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Beef Bourguignon

Beef Bourguignon (ready in about 4 hours 30 minutes), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Beef Bourguignon
  • Total time: ~4 hours 30 minutes
  • Cuisine: French
  • Course: Main Dish
  • Est. cost: ~$55–$70 CAD (at time of writing)

Shop It

Produce

  • Carrots
  • 1 Head Garlic
  • 1 Large Yellow Onion
  • Bunch Parsley
  • 1 Large White Mushrooms
  • 2 Small bags Pearl Onions

Meats

  • 1 Lg Stewing Beef (3 lbs)

Deli

  • Small Piece Bacon/Pancetta (6 oz)

Dairy

  • 1 Unsalted Butter

Pantry – Oils & Vinegars

  • Vegetable Oil

Pantry – Baking Ingredients

  • Small All Purpose Flour

Pantry – Spices & Seasonings

  • Thyme
  • Bay Leaves
  • Salt/Pepper

Pantry – Soups & Bouillons

  • 1 Large Beef Stock

Pantry – Canned Food

  • 1 Small Tomato Paste

Wines & Spirits

  • 1 Small Bottle Chianti

Mise It

Chunk of Bacon

  • 6 oz. bacon or pancetta

Mini Bowl

  • 1 tbs vegetable oil

Plate

  • 3 lbs stewing beef cut into 2-inch cubes

Small Bowl

  • 1 Large Carrot peeled and sliced
  • 1 Large Yellow Onion peeled and sliced

Mini Bowl

  • 1 tsp salt
  • 1/4 tsp black pepper

Mini Bowl

  • 2 tbs all purpose flour

Measuring Cup

  • 3 c. chianti red wine

Measuring Cup

  • 2 to 3 c. beef stock

Mini Bowl

  • 1 tbs tomato paste
  • 2 garlic cloves mashed
  • 1/2 tsp thyme
  • 1 bay leaf crumbled

Mini Bowl

  • 1 1/2 tbs unsalted butter
  • 1 1/2 tbs vegetable oil

Medium Bowl

  • 18-24 white pearl onions peeled (follow blanching instructions)

Small Bowl

  • 1/2 c. beef stock or red wine
  • 1 1/2 tbs vegetable oil

Herb Bouquet (cheesecloth)

  • 4 sprigs parsley
  • 1/2 bay leaf
  • 1/4 tsp thyme

Mini Bowl

  • 4 tbs butter
  • 2 tbs vegetable oil

Medium Bowl

  • 1 lbs white mushroom washed, well dried, quartered

Make It

For the Bacon

  1. Remove/Cut rind from the bacon. Cut the bacon into strips 1/4 inch thick and 1 1/2 inches long.

  2. Simmer the bacon and rind in 1 1/2 quart of water in a small pot for 10 mins.

  3. Drain/Dry the bacon and rind.

  4. Preheat oven to 450 F degrees.

For the Beef Stew

  1. Saute/Brown the bacon and vegetable oil in the casserole until lightly browned over moderate heat, 2 to 3 mins.

  2. Remove the browned bacon to a medium bowl with a slotted spoon.

  3. Reheat the casserole with bacon fat until the fat is almost smoking.

  4. Dry the beef using paper towels. It will not brown if damp.

  5. Saute the beef a few pieces at a time until nicely browned on all sides.

  6. Add the sauteed beef to the bacon.

  7. Brown the carrot and onion in the casserole.

  8. Pour Out the sauteing fat from the casserole.

  9. Return/Toss the beef, bacon, salt, and pepper into the casserole.

  10. Sprinkle/Toss/Coat with the flour to coat the beef lightly.

  11. Set the casserole with the beef uncovered in the middle position of the oven for 4 mins.

  12. Toss/Return the meat to the oven for 4 mins. This browns the flour and covers the meat with a light crust.

  13. Remove/Turn Down the casserole from the oven to 325 F degrees.

  14. Stir/Add the red wine and beef stock so the meat is barely covered.

  15. Add the tomato paste, mashed garlic, thyme, and bay leaf.

  16. Bring the casserole to a simmer on top of the stove.

  17. Cover/Set the casserole in the lower third of the oven.

  18. Regulate the heat so the liquid simmers slowly for 2 1/2 to 3 hours.

  19. Prepare the onions and mushrooms.

For the Onions

  1. Add the butter and vegetable oil to the skillet.

  2. Add/Saute the pearl onions when the butter and oil are bubbling, rolling the onions about so they brown evenly over moderate heat, about 10 mins.

  3. Pour/Season/Add the stock or wine mixture and herb bouquet.

  4. Cover/Simmer the onions in the skillet slowly until the onions are perfectly tender but retain their shape and the liquid has evaporated, 40 to 50 mins.

  5. Remove the herb bouquet.

  6. SERVE or USE.

For the Mushrooms

  1. Place the skillet with the butter and oil over high heat until the butter foam has begun to subside.

  2. Add the mushrooms.

  3. Toss/Shake the mushrooms for 4 to 5 mins.

  4. Saute the mushrooms to absorb the fat for 2 to 3 mins.

  5. Brown the mushrooms until they begin to brown.

  6. Remove the mushrooms.

  7. SERVE or USE.

Finish the Beef Bourguignon

  1. Pour the contents of the casserole through a sieve over a saucepan.

  2. Wash/Return the casserole and the beef/bacon to the casserole.

  3. Distribute the cooked onions and mushrooms over the meat.

  4. Skim fat from the sauce.

  5. Simmer the sauce, skimming off additional fat as it rises, for 1 to 2 mins.

  6. Boil or Mix the sauce: if thin, boil it down; if thick, add stock. The sauce should coat the back of a spoon; you need 2 1/2 c. sauce.

  7. Taste/Season with salt and pepper.

  8. Pour the sauce into the casserole.

  9. Cover/Simmer the beef bourguignon, basting the meat and vegetables with the sauce several times, for 2 to 3 mins.

🍽 SERVE baguette garnish with parsley sprigs.

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