Boeuf Bourguignon: Traditional French Beef Stew
Indulge in the rich and hearty flavors of Boeuf Bourguignon, a classic French stew that showcases tender, prime beef simmered in an exquisite blend of Burgundy wine and cognac. This rustic dish features aromatic herbs and vegetables, including garlic, pearl onions, carrots, and earthy mushrooms, enhanced by the smokiness of diced pancetta. A touch of dried orange peel adds a subtle brightness, elevating this savory stew to a sumptuous experience. Perfectly paired with crusty country bread for soaking up the delicious juices, a fresh green salad, a selection of fine cheeses, and a bottle of robust red wine, this culinary masterpiece is guaranteed to impress your guests or family. Best prepared a day in advance, the flavors deepen beautifully overnight. Enjoy the delightful comfort of French cuisine with every spoonful—bon appétit!
N/A
Servings
400
Calories
23
Ingredients
Ingredients
Boneless prime lean stewing beef
3 1/2 lbs (Trimmed and cubed into 2-inch pieces)
Cognac
4 tablespoons (N/A)
Cloves
2 whole (N/A)
Garlic cloves
4 (Peeled and chopped)
White pearl onions
12 ounces (Peeled)
Carrots
2 medium (Peeled and sliced)
Celery stalks
2 (Sliced)
Bay leaf
1 large (N/A)
Crushed dried sage
1/2 teaspoon (N/A)
Crushed dried thyme
1 teaspoon (N/A)
Fresh parsley
3 tablespoons (Chopped)
Fresh coarse ground black pepper
1/4 teaspoon (N/A)
Dried orange peel
1 teaspoon (Finely chopped)
Burgundy wine
1 (750 ml) bottle (N/A)
Fresh baby bella mushrooms
12 ounces (Halved)
Cured unsmoked bacon (like pancetta)
3 ounces (Diced)
Kosher salt
To taste (N/A)
Fresh ground pepper
To taste (N/A)
Beef stock or beef consomme
2 cups (N/A)
Sugar
1 pinch (N/A)
Tomato paste
2 tablespoons (N/A)
Diced tomato
1 cup (Optional)
Pimiento-stuffed green olives
10 whole (Optional)
Instructions
1
In a large non-reactive bowl, combine the cubed beef, cognac, cloves, garlic, pearl onions, sliced carrots, sliced celery, bay leaf, dried sage, dried thyme, chopped parsley, coarsely ground black pepper, dried orange peel, Burgundy wine, and halved mushrooms. Mix well, cover, and refrigerate for at least 12 hours or up to 2 days, stirring occasionally to marinate evenly.
2
When ready to cook, remove the marinated meat and vegetables from the refrigerator and bring them to room temperature. Drain the mixture, reserving the marinade, and blot the beef and vegetables dry with paper towels.
3
Preheat your oven to 325°F (175°C).
4
In a large, heavy oven-proof pot (like a cast iron Dutch oven), place the diced pancetta and fry over medium heat until it becomes crispy and has rendered its fat, approximately 3-5 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the pot.
5
In batches to avoid overcrowding, add the beef and vegetables to the pot and brown them on all sides, seasoning with kosher salt and fresh ground black pepper as they cook, approximately 7 minutes per batch. Transfer the browned pieces to a platter and set aside.
6
Add the reserved marinade to the pot, bringing it to a boil over high heat. Reduce the heat to medium and allow it to simmer until reduced by one-third, about 8 minutes, skimming any foam that appears on the surface.
7
Stir in the beef stock or consomme and continue to simmer for an additional 8 minutes, again reducing by one-third. Add a pinch of sugar and the tomato paste, mixing well. If desired, now is the time to incorporate the diced tomatoes and green olives.
8
Return the browned meat, vegetables, and reserved pancetta to the pot. Mix until all ingredients are well-coated with the sauce. Cover the pot and place it in the preheated oven. Bake for 2.5 to 3 hours, or until the beef is tender and flavors are melded together. Alternatively, for crock-pot cooking, transfer the mixture to a slow cooker and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
9
Once the stew is fully cooked, serve hot with rustic bread perfect for mopping up the delicious juices, a fresh green salad on the side, and a platter of assorted cheeses to complement the meal.
Nutrition Information
22
Fat
10
Carbs
35
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Boeuf Bourguignon?
Boeuf Bourguignon is a classic French beef stew featuring tender beef simmered in Burgundy wine, cognac, aromatic herbs, and vegetables.
What cut of beef is recommended for this recipe?
The recipe calls for 3 1/2 lbs of boneless prime lean stewing beef, trimmed and cubed into 2-inch pieces.
Which wine should be used for the stew?
A 750 ml bottle of Burgundy wine is used for both the marinade and the cooking process.
How long should the beef marinate?
The beef and vegetables should be refrigerated in the marinade for at least 12 hours or up to 2 days.
Can I use a slow cooker for this Boeuf Bourguignon?
Yes, transfer the mixture to a slow cooker and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
What is the recommended oven temperature and cooking time?
Preheat the oven to 325°F (175°C) and bake the stew for 2.5 to 3 hours.
What is the purpose of adding dried orange peel?
Dried orange peel adds a subtle brightness that elevates the savory flavors of the stew.
Should I prepare this dish in advance?
Yes, it is best prepared a day in advance as the flavors deepen beautifully overnight.
What type of bacon is used in this recipe?
The recipe uses 3 ounces of diced cured unsmoked bacon, such as pancetta.
How many calories are in a serving of this stew?
Each serving contains approximately 400 calories.
What are the optional ingredients for this recipe?
Optional ingredients include 1 cup of diced tomatoes and 10 pimiento-stuffed green olives.
What are the recommended side dishes?
Serve with crusty country bread, a fresh green salad, and a selection of fine cheeses.
How much protein is in one serving?
There are 35 grams of protein per serving.
What type of mushrooms are best for this stew?
The recipe suggests 12 ounces of fresh baby bella mushrooms, halved.
Why do I need to blot the meat and vegetables dry?
Blotting them dry ensures they brown properly in the pot rather than steaming.
How many garlic cloves does the recipe require?
The recipe uses 4 peeled and chopped garlic cloves.
What is the carbohydrate count per serving?
There are 10 grams of carbohydrates per serving.
How much beef stock is needed?
You will need 2 cups of beef stock or beef consomme.
What should I do with the marinade after soaking the meat?
Reserve the marinade, bring it to a boil, and reduce it by one-third before adding it back to the stew.
Does the recipe contain any sugar?
Yes, a pinch of sugar is added during the liquid reduction phase.
How much fat is in this dish?
There are 22 grams of fat per serving.
What kind of onions are used?
12 ounces of peeled white pearl onions are used.
Is Cognac necessary for this recipe?
The recipe uses 4 tablespoons of Cognac in the marinade for authentic flavor.
What herbs are used in the marinade?
The marinade includes a bay leaf, crushed dried sage, crushed dried thyme, and chopped fresh parsley.
How long does it take to brown the beef?
Browning the beef and vegetables in batches takes approximately 7 minutes per batch.
Why do I need to reduce the marinade and stock?
Reducing the liquids by one-third concentrates the flavors and creates a richer sauce.
What type of pot is best for cooking this stew?
A large, heavy oven-proof pot, such as a cast iron Dutch oven, is ideal.
How many whole cloves are used?
The recipe uses 2 whole cloves.
What is the total number of ingredients?
There are 23 ingredients in total, including the optional items.
What should I do if foam appears on the surface while boiling the marinade?
You should skim any foam that appears on the surface to keep the sauce clear and clean-tasting.