Boeuf Bourguignon, or beef burgundy, is one of the most classic, well known dishes in the Western world. Everyone has a recipe for it, most famously, of course, Julia Child. It’s as simple as a French stew can get, while still having lots of complex flavors that are sure to please every palate. I suppose that all the butter doesn’t hurt, either, but hey, you’ve got to live a little, right? Besides, in the cold winter months, you need the energy to battle the elements and keep yourself warm. Boeuf Bourguignon comes from the Burgundy region of France (surprise!), which is the same region that has brought us coq au vin, and my personal favorite, escargot. It seems like Burgundy really knows how to capture the hearts of food culture in America, doesn’t it? Bravo, Burgundy, bra-vo. I made this stew this past weekend, when it was freezing outside and we were about to go out to a bar. I knew we were going to need something hearty to even get us out the door, and I think that this definitely did the trick.
Your ingredients. Notice Kramer helping in the background.
Cut your beef into bite sized pieces.
Coat it in your flour, salt, and pepper.
Then brown on all sides with 3 tablespoons of butter.
When browned, transfer to another plate and set aside. Be sure to do this in batches so that the beef actually browns instead of just steams (which turns it a scary grey color).
Quarter your mushrooms.
Add another 3 tablespoons of butter to your pot and brown your mushrooms over medium heat, then remove from the pot and set aside.
Add in your beef stock and whisk in 2 tablespoons of flour.
Chop up your carrots, potatoes, and shallots.
And add them to your pot along with the beef, mushrooms, and red wine.
Tie your herbs together and throw those in, too.
Stir to combine. Make sure you’re using a decent quality bottle of wine, otherwise that purple color will only become more vibrant, and nobody wants to eat purple stew. I learned this the hard way a few years ago…damn you Two Buck Chuck! Cover and cook at 300 degrees F for 3 hours, stirring occasionally.
When ready, taste and adjust seasonings as necessary.
Serve with some crusty bread and enjoy.
- 3 tablespoons unsalted butter (plus another 3 tablespoons unsalted butter for the mushrooms)
- 1½ pounds beef, cut into bite-sized pieces (I used a chuck roast cut)
- 3 tablespoons all-purpose flour (plus another 2 tablespoons all-purpose flour)
- ½ teaspoon sea salt or kosher salt
- ½ teaspoon ground black pepper
- 1 pint button mushrooms, cleaned and quartered
- 2½ cups beef stock
- 1 lb. golden potatoes, peeled and quartered (or cut into bite sized cubes)
- 3 shallots, quartered
- 4-5 large carrots, peeled and cut into bite-sized pieces
- 1 cup good red wine
- 6 sprigs fresh thyme
- 3 sprigs fresh rosemary
- salt and pepper, to taste
- crusty bread, for serving
- Preheat your oven to 300 degrees F. Cut your beef into bite-sized pieces, then toss with 3 tablespoons of flour, ½ teaspoon of salt, and ½ teaspoon of ground black pepper. I found it easiest to do this by putting everything in a sealable bag and shaking it up, but obviously this isn't the most eco-friendly method, so using a bowl and tossing with your hands works well, too. Heat 3 tablespoons of unsalted butter in a large, heavy bottomed pot over medium-high heat. When the butter is sizzling, add in the beef in batches, cooking for 2-3 minutes, until browned on all sides. Remove the beef to a plate and set aside.
- Add another 3 tablespoons of butter to the pan and reduce the heat to medium. Add in the mushrooms, cooking them in batches, until they have browned, about 5 minutes. Transfer the mushrooms to the same plate as the beef and set aside.
- Add in your 2½ cups of beef stock to deglaze the pan over medium heat and scrape up any browned bits, then add in 2 tablespoons of all-purpose flour and whisk until smooth (or mostly smooth, I still had a few small clumps that wouldn't break down initially, but they went away during the cooking time, so it doesn't need to be perfect). Add the beef, mushrooms, shallots, potatoes, and red wine to the pot and stir to combine. Tie together your rosemary and thyme (if you don't have any string or twine, you can just place them on top of everything) and add it to the pot. Cover your pot and place it in the oven for 3 hours, stirring occasionally. Taste, adjust seasonings as needed, and serve with a big piece of crusty bread.