Entree: France – Burgundy – Boeuf Bourguignon (Burgundy Beef Stew) (Burgundy-style beef stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 45 min

Ingredients

- 2 lb (900 g) chuck roast, trimmed and cut into 1½-inch (3.8 cm) cubes
- 4 oz (115 g) bacon, cut into lardons
- 1 large white onion, about 8 oz (225 g), sliced
- 2 carrots, about 8 oz (225 g), sliced on the bias
- 8 oz (225 g) cremini or button mushrooms, halved
- 3 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) full-bodied red wine (Burgundy or similar)
- 1 cup (240 ml) beef broth
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 2 tbsp (30 ml) vegetable oil or olive oil
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) butter (optional, for mounting mushrooms)

Instructions

1. Brown and sauté: In a heavy ovenproof pot, cook 4 oz (115 g) bacon over medium heat until crisp; remove and set aside. Season 2 lb (900 g) chuck cubes with salt and pepper, brown in batches in the bacon fat with 2 tbsp (30 ml) oil, transferring browned beef to a plate. Sauté 1 large white onion and 2 carrots in the pot until softened, add 3 cloves garlic and 2 tbsp (30 ml) tomato paste, cook 1 minute, then return beef and bacon to the pot and sprinkle 2 tbsp (16 g) flour over, stirring to coat.
2. Deglaze and braise: Pour in 2 cups (480 ml) red wine and 1 cup (240 ml) beef broth, add 1 bay leaf and thyme, bring to a simmer, cover and transfer to a 325°F (160°C) oven for 2–2½ hours until beef is tender. Meanwhile sauté 8 oz (225 g) mushrooms in 1 tbsp (15 ml) butter until browned and stir into the stew before serving; adjust seasoning and serve with potatoes or crusty bread.