Beef Bourguignon, also known as Boeuf Bourguignon, is a classic French stew that originated in the Burgundy region of France. It is a hearty and flavorful dish known for its tender pieces of beef slow-cooked in red wine with vegetables and aromatic herbs. The first time I tasted the rich, smoky flavour of this dish in France, I realised that the stews I had eaten in England had been missing something important. This is a perfect winter dish.Beef Bourguignon originated in the Burgundy region of France, which is also known as Bourgogne in French. The dish has its roots in traditional French farmhouse cooking and reflects the culinary traditions of the Burgundy (Bourgogne) region. The exact origins and the precise date of the creation of Beef Bourguignon are not well-documented, as it likely developed over time as a regional dish.Here is my recipe for Beef Bourguignon:
- Large bowl
- glazed cast iron casserole with lid
- 1.5 kg braising steak (cut into mouth-sized chunks)
- 3 tbsp olive oil
- 100 g butter
- 200 g bacon lardons (or smoky bacon cut into 5mm squares) (chopped)
- 1 large onion (chopped)
- 2 med carrots (sliced)
- 4 clove garlic (minced)
- 3 tbs plain flour
- 1 bottle red wine (traditionally Burgundy)
- 3 cup beef broth
- 1 tbsp sun dried tomato paste
- 1 bundle bouquet garni (thyme, bay leaves, and parsley tied together)
- 300 g button mushrooms (small)
- 24 pearl onions
Seasoning - to taste
- 1 tsp rock salt
- 1 tsp black pepper (ground)
Marinate the beef
- Place the beef chunks in a bowl and season with the salt and pepper. Pour a cup of red wine over the beef and let it marinate for a few hours or overnight in the refrigerator.
Sear the beef
- Heat the olive oil in a large glazed cast iron casserole over medium-high heat. Remove the beef from the marinade, pat it dry, dust it with half the flour and sear it in batches until browned on all sides. Set aside.
Cook lardons and vegetables
- In the same pot, add the chopped bacon lardons and cook until they render their fat. Add the chopped onion, carrots, butter, and garlic. Sauté until the vegetables are softened.
Add flour and deglaze
- Sprinkle the remaining flour over the vegetables and stir well to coat. Cook for a few minutes. Pour in the remaining red wine and use it to deglaze the pot, scraping up any browned bits from the bottom.
Combine ingredients and simmer
- Return the seared beef to the pot. Add enough beef broth to cover the ingredients. Stir in tomato paste and add the bouquet garni.
- Bring the stew to a simmer, then cover the pot and transfer it to a preheated oven. Cook at a low temperature (around 300°F or 150°C) for 2 to 3 hours or until the beef is fork-tender.
- About 30 minutes before the stew is done, add quartered mushrooms and peeled pearl onions. Cook until these vegetables are tender.
- Remove the bouquet garni and discard it. Adjust the seasoning if necessary. Serve the Beef Bourguignon over mashed potatoes, noodles, and/or crusty bread.
Beef Bourguignon is a classic and comforting dish, perfect for special occasions or a cozy family meal. The slow cooking allows the flavors to meld together, creating a deliciously rich and hearty stew.