I have made this Boeuf Bourguignon recipe on a number of occasions over the years and it is sublime. It’s easy and much faster than the original French recipe. However, it is still dark, rich, and wine based with a slow cook style. Slow cooking is very important, a simmer for three to four hours is key.
Boeuf Bourguignon is considered the king of stews and rightly so. Traditionally it is served with
croutes but now you see it served with pasta or a potato cake cooked in butter. This recipe will be served with an egg noodle base and the stew poured over the top. It will delight guests and family alike and would be very suitable for any special occasion. We use homemade beef stock for this dish, and it really deepens the flavor.
I have a wonderful French cook book and will attempt the real thing in the future, I think it will be great fun. Also, many other authentic recipes coming your way. Hope you make the journey with us. I won’t be intimidated by French cooking if you aren’t.
- 4 Tablespoons oil (I usually use avocado oil as it can handle being heated yet healthy). divided
- 2-3 pounds lean round steak, sirloin or stew meat ( I use stew meat ). Cut into bite size pieces
- 1 Tablespoon minced garlic
- 4 cups red burgundy or merlot
- 1 Tablespoon tomato paste
- ½ teaspoon thyme
- 1 bay leaf
- 30 oz of beef stock
- 4 Tablespoons butter, divided
- 16 oz bag frozen white pearl onions
- 3 cups fresh white mushrooms, sliced
- 3 Tablespoons flour
- Salt and pepper to taste
- Heat oven to 275 degrees.
- Heat 3 Tablespoons oil in a large skillet
- Brown meat then place in a 6 qt. oven proof dish
- Add garlic to the skillet and sauté
- Add wine, tomato paste, thyme, and bay leaf and bring to a boil
- Pour wine mixture over meat, cover and place in oven for approx 3- 4 hours. Check for
- tenderness towards the end. You want tender but not falling apart.
- Discard bay leaf
- In same skillet from earlier heat remaining 2 Tablespoons oil and 2 Tablespoons butter
- on high and add your onions and mushrooms. Toss for 3-4 min. until onions are a bit brown and mushrooms are cooked to tender.
- Add beef and remaining butter, sauté for 1-2 min then add flour and stir.
- Add skillet contents into the 6 qt pot with reserved stock.
- Bring to a boil and allow it broth to thicken slightly, lower heat to simmer
- Season with salt, pepper and parsley
- When you're ready to serve prepare egg noodles as directed on package.
- Pour Boeuf Bourguignon over egg noodles, garnish with additional fresh parsley.
This easy Boeuf Bourguignon recipe will surpass your idea of any stew thus far. It is truly rich and delicious. Hope you enjoy, let us know how yours turned out and how very easy it really was.
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