Boeuf Bourguignon, which literally means Burgundy Beef, is a very-well known traditional French dish. As its name indicates, it originates from the Burgundy region, which is famous for its wine. So naturally, boeuf bourguignon is beef cooked in Burgundy wine. It is braised over an extended period of time, together with carrots, onions, garlic and mushrooms, in a dutch oven (cocotte), which allows for flavors to mingle. Delicious! It is a great dish to enjoy when it is cold outside, and it is easy to prepare, as most of the magic happens in the dutch oven. This is sure to impress your family or your guests!
About the recipe
I am using a French recipe available here. However, I made a few changes, to make it easier to make the dish using US ingredients.
You will need pearl onions. This is what it looks like:
A very important part of the Boeuf Bourguignon is the choice of wine to cook the beef in, which is also the same wine you drink while eating the dish. Ideally, the wine should be a good red wine from Burgundy since this dish is from Burgundy.
Peel and slice the carrots, and peel the pearl onions (do not cut the onions). Peel the garlic. Take 2 garlic cloves and squash them (this is the garlic we will use for the stew). Cut meat in little pieces (if not already in little pieces). Cut the bacon in little cubes.
In a dutch oven (cocotte), melt the 4 ounces (60g) of butter. Add the pearl onions and the bacon cut in little cubes. Brown them, stirring the entire time. Once they are lightly brown, remove them from the dutch oven using a skimmer (or 2 spoons, if you don’t have a skimmer) and set aside.
In the same dutch oven, brown the meat on high heat. Add the carrots. Continue browning for 5 minutes on medium heat.
Once the meat is browned, sprinkle with flour and stir until flour turns brown. Add the beef stock (that you have boiled in a pot beforehand). Add the pearl onions and bacon you previously set aside. Pour the red wine. Season with salt, pepper and squashed garlic. Add the rosemary, bay leaf and thyme. Mix and bring to a boil. Cover and let it simmer on low heat for 3 hours.
After 3 hours, add the sliced mushrooms. Continue cooking in the dutch oven for 30 additional minutes. Remove the thyme, rosemary and bay leaf. Serve in a large dish, with potatoes or tagliatelle pasta on the side. Enjoy!