This hearty beef stew, or Boeuf Bourguignon as the French call it, is a meal you’ll remember whether you’re dining in a cozy French bistro or in the warmth of your own home. The recipe is from Ina Garten’s Barefoot In Paris Cookbook. All of the dishes she writes about in this book are true to their Parisian roots, yet unique in some way. They are thoroughly delicious, completely accessible, and the perfect fare for friends and family.
It seemed an ideal choice for me to serve my husband’s sister and brother-in-law who were visiting this week from Florida. After spending the day out enjoying the crisp autumn air we all welcomed a bowlful of this flavorful stew served over a garlic-rubbed slice of toasted country bread. I served it with pappardelle pasta (an Italian flat noodle cut into a broad ribbon shape, and often served with a hearty sauce). A salad and a glass of Burgundy wine rounded out the meal. There’s an entire bottle of the same Burgundy wine in the stew, so what could be bad?
It’s a great dish for entertaining because you can make it ahead and it’s even better the next day as the flavors really have time to meld.
Boeuf Bourguignon serves 6
1 tablespoon good olive oil
8 ounces good bacon, diced
2 and ½ pounds beef chuck, cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
½ cup Cognac or good brandy
1 (750-ml) bottle good dry red wine, such as Burgundy
2 to 2and1/2 cups beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (I used closer to 2 teaspoons)
4 tablespoons (½ stick) unsalted butter, at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen small whole onions
1 pound mushrooms, stems discarded, caps thickly sliced
For Serving
Country bread, toasted or grilled
1 garlic clove, cut in half
½ cup chopped fresh flat-leaf parsley (optional)
Preheat the oven to 250 degrees.
Heal olive oil in a large Dutch oven, such as Le Creuset. Add the bacon and cook over medium heat for 8-10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3-5 minutes, turning to brown on all sides.
Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, onions, 1 tablespoon of salt, and 2 teaspoons of pepper into the fat in the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, til the onions are lightly browned. Add the garlic and cook for 1 more minute.
Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with any juices that have accumulated on the plate. Add the wine plus enough beef broth to almost cover the meat.
Add the tomato paste and thyme. Bring to a boil, cover the pot with a tight-fitting lid, and place it in the oven for about 1 and ¼ hours, or until the meat and vegetables are very tender when pierced with a fork. Remove from the oven and place on top of the stove.
Combine 2 tablespoons of the butter and the flour with a fork and stir into the stew. Add the frozen onions. In a medium pan, saute the mushrooms in the remaining 2 tablespoons of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew.
Note: Don’t wash the mushrooms, just brush them clean, or wipe gently with a damp paper towel.
Bring the stew to a boil, then lower the heat and simmer uncovered for 15 minutes. Season to taste.
Rub each slice of bread on one side with garlic. For each serving,spoon the stew over a slice of bread and sprinkle with parsley.
Note: If the sauce is too thin, you can add more of the butter and flour mixture.
To make in advance, cook the stew and refrigerate. To serve reheat to a simmer, over low heat and serve with the bread and parsley.