Beef Burgundy Recipe Known as Boeuf Bourguignon

This beef Burgundy recipe, traditional in the Burgundy Region of France, is a family favorite. You will find recipe sites that also include carrots so that is a perfectly acceptable addition.

Ingredients

1. 3 1/2 lbs chuck roast or flank steak, cut in 1-inch cubes
2. 8 oz pancetta/lardons or thick cut bacon, diced
3. 4 Tbsp olive oil
4. 8 oz pearl onions, (I look for the frozen ones as it is so much easier than peeling fresh ones and since the package is 12 oz I just use them all!)
5. 8 oz small button mushrooms
6. 2 onions, finely chopped
7. 2 garlic cloves, crushed, peeled and chopped
8. 3 ½ Tbsp flour
9. a bottle of red wine
10. 1 Tbsp tomato paste
11. 1 1/3 cups beef broth
12. 2 sprigs thyme
13. 2 bay leaves
14. Sea salt and freshly ground black pepper

Directions

In 5 quart dutch oven, heat olive oil and cook the beef pieces until brown. Only put enough meat in the pan to cover the bottom otherwise the meat will not brown. Remove each batch when done.

Add the diced onions and cook for 4 minutes. Add the garlic and cook for one more minute.

Remove from heat and sieve in flour, mixing well to absorb all oil. Return to a low heat and slowly add wine and beef broth—stirring all the time.

Bring to a boil and add meat, tomato paste, herbs and seasoning. Cover with lid and cook in the oven for 2 hours at 350 degrees Fahrenheit.

Fry the bacon/lardons in a non-stick skillet until they begin to release some of their fat. Add mushrooms and pearl onions. Cook until golden.

 

Add to the meat mixture and return to the oven for an additional 30 minutes of cooking and here is the result!

This Beef Burgundy recipe is a classic French stew and just like any other stew, the contents are flexible. If you like mushrooms, it does not hurt to double the quantity! And I did!

We like to have a side of mashed potatoes, which is how we first had it in southern Burgundy. Since then, I’ve also seen restaurants serve it with wide noodles as well as roasted potatoes. My favorite is still mashed potatoes as they soak up all the lovely sauce.

Try these madeleines for dessert!

Bon Appetit