Boeuf Bourguignon

Name: Boeuf Bourguignon
Total time: 344 min
Yield: 1 servings
Cuisine: French
Ingredients: 3 pounds chuck roast; 1 salt; 1 pepper; 1 bacon; 1 vegetable oil; 1 onion; 4 peeled and chopped carrots; 3 cups burgundy; 0.25 cup all-purpose flour; 1 beef stock; 3 crushed cloves of garlic; 1 tablespoon chopped thyme; 1 bay leaf; 2 tablespoons tomato paste; 1 pound pearl onions; 2 tablespoons butter; 8 ounces mushrooms; 1 parsley

5h 44m

Serves 1

youtube.com

Boeuf Bourguignon

youtube.com

5h 44m

Serves 1

Directions

1Season 3 pounds of chuck roast, cut into 2-inch cubes, with salt and pepper.
2Chop bacon.
3Parboil bacon for 2–3 minutes to render out fat.
4Fry bacon in a large sauté pan with vegetable oil until browned and crispy.
5Remove bacon from the pan.
6Brown the beef in the bacon fat and oil.
7Remove the beef from the pan.
8Sauté a whole sliced onion and 4–5 peeled and chopped carrots in the remaining fat until softened.
9Set the vegetables aside.
10Deglaze the pan with 3 cups of burgundy.
11Get a Dutch oven ready.
12Place the beef inside.
13Toss with 1/4 cup of all-purpose flour.
14Place in a 400°F oven for about 10 minutes until toasty.
15Add the vegetables and bacon.
16Top with the wine from the deglazed pan.
17Supplement with beef stock until the beef and vegetables are barely covered.
18Add 3 crushed cloves of garlic, 1 tablespoon of chopped thyme, 1 bay leaf, and 2 tablespoons of tomato paste.
19Mix well.
20Partially cover with the Dutch oven lid.
21Reduce the oven temperature to 325°F and braise for 3 hours, stirring occasionally.
22Make onions and mushrooms.
23Start with about a pound of pearl onions and cover with boiling water.
24Peel the onions.
25Drop the peeled onions into a hot pan with a little bit of oil and toss until browned.
26Deglaze with about a cup of beef stock.
27Cover and braise for about 45 minutes until completely soft but retaining their shape.
28Sauté about 8 ounces of halved mushrooms in 2 tablespoons of butter.
29Once the mushrooms have expelled most of their moisture, add about a teaspoon of chopped thyme, season with salt and pepper, and continue to cook until completely soft (about 15 minutes).
30Pull the beef out with tongs.
31Strain the liquid into a large saucepan.
32Aggressively reduce the liquid until thick enough to coat the back of a spoon.
33Serve with beef, carrots, strained onions and bacon, mushrooms, onions, sauce, and freshly chopped parsley.

Ingredients

3 pounds chuck roast
1 salt
1 pepper
1 bacon
1 vegetable oil
1 onion
4 peeled and chopped carrots
3 cups burgundy
0.25 cup all-purpose flour
1 beef stock
3 crushed cloves of garlic
1 tablespoon chopped thyme
1 bay leaf
2 tablespoons tomato paste
1 pound pearl onions
2 tablespoons butter
8 ounces mushrooms
1 parsley

Equipment

bowlknifecutting boardpotsaucepanDutch oventongswhiskspoonstrainerplatesforkknife

Boeuf Bourguignon

5h 44m

Serves 1

youtube.com

Boeuf Bourguignon

youtube.com

5h 44m

Serves 1

Directions

1Season 3 pounds of chuck roast, cut into 2-inch cubes, with salt and pepper.
2Chop bacon.
3Parboil bacon for 2–3 minutes to render out fat.
4Fry bacon in a large sauté pan with vegetable oil until browned and crispy.
5Remove bacon from the pan.
6Brown the beef in the bacon fat and oil.
7Remove the beef from the pan.
8Sauté a whole sliced onion and 4–5 peeled and chopped carrots in the remaining fat until softened.
9Set the vegetables aside.
10Deglaze the pan with 3 cups of burgundy.
11Get a Dutch oven ready.
12Place the beef inside.
13Toss with 1/4 cup of all-purpose flour.
14Place in a 400°F oven for about 10 minutes until toasty.
15Add the vegetables and bacon.
16Top with the wine from the deglazed pan.
17Supplement with beef stock until the beef and vegetables are barely covered.
18Add 3 crushed cloves of garlic, 1 tablespoon of chopped thyme, 1 bay leaf, and 2 tablespoons of tomato paste.
19Mix well.
20Partially cover with the Dutch oven lid.
21Reduce the oven temperature to 325°F and braise for 3 hours, stirring occasionally.
22Make onions and mushrooms.
23Start with about a pound of pearl onions and cover with boiling water.
24Peel the onions.
25Drop the peeled onions into a hot pan with a little bit of oil and toss until browned.
26Deglaze with about a cup of beef stock.
27Cover and braise for about 45 minutes until completely soft but retaining their shape.
28Sauté about 8 ounces of halved mushrooms in 2 tablespoons of butter.
29Once the mushrooms have expelled most of their moisture, add about a teaspoon of chopped thyme, season with salt and pepper, and continue to cook until completely soft (about 15 minutes).
30Pull the beef out with tongs.
31Strain the liquid into a large saucepan.
32Aggressively reduce the liquid until thick enough to coat the back of a spoon.
33Serve with beef, carrots, strained onions and bacon, mushrooms, onions, sauce, and freshly chopped parsley.