Beef Stew (Boeuf Bourguignon). Heat the olive oil in a large Dutch oven. Lean beef is cooked low and slow with plenty of onions, mushrooms, and red wine to create this classic French stew, boeuf Bourguignon. This recipe for boeuf bourguignon is not difficult, although there are a number of steps you need to do before pulling it all together.

Beef Stew (Boeuf Bourguignon) Boeuf Bourguignon: for the best results use a cast iron casserole pan / Dutch oven. Watch the video to see how to make that recipe. The recipe gets better once it has cool down and is warmed up again.

Hello everybody, it's Louise, welcome to our recipe site. Today, we're going to prepare a distinctive dish, beef stew (boeuf bourguignon). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Heat the olive oil in a large Dutch oven. Lean beef is cooked low and slow with plenty of onions, mushrooms, and red wine to create this classic French stew, boeuf Bourguignon. This recipe for boeuf bourguignon is not difficult, although there are a number of steps you need to do before pulling it all together.

To get started with this recipe, we must first prepare a few ingredients. You can cook beef stew (boeuf bourguignon) using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Beef Stew (Boeuf Bourguignon):

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

Boeuf bourguignon originated in France's Burgundy region and serves as a tribute to the area's rich wine-making history and as an homage to its prized Charolais cattle. There is nothing much to say about Boeuf Bourguignon. This traditional French beef stew features tender, juicy, and flavorful meat braised in red wine and served with aromatic braised onions, sauteed mushrooms, and amazing sauce over the top! In a Dutch oven, cook the bacon over medium-high heat until crisp; remove to a plate with a slotted spoon, leaving the fat in the pot.

Instructions to make Beef Stew (Boeuf Bourguignon):

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..

The big difference between beef stew, and French boeuf bourguignon, is the presence of red wine. Traditional American beef stews are lubricated with water and onions; later versions, with beef broth or tomato sauce. Stews with wine must be cooked slowly. Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included!

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