RecipesMagazine

Boeuf Bourguignon

Boeuf Bourguignon
Boeuf Bourguignon takes approximately approximately 45 minutes from beginning to end. This recipe serves 6. One portion of this dish contains around 69g of protein, 53g of fat, and a total of 963 calories. If you have butter, herb bouquet, beef broth, and a few other ingredients on hand, you can make it. Boeuf Bourguignon, Boeuf Bourguignon, and Boeuf Bourguignon are very similar to this recipe.

Instructions

1
Blanch the bacon to remove its smoky taste: Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes.
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BaconBacon
WaterWater
2
Drain, rinse in cold water, and dry on paper towels.
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WaterWater
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Paper TowelsPaper Towels
3
Sauté the bacon, brown the beef: In a large frying pan, sauté the blanched bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef, using the rendered fat in browning.
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BaconBacon
BeefBeef
Cooking OilCooking Oil
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Frying PanFrying Pan
4
Brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed Dutch oven or covered casserole pan.
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Salt And PepperSalt And Pepper
Bacon DrippingsBacon Drippings
Olive OilOlive Oil
BeefBeef
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Casserole DishCasserole Dish
Dutch OvenDutch Oven
5
Cut the bacon into 1-inch pieces and add to the pan.
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BaconBacon
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Frying PanFrying Pan
6
Brown the vegetables: 
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VegetableVegetable
7
Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat.
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VegetableVegetable
MeatMeat
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Frying PanFrying Pan
8
Deglaze the pan with wine, add stock, tomatoes, herbs: Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet.
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TomatoTomato
HerbsHerbs
StockStock
MeatMeat
WineWine
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Frying PanFrying Pan
9
Simmer 1 to 2 hours: Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 325°F oven, until the meat is tender, about 1 to 2 hours.
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MeatMeat
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OvenOven
10
While the stew is cooking, prepare the onions: Blanch the onions in boiling water for 1 minute.
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OnionOnion
WaterWater
StewStew
11
Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 inch cuts.
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OnionOnion
WaterWater
12
Sauté onions in a single layer in a tablespoon or two of butter until lightly browned.
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ButterButter
OnionOnion
13
Add chicken stock or water half way up the sides of the onions.
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Chicken StockChicken Stock
OnionOnion
WaterWater
14
Add a teaspoon of sugar, and season with salt and pepper.
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Salt And PepperSalt And Pepper
SugarSugar
15
Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the water. If there is water remaining after cooking, drain the excess. Set aside.
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OnionOnion
WaterWater
16
Prepare the mushrooms a few minutes before serving the stew. Sauté quartered mushrooms in a few tablespoons of butter and olive oil until browned and cooked through.
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MushroomsMushrooms
Olive OilOlive Oil
ButterButter
StewStew
17
Make the sauce: When the stew meat has cooked sufficiently, remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole.
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BeefBeef
SauceSauce
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ColanderColander
Sauce PanSauce Pan
18
Press juices out of the residue into the cooking liquid, then remove any visible fat and boil down the liquid to 3 cups. Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly.
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SauceSauce
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WhiskWhisk
19
Pour sauce over meat, add onions and mushrooms: Correct seasoning and pour over the meat, folding in the onions and mushrooms.
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MushroomsMushrooms
SeasoningSeasoning
OnionOnion
SauceSauce
MeatMeat
20
To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until hot throughout.
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VegetableVegetable
SauceSauce
MeatMeat
21
Serve with rice, bread, or potatoes (unless you are doing the low-carb version!).
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PotatoPotato
BreadBread
RiceRice
DifficultyExpert
Ready In45 m.
Servings6
Health Score50
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