Bobbo's Boeuf Bourguignon

Bobbo's Boeuf Bourguignon

Bobbo's Boeuf Bourguignon (Burgundy Beef)

Servings 6-8 portions
Total time: 4-6 hours

 

Ingredients

  • 6 oz pancetta or thick-cut bacon, cut into lardons
  • 1 tbsp olive oil or cooking oil
  • 3 lbs lean stewing beef, cut into 2-inch cubes
  • 1 sliced carrot
  • 1 sliced onion
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 tbsp flour
  • 1 750ml bottle of full-bodied red wine (Burgundy, Côtes du Rhône, Pinot Noir or Chianti)
  • 2–3 cups brown beef stock
  • 1 tbsp tomato paste
  • 2 cloves garlic, smashed
  • ½ tsp fresh/dried thyme
  • 18–24 small pearl onions (for garnish) (frozen pearls are easier than fresh)
  • 3/4 lb fresh mushrooms (whole or sliced for garnish)
  • 1/4 lb fresh mushrooms (finely minced for gravy)
  • Butter and oil for sautéing (Use Feel)

 

Instructions

1) Prepare the bacon

  1. Simmer the pancetta lardons in 2 quarts water for 10 minutes.
  2. Drain and dry.
  3. Sauté in a Dutch oven (or other oven-safe pot) with oil until lightly browned.
  4. Remove and set aside.

2) Brown the beef

  1. Dry the beef cubes thoroughly.
  2. Brown them in the bacon fat in batches.
  3. Remove and set aside with the bacon.

3) Brown the vegetables

  1. In the same pot, sauté the carrot and onion and until lightly browned.
  2. Pour off excess fat.

4) Build the stew

  1. Return beef and bacon to the pot.
  2. Season with salt and pepper.
  3. Sprinkle flour over the meat and toss until everything is slightly coated.
  4. Place uncovered in a 450°F (230°C) oven for 4 minutes.
  5. Toss meat again and return to oven for 4 more minutes.
  6. Remove and lower oven to 325°F (160°C).

5) Add liquids and aromatics

  1. Stir in finely minced mushrooms, wine and enough stock to barely cover the meat.
  2. Add tomato paste, garlic and thyme.
  3. Bring to a simmer on the stovetop.

6) Braise

  1. Cover the pot.
  2. Place in the 325°F oven.
  3. Cook 2½ to 3 hours, until beef is fork-tender.

Garnishes (prepared separately)

Browned pearl onions

  • Sauté pearl onions in butter until lightly browned then add stock and simmer for about 40 minutes until tender.

Sautéed mushrooms

  • Dry fry the whole/sliced mushrooms to release liquid. low/med heat until steam from the mushrooms diminishes
  • Cook mushrooms in butter and oil over high heat 4–5 minutes until browned.

Finish the dish

  1. Remove the beef from the sauce.
  2. Strain the sauce and skim fat.
  3. Simmer sauce until it lightly coats a spoon.
  4. Return beef to sauce.
  5. Add onions and mushrooms.
  6. Simmer 10-15 minutes to blend flavors.

Traditional serving

Serve with:

  • Boiled/Mashed potatoes
  • Buttered noodles
  • Rice
  • Or crusty French bread

 

Bon appétit! 🍷🥘

 

 

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