canned; or blanch fresh onions and peel them)
  • 2 tablespoons cooking oil or butter
  • 1 cup chicken stock or broth (more if needed)
  • salt
  • 1 pinch dried thyme
While the beef is cooking, add the cooking oil or butter to a skillet. Heat until hot and add the onions. Cook, turning occasionally until lightly browned.
 
Add enough chicken stock to come halfway up the onions. Season with salt and a pinch of dried thyme. Cover and simmer for approximately 25 minutes or until the onions are tender. Set aside.
 

Make Gluten-Free

Make this recipe gluten-free by substituting a gluten-free flour such as Cup4Cup for the all-purpose flour used to make the Beurre Manié. Also, check to ensure that the beef stock or broth is gluten-free.

Recipe Source

This recipe is from Julia Child's cookbook, The Way to Cook. 

Nutrition

Calories: 579kcalCarbohydrates: 20gProtein: 38gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 136mgSodium: 334mgPotassium: 1336mgFiber: 3gSugar: 8gVitamin A: 2526IUVitamin C: 17mgCalcium: 81mgIron: 5mg
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