Classic Beef Bourguignon
From chefelaine 15 years ago
- 180 minutes to make
- Serves 6
Nothing is more satisfying than a bowl of Burgundian beef stew, unless perhaps it is the glass of red Burgundy that accompanies it. Make sure to do the full marinating time, as this is what makes the beef exceptionally tender. Read more Please note that the prep time listed does NOT include the marinating time, enabling you to prepare the beef a day ahead. See less
Ingredients
- 2 lb stewing beef (shoulder or hip), cubed shopping list
- 2 cups red wine, preferable Burgundy shopping list
- 1/4 cup vegetable oil for sautéing shopping list
- 5 strips of lean bacon, cut into 1-inch pieces shopping list
- 2 cups onion, coarsely chopped shopping list
- 2 cups carrot, peeled and coarsely chopped shopping list
- 1 cup celery, finely chopped shopping list
- 2 tbsp fresh garlic, finely chopped shopping list
- 1 tbsp fresh thyme, finely chopped shopping list
- 1/4 tsp ground clove shopping list
- 1 cup all-purpose flour for dredging, placed in a large bowl shopping list
- 2 tbsp tomato paste shopping list
- 2 bay leaves shopping list
- Cold water shopping list
- 1 lb yukon gold potatoes, boiled in their skins until tender, cooled and cubed shopping list
- 1 tbsp butter shopping list
- 1 lb brown button mushrooms, cleaned, trimmed and halved shopping list
- 10 oz bag of pearl onions, boiled and peeled as per package directions shopping list
- salt and freshly ground pepper shopping list
How to make it
- Stir beef and red wine together in a baking dish and marinate in the refrigerator overnight or for at least 8 hours
- Preheat oven to 325°F
- Remove beef from refrigerator.
- In a large Dutch oven heat 1 tbsp oil over medium-high heat.
- Add bacon and sauté until browned, about 5 minutes.
- Remove bacon from pot and set aside in a medium bowl.
- Add the onion, carrot and celery to the same pot, sauté over medium-high heat until lightly browned, about 5 minutes.
- Add garlic, thyme and clove and sauté for 1 minute
- remove from pot and set aside with bacon.
- Drain beef from marinade, reserving marinade.
- Dredge beef in flour to coat.
- Shake off excess flour.
- Heat 1 tbsp oil over medium-high heat.
- Work in batches and brown beef until browned on all sides, adding more oil as needed.
- When cooking the last addition of beef stir in tomato paste for the last minute.
- Add vegetables, bacon, beef, bay leaves and marinade into the pot, add enough water just to cover.
- Simmer over low for 5 minutes and de-glaze by scraping up the tasty brown bits from the bottom of the pot.
- Cover pot with lid and cook in oven for 3 hours.
- For the last half hour of cooking add potatoes.
- Heat butter in a sauté pan over medium-high heat.
- Sauté mushrooms until golden.
- Add pearl onions and cook for 5 minutes longer.
- When the beef has finished cooking add mushrooms and onions to pot, stir, season to taste and serve warm.
The Rating
Reviewed by 8 people-
I honestly love this! I'm a big fan of tomato-based stews! We have something here locally known as beef calderetta and its a winner. The marinade is the secret! Never used burgundy so I'll try this. Thanks Elaine... high5 to you!
jrt_mom
in Metro Manila loved it
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haha! Another recipe you said you wouldn't give away! Thanks :) FIVE
Pete and Candy
dagnabbit
in Barrie loved it
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This is a must to make soon, I think I've been looking for the wrong recipes for months, this is probably the one I been wanting. Glad I stumbled across this. Sounds excellent. You have my 5
henrie
in Savannah loved it
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