Description
A rich Burgundian beef stew inspired by recipes from Julia Child, Clotilde Dusoulier and Robert Carrier. Perfect to warm the cockles of your heart.
Ingredients
Units
Scale
- 1 lb (500gm) button mushrooms, quartered
- 2 tbsp (30 ml) butter
- 4 strips of un-smoked bacon, chopped
- 1 tbsp (15 ml) olive oil or vegetable oil
- 3 lbs (1.3kg) well-trimmed boneless beef chuck, cut into 2? cubes
- 1 medium yellow onion, finely chopped
- 2 medium shallots, finely chopped
- 2 medium carrots, sliced
- Salt and freshly ground black pepper, to taste
- 1 tbsp flour (see footnote)
- 2 cups (480-500ml) cognac, (see footnote)
- 3 cups (720-750ml) beef stock (see footnote)
- 2 tbsp (30 ml) unsweetened cocoa powder
- 2 garlic cloves, minced
- 2 tsp fresh thyme
- 4 tbsp fresh flat-leaf parsley leaves, roughly chopped
- 1 tbsp (15 ml) tomato paste
- 1 bay leaf
Instructions
- Preheat oven to 160 °C (325 °F).
- In a pan sauté the mushrooms in butter till brown and soft. Keep aside.
- In a deep-bottomed pot/cesserole, sauté the bacon in 1 tbsp oil over moderate heat for 2 to 3 minutes to brown lightly.
- Remove to a side dish with a slotted spoon.
- Reheat the pan until fat is almost smoking before you sauté the beef.
- Sauté the beef in the bacon fat in batches making sure not to crowd the pieces (the pieces need to brown on all sides, not sweat).
- Add the browned pieces of beef to the bacon.
- Lower the heat to medium.
- In the same fat, add the onions, shallots and carrots.
- Cook till the carrots soften.
- Add the cooked veggies to the beef and bacon.
- Pour out the sautéing fat.
- Return beef to the casserole.
- Then sprinkle on the flour and toss to coat the beef lightly with the flour.
- Stir everything around till the flour is cooked and no white traces of it remain.
- Add the bacon and veggies and season with salt and pepper.
- Stir in the cognac and enough stock so that the meat is barely covered.
- Add the garlic, thyme, parsley, tomato paste and bay leaf.
- Bring to simmer on top of the stove.
- Cover the casserole and set it in the oven.
- Cook for 2 1/2 to 3 hours.
- About 1 hour into the cooking add the mushrooms and stir in the cocoa powder.
- Return to the oven.
- The stew is done when the meat is fork-soft.
Notes
- The wine used can be a good Burgundy, a young Chianti or even Pinot Noir.
- I’ve used Renault cognac here.
- Different recipes use different amounts of wine and beef stock, and then there are recipes which don’t use stock at all.
- Ideally use equal amounts of red wine and beef stock (about 2-3 cups each).
- The beef chunks need to be dried in paper towels; any dampness will prevent them from browning.
- The consistency of the stew depends on your taste really.
- I wanted something runny instead of thick and gravy-like so I added about 1 tablespoon of flour.
- If you require the gravy to be thick, increase the amount of flour to 2 tablespoons and for the last 20 minutes of cooking time in the oven, remove the lid and turn up the oven temperature.
- Boeuf Bourguignon is best with steamed rice or crusty bread.
- Can be served with buttered noodles as well.
- Prep Time: 15 mins
- Cook Time: 3 hours 30 mins
- Category: Stew
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 580