hardmainmeatCC0 1.0 Universal
Classic Bœuf Bourguignon – Burgundy Braised Beef Stew
The pinnacle of French home gastronomy: beef braised in rich red wine broth with smoky bacon lardons, button mushrooms, carrots, and sweet pearl onions.
Prep
30 min
Cook
120 min
Total
150 min
Ingredients
6servings
- Beef chuck roast for stewing900 g
- Smoked bacon lardons150 g
- Carrots3 piece
- Small button mushrooms250 g
- Yellow onion1 piece
- Rich beef stock500 ml
- Tomato paste30 g
- Garlic cloves3 clove
- Butter30 g
- Fresh thyme and bay leaf5 g
- Salt
- Freshly cracked black pepper
Preparation Steps
1
Sauté bacon lardons in Dutch oven for 5 minutes until crispy. Transfer to a plate, leaving rendered fat in the pot.
5 min timer
2
Pat beef dry. Brown meat in batches in the hot fat for 3-4 minutes per side until deeply seared. Set aside with the bacon.
10 min timer
3
Sauté sliced onion and carrots in the pot for 5 minutes. Stir in garlic and tomato paste. Return beef and bacon, pour in hot beef stock, add thyme and bay leaf. Cover and simmer gently for 90 minutes.
90 min timer
4
Sauté mushrooms in butter over high heat for 5-6 minutes until golden. Stir into the stew and cook uncovered for 20 more minutes until sauce is richly reduced and velvety.
20 min timer
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Provenance & Public Domain Audit
Source: Classical French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
