Boeuf Bourguignon Recipe

Boeuf Bourguignon

This classic French stew is often made with just red wine, but the addition of beef stock or store-bought demi-glace (often available near the canned broths in the grocery store) enhances the meaty flavor. By the time the stew is finished cooking, the vegetables will have given up all their flavor. They are usually strained out, and the beef is served just with its liquid over buttered noodles or mashed potatoes. If you prefer to have the carrots and onions remain in your stew, add them just for the last hour of cooking.

Preparation Method

Set a 6-inch square of cheesecloth on a cutting board. Place the parsley sprigs, thyme, bay leaves, and garlic on the cheesecloth and fold it over the herbs to make a bouquet garni. Use butcher’s twine to tie the cheesecloth around the herb stems. Liberally season the beef with salt and pepper and set aside.
Heat the oil in a Dutch oven over medium heatuntil shimmering. Add the bacon and cook until crispy on both sides. Use a slotted spoon to transfer the bacon to a paper towel–lined plate (reserve for snacking or for another recipe), leaving the rendered fat in the pan.
Increase the heat to medium-high. Once the bacon fat just barely begins to smoke, add the beef, being careful not to overcrowd the pot. (You’ll probably have to brown the meat in a few batches.) Sear the meat until browned on all sides. Transfer the browned beef to a plate and repeat with the remaining beef, adding more oil if needed.
Reduce the heat to medium, add the onions, and cook, stirring often, until soft and golden. Sprinkle the flour into the pan and continue to cook, stirring constantly, about 5 minutes more.
Pour 1 cup of the wine into the pot and bring to a boil, stirring often and scraping any browned bits up from the bottom of the pot. Return the beef and any accumulated juices to the pot along with the remaining wine, the carrots, bou-quet garni, and enough stock to cover the meat. Bring to a boil, reduce the heat to medium-low, and gently simmer until a fork slips into the beef with no resistance, 1½ to 2 hours. (You can also place the covered Dutch oven in a 300°F oven for 1½ to 2 hours.)
Turn off the heat and use a slotted spoon to transfer the beef to a medium bowl. Discard the bouquet garni. Strain the cooking liquid through a fine-mesh sieve set over a large bowl. Reserve the vegetables for serving, or leave the cooked vegetables in the sieve and press on them with a spatula to extract as much liquid as possible, then discard. Return the meat and the liquid to a clean pot and simmer gently until the liquid slightly reduces, about 10 minutes. Add the butter and swirl to combine. Serve with or without the cooked vegetables and over buttered noodles or mashed potatoes.