Cookbook:Boeuf Bourguignon

Boeuf Bourguignon
Category	French recipes
Time	3 hours
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | France | Meat | Stews

Boeuf bourguignon (French for Burgundy beef) is a well known, traditional French stew prepared with beef braised in red wine (originally Burgundy wine) and beef broth, flavored with garlic, onions, carrots, a bouquet garni and garnished with mushrooms. It is one of many examples of peasant dishes slowly evolving into haute cuisine. Most likely, the method of slowly simmering beef in wine originated as a means of tenderizing cuts of meat that were too tough to cook any other way. Also, simmering these two ingredients together helps to create a unique and pleasant flavor.

Formerly, chefs larded the meat with lardons, but modern beef is so tender and well marbled that this time-consuming technique is rarely necessary.

French culinary expert Auguste Escoffier first published the boeuf bourguignon recipe once the dish became a standard of French cuisine. However, over time it has undergone subtle alterations, owing to changes in cooking equipment and available food supplies.

Ingredients

• 1 kg beef (blade steak or stewing shoulder cut)
• 3 large onions, chopped
• 1–2 cloves of garlic
• 300 g of chopped carrot
• 300 g of button mushrooms
• Bouquet of herbs: basil, rosemary and thyme tied with string
• 2–4 cups of red wine
• Salt
• Pepper
• Olive oil
• Flour

Preparation

1. Cut beef into large, 5 cm chunks. Season with salt, pepper and olive oil.
2. Cook beef a small amount at a time in a dutch oven or large saucepan until it's golden brown on the outside. Remove each portion as it's done and set aside.
3. Add onions and garlic to the same pot and cook till golden brown.
4. Sprinkle with 2 tablespoons of flour. Cook a few minutes longer.
5. Add 1–2 cups of red wine.
6. Bring wine to a boil then simmer for 5 minutes.
7. Add beef, carrots, herbs, and mushrooms.
8. Add another couple cups of red wine and water (enough to cover the meat and vegetables).
9. Cook for 2–3 hours, stirring occasionally. Remove surface scum as required.

Notes, tips, and variations

• Use leftovers to make meat pies or puff pastries.
• Add a small amount of dried Trompettes de la mort (Craterellus cornucopioides). For a dish serving 4, 4 trompettes can be used depending on taste. Cut off parts that may contain sand, rinse, cut in small pieces, soak for 5 minutes in warm water and add to the dish after adding the wine. Can be used instead of garlic.
• Use a low-fat cut of beef and serve with boiled potatoes or steamed rice on the side to lower the fat and calories of this dish.