bourguignon

This easy Beef Bourguignon recipe is a melt-in-your-mouth, classic French stew made with tender chunks of beef chuck, bacon, and vegetables braised in red wine to make a simple, any time dinner that’s impressive enough to serve for special occasions, too.

Beef Bourguignon

beef

salt

black pepper

all-purpose flour

bacon (diced)

onion

carrots (diced)

celery (diced)

mushroom (sliced)

garlic (pressed

cognac

tomato paste

dry red wine (such as Pinot Noir)

beef stock

brown sugar

thyme leaves

Italian parsley (for garnish)

Preheat the oven to 350°F.&nbsp;

Add the beef to a large mixing bowl and season it with the salt and pepper then toss with the flour. Set aside.&nbsp;

In a large cast-iron cocotte dutch oven, cook the bacon over medium-low heat until the edges of the bacon are crispy. Remove the bacon to a large bowl, leaving the rendered fat in the pan.

Increase the heat to medium high. Add the beef to the fat in the pan and brown it on all sides. Remove the beef rom the pan to the bowl with the bacon. 

Add the onions, carrots, celery, and mushrooms to the pan. Reduce the heat to medium and cook for 5 to 7 minutes, until softened. Add the garlic and cook for another minute, or until aromatic. Remove the vegetables from the pan to the bowl with the beef.

Deglaze the pan with the cognac and cook until reduced by half, scraping the bottom of the pan to release any browned bits.

Stir in the tomato paste then add the wine, stock, thyme, brown sugar, and a pig pinch of salt an pepper. Bring to a boil, then remove from the heat.

Return the bacon, beef, and vegetable stop the pot, cover, and place in the oven. 

Cook for 1 1/2 to 2 hours in the preheated oven, until the beef is fork-tender. Remove from the oven, and adjust the seasoning if needed.

Serve garnished with parsley over my favorite mashed potatoes or mashed cauliflower. 

lardons, beurre, vin rouge, oignon, ail, farine, bouquet garni, champignon de Paris, sel, poivre, boeuf

Boeuf Bourguignon rapide

g de lardons

g de beurre ou 3 cuillères à soupe d'huile

l de vin rouge

oignons

gousse d'ail

c.à.s de farine

bouquet garni

g de champignon de Paris (en boîte)

poivre

800 g de boeuf pour bourguignon

Dans une cocotte minute, faire roussir la viande et les lardons dans l’huile ou le beurre. 

Ajouter les oignons, les champignons égouttés et saupoudrer de fariner. Mélanger et laisser dorer un instant.

Mouiller avec le vin rouge qui doit recouvrir la viande. 

Laisser cuire doucement 60 min à partir de la mise en rotation de la soupape.

https://assets.afcdn.com/video13/20170924/v536245_26765_6_sd.mp4

Is it even Beef Bourguignon if you don't follow Julia Child's recipe?? Turns out, yes. This fabulous French beef stew featuring burgundy wine is famous for a reason! It is different from a regular beef stew because the wine sauce is richer and thicker, and great care is taken to ensure the vegetables are not overcooked. The result is truly transcendent!&nbsp;

Not Julia Child's Beef Bourguignon

bacon OR salt pork*

chuck roast (chopped into 2 inch pieces)

salt and pepper

butter (for coating beef with flour)

flour

carrots

garlic (smashed and sliced)

red wine (750 milliliters bottle)

Zoup! Good (Really Good® Beef Bone Broth)

parsley (chopped)

thyme

bay leaves

salt pork (if using)

pearl onions

water

butter

mushrooms (halved

butter (divided)

olive oil (divided)

If using bacon: Cut the bacon into 1 inch pieces and cook over medium heat in a large oven-safe pot that has a lid. I prefer an enameled cast iron pot like this one from Lodge. Do not overcook the bacon. Set the cooked bacon aside on a paper towel lined plate; leave all the grease in the pot. (Turn off the heat if your beef is not ready for searing.)

If using salt pork: cut the rind off the end of the salt pork and set aside (we need it later). Slice the salt pork into strips about 1/4 inch by 1/4 inch by 1 and 1/2 inches. (see photos) Cook the salt pork in a large oven-safe pot that has a lid. over medium heat. Arrange the strips of salt pork in one layer in the pot, cook until browned, then turn each strip (just as you would bacon). The salt pork should be lightly browned when you remove it to a paper towel lined plate. Leave all the grease in the pot. (Turn off the heat if your beef is not ready for searing.)

Sear the beef. Chop your beef into roughly 2 inch pieces; they don't have to be exact. Use a paper towel to dry off each piece of beef. (If you don't do this, the meat will not brown.) Season the beef with salt and pepper.&nbsp;

Turn on the burner to medium high heat to warm up the bacon/salt pork grease. There should be plenty of grease (at least 2 tablespoons), but if there is not, add additional olive oil. When it is very hot, add about 1/3 of the beef, one piece at a time. Leave 1-2 inches space in between each piece so that it has room to sear (otherwise it will not brown). Let the beef cook in the oil for 1-2 minutes, until well browned, then flip each piece over with tongs and brown the other side. Remove the beef to a plate and continue searing the rest of the beef in batches until all the beef is done, adding additional oil as necessary. Adjust the heat as necessary so that it doesn't burn.

Coat beef with flour. When the last batch of beef is seared, lower the heat to medium and add all the beef back to the pot. Add the cooked bacon or salt pork into the pot. Add a tablespoon of butter and let it melt. Stir to coat all the meat. Sprinkle 1/3 cup flour over the top. Stir to coat each piece of beef with flour. Cook over medium heat for 1-2 minutes until the flour has absorbed and had a chance to heat up and cook (this gets rid of the flour flavor.) Turn off the heat and set aside.&nbsp;

Saute veggies. Meanwhile, in a 12-inch high sided skillet, heat 1 tablespoon olive oil over medium high heat. Add the chopped onion and chopped carrots. Let cook for 3-4 minutes until starting to brown.

Add 6 cloves of sliced garlic to the carrots and onions (add additional oil if necessary). Let the garlic saute for about 30 seconds to 1 minute until fragrant. Do not let it brown. Remove the vegetables to a plate or bowl and set aside.&nbsp;

Reduce the wine, optional:** In the same 12 inch high sided skillet, add 3 cups of red wine, which is just about the entire bottle if you bought 750ml. Bring to a boil over high heat. Use a wooden spoon to scrape up the browned bits from the vegetables. Lower to a rolling simmer and let cook until the wine has reduced by about a cup, about 10-15 minutes.&nbsp;

Preheat the oven to 300 degrees F.

Bring the stew to a simmer on the stovetop. Once the wine is reduced, pour it on top of the beef in the pot. (Don't bother washing the skillet. We need it again.) Add enough beef broth to almost cover the beef in the pot. It should be mostly covered with just a few pieces sticking up over the surface. Set over medium high heat and bring to a simmer, making sure to scrape the bottom so it doesn't burn.&nbsp;

Add 2 tablespoons tomato paste, 1/3 cup chopped parsley, 6 fresh thyme sprigs, 2 bay leaves, and the rind from the salt pork, if you have it. Stir it all together. (Don't add the carrots yet.)

Once simmering, cover the pot with an oven safe lid. Put the covered pot in the oven with a rack set in the lower third of the oven. Cook at 300 degrees for 1 hour and 30 minutes.&nbsp;

After an hour and a half,*** add the sautéed carrot mixture to the pot. Stir together, cover, and return to the oven for another 60-90 minutes. Your beef should be cooking in the oven for a minimum of 2 and 1/2 to 3 hours. We are adding the carrots halfway so that they don't get too mushy.&nbsp;

Meanwhile, prepare the pearl onions. Add the frozen onions to the same 12-inch high sided skillet that you reduced the wine in. (No need to wash it out.) Add 2 cups water, 1/2 teaspoon kosher salt, and 2 tablespoons butter. Bring to a boil over high heat. Lower the heat to medium and let the onions simmer for about 20 minutes, stirring occasionally. When all the water has evaporated, let the onions saute in the remaining butter until they are browned on all sides. Remove the onions to a plate and set aside.&nbsp;

Prepare the mushrooms. Clean the mushrooms and dry them very well. Leave small mushrooms whole, halve or quarter any large ones. In the same pan that you prepared the pearl onions, melt 2 tablespoons butter and 1 tablespoon oil over medium high heat. When it is very hot, add HALF of the mushrooms. Saute for about 4 minutes. First the mushrooms will absorb the fat, then after about 4-5 minutes they will start to release it again and brown. When they start to brown, remove the mushrooms to a plate. Repeat the same process for the second batch of mushrooms. (Yes, of course you can saute the mushrooms all at once if you prefer. Doing it in batches lets you sear the mushrooms rather than steaming them in a crowded pan. Fussy step? Yes! It's beef bourguignon! Take shortcuts when you start shaking your fist at the sky!) Remove all the mushrooms to a plate and set aside.&nbsp;

When your beef has been cooking for a minimum of 2 and 1/2 hours, remove from the oven and test the meat. You should be able to break up the beef with a wooden spoon. If it is still too tough, put it back in the oven for another 20-40 minutes.&nbsp;

Taste the sauce and thicken if necessary. At this point, Julia calls for straining the whole thing and cooking down the sauce some more, but I found it wasn't necessary. The sauce should be rich, creamy, and thick. It should coat the back of a spoon. If it is too thin, use a colander to strain out all the meat and veggies (catching the sauce in a bowl), return the sauce to the pot, and bring to a simmer. Simmer until the sauce has thickened and will coat the back of a spoon.****

Remove the thyme stems, bay leaves, and salt pork rind, if using. Add the pearl onions and mushrooms to the pot and stir it together. Season to taste with salt and pepper.&nbsp;

Serve the beef bourguignon over mashed potatoes or buttered egg noodles.&nbsp;

Les températures baissent... vous cherchez donc des bons plats en sauce pour vous réchauffer, comme le montre le TOP 30 du mois d'octobre. Alors voici un grand classique, le boeuf bourguignon avec de la viande bien tendre. Il doit y avoir autant de recettes de boeuf bourguignon que de grand-mères... Voici ma version. Lisez mes conseils pour réussir le boeuf bourguignon en bas de la recette.

Boeuf bourguignon facile

kg de viande de boeuf (collier)

carottes

cuillerées à soupe de farine

cl de vin rouge

bouquet garni (thym, laurier)

g de champignons de Paris

sel, poivre

huile

Et voilà comment préparer un boeuf bourguignon inratable :

1. Coupez la viande en cubes d'environ 5 cm de côté. Pelez et émincez les oignons. Pelez et coupez les carottes en rondelles. Ecrasez la gousse d'ail.

2. Dans une cocotte, faites chauffer 3 cuillères à soupe d'huile. Déposez les morceaux de viande et laissez-les saisir quelques minutes, sans remuer. Retournez-les et faites saisir quelques minutes. Si votre cocotte n'est pas assez grande, faites dorer une première partie de la viande, retirez-la et continuez avec le reste.

3. Ajoutez les oignons, l'ail et les carottes. Salez légèrement, mélangez bien et laissez cuire 5 min. Ajoutez la farine, mélangez bien l'ensemble puis mouillez avec le vin rouge. Complétez avec de l'eau pour couvrir la viande. Ajoutez le bouquet garni. Portez le mélange à ébullition puis refermez la cocotte avec le couvercle et laissez mijoter 2h30 à 3h sur feu moyen. Remuez de temps en temps et ajoutez un peu d'eau si nécessaire.

4. Pendant ce temps, faites chauffer les lardons dans une poêle, sans ajout de matière grasse. Lorsqu'ils sont bien dorés, retirez l'excédent de graisses et ajoutez les champignons de Paris. Laissez cuire 5 min et retirez du feu. Ajoutez les lardons et les champignons dans la cocotte en train de mijoter.

5. Servez chaud, avec des pommes de terre. Le boeuf bourguignon est encore meilleur lorsqu'il est réchauffé. N'hésitez pas à le faire la veille.

Quelle est la meilleure viande pour un boeuf bourguignon ?

Pour une viande tendre, il faut de la matière grasse donc choisissez un morceau de boeuf entrelardé comme le tendron ou le plat de côtes. En revanche, la recette traditionnelle préconise d'associer trois types de viande : un morceau maigre (paleron ou gîte), un morceau gélatineux (queue de boeuf) et un morceau gras.

Quel vin choisir pour un boeuf bourguignon ?

Choisissez un vin de qualité, fruité et tannique, de préférence issu de la région comme le côte-de-Beaune, le côte-d'Auxerre ou le côte-de-Nuits.

Si vous avez le temps, pourquoi me pas faire une marinade avant cuisson ? Il faudra mettre les morceaux de viande, un oignon et une carotte en morceaux dans un saladier et les couvrir de vin rouge. Laissez la viande mariner toute une nuit (12 h) au réfrigérateur. Et bien sûr, vous pourrez réutiliser la marinade pour la cuisson !

Le bœuf bourguignon est un plat familial typiquement français et plus précisément de la région de bourgogne à laquelle nous devons l&#039;excellent vin contenu dans ce plat. C&#039;est un ragout de bœuf et carottes déglacé au vin de bourgogne à consommer en famille ou lors de repas de fêtes.

Bœuf bourguignon

kg de bœuf (à mijoter)

130 g de lardons

160 g de champignons

g de beurre

g de farine

250 ml de bouillon de bœuf

250 ml de vin rouge (Bourgogne)

gousses d'ail

Poivre

Taillez le bœuf à mijoter en cubes de 4 centimètres. Pelez et coupez les oignons en brunoise. Taillez les carottes en rondelles. Pelez et pressez l&#039;ail à l&#039;aide d&#039;un presse-ail.

Dans votre cocotte, faites fondre le beurre. Ensuite faites-y revenir les oignons et les lardons jusqu&#039;à ce qu&#039;ils obtiennent une coloration. Réservez-les. Dans les sucs de cuisson, faites ensuite revenir bœuf en morceaux à feu vif. Ajoutez-y les carottes et saisissez le tout encore 5 min.

Réservez la viande de bœuf et les carottes. Saupoudrez de farine et laisser roussir tout en remuant à l&#039;aide d&#039;un fouet afin de lier la sauce. Déglacez avec le vin rouge. Allongez avec le bouillon de bœuf. Remettez les lardons et les oignons dans la casserole.

Ciselez les champignons en lamelles et ajoutez-les. Remettez les morceaux de bœuf et de carottes saisis dans la cocotte. Assaisonnez de sel et de poivre. Ajoutez le bouquet garni, les gousses d&#039;ail écrasées. Portez à ébullition. Fermez le couvercle de la cocotte et laissez mijoter à feu doux pendant 3 heures.

This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper

Beef bourguignon with celeriac mash

tbsp goose fat

shin beef,

smoked streaky bacon, sliced

shallot

chestnut mushrooms (about 20)

garlic cloves, sliced

bouquet garni (see know-how below)

tomato purée

red wine, Burgundy is good

(about 1) celeriac

tbsp olive oil,

rosemary and thyme sprigs

cardamom pods

Heat a large casserole pan and add 1 tbsp goose fat.

Season 600g large chunks of shin beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.

In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni until lightly browned.

Mix in 1 tbsp tomato purée and cook for a few mins, stirring the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.

Pour over 750ml bottle red wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.

Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Cook for 3 hrs.

If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.

To make the celeriac mash, peel 600g celeriac and cut into cubes. Heat 2 tbsp olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper.

Stir in 1 or 2 sprigs of rosemary and thyme, 2 bay leaves and 4 cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.

After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods.

Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste.

Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.

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Top 6 bourguignon recipes from across the web

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Top Tags

Beef Bourguignon

Boeuf Bourguignon rapide

Not Julia Child's Beef Bourguignon

Boeuf bourguignon facile

Bœuf bourguignon

Beef bourguignon with celeriac mash

The most viewed bourguignon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine