We are now in that part of winter between Valentines Day and Easter when the days seem long and nights seem longer. As temperatures continue to drop, there’s nothing quite like a warm and comforting meal. French cuisine is known for its rich flavors and hearty dishes, making it a cozy choice for cold winter nights.
This recipe for the decadent beef stew comes from Jacques Pépin and there is an equally famous version from Julia Child. In this version stock, demi-glace, or even water is not used, relying on robust red wine for the deep-flavored sauce.
I have made this four or five times and have received rave comments each time. But it is enough effort that you might not want this to be on your once a month rotation.
Beef Bourguignon, an incredible family dinner.
Serves: – 8 people
Ingredients
- 6 ounces bacon roughly chopped
(1 5-ounce piece of pancetta) - 3 pounds beef brisket trimmed of fat, cut into 2-inch chunks
(variations include chuck steak or stewing beef) - 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 15 baby carrots, peeled
- 1 white onion large, diced
- 6 cloves garlic minced (divided)
- 2 bay leaves
- 1 pinch coarse salt
- 1 pinch ground pepper
- 2 tablespoons flour
- 15 pearl or small cipollini onions, peeled
- 15 cremini mushrooms diced
- I bottle or 3 cups red wine like Merlot, Pinot Noir, or a Chianti –
for a milder sauce, use only 2 cups of wine - 1 cup beef stock if using only 2 cups of wine
- 2 tablespoons tomato paste
- 1 beef bouillon cube crushed
- 1 teaspoon fresh thyme finely
- 2 tablespoons fresh parsley finely chopped, divided
Instructions
TRADITIONAL OVEN METHOD:
- Preheat oven to 350°F (175°C).
- Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
If using pancetta, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2-inch thick, then cut the slices into 1-inch-wide lardons. - Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
- In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
- Add the pearl onions, wine and adding enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
- Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
- In the last 5 minutes of cooking time, prepare your mushrooms.
- Heat the butter in a medium-sized skillet/pan. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
- Place a colander over a large pot. Remove the casserole from the oven and set aside. Then carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
- Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
- Remove any fat off the sauce (if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
- You should be left with about 2 ½ cups of sauce thick enough to coat the back of a spoon lightly.
- If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, simmer it over medium heat until reduced to the right consistency (about 10 minutes).
- Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
- If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.
- Garnish with parsley and serve with mashed potatoes, rice or noodles.
- To serve the following day, allow the casserole to cool completely, cover and refrigerate.
The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.
Notes
SLOW COOKER BEEF BOURGUIGNON:
- In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart slow cooker bowl.
- Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper, tossing well to combine.
- Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.
- Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
- In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.
- Garnish with fresh parley and serve with mashed potatoes, rice or noodles.
