Boeuf Bourguignon
June 18, 2024
This delicious make-ahead stew is perfect for entertaining – and even better the second day! Just store it in the fridge, then reheat to a simmer over low heat.
SERVINGS
6
PREP TIME
20 min
COOK TIME
1hr 30 min
Ingredients
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1tablespoon olive oil
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8ounces bacon, diced
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2 1/2pounds beef chuck, cut into 1-inch cubes
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Kosher salt
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Freshly ground black pepper
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1pound carrots, sliced diagonally into 1-inch chunks
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2yellow onions, sliced
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2teaspoons chopped garlic (2 cloves)
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1/2cup cognac or brandy
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1bottle (750 milliliters) dry red wine, such as Burgundy
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2 to 2 1/2cups canned beef broth
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1tablespoon tomato paste
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1teaspoon fresh thyme leaves
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1/2stick (4 tablespoons) unsalted butter, at room temperature, divided
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3tablespoons flour
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1pound frozen pearl onions
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1pound mushrooms, stems discarded, caps thickly sliced
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Country bread, toasted or grilled
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1clove garlic, peeled and cut in half
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1/2cup chopped flat leaf parsley (optional)
Directions
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1
Heat the oven to 250 F.
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2
Heat the olive oil in a large Dutch oven, such as Le Creuset. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
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3
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
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4
Toss the carrots, onions, 1 teaspoon of salt and 1 teaspoon of pepper into the fat in the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.
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5
Add the garlic and cook for 1 more minute.
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6
Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
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7
Put the meat and bacon back into the pot with any juices that have accumulated on the plate.
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8
Add the wine plus enough beef broth to almost cover the meat.
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9
Add the tomato paste and thyme.
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10
Bring to a boil, cover the pot with a tight-fitting lid and place in the oven for about 1 ¼ hours, or until the meat and vegetables are very tender when pierced with a fork. Remove from the oven and place on top of the stove.
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11
Combine 2 tablespoons of the butter and the flour with a fork and stir into the stew.
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12
Add the frozen onions.
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13
In a medium pan, sauté the mushrooms in the remaining 2 tablespoons of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew.
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14
Bring the stew to a boil, then lower the heat and simmer uncovered for 15 minutes. Season to taste.
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15
Rub each slice of bread on one side with garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
Recipe source: Ina Garten via the Washington Post