Boeuf Bourguignon. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Julia always said that boeuf bourguignon is nothing more than a very good beef stew.

Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). You can cook Boeuf Bourguignon using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Boeuf Bourguignon

You need 1 large of Tomato.
You need 1 large of onion.
Prepare 6 stalks of parsley.
Prepare 6 stalks of thyme.
You need 5 of bay leaves.
Prepare 6 of cloves.
Prepare 4 cubes of beef bouillon.
It's 2 large of carrots.
It's 14 oz of beef cubes (beef tenderloin or fillet - usually 200g per persons - I usually make a little extra, since it stays good in the fridge for up to 4 days).
You need 1 1/2 liter of Burgundy wine.
It's of salt.
Prepare of pepper.

If making ahead, it's easier to. Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil. Julia Child's Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason.

Boeuf Bourguignon instructions

Marinate beef in 750ml of wine for 24 hours / leave in fridge.
Finely chop tomato. Slice carrot lengthwise and cut into thirds. Slice onion in half and insert the cloves into the onion.
Remove beef cubes from marinade and blot dry with paper towels..
Fry beef cubes in a pot around 5-10 minutes (high heat, with a bit of olive oil).
Remove beef from pot and fully coat with flour..
Put beef with leftover marinade wine in a clean pot along with the above chopped veggies, as well as the parsley, thyme, bay leaves, remaining 750ml of wine, beef bouillion, salt, pepper.
Slow cook on extremely low heat for 3 hours (2 is possible as well, but beef turns out softer after 3 hours).

This is one recipe where you want to take your time cooking it, drinking a glass of wine or two while preparing it, and show it a lot of love. Recipe from "Les Halles Cookbook," courtesy of Anthony Bourdain Boeuf Bourguignon is one of those classic French dishes that is easy to prepare, sticks to your ribs and will dazzle your guests. This is a family favorite recipe, from Julia Child's Boeuf Bourguignon in her book Julia's Kitchen Wisdom. She had the clever idea to examine the differences in each book's approach through the lens of boeuf bourguignon, a classic dish featuring beef braised in red wine (i.e. burgundy) and often. Boeuf Bourguignon is traditionally cooked with Burgundy wine.