Main Disheschewoutloud4.9
French Beef Stew (Boeuf Bourguignon)
This is hands-down a favorite dish to serve for friends and family. If you plan ahead, you can have this entire dish made the night before to let flavors meld, which makes your dinner party that much easier.
👥 8 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 45 min🔥 Cook: 2h👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- pan
- skillet
- bowl
📝 Preparation Steps
1
Preheat the oven to 350F with rack on lower middle position. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot.
2
Brown
3
Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon.
4
Sauté
5
If needed, heat 2 TB oil in pot. Add carrots, onions, garlic, 1 TB kosher salt, 2 tsp black pepper and sauté for ⏱️ 5 minutes until onions are lightly browned. Deglaze bottom of pot, adding 1 TB oil as needed. Add Cognac and cook another ⏱️ 10 minutes on medium.
carrots (peeled and cut into chunks or coins)1 poundgarlic (chopped)10 cloves
6
Simmer
7
Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1 1/2 to ⏱️ 2 hours, or until meat is very tender when pierced with fork.
beef broth (low sodium)3 cupstomato paste2 tablespoonsdried thyme1 teaspoonbay leaves3
8
Sauté
9
Meanwhile, mix together 2 TB butter with 3 TB flour in small bowl and set aside. Sauté mushrooms with 2 TB butter in skillet just until mushrooms start to become soft.
butter (room temperature)4 tablespoonsflour3 tablespoons
10
Simmer and serve
11
Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for ⏱️ 30 minutes.
butter (room temperature)4 tablespoonsflour3 tablespoonsfrozen pearl onions (whole)1 pound
12
Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste. Garnish with fresh parsley and serve with crusty bread, rice, or egg noodles.
bay leaves3
Nutrition Facts
calories
471 kcal
fat Content
27 g
serving Size
1 g
fiber Content
3 g
sugar Content
1 g
sodium Content
487 mg
protein Content
37 g
trans Fat Content
1 g
cholesterol Content
132 mg
carbohydrate Content
13 g
saturated Fat Content
12 g
unsaturated Fat Content
14 g
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