Introduction
What to expect
A luxurious French beef stew braised in red wine with pearl onions, mushrooms, and bacon.
The story
Behind the recipe
Beef bourguignon, or bœuf bourguignon, is a French stew hailing from France, specifically associated with the Paris region rather than Burgundy despite the use of Burgundy wine. Its earliest documentation dates to 1867. In the 19th century it was commonly made with leftover cooked meat and did not carry a distinguished reputation. It gained traction in Parisian bistros and came to be recognized as a Burgundian specialty only in the 20th century. Influential chefs, including Julia Child, helped elevate it to a staple of French cuisine.
Method
Instructions
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1
Cut beef into large cubes and pat very dry with paper towels.
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2
Brown beef in batches in a Dutch oven, then remove and set aside.
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3
Fry bacon until crisp, then saute carrots and onions in the rendered fat.
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4
Add garlic and tomato paste, cooking until the paste darkens slightly.
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5
Deglaze the pot with wine and stock, scraping up browned bits.
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6
Return beef and bacon, add thyme and bay leaves, then cover and braise for 2.5 hours.
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7
Saute mushrooms and pearl onions separately, then add to the stew.
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8
Simmer 30 minutes more and serve with crusty bread or mashed potatoes.
Adaptations