Boeuf Bourguignon | Cooksmith AI | Cooksmith AIBoeuf Bourguignon
Tags: #classic-french #beef #braise #stew
Serving: 6 servings
Total time: 3 hours 30 minutes
A deep, glossy Burgundy-braised beef stew with lardons, carrots, pearl onions, and mushrooms.
Ingredients
- 1500 g beef chuck, 4 cm cubes
- 200 g slab bacon, 1 cm lardons
- 300 g carrots, 2 cm chunks
- 300 g yellow onions, medium dice
- 300 g pearl onions, peeled
- 400 g cremini mushrooms, quartered
- 20 g garlic, minced
- 30 g tomato paste
- 25 g all-purpose flour
- 30 ml neutral oil
- 60 g unsalted butter
- 750 ml Burgundy red wine
- 500 ml beef stock, unsalted
- 30 ml brandy (optional)
- 60 ml water
- 12 g fine sea salt, divided
- 4 g freshly ground black pepper, divided
- 5 g granulated sugar
- 5 g fresh thyme sprigs
- 2 g bay leaves
- 10 g parsley stems
- 10 g flat-leaf parsley, chopped
Steps
- Heat oven to 160°C.
- Pat beef dry with paper towels.
- Season beef with 8 g salt and 2 g pepper.
- Heat a large Dutch oven over medium heat.
- Add oil to the pot.
- Add lardons to the pot.
- Cook lardons until browned and rendered, 8–10 minutes.
- Transfer lardons to a bowl.
- Increase heat to high.
- Add one-third of the beef to the pot.
- Brown beef on all sides, 6–8 minutes.
- Transfer beef to a bowl.
- Repeat browning with remaining beef in batches.
- Reduce heat to medium.
- Add diced onions to the pot.
- Cook onions until translucent, 5 minutes.
- Add carrots to the pot.
- Cook carrots until lightly colored, 4 minutes.
- Add garlic to the pot.
- Cook garlic until fragrant, 30 seconds.
- Stir in tomato paste.
- Cook tomato paste until rust-colored, 2 minutes.
- Sprinkle flour over the vegetables.
- Cook flour until it smells nutty, 2 minutes.
- Pour in brandy.
- Boil brandy for 1 minute.
- Pour in wine.
- Scrape up browned bits from the pot base.
Boil wine for 3 minutes.Add beef stock to the pot.Return browned beef and lardons to the pot.Add thyme sprigs, bay leaves, and parsley stems to the pot.Bring the pot to a gentle simmer.Cover the pot with a lid.Transfer the pot to the oven.Braise until beef is very tender, about 2 hours 30 minutes.Melt 30 g butter in a skillet over medium heat.Add pearl onions to the skillet.Season pearl onions with 2 g salt and the sugar.Add water to the skillet.Cover the skillet with a lid.Cook pearl onions until tender, 10–12 minutes.Remove the lid from the skillet.Cook onions until liquid reduces to a glaze, 3–5 minutes.Transfer glazed onions to a bowl.Melt 30 g butter in the same skillet over medium-high heat.Add mushrooms to the skillet.Season mushrooms with 1 g salt and 0.5 g pepper.Sauté mushrooms until browned and dry, 6–8 minutes.Transfer mushrooms to a bowl.Remove the pot from the oven.Remove thyme sprigs, bay leaves, and parsley stems from the pot.Skim excess fat from the surface.Boil the stew uncovered until the sauce lightly coats a spoon, 5–10 minutes.Stir in glazed pearl onions.Stir in sautéed mushrooms.Adjust seasoning with remaining salt and pepper.Rest the stew for 10 minutes.Garnish with chopped parsley before serving.Notes
- Wine: Use a good-quality Burgundy or other Pinot Noir that you would drink; avoid heavily oaked wines.
- Beef cut: Well-marbled chuck or shin gives the best gelatin and tenderness; trim only thick surface fat.
- Texture: If the sauce is too thick, whisk in hot beef stock in 30 ml increments; if too thin, reduce further.
- Make-ahead: Chill overnight for deeper flavor; reheat gently at a bare simmer, then add mushrooms and onions to preserve texture.
- Serving: Pair with buttered potatoes, fresh egg noodles, or toasted country bread.
- Related classics: See also Coq au Vin or Daube Provençale for regional variations on wine-braised meats.
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•Nov 1, 2025(Edited)
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