Each season we will present you our guest’s favorite dish. This fall’s most ordered dish was French traditional, Boeuf Bourguignon. Origins of this dish go way back to the 19th century when it was documented for the first time, but it is believed that the dish goes even further in the past. This dish was a standard dish in Paris region bistros but it later became known as Burgundian special.
Boeuf Bourguignon is a beef stew braised in red wine, usually red Burgundy, and beef stock flavored with carrots, onions, and garlic. Typical garnish for this delicious dish is bacon, mushrooms, and pearl onions. The best part of the dish is a tender piece of braised beef, and it’s usually served with boiled potatoes or noodles.
How to make a nice Boeuf Bourguignon
Unfortunately, we cannot tell you the secrets of how we make our Boeuf Bourguignon but here is a simple recipe so everyone can make it at the home (8 ppl serving).
- 4 lb. lean brisket (trim it and cut into 2 inches chunks)
- 4 slices of bacon (chopped)
- 2 tablespoons of extra virgin olive oil
- 3 to 4 small onions (preferably cut in into 2 inches chunks)
- 14 baby carrots
- 6 cloves of garlic
- 2 tablespoons of tomato paste
- 2 tablespoons of flour
- Fresh thyme
- 1 tablespoon of unsalted butter
- 10 oz small mushrooms
- 3 c. dry red wine
- 3 c. beef broth
- Salt, pepper, and parsley
How it’s done:
- Heat the oven to 375 Fahrenheit, and heat one tablespoon of olive oil in a large Dutch oven on medium. Add bacon and cook it until it gets a golden brown look. Take out the bacon on the paper towel to reduce the fat.
- Season beef with salt and pepper and cook it in three batches by turning it occasionally until all sides get brown color. It should take you about 10 minutes for this process.
- Add onions and season it with salt and pepper, and cook it with occasional stirring. After 6 minutes add carrots. After the onions become tender add garlic and cook for one minute. Add tomato paste and sprinkle it with the flour for the next two minutes.
- Add wine to the mix and return beef and bacon to the pot, then add beef broth, thyme, and bay leaves. Cover the pot, put it in the oven, and cook it for the next 3 hours until the beef is tender to the point when it breaks apart.
- Five to ten minutes before the beef is done, melt butter in a large pan on medium and add one tablespoon of olive oil. Add mushrooms and season them with salt and pepper, also add remaining garlic and cook them for the next 7 minutes. Take the thyme and bay leaves out of the stew and add mushrooms, fresh garlic, and parsley.
After your beef is done, add boiled potatoes or noodles, open up a nice bottle of red wine and enjoy!