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Name: Beef Bourguignon
Prep time: 45 min
Cook time: 2 h 45 min
Total time: 3 h 30 min
Yield: 6
Cuisine: French
Ingredients: 6 ounces salt pork; 2 tablespoons olive oil; 3 pounds beef stew meat; 1 large Carrot sliced; 1 medium Onion sliced; 2 tablespoon Flour; 3 cups Red wine; 1 14.5 ounce can Beef stock; 1 bay leaf crumpled; 1/2 teaspoon Dried thyme; 1 tablespoon Tomato paste; 1 tablespoon Veal demi-glace optional; 2 cloves Garlic; 1 t Salt; 2 1/2 tablespoons butter softened; 24 small White onion; 1/2 pound mushroom; 1/4 teaspoon Freshly ground black pepper

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INGREDIENTS

6 ounces salt pork
2 tablespoons olive oil
3 pounds beef stew meat
1 large Carrot ; sliced
1 medium Onion ; sliced
2 tablespoon Flour
3 cups Red wine
1 14.5 ounce can Beef stock
1 bay leaf ; crumpled
1/2 teaspoon Dried thyme
1 tablespoon Tomato paste
1 tablespoon Veal demi-glace ; optional
2 cloves Garlic
1 t Salt
2 1/2 tablespoons butter ; softened
24 small White onion
1/2 pound mushroom
1/4 teaspoon Freshly ground black pepper

Servings

INSTRUCTIONS

Preheat oven to 450F. Cut the pork into lardons (sticks 1/4 inch across and 1 1/2 inches long); saute slowly in a tablespoon of oil for 5 minutes or until lightly browned, then remove the lardons and set aside. Heat the fat they have rendered, or enough oil to film pan by 1/16", to very hot but not smoking. Dry beef with paper towels and add beef to fry pan in batches. Brown nicely on all sides, regulating heat so fat is always very hot but not smoking. Transfer meat to a casserole dish. Add 2 tablespoons flour to meat in casserole, stir and place in oven for 4 minutes. Stir again and return to oven for 4 more minutes.

Reduce heat to 325F. Add the sliced carrots and onions to the fry pan and brown over medium heat. Transfer carrots and onions to casserole and deglaze the fry pan with 1 cup of wine. Add wine to casserole. To complete the stew, set the beef, wine, beef stock, bay leaf, browned lardons, tomato paste, garlic, and thyme in the casserole. Add demi-glace (optional). Bring to simmer and salt lightly if needed. Place in oven for 2 - 3 hours, checking every 15 minutes after 1 1/2 hours.

Peel the onions by dropping them into a saucepan of boiling water for 1 minute; drain and run cold water over the onions. Shave off 2 ends of onion, slip off the skins, and pierce a cross 3/8" inch deep in root ends to prevent them from bursting during cooking. Place in a heavy saucepan, add 1/2 inch of water, a pinch of salt, and the browned pork lardons. Cover and simmer slowly, tossing occasionally for about 30 minutes, or until onions are just tender when pierced with a knife. Set aside. Halve or quarter mushrooms and fry in a saucepan with 1/16" layer of oil. Add to the cooked onions. Set aside onions and mushrooms until stew has completed.

When beef is tender, set a large colander over a saucepan and pour the contents of casserole into colander. Wash out the casserole and return the beef to it. Press juices out of remains in colander and discard the residue. Skim fat off cooking liquid in saucepan. Make a buerre blanc by whisking together the flour and softened butter. Whisk the buerre blanc into the suace. Bring to a boil while stirring. Simmer for 2-3 minutes. Add the onion and mushroom mixture to the beef and add the sauce to the mixture.

NOTES

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Beef Bourguignon

6 ounces salt pork
2 tablespoons olive oil
3 pounds beef stew meat
1 large Carrot sliced
1 medium Onion sliced
2 tablespoon Flour
3 cups Red wine
1 14.5 ounce can Beef stock
1 bay leaf crumpled
1/2 teaspoon Dried thyme
1 tablespoon Tomato paste
1 tablespoon Veal demi-glace optional
2 cloves Garlic
1 t Salt
2 1/2 tablespoons butter softened
24 small White onion
1/2 pound mushroom
1/4 teaspoon Freshly ground black pepper

Preheat oven to 450F.   Cut the pork into lardons (sticks 1/4 inch across and 1 1/2 inches long); saute slowly in a tablespoon of oil for 5 minutes or until lightly browned, then remove the lardons and set aside.  Heat the fat they have rendered, or enough oil to film pan by 1/16", to very hot but not smoking.  Dry beef with paper towels and add beef to fry pan in batches.  Brown nicely on all sides, regulating heat so fat is always very hot but not smoking.  Transfer meat to a casserole dish.   Add 2 tablespoons flour to meat in casserole, stir and place in oven for 4 minutes.  Stir again and return to oven for 4 more minutes.

Reduce heat to 325F.   Add the sliced carrots and onions to the fry pan and brown over medium heat.  Transfer carrots and onions to casserole and deglaze the fry pan with 1 cup of wine.  Add wine to casserole.  To complete the stew, set the beef, wine, beef stock, bay leaf, browned lardons, tomato paste, garlic, and thyme in the casserole.  Add demi-glace (optional).   Bring to simmer and salt lightly if needed.  Place in oven for 2 - 3 hours, checking every 15 minutes after 1 1/2 hours.

Peel the onions by dropping them into a saucepan of boiling water for 1 minute; drain and run cold water over the onions.  Shave off 2 ends of onion, slip off the skins, and pierce a cross 3/8" inch deep in root ends to prevent them from bursting during cooking.  Place in a heavy saucepan, add 1/2 inch of water, a pinch of salt, and the browned pork lardons.  Cover and simmer slowly, tossing occasionally for about 30 minutes, or until onions are just tender when pierced with a knife.  Set aside.   Halve or quarter mushrooms and fry in a saucepan with 1/16" layer of oil.  Add to the cooked onions.  Set aside onions and mushrooms until stew has completed.

When beef is tender, set a large colander over a saucepan and pour the contents of casserole into colander.  Wash out the casserole and return the beef to it.  Press juices out of remains in colander and discard the residue.  Skim fat off cooking liquid in saucepan.  Make a buerre blanc by whisking together the flour and softened butter.  Whisk the buerre blanc into the suace.  Bring to a boil while stirring.  Simmer for 2-3 minutes.  Add the onion and mushroom mixture to the beef and add the sauce to the mixture.

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Julia Child's Beef Bourguignon + potatoes
surfstriker

I used a jar of small white onions instead when I couldn't find individual ones. Also, I had a little less sauce to pour over the beef in the final step as you can see from the picture, but I think that was probably because I cooked it for an extra 15min to make sure the beef was very tender (overall it only really needed about 2.5 hours in the oven). This meal was absolutely fantastic! I served it with some couscous and pesto and everyone loved it!
Daraji

Nutrition

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Serving Size: 1 Serving (838g)
Recipe Makes: 6 Servings

Calories: 1145
Calories from Fat: 614 (54%)

Amt Per Serving		% DV

	Total Fat 68.3g	91 %
	Saturated Fat 27.4g	137 %
	Monounsaturated Fat 29.7g
	Polyunsanturated Fat 4.6g
Cholesterol 186.8mg		57 %
Sodium 623.4mg		21 %
Potassium 1658.6mg		44 %
Total Carbohydrate 40.4g		12 %
	Dietary Fiber 6.6g	26 %
	Sugars, other 33.8g
Protein 49.3g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1145

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AZClaire

Delicious! Didn't change the recipe at all. Seems like some of the steps could be put together for less complexity without sacrificing flavor.

jilkat25

This was really good! We all enjoyed it! I followed the recipe pretty closely except I just used one pot (Staub, oval La Cocotte, 7.5 qt.) to do the sauteing and the braising (kept a bowl on the side for the steps.). I only had a small amount of leftover dry red wine but I had a bottle of Gluwein I had bought at Christmastime, so I used a little of that and maybe half a box of low sodium beef broth. The Gluwein didn't make it sweet at all (I was worried it might). I was fresh out of veal demi-glace. I used 4 small onions and 5 cloves of garlic for the sauce. I didn't have mushrooms so I halved little gold potatoes and cut up some carrots, and used the pearl onions. I also sectioned a couple of small fennel bulbs and threw them on top of everything. I didn't use quite as much liquid as the recipe called for, so it was sort of a cross between a stew and a braise. Baked it covered for 90 minutes at 325 then added the potatoes, carrots, and pearl onions, and baked it another 90 minutes (covered). It was nicely thickened by the end of cooking so I didn't add any butter or extra flour. The meat was very tender and the flavors were perfect!.Served with Challah that I sliced, dabbed with garlic butter,wrapped in foil, and warmed in the oven in the last.15 minutes or so. Great meal Thanks for the recipe! .

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Cahandel

Excellently balanced flavors!

10y

Jonnygogogogo

Made some modifications to make it a bit easier but tastes great. Family favourite.

11y

Jonnygogogogo

Tasted lovely although I did cut a few corners

12y

Beef Bourguignon

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

What to make this week

BigOven Buzz

MORE IDEAS

Beef Bourguignon

Beef bourguignon

Beef Bourguignon

REVIEW THIS RECIPE

REVIEWS