Beef Bourguignon Recipe

Beef Bourguignon Recipe

Julia Child was the first chef to simplify this complex French dish so that American cooks could easily re-create it. The key to this dish is using a quality red wine. A good rule of thumb when cooking with wine is to cook with something that you would drink. Choose a red wine that is lower in alcohol, fruitiness, tannins and oak, with higher acidity. You want it to hold up well to the dish, but not overpower it. A dry, California Pinot Noir like those you would receive in the Red Wine of the Month Club is an ideal choice. You also want to use the thickest cut of bacon you can find.

beef boeuf bourguignon French stew

3 Tbsp. olive oil
8 oz. mushrooms, stemmed and quartered if large
2.5-3 lbs. boneless beef stew meat, cut into 1.5” pieces and patted dry
Salt and pepper
8 oz. thick-cut bacon or lardons
1 Tbsp. tomato paste
2 Tbsp. all-purpose flour
3 cups dry red wine like Pinot Noir, Burgundy or Cote du Rhone
2 cups low-sodium beef broth, preferable homemade
Herb bouquet garni (4 parsley sprigs, bay leaf, ½ tsp. thyme, tied in cheesecloth)
2 garlic cloves, mashed
10 oz. pearl onions, peeled

Preheat oven to 350° F. In a large Dutch oven, heat 1 Tbsp. olive oil over medium heat. Add the bacon or lardons and cook until almost crispy. Transfer bacon to a plate. Make sure your beef is dry, then season it with salt and pepper and lightly coat it with flour. Working in batches, add the meat to the bacon fat and saute until lightly browned on all sides. Add more olive oil to the pot if necessary. Transfer browned meat to a dish. Pour off all but 1 Tbsp. of fat from the pot.

Add the bacon and beef back to the pot, then add tomato paste. Cook and stir for 30 seconds. Add the wine, beef broth, garlic and bouquet garni. Bring to a boil, cover, and transfer the pot to the oven. After cooking for 1.5 hours, add the onions. Continue cooking until the meat is very tender, 1-1.5 hours more, adding mushrooms during the last 15-20 min. of cooking. You may also roast the onions separately by tossing them with the extra bacon fat olive/oil mixture.