Boeuf Bourguignon
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 12-ounce chunk bacon, cut into small pieces
- 1¼pounds beef-stew meat, cut into 1½-inch pieces
- Salt
- freshly ground black pepper
- 1tablespoon olive oil
- 1medium onion, diced
- ⅓carrot, from the thick end, peeled and diced
- 2teaspoons flour
- 1cup red wine
- 1cup beef stock
- Herb packet of ½ bay leaf; 1 large clove garlic, smashed; a handful of parsley stems; ¼ teaspoon dried thyme; and 5 peppercorns, all tied in cheesecloth
- 3 or 4baby onions or 4 (1-inch) pieces of leek
- 4baby carrots, or the thin ends of larger ones
- 2 or 3new potatoes
- French bread (optional)
Nutritional analysis per serving (2 servings)
794 calories; 31 grams fat; 10 grams saturated fat; 1 gram trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 72 grams protein; 1807 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Brown the bacon in a heavy 3½-to-4-quart saucepan. When it has lightly browned, use a slotted spoon to transfer it to a medium bowl, leaving the fat in the pan.
- Step 2
Pat the pieces of beef very dry with a paper towel, then season all over with salt and pepper. Add the olive oil to the pan, and when it’s hot, brown half the pieces of beef over medium-high heat on all sides, about 5 minutes total. Transfer the meat to the bowl of bacon. Brown the remaining beef and add to the same bowl.
- Step 3
Keep the pan over the heat and sauté the onion and carrot until lightly browned, 3 to 4 minutes. Return the meats to the pot, sprinkle with the flour, season with a pinch of salt and pour in the wine and stock. Tuck the herb packet into the pot and bring to a boil, then reduce the heat, cover and cook at a bare simmer until tender, 2 hours or more.
- Step 4
Add the baby onions, baby carrots and potatoes, bring to a boil and simmer, covered, until tender when pierced with a fork, 20 to 25 minutes. Serve yourself 4 to 5 chunks of meat with all the vegetables and a good French bread to mop up the sauce. The dish benefits from sitting overnight in the refrigerator.
Private Notes
Comments
Made this on Xmas night. Huge winner. Tossed in a splash of brandy to deglaze the veggies . . . I used onions, leeks, shallots, carrots. About 15 mins before serving, I sauteed sliced, fresh mushrooms and frozen pearl onions in EVO/butter, got them nice and toasty browned and dumped the whole mess of it into the Dutch oven, incorporating into the BB. Served with garlic, chive, rosemary mashed potatoes and steamed fresh green beans. Oh, my.
This is a lot like the Julia Child’s version but quicker and very good. If you like mushrooms they are a nice addition at the end. I fry mine up with a little salt and butter until they brown. I then add the mushrooms to the main dish but serve people who don’t like mushrooms a serving first.
This is one of the best recipes I have made from NYT Cooking. I made it one day in advance as suggested by the recipe. So incredibly delicious, especially on a snowy day.
Serves one or two? All,this work for one or two???
Julia Child adds tomato paste. Also, gonna try Rosemary instead of Thyme. Use a bit less as it is stronger.
I left out the bacon. I pre seared the meat. Put it all in the slow cooker. cooked the potatoes and also mushrooms in garlic powder and brandy and salt and pepper then added to the ready dish.