Boeuf A La Bourguignon Recipe

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Servings: 6


Cost per serving $3.20 view details
  • 3 c. dry red wine
  • 2 c. beef stock
  • 1/4 c. brandy
  • 1 lrg onion quartered, with the root end attached
  • 2 x carrots cut into 3" pcs
  • 4 x garlic cloves sliced
  • 12 x parsley sprigs
  • 1 tsp dry thyme
  • 1 tsp dry rosemary
  • 10 x black peppercorns
  • 4 whl cloves
  • 4 x allspice berries
  • 1 x bay leaf
  • 3 lb well-marbled beef chuck cut 2 1/2" pcs
  • 1 x slab bacon - (8 ounce)
  • 6 Tbsp. unsalted butter plus
  • 1 Tbsp. softened unsalted butter
  • 1 Tbsp. extra virgin olive oil Kosher salt to taste Freshly-grnd black pepper to taste All-purpose flour for dredging, plus
  • 1 Tbsp. all-purpose flour
  • 1 Tbsp. tomato paste
  • 1 lb pearl onions blanched, and carefully peeled
  • 1 pch sugar
  • 1 lb small cremini or possibly button mushrooms
  • 1 Tbsp. flour
  • 6 slc hard white bread crusts removed, and cut into 6 circles
  • 3 Tbsp. melted unsalted butter
  • 1/4 c. very finely-chopped fresh parsley leaves


  1. In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley sprigs, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf and stir well. Add in the beef and stir. Chill, covered, overnight.
  2. Drain the beef and reserve the marinade and vegetables separately. Pat the beef dry with paper towels. Set the beef and vegetables aside.
  3. Preheat the oven to 275 degrees.
  4. Remove the outer rind of the slab bacon. Cut the bacon into lardons: 1 inch long strips about 1/4-inch thick. In a small saucepan, cover the lardons and the rind with cool water and bring to a boil. Lower the heat, and simmer for 3 min. Drain the lardons and rind, pat them dry, and reserve both.
  5. Heat 2 Tbsp. of butter and extra virgin olive oil in a large Dutch oven over medium heat. Add in the lardons and cook, stirring, till crisp and their fat has rendered. Using a slotted spoon, transfer the lardons to paper towels to drain.
  6. Season the beef with salt and pepper, dredge in the flour, and shake off any excess.
  7. Raise the heat to high and, working in batches, brown the beef. Using a slotted spoon, transfer the beef to a plate. Pour off all but 1 Tbsp. of fat and return to high heat. Add in the reserved vegetable mix and tomato paste and cook, stirring occasionally, till well browned, about 5 min.
  8. Return all of the browned beef to the pot. Add in the reserved marinade liquid, and reserved bacon rind. Bring to a boil and season with salt and pepper. Transfer the stew to the oven and cook, covered, till the beef is very tender, about 3 hrs.
  9. Remove the stew from the oven. Using a slotted spoon, transfer the beef to a plate. Strain the liquid and throw away the solids. Return the beef and strained broth to the Dutch oven with the lardons.
  10. Put the pearl onions in a skillet with 1 Tbsp. of butter and the sugar. Cover the onions with water and season with salt and pepper. Simmer the onions over medium-high heat till almost tender. Raise heat to high, and reduce the cooking liquid to about 2 Tbsp.. Continue to cook the onions, shaking the pan over the heat, till the onions are golden and glazed. Transfer the onions to the stew.
  11. Heat 3 Tbsp. of butter in another skillet over medium-high heat. Add in the mushrooms and season with salt and pepper. Cook the mushrooms, tossing often, till golden, about 7 min. Transfer the mushrooms to the stew.
  12. In a small bowl, cream together the Tbsp. of softened butter with the Tbsp. of flour. Roll the mix into pea-sized pcs.
  13. Bring the stew to a simmer and, while stirring gently, add in sufficient beurre manie, bit by bit, to lightly thicken the sauce.
  14. Divide the stew among 6 shallow soup plates and garnish each with a crouton. Serve immediately with pasta or possibly boiled potatoes.
  15. For the Parsley-Rimmed Croutons: Preheat the oven to 400 degrees. Brush both sides of the bread with the butter and arrange them on a baking sheet. Bake the croutons till golden. Dip the edges of the bread in the stew to moisten; then in parsley to lightly coat the edges.
  16. This recipe yields 6 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 425g
Recipe makes 6 servings
Calories 381  
Calories from Fat 174 46%
Total Fat 19.83g 25%
Saturated Fat 12.36g 49%
Trans Fat 0.0g  
Cholesterol 51mg 17%
Sodium 314mg 13%
Potassium 789mg 23%
Total Carbs 20.79g 6%
Dietary Fiber 3.3g 11%
Sugars 7.28g 5%
Protein 4.91g 8%
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