Boeuf Bourguignon

344 mins
Serves 1
youtube.com

Directions

  1. 1Season 3 pounds of chuck roast, cut into 2-inch cubes, with salt and pepper.
  2. 2Season 3 pounds of chuck roast, cut into 2-inch cubes, with salt and pepper.
  3. 3Season 3 pounds of chuck roast, cut into 2-inch cubes, with salt and pepper.
  4. 4Chop bacon.
  5. 5Chop bacon.
  6. 6Chop bacon.
  7. 7Parboil bacon for 2–3 minutes to render out fat.
  8. 8Parboil bacon for 2–3 minutes to render out fat.
  9. 9Parboil bacon for 2–3 minutes to render out fat.
  10. 10Fry bacon in a large sauté pan with vegetable oil until browned and crispy.
  11. 11Fry bacon in a large sauté pan with vegetable oil until browned and crispy.
  12. 12Fry bacon in a large sauté pan with vegetable oil until browned and crispy.
  13. 13Remove bacon from the pan.
  14. 14Remove bacon from the pan.
  15. 15Remove bacon from the pan.
  16. 16Brown the beef in the bacon fat and oil.
  17. 17Brown the beef in the bacon fat and oil.
  18. 18Brown the beef in the bacon fat and oil.
  19. 19Remove the beef from the pan.
  20. 20Remove the beef from the pan.
  21. 21Remove the beef from the pan.
  22. 22Sauté a whole sliced onion and 4–5 peeled and chopped carrots in the remaining fat until softened.
  23. 23Sauté a whole sliced onion and 4–5 peeled and chopped carrots in the remaining fat until softened.
  24. 24Sauté a whole sliced onion and 4–5 peeled and chopped carrots in the remaining fat until softened.
  25. 25Set the vegetables aside.
  26. 26Set the vegetables aside.
  27. 27Set the vegetables aside.
  28. 28Deglaze the pan with 3 cups of burgundy.
  29. 29Deglaze the pan with 3 cups of burgundy.
  30. 30Deglaze the pan with 3 cups of burgundy.
  31. 31Get a Dutch oven ready.
  32. 32Get a Dutch oven ready.
  33. 33Get a Dutch oven ready.
  34. 34Place the beef inside.
  35. 35Place the beef inside.
  36. 36Place the beef inside.
  37. 37Toss with 1/4 cup of all-purpose flour.
  38. 38Toss with 1/4 cup of all-purpose flour.
  39. 39Toss with 1/4 cup of all-purpose flour.
  40. 40Place in a 400°F oven for about 10 minutes until toasty.
  41. 41Place in a 400°F oven for about 10 minutes until toasty.
  42. 42Place in a 400°F oven for about 10 minutes until toasty.
  43. 43Add the vegetables and bacon.
  44. 44Add the vegetables and bacon.
  45. 45Add the vegetables and bacon.
  46. 46Top with the wine from the deglazed pan.
  47. 47Top with the wine from the deglazed pan.
  48. 48Top with the wine from the deglazed pan.
  49. 49Supplement with beef stock until the beef and vegetables are barely covered.
  50. 50Supplement with beef stock until the beef and vegetables are barely covered.
  51. 51Supplement with beef stock until the beef and vegetables are barely covered.
  52. 52Add 3 crushed cloves of garlic, 1 tablespoon of chopped thyme, 1 bay leaf, and 2 tablespoons of tomato paste.
  53. 53Add 3 crushed cloves of garlic, 1 tablespoon of chopped thyme, 1 bay leaf, and 2 tablespoons of tomato paste.
  54. 54Add 3 crushed cloves of garlic, 1 tablespoon of chopped thyme, 1 bay leaf, and 2 tablespoons of tomato paste.
  55. 55Mix well.
  56. 56Mix well.
  57. 57Mix well.
  58. 58Partially cover with the Dutch oven lid.
  59. 59Partially cover with the Dutch oven lid.
  60. 60Partially cover with the Dutch oven lid.
  61. 61Reduce the oven temperature to 325°F and braise for 3 hours, stirring occasionally.
  62. 62Reduce the oven temperature to 325°F and braise for 3 hours, stirring occasionally.
  63. 63Reduce the oven temperature to 325°F and braise for 3 hours, stirring occasionally.
  64. 64Make onions and mushrooms.
  65. 65Make onions and mushrooms.
  66. 66Make onions and mushrooms.
  67. 67Start with about a pound of pearl onions and cover with boiling water.
  68. 68Start with about a pound of pearl onions and cover with boiling water.
  69. 69Start with about a pound of pearl onions and cover with boiling water.
  70. 70Peel the onions.
  71. 71Peel the onions.
  72. 72Peel the onions.
  73. 73Drop the peeled onions into a hot pan with a little bit of oil and toss until browned.
  74. 74Drop the peeled onions into a hot pan with a little bit of oil and toss until browned.
  75. 75Drop the peeled onions into a hot pan with a little bit of oil and toss until browned.
  76. 76Deglaze with about a cup of beef stock.
  77. 77Deglaze with about a cup of beef stock.
  78. 78Deglaze with about a cup of beef stock.
  79. 79Cover and braise for about 45 minutes until completely soft but retaining their shape.
  80. 80Cover and braise for about 45 minutes until completely soft but retaining their shape.
  81. 81Cover and braise for about 45 minutes until completely soft but retaining their shape.
  82. 82Sauté about 8 ounces of halved mushrooms in 2 tablespoons of butter.
  83. 83Sauté about 8 ounces of halved mushrooms in 2 tablespoons of butter.
  84. 84Sauté about 8 ounces of halved mushrooms in 2 tablespoons of butter.
  85. 85Once 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).
  86. 86Once 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).
  87. 87Once 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).
  88. 88Pull the beef out with tongs.
  89. 89Pull the beef out with tongs.
  90. 90Pull the beef out with tongs.
  91. 91Strain the liquid into a large saucepan.
  92. 92Strain the liquid into a large saucepan.
  93. 93Strain the liquid into a large saucepan.
  94. 94Aggressively reduce the liquid until thick enough to coat the back of a spoon.
  95. 95Aggressively reduce the liquid until thick enough to coat the back of a spoon.
  96. 96Aggressively reduce the liquid until thick enough to coat the back of a spoon.
  97. 97Serve with beef, carrots, strained onions and bacon, mushrooms, onions, sauce, and freshly chopped parsley.
  98. 98Serve with beef, carrots, strained onions and bacon, mushrooms, onions, sauce, and freshly chopped parsley.
  99. 99Serve with beef, carrots, strained onions and bacon, mushrooms, onions, sauce, and freshly chopped parsley.

Ingredients

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

Equipment

bowlknifecutting boardpotsaucepanDutch oventongswhiskspoonstrainerplatesforkknife