Boeuf Bourguignon (Beef)
The quintessential of classic French cuisine. This was the first dish I made after coming back from my 8 week sabbatical in 2014! Yes, yes, at that time it seemed very ambitious, but I was so excited about recreating what ate, that I just didn’t care! This receipe is modified after a few tries and getting is just right.
Now in 2023, I am happy to say that my palet has developed and i can now recreate a lot of the delicious food with or without receipe. How? Butter,wine, and quality ingridients!
1/8 pound thick-sliced bacon (I did 1 slice only for the smoky flavor as I don’t like bacon!)
1 1/2 pounds boneless beef chuck
1/4 cup all-purpose flour
2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1/3 cup brandy
1 (4-inch) piece of celery
4 fresh parsley
4 fresh thyme sprigs
2 bay leaves (French)
2 onions, finely chopped
3 large garlic cloves, finely chopped
4 carrots, cut into 1/4-inch-thick slices
1 tablespoon tomato paste
2/3 of a (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)…the other 3rd for sipping while you are cooking!
1/2 pound small (1 1/2-inch) boiling onions or pearl onions
1/2 pound of small white mushrooms
1/2 of pound of small yellow fingerling potatoes peeled boiled (not completely you want it in tact so you can then toss it in plenty of butter later)
This is how I make my version!
- Cut your beef into small chunks, pad dry it, then sauté it for 2-3 minute each side, put the beef into a pot and pour almost all your wine (minus 3 tbs) over it. Add the brandy. Pour the remaining wine into your frying pan to deglaze your pan and get every bit of the beef broth out and add it to the pot.
- Refrigerate it overnight. The next day….
- Make a bouquet with your herbs and tuck in the garlic cloves, tie it with kitchen string and place it in the pot. Chop the onions and add it.
- Cook the bacon and add it to the pot along with the tomato paste. Cook on low heat for 2 hours (or until meet is tender and you can smell the heavenly scent).
- Cut up the carrots, along with the pearl onions and mushrooms. Add it to the pot about 30 minutes before it is ready so they won’t be mushy.
- Boil the potatoes and just before it is done, set it aside. Toss it in butter and sprinkle the parsley on top right before youa re ready.
Serve it with Burgundy red wine, and a warm delicious baguette. Bon appétit.
Tips and tricks :
- Wine, beef, and time is what makes this dish so delicious. Good wine, beef and ample time to marry the two is what you will need. Idealy you want wine from Burgundy, a lovely Beaujolais is great. After all Gamay and Pinot Noir is what gives your Beef Bourguignon that amazing flavor.But, even better is a bottle of these, or two! Save one for drinking with your dinner.
- Cote d’Auxerre ou de Palotte
- Nuits Saint George
- If you aren’t sure on how to make this dish then just watch Julia Child’s instructions on Youtub!