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Beef Bourguignon Recipe

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This recipe for Beef Bourguignon, by , is from Family Favorites 2020 Edition , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Diana Heath

Category:
Category:

Ingredients:  
Ingredients:  
1/4 pound thick-sliced bacon
3 pounds boneless beef chuck
1/3 cup all-purpose flour
2 tablespoons vegetable oil
4 1/2 tablespoons butter
1/2 cup brandy
1 (4-inch) piece of celery
4 fresh parsley
4 fresh thyme sprigs
2 bay leaves
2 onions, finely chopped
3 large garlic cloves, finely chopped
2 carrots, cut into 1/4-inch-thick slices
1 tablespoon tomato paste
1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
1 pound small frozen pearl onions
1 pound mushrooms, quartered if large

Directions:
Directions:
Preheat oven to 250 degrees. Pat beef dry, cut into large cubes, and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.
Heat 1‚ tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy Dutch oven over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining tablespoon oil as needed. Transfer to a bowl.
Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.

Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté bacon, stirring, 2 minutes. Add chopped onions, celery, garlic, and carrots, then sauté, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, all the herbs and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.
While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water.
Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saute boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.
Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saute mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.
Stir onions and mushrooms into stew and cook 10 minutes. Remove bay leaves and skim any fat from surface of stew. Season with salt and pepper.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
2 hours or 1 day if marinating beef in wine overnight
Personal Notes:
Personal Notes:
I have marinated the beef cubes in the wine and bay leaves overnight and it truly elevates this dish to a new level by infusing the beef with the burgundy flavor. Drain wine marinade and save for cooking the beef and vegetables in Dutch oven. Pat beef cubes dry with paper towels and brown in batches per instructions. Julia Child would be proud of this dish (but she of course would call it Boeuf Bourguignon!)

 

 

 

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