Classic Boeuf Bourguignon-Beef Burgundy

I am truly Blessed with friends who live all over the world. Friends, who like me, enjoy the art of cooking and then relaxing by sharing a meal with other friends. Food is universal. It unites us all. Sharing a meal sparks conversation and laughter and even learning. We are all richer for breaking bread with family, neighbors and friends.

My friend Katia is French and lives in Paris. We shared meals and laughter together in Europe and today as Facebook friends we are blessed to be able to remain in contact. Katia’s husband, Jean is the cook in their family and they shared with me his recipe for that incredible rich, flavorful beef stew made with Burgundy wine called ” Boeuf Bourguignon.” It is out of this world delicious with moist tender meat that has been marinated overnight in wine and herbs, then slowly simmered with vegetables to mouth watering perfection. Today, even though the calendar says it is Spring, it is quite chilly and pouring rain. The perfect day to stay at home and make comforting Beef Stew. Heads up friends! We’re going to marinate the beef overnight so a little planning ahead is needed. And it does take some time but trust me it is worth every minute of your time and you will love the results!

Ready? This is what we will need.

Classic Boeuf Bourguignon-Beef Burgundy

If there is such a thing as "classy" comfort food then this stew is it! An overnight marinade in Burgundy wine, a high heat sear, followed by a good long simmer results in a beef stew unlike any other. Melt in your mouth tender beef combined with mushrooms, pearl onions and carrots in a rich savory broth. One bite and you'll know why Boeuf Bourguignon is a French classic.

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Prep Time 45 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 57 minutes mins

Servings 6

Ingredients

  

1x2x3x

• 4 lbs Beef Chuck Roast cut into 2 inch cubes
• 5 Whole Peppercorns
• 1 Bay Leaf
• 1 Sprig fresh Thyme
• 1 Sprig Fresh Parsley
• Cheesecloth square for Bouquet Garni
• 1 bottle Burgundy Wine

The Stew

• 6 oz bacon cut into 1/4 inch pieces
• 5 TBSP olive oil divided
• 4 Cloves garlic minced
• 3 Medium Carrots peeled and cut into 1 inch pieces
• 1/3 Cup AP flour
• 2 Cups Beef Stock
• 3 TBSP Butter
• 15 Pearl Onions peeled
• 1 lb White Mushrooms quartered
• 1 Country Bread or Baguette for serving to mop up all the delicious gravy

Instructions

 

• Place the Peppercorns, Bay Leaf, Thyme and Parsley in a square of Cheesecloth and tie it tight with kitchen twine. Place this Bouquet Garni in a large bowl and add the cut up beef and the bottle of Burgundy. Give it a good stir, cover and refrigerate 12 hours or overnight.
  
• After 12 hours, drain and reserve the marinade and herbs. Pat the beef dry with paper towels.
  
• In a large Dutch Oven, heat half of the Olive Oil and add the chopped Bacon. Cook and stir until lightly crisp, about 8 minutes. Remove the Bacon to a bowl and set it aside.
  
• Season the Beef with Salt and Pepper, then in the hot oil, working in batches, sear the Beef on all sides until nice and brown. I did it in 4 batches. Remove each batch to a large bowl. You can see how the fond at the bottom of the Dutch Oven is very brown, but no worries, it is not burned and will come off with the liquid. All that brown is wonderful flavor!
  
• Lower the heat and add the Garlic and the Carrots to the pan and cook for about 2 minutes until the Garlic is soft. Stir in the flour and stir it around for 2 minutes.
  
• Just to show you when the Stew is done, all that delicious fond has come off the bottom of the Dutch Oven.
  
• Put the reserved marinade, Beef, Bacon, Herb bouquet, and Beef Stock into the pan with the Garlic and Carrots. Bring it to a boil, lower the heat to a simmer, cover and cook for about 2 hours.
  
• While the stew is simmering, put the remaining Olive Oil and the Butter in a 12 inch skillet over medium heat. Add the Onions and saute for about 4-5 minutes until they are golden and tender.
  
• Add the Mushrooms to the Onions and cook until they release their moisture and become golden brown.
  
• Add the Onions and Mushroom to the Beef Stew and cook another 10 minutes. That's it!
  
• Ladle the Boeuf Bourguignon into serving bowls. Serve the stew with plenty of hot crusty bread to sop up all the deliciousness! Oh...My...Goodness! This such a wonderful treat! If possible and if there are any, the leftovers taste even better a day later!
  
• Well friends, Sparky and I are hoping that Winter is drawing its last breath up here. We are both more than ready for warmer weather which means a return to "lighter" recipes and grill'n!
• Today I wish you all eyes to stop and enjoy the first signs of Spring. That blade of green grass, the return of song birds, a purple crocus and pussy willows!
• Thanks for stopping by today. Please head on over to my website: www.thejourneygirl.com for more stories and recipes from Back of the Beyond up here in Ferry County, Washington.
• Journey on! Hugs and much love from me, Karen, TJG

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