Introduction: Beef Bourguignon

Bonjour!

This classic French dish is perfect for a chilly night, but can be fancy enough for guests! Beef Bourguignon is one of my favorites, and up until I made it, I thought it was a very complicated dish.  It's flavors are so complex and rich, that I figured there was no way that I would have had all the things in my pantry that were necessary to make this dish taste as perfect as I've had in restaurants.  But not only is it surprisingly simple, its pretty inexpensive to make!

This recipe is a hybrid Julia Child/Ina Garten recipe.  It's Julia's recipe, but Ina's cooking method. 

Hope you enjoy!

Step 1: Ingredients

.5 lb of bacon  (I used Applewood Smoked Bacon)
1 tablespoon olive oil
2.5lbs of chuck
3 med carrots , peeled and sliced
2 med onion , peeled and sliced
1 teaspoon salt
¼ teaspoon pepper , freshly ground
2 tablespoons flour
1 bottle (750ml) of Red Wine (I used Pinot Noir)
1/2-1 cups beef stock
1 tablespoon tomato paste
2 garlic cloves , mashed (you may choose to add more)
1 sprig thyme (or 1/2 teaspoon dred thyme)
1 cups of pearl onions
1 cup of sliced mushrooms

Step 2: Prep the Meat

Preheat oven to 250F

Place Dutch Oven on stove top and heat 1 tlb olive oil on Med Heat.

While that is heating up, slice bacon into 1/2" bits and brown in the pot.

While the bacon is browning, cut the chuck into 1" cubes.  Be sure to pat the meat dry!  This helps with the browning of the meat.  Season with Salt and Pepper

Once the bacon is browned, using a slotted spoon, put bacon aside on plate (don't use paper towel to drain.  You are going to want to put all the juices back into the stew later to help sautee the veggies)


Step 3: Browning the Beef

Once all the bacon is out of the pot, take some (not all!) of the beef cubes and spread them across an even layer in the pot.  Don't over crowd because they will end up steaming in the pot and just look sort of dull in color.  You want to really sear each side, so spacing them out in an even layer will help get those delicious browned bits! 

Cook evenly on each side for approximately 5 min total.  Take out cubes and put with bacon on same plate.

Repeat until you have browned all the meat.


Step 4: Veggies!

While the meat is browning, you can start prepping your veggies. 

Peel and cut your carrots
Slice your onions
And to save some time later, go ahead and slice your mushrooms now.  (I used crimini... use what you wish)

Once all the meat is out, throw the carrots and the onions into the pot with the fat and juices from the bacon and meat.  Stir and sautee until veggies are soft, but not wilted and completely sauteed.

Step 5: Add the Beef and Accoutrement

Remember that sweet pile of meat and meat juices?  Go ahead and throw that in with the veggies.  Juice and all folks!

Stir and evenly mix (you are still on Med Heat right?)

Once everything is evenly mixed, pour in the entire bottle of wine.

Pour in beef broth and sprinkle in the thyme.

You want to just barely reach the top of the meat.  Don't let the liquids completely submerge the meat and veggies.

Bring to a simmer.  Once it starts simmering, place lid on pot and put in the oven (250F) for 1.5 hours

=========

Step 6: Bon Apetit!

Just before its finished, sautee your mushrooms in olive oil and butter.  When the mushrooms are done, pour them (juices and all) into the pot with the pearl onions.  If your pearl onions are frozen, be sure to get the stew back up to temp before serving! (Sorry, i forgot to take pics of the onion sauteing, but I am sure you all know how to do that!)

Then, viola! you are all done!  Serve with rice or bread or noodles... but let me tell you, this dish stands alone just fine!

It even taste better the next day!

Bon Apetit!

Comments

author
j1shalack (author)2012-03-01

Sounds super!
5 lbs of bacon...!?
This one expensive dish...

author
angelabchua (author)j1shalack2012-03-01

i WISH! its half a lb of bacon... ".5" 5 lbs would be awesome though

author
j1shalack (author)angelabchua2012-03-01

Oops!
Didn't see the decimal point!

author
deluges (author)j1shalack2016-04-27

Ah I got excited too when I saw 5 pounds and then was dragged back to reality where you're not supposed to feed only on dried pork :(

author
canucksgirl (author)2012-03-07

Looks great. Lovely photos as well. I really thought you were going to win the One Pot Challenge until I read the note to "sautee your mushrooms in olive oil and butter"... I guess that would mean you need a second pot/pan.

Still a great recipe, that I will try soon. Thanks for sharing.

author
angelabchua (author)canucksgirl2012-03-07

Ahhh I didn't even notice that! haha yes, that would have DQ'd me...

Also, I work for Instructables, so that is other thing that prevented me from walking away with an awesome prize. DARN RULES AND EMPLOYEE POLICY!

author
schmidtys311 (author)2012-03-02

Could you do this in a slow cooker instead?

author
angelabchua (author)schmidtys3112012-03-05

I dont see why not. You will have to brown the meat and cook the bacon up spearately.not sure if the temp will be an issue either with the slow cooker. If you try it, let me know how it goes!

author
kazmataz (author)2012-03-01

nom nom dot com

author
angelabchua (author)kazmataz2012-03-01

Those are big words coming from a vegetarian. Now if we can get Gregg to comment something along these lines, that would be amazing.

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