Classic Boeuf Bourguignon is one of the many reasons that I love French cooking. It’s definitely a bit of a project so you should make it for the people you love as a gift. It’s luscious and soul satisfying, everything you want the people you love to feel.
BOEUF BOURGUIGNON
Author: Rocky Mountain Woman
Ingredients
- 2 garlic cloves, mashed and diced
- 2 onions, sliced
- 2 carrots, cut lengthwise
- fresh parsley
- 1 stick of celery
- fresh thyme
- 1 bay leaf
- pepper from the mill
- kosher salt
- 1 bottle of dry red wine - preferably Burgundy
- 3 lbs beef, cubed
- vegetable oil
- 2 T flour
- 1 T tomato paste
- 2 fresh tomatoes, quartered
- ½ lb bacon
- ¾ C mushrooms
Instructions
- Take a few springs of fresh thyme with a stick of celery, a little parsley and a bay leaf - tie together with kitchen string
- In a large pot, put the garlic, onions, carrots and the bouquet garni, a little additional parsley, sprinkling of kosher salt and a few grinds from the pepper mill
- Add the beef and wine
- Sprinkle the top with a little vegetable oil
- Marinate for 12 hours
- Remove the beef, vegetables and bouquet garni from the liquid and drain on paper towels
- Heat ¼ cup of vegetable oil in a skillet until very hot and brown the meat on all sides
- Remove the meat to a bowl and let rest
- Drain the oil from the pan, add a 2 T fresh oil and saute the vegetables
- Place the meat and the vegetables in a large dutch oven
- Sprinkle with the flour and mix well
- Stir in the tomato paste and cook for a few minutes
- Add the reserved marinate, bouquet garni and the tomatoes
- Add enough water to just cover the ingredients
- Bring to a simmer and cover with a buttered round of parchment paper, then a lid
- Transfer to the oven and roast at 375 degrees for about 2½ hours
- Remove from the oven and let it sit
- Saute the bacon and mushrooms
- Add the bacon and mushrooms to the pot and let simmer for about 15 minutes
adapted from Le Cordon Bleu at Home
If you don’t have any Burgundy, Pinot Noir is a good substitute!
xxoo,
RMW
[print_link]
I’m salivating as I read this. Why don’t you live next door to me? How’s Dad?
Barb!
I wish you lived next door also! We could hike and ski together and cook for our grandkids…
Dad is hanging in there…
We love boeuf bourguignon and we cook it often during this season.
I cooked one last week. Yours seems very god too 😉
Axelle!
I would LOVE to see your version!
xxoo,
RMW
I have made this dish using Julia Child’s recipe. Only trouble, it took sooo long, and was eaten in 15 minutes!!!
We went to a French Restaurant a couple weeks ago and had this and it was wonderful. It will be on my table soon. I’d love to see Axelle’s version also.
I could hear Julia Child’s funny voice reading this recipe inside my head!
Crusty rolls.
Nice tart salad.
Yum.
Oh!
I read down to here to catch up with you, and I’m salivating all over the keyboard. We’re finally getting snow – 2′ in the last few days. Hope you’re getting some, too.