Description
Learn to make this classic French Boeuf Bourguignon.
Ingredients
Scale
- 1.5kg of stew beef (cut into 1-inch cubes)
- 200g of smoked pork slab bacon
- 2 or 3 marrow bones
- 5 carrots (cut into1-inch chunks)
- 2 onions (sliced)
- 1 clove of garlic (sliced)
- 1.5 bottle of good dry red wine (Burgundy wine)
- 4–5 sprigs of thyme
- 1–2 bay leaves
- Salt and pepper
- 1 or 2 tbsp of wholewheat flour
- Butter and olive oil
- 12 small potatoes
- Mustard
Instructions
- The day before serving, put the beef and the marrow bones in a ziploc bag with flour, salt and pepper and shake until the beef is covered with flour.
- Heat olive oil and butter in a Dutch oven on high heat.
- Add half of the beef/marrow bones and pork.
- Braise them until browned (approximately 2 minutes on each side).
- Remove them from the Dutch oven and repeat with the remaining beef/marrow bones/pork. If the beef has started sticking to the Dutch oven, you are on the right track! (This is because you are slowly caramelizing the meat.)
- Remove the beef, bones and pork from the Dutch oven and put aside.
- Add butter, onion and a pinch of salt and turn the heat to low. Cook for another 5 minutes.
- Once the onions have absorbed the beef juice and turned light brown, add the garlic and cook for another minute.
- Add the beef, bones, pork, red wine, sprigs of thyme and bay leaves and cook for 3 hours.
- Remove from heat.
- Put aside until the beef is room temperature.
- When the beef has cooled, put in the fridge overnight.
- hours before serving, continue cooking the stew on low heat.
- hour before serving (once the beef has been cooking for an hour), add the carrots and cook for another hour.
- For small potatoes, begin cooking 30 minutes before serving. (For larger potatoes, begin cooking 45 minutes before serving.)
- Put the potatoes in a large pot of cold water, heat on high heat with the salt and bay leaves, until they are cooked through.
- Serve the boeuf bourguignon with potatoes, carrots and mustard on the side.
Notes
1/ The better the wine you use, the better your Boeuf Bourguignon will taste. That being said, however, you can use a less expensive wine for this dish and still have a yummy result.
2/ We recommend you drink the same wine you cooked the beef in during your meal. The result is absolutely delightful!
3/ Please DON’T cook this meal using a Burgundy Grand Cru bottle of wine… even if you are trying to wholeheartedly follow notes 1 & 2!
- Prep Time: 30 mins
- Cook Time: 5 hours
- Category: Dinner
- Cuisine: French
