Beef Stew (Boeuf Bourguignon). A lot of beef stew recipes, including ones for boeuf Bourguignon, say that for the best flavor, you should marinate the beef first. I've been running marination tests with beef stews for the past couple of weeks, and I haven't found this advice to be true. Marinades don't actually penetrate deeply into meat.

I don't even know how to describe this culinary masterpiece. Boeuf Bourguignon - A French Classic. This traditional beef stew made crazy popular by Ms. You can have Beef Stew (Boeuf Bourguignon) using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Beef Stew (Boeuf Bourguignon)

It's 12 slices of hickory smoked bacon, chopped.
Prepare 3 lbs of chuck beef cup into 1" cubes.
You need 1 lb of carrots cubed.
You need 2 of yellow onions chopped.
You need 5 cloves of garlic, chopped.
You need 2 cups of red wine.
You need 3 cups of beef stock.
You need 2 tbsp of tomato paste.
You need 1 tbsp of thyme.
It's 4 tbsp of butter.
Prepare 3 tbsp of flour.
You need 1 lb of pearl onions whole.
It's 1 lb of mushrooms sliced thickly.
You need 3 of bay leaves.
It's of salt.
You need of pepper.
You need of parsley for garnish.

Beef bourguignon (US: /ˌbʊərɡiːnˈjɒ̃/) or bœuf bourguignon (UK: /ˌbɜːf ˈbɔːrɡɪn.jɒ̃/; French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni. This version of Julia Child's classic Beef Bourguignon (or Boeuf Bourguignon) is made by stewing beef with carrots and mushrooms until it's fall-apart tender. The sauce is rich, hearty, and worth every minute of slow cooking. Serve for Christmas dinner or any special winter meal.

Beef Stew (Boeuf Bourguignon) instructions

Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot..
Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon..
If needed, add oil and heat oil. Add carrots, onions, garlic, kosher salt, black pepper and saute for 5 minutes until onions are lightly browned..
Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork..
Meanwhile, mix together butter with flour in small bowl and set aside. Saute mushrooms with butter in skillet just until mushrooms start to become soft..
Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste..

Boeuf bourguignon was introduced to the American home cooks by California native Julia Child. Boeuf Bourguignon: for the best results use a cast iron casserole pan / Dutch oven. Watch the video to see how to make that recipe. Boeuf bourguignon is so much more than just another beef stew. This classic French dish, made so popular by a certain Ms.