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Classic Beef Bourguignon

Classic Beef Bourguignon

Classic Beef Bourguignon is a traditional French dish featuring tender beef and a rich, flavorful sauce.
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Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Course Main Course
Cuisine French
Servings 7 servings
Calories 550 kcal

Equipment

  • Dutch oven
  • Pasta strainer

Ingredients
  

Meat & Vegetables

  • 6 pounds trimmed beef brisket I used Beef Brisket Flat from D'Artagnan
  • 1 cup chopped, high quality bacon I used Smoked Applewood Bacon from D'Artagnan
  • 4 shallots peeled and cut into strips, lengthwise
  • 4 large carrots diced
  • 2 branches of celery diced
  • 2 tablespoons Herbes de Provence in the absence of Herbes de Provence use thyme and rosemary
  • 1 star anise
  • 4 bay leaves
  • 3 cloves of garlic
  • ½ cup flour all purpose
  • 4 cups mushrooms cleaned and trimmed, I used Mushroom Chef Mix from D'Artagnan
  • 2 teaspoons sugar
  • 1 cup beef stock
  • 1 cup Veal Demi Glace I used this one from D'Artagnan
  • 1 bottle red wine Pinot Noir as a preference
  • 2 pounds Yukon Gold Potatoes

Instructions
 

Preparation and Marinade

  • Chop your beef into cubes, about 2 inches thick.
  • Chop the carrots, celery, and garlic for the marinade.
  • In a dutch oven, place the beef, carrots, celery, garlic, herbes de Provence, star anise and bay leaves.
  • Top with a half bottle of robust red wine.
  • Fold the ingredients over each other so it is nicely mixed.
  • Cover your dutch oven with plastic wrap and set in the fridge for 24 hours.

Cooking the Boeuf Bourguignon

  • Set a pasta strainer inside a big bowl. Transfer the contents of your dutch oven into the strainer.
  • Remove the chunks of marinated beef from the strainer and pat dry with paper towels.
  • Lay the dried pieces of meat flat on a cutting board and lightly dust with flour.
  • Make sure to keep the carrots and celery from the marinade as well. Discard the star anise.
  • Wipe down your dutch oven and put it back on the burner at medium high heat with a drizzle of olive oil.
  • In small batches, sear the meat until there is a light crust on each piece.
  • Use tongs to place the meat in the dutch oven.
  • Carefully not to add more pieces than can fit in one layer in your dutch oven.
  • Repeat until all the meat has been seared.
  • In the bottom of your dutch oven on medium heat, add the bacon and allow to brown.
  • Add the mushrooms and sprinkle with 2 tsps of sugar, sautéing until caramelized.
  • Add the veal demi-glace and the beef stock.
  • Add the seared meat and marinated vegetables back into the dutch oven.
  • Add the remaining half bottle of wine and the marinade liquid.
  • Stir to mix the ingredients well.
  • Set your dutch oven in the oven uncovered at 350 degrees for 2.5 hours.
  • Stir every half hour or so.

Serving

  • Peel and quarter the potatoes, lengthwise.
  • Place the potatoes into a pot of cold water and bring to a boil.
  • Keep at a low boil for about 15 minutes until tender.
  • Ladle portions of Beef Bourguignon into a shallow dish and top with potatoes.
  • Top with a small pinch of French Sea Salt.

Notes

Beef Bourguignon is even better the day after. Skim fat, bring to a slow simmer before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 45gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 700IUVitamin C: 10mgCalcium: 40mgIron: 3mg
Keyword Boeuf Bourguignon, Braised beef, Classic Beef Bourguignon, comfort food, French cuisine, Wine sauce
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