Name: Stove Top Boeuf Bourguignon
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: French
Ingredients: 3 lbs beef chuck (cut into 2.5 inch cubes); 1 bottle red wine; 1 lb small brown mushrooms (quartered); 7 oz lardons or chopped bacon; 1 large yellow onion (sliced); 2 medium carrots (peeled and sliced, 1/2 inch); 8 cloves garlic (smashed and coarsely chopped); 2 tbsp flour; 1 cup pearl onions; 2 cups beef stock; 1 tbsp Better than Bouillon Beef (or 1 cube beef bouillon); 2 tbsp tomato paste; 4 bay leaves; 2 sprigs thyme; 1 tbsp parsley flakes; salt and black pepper to taste; 2 tbsp olive oil

Description

There’s really nothing more comforting than a French beef stew – the classic Boeuf Bourguignon – on a chilly evening. It’s elegant and rustic at the same time, and works just as well for casual weeknight meals as it does for celebrations and holiday dinners.

Ingredients

Scale

3 lbs beef chuck (cut into 2.5 inch cubes)
1 bottle red wine
1 lb small brown mushrooms (quartered)
7 oz lardons or chopped bacon
1 large yellow onion (sliced)
2 medium carrots (peeled and sliced, 1/2 inch)
8 cloves garlic (smashed and coarsely chopped)
2 tbsp flour
1 cup pearl onions
2 cups beef stock
1 tbsp Better than Bouillon Beef (or 1 cube beef bouillon)
2 tbsp tomato paste
4 bay leaves
2 sprigs thyme
1 tbsp parsley flakes
salt and black pepper to taste
2 tbsp olive oil

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Instructions

In a large pot, simmer bacon over medium high heat until golden browned. Remove from pot, and place on a sheet of paper to dry. Keep the bacon fat in the pot.
Add one tbsp olive oil to the bacon fat, and turn the heat up to high. Sear beef chuck pieces until browned on all four sides. Make sure to not put too many pieces of beef into the pot at the same time, instead, sear them in batches and set aside.
Saute the carrots and onions in the bacon fat for 2-3 minutes, then add the garlic, beef and bacon to the pot. Sprinkle with the flour, and continue to cook for about 2 minutes.
Add the red wine, and let boil vigorously for 5 minutes.
Add beef stock, bouillon, herbs, tomato paste and pearl onions. Turn down heat to low, and leave to simmer for 3-4 hours until the meat falls apart when you cut into it.
10 minutes before serving, heat olive oil in a skillet over medium heat, and gently brown the mushrooms. Salt to taste. Add mushrooms to the stew and season additionally if needed. Remove the thyme stems and bay leaves.
Sprinkle with fresh herbs and/or sliced spring onions.

Notes

Serve with the best mashed potatoes in the world.

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Main Course, Stew
Cuisine: French, French-Inspired