Boeuf Bourguignon
A rich, slow-cooked French beef stew braised in red wine, traditionally Burgundy, with pearl onions, mushrooms, and bacon.
Origin & history
Originating in the Burgundy region of France, this dish was originally a peasant meal that utilized tougher cuts of meat, slow-cooked to tender perfection in the local wine.
Ingredients
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The method
Step by step
- 01
Searing
20 minBrown the bacon lardons in a heavy pot. Remove and sear the beef cubes in the rendered fat until deeply browned. Remove beef.
Do not crowd the pan; sear in batches.
- 02
Braising
3 hrSauté aromatics, return meat and bacon to the pot, add wine and stock. Cover and simmer in the oven at 160°C for 3 hours.
The long, slow cook is essential for tenderizing the beef.
- 03
Finishing
30 minSauté mushrooms and pearl onions separately and add to the stew in the final 30 minutes.
Adding vegetables at the end keeps them from turning to mush.
Chef tips
- — Use a good quality wine; if you wouldn't drink it, don't cook with it.
- — The stew is better the next day.
Common mistakes
- — Using a thin, acidic wine.
- — Not browning the meat sufficiently.
Substitutions
- Beef chuck → Beef brisketAlso works well for long braises.
Storage & serving
Store in the refrigerator for up to 4 days; flavor improves with time.
Serve over mashed potatoes or with crusty bread.
Food safety
Ensure beef is cooked to tenderness. Handle raw meat carefully.
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