Boeuf Bourguignon Recipe (Beef Burgundy)
This tasty French boeuf bourguignon, with vegetables and braised beef in a seasoned red wine beef broth, is the ultimate gathering meal.
Ingredients
For the Marinade:
- 3 pound chuck roast, cut into 2” cubes
- 1 peeled sliced large shallot
- 1 thickly sliced leek
- 2 roughly cut ribs of celery
- 2 roughly cut carrots
- 4 sprigs of fresh parsley
- 4 sprigs of fresh thyme
- 1 bay leaf
- 10 to 12 peppercorns
- 2 cloves
- 1 bottle of Pinot Noir
- 3 tablespoons Brandy, optional
- coarse salt to taste
For the Stew:
- 4 tablespoons avocado oil
- 3 tablespoons tomato paste
- 8 cups beef stock
- Leaf of 1 leek
- 2-4 sprigs of fresh rosemary
- 6-8 sprigs of fresh thyme
- 1 bay leaf
- 4 ounces pork belly, cut into ½” cubes
- 2 cups peeled pearl onions
- 1 pint button mushrooms, quartered
- 1 pint cremini mushrooms, quartered
- 6 peeled medium-sized carrots, cut into 2” long pieces
- 1/3 cup beurre manie recipe
- coarse salt and freshly cracked pepper to taste
Instructions
- Cut the beef into 2” cubes that are roughly 3 to 4 ounces each.
- Next, add the beef to a large bowl or container along with the shallots, leeks, smashed garlic cloves, 4 sprigs of thyme, 4 sprigs of parsley, 1 bay leaf, peppercorns, cloves, wine, and brandy and mix to combine. Cover and marinate the mixture for 12 to 24 hours.
- When you’re ready to prepare it, remove the beef and pat each piece dry very well with paper towels. Season the beef on all sides with salt and pepper.
- Add the avocado oil to a large Dutch oven pot over medium-high heat and heat the oil for 90 seconds. Sear the beef on all sides until well browned, which takes 2 to 3 minutes per side.
- While they’re cooking add everything in the marinade to a medium-sized pot and cook over medium heat for 15 to 20 minutes to reduce and concentrate the flavors.
- Set the beef to the side and stir in the tomato paste into the rendered beef fat in the pot and cook for 2 to 3 minutes over medium heat until it becomes a rust like color.
- Strain the reduced wine mixture into the pot and stir in the tomato paste. Next, pour in the beef stock, 8 sprigs of parsley, 6 to 8 sprigs of thyme, and bay leaf wrapped in a leek leaf, salt, pepper, and seared beef.
- Cook covered over low to medium heat for 2 to 2 ½ hours or until fork tender.
- While the beef is braising, add the cubed pork belly to a large non-stick skillet over medium heat, gently season with salt, and render the fat as well as crisp up the pork. Set them to the side.
- Add the pearl onions right to the pan, gently season with salt, and sauté over medium heat for 8 to 10 minutes or until browned. Set them to the side.
- Finally, add 2 tablespoons of butter to the pan and turn the heat to high. Place in the mushrooms, gently season with salt, and spread them out over the pan and let them cook untouched for 3 to 4 minutes. Saute the mushrooms for an additional 3 to 4 minutes. Set them aside.
- Once the beef is done cooking, remove them along with the bouquet garni, and add in the pork, onions, mushrooms, and carrots and cook over medium to medium-high heat for 15 to 20 minutes or until the carrots are tender.
- Stir in the beurre manie and bring to a boil, then turn the heat down to low and cook for 5 to 6 minutes or until thickened.
- Adjust the seasonings with salt and pepper, and finish with 2 tablespoons of unsalted butter, and an optional 2 teaspoons of freshly squeezed lemon juice. Place back in the beef and gently fold to combine all the ingredients. Serve hot.
Notes
Make-Ahead: You can make this up to 1 hour ahead of time. Keep it warm, covered over very low heat.
How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and keep in the freezer for up to 2 months. Thaw for 1 whole day before reheating.
How to Reheat: Add your desired portion of the beef burgundy to a small pot and cook over low heat until hot, stirring occasionally.
When cooking the wine marinade, I usually skim off any impurities every 4 to 5 minutes or as I see them. Doing this will result in a cleaner, more delicious wine reduction.
I cooked the beef in a 2-gallon pot.
You may have to sear the beef in batches as I did.
If you notice the fat turning dark as the beef sears, turn the heat down to low-medium and let it cool for a few minutes before turning it to medium-high.
I don’t add vegetables initially because they tend to turn overly soft and mushy. I like my vegetables a bit firmer than that, so I add them toward the end when reducing the sauce.
The longer the marinade, the more flavorful the beef will be.
The beef will be about 205° F internally when it’s done.
The beef can also be braised in the oven on a middle rack at 350° for 2 hours or until fork tender.
Nutrition
Serving: 4gCalories: 646kcalCarbohydrates: 23gProtein: 44gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 148mgSodium: 788mgPotassium: 1903mgFiber: 5gSugar: 10gVitamin A: 10881IUVitamin C: 15mgCalcium: 119mgIron: 6mg