Simple Way to Make Beef Stew (Boeuf Bourguignon) in 28 Minutes for Family

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, beef stew (boeuf bourguignon). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

A lot of beef stew recipes, including ones for boeuf Bourguignon, say that for the best flavor, you should marinate the beef first. I've been running marination tests with beef stews for the past couple of weeks, and I haven't found this advice to be true. Marinades don't actually penetrate deeply into meat.

Beef Stew (Boeuf Bourguignon) is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Beef Stew (Boeuf Bourguignon) is something which I have loved my whole life.

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

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

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

With its brisk acidity, a good-quality pinot noir from France's Burgundy region structures the flavor and tenderizes the meat in this classic French beef stew. Stir onions and mushrooms into beef stew. Ladle into shallow bowls and garnish with parsley; serve bread on the side. Boeuf Bourguignon recipe (red wine beef stew).

Instructions to make Beef Stew (Boeuf Bourguignon):

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Boeuf Bourguignon: for the best results use a cast iron casserole pan / Dutch oven. Watch the video to see how to make that recipe. Beef bourguignon (US: /ˌbʊərɡiːnˈjɒ̃/) or bœuf bourguignon (UK: /ˌbɜːf ˈbɔːrɡɪn.jɒ̃/; French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni. This savory beef stew is a great meal on a chilly day. Warm up with this and other classic recipes from Atkins.

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