Boeuf Bourguignon - French Beef Stew

Recipe By:
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  • Total Time 210 min Ico-add
  • Yield 8 Servings
  • Level Medium

Boeuf bourguignon is a fancy word for French beef stew. Requiring just a little extra effort, this beef bourguignon recipe can make beef stew one of the most exciting meals you make.
 

Ingredients

  • Bouquet garnie:
  • Basil
  • Rosemary
  • Thyme
  • 3 pounds chuck roast
  • 6 ounces bacon
  • 2 cloves garlic
  • 1 large carrot
  • 2 medium onions
  • 2 tablespoons brandy
  • 2 tablespoons clarified butter
  • 2 tablespoons all purpose flour
  • 2 cups red wine
  • 1/2 cup beef stock
  • 1 teaspoon tomato paste
  • Salt and pepper to taste
  • 8 ounces mushrooms, sliced
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Directions

  1. 1. Prep work: Make up the bouquet garnie by wrapping up equal amounts of basil, rosemary and thyme in cheese cloth and tying it securely closed. Cut the chuck roast into one inch cubes. Cut the bacon into 1/2 inch pieces. Peel and crush the garlic cloves. Grate the carrot. Chop the onions. Warm the brandy.
  2. 2. Place the clarified butter in a skillet over medium heat. When hot, add the onions and brown, then add the bacon and brown. Remove both onion and bacon and hold in reserve.
  3. 3. Brown the meat in the already hot skillet; flambe with brandy then stir in the flour.
  4. 4. Cook for three minutes, stirring constantly. Add red wine, stock, tomato paste, garlic, bouquet garnie, grated carrot and season with salt and pepper.
  5. 5. Let simmer for 1 1/2 hours.
  6. 6. Add the onions and bacon and cook 45 minutes longer.
  7. 7. Add mushrooms and cook an additional 15 minutes.