Bœuf Bourguignon

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This is a traditional, perfectly executed, recipe for Bœuf Bourguignon. A proper bourguignon should be slightly thickened, and supremely rich, with bold flavours coming from the red wine, cognac, and fresh herbs. It makes for a wonderful celebratory dish, or the ultimate cozy dinner for the colder months. Note that like all stews, the bourguignon will be best the day after it is made, and the days following that. I therefore recommend accounting for this if you want to prepare it for a special occasion. I feel that it is the quintessential French dish, and if you want to try a taste of France, I would say that this is it. This national treasure is a joy to prepare, and will fill your kitchen with the most divine of aromas. Enjoy with crispy cubed potatoes, a crunchy baguette, and, of course, a beautiful bottle of French wine.

Recipe:

Serves 10-12, depending on portion size

Notes

• I specify the type of salt used, as different salts are more or less salty than others. If you don’t have the same kind of salt used, be mindful of this and adjust accordingly. Generally speaking, pink Himalayan salt is less salty than most others.

• You can substitute cremini mushrooms for the portobello mushrooms.

• I use a French cooking wine for the red wine. By cooking wine, I simply mean that it doesn’t need to be costly. Use whatever you have, just ensuring that it is a rich and full-bodied wine.

• I put half of the peppercorns in the cheesecloth, and half loose in the stew. This is because I like the little bursts of flavour in including a peppercorn in a bite. If you don’t like this, feel free to put all of the peppercorns in the cheesecloth.

• If you can’t marinate the beef and vegetables, you can still make the recipe. It’ll be fine.

• Like all stews, this dish is best the day after it’s made, and the days following that. The flavours become richer and deeper. I therefore recommend accounting for this if you want to maximally impress some dinner guests, or something like that…

• A Bœuf Bourguignon can also be partially cooked in the oven. This recipe is the stovetop method. One method is not better than the other, and I want to make a note to not stress over which one to do.

• Fair warning: this recipe makes a massive pot of bourguignon. Feel free to halve the recipe.

Ingredients

• 8 cups red wine

• 1.7 kg beef chuck, large cubes

• 680 g carrots (measured after peeling and chopping off the ends; about 12 large), medium chop

• 615 g celery (about 8 large stalks), medium chop

• 1 kg yellow onions (measured after peeling and chopping off the ends; about 4 large), medium slice

• 1 bouquet garni (3 large sprigs rosemary, 10 medium sprigs thyme, all tied into a bouquet with kitchen twine)

• 3 large bay leaves

• 80 g (1/2 cup) all-purpose flour

• 24 whole black peppercorns

• 375 g side bacon, medium dice

• 1/4 cup olive oil

• 1/4 cup + 1 tbsp butter

• 2 tbsp salt (pink Himalayan)

• 535 g portobello mushrooms (about 4 large), large chop

• 1/2 cup cognac

• 2 cups full-fat cream
  

Instructions

1. In a very large bowl or container, combine wine, beef, carrots, celery, onions, bouquet garni, and bay leaves. Marinate for 24 hours, or overnight.

2. [The next day] Remove beef from the marinate, shaking off any liquid, and place it in a large bowl. Add in flour, and mix it in to coat the beef.

3. Take out a piece of cheesecloth, and in it wrap the bouquet garni, bay leaves, and 12 peppercorns. Tie and set aside.

4. Heat a very large pot over medium heat. Add in the side bacon, and cook for 10 minutes, stirring occasionally, or until browned. Remove from pan and set aside in a small bowl.

5. Add in 2 tablespoons of olive oil and 1 tablespoon of butter. Increase heat to high. When the butter is melted and bubbling, add in as much beef as you are able to in a single layer, without crowding. [You will be cooking the beef in batches. With the width of my pot, this took me 3 rounds.] Brown the beef on 2 or 4 sides, depending on your patience! Each side will take 2 to 3 1/2 minutes, depending on your stove and pot. Feel free to reduce heat to medium-high as needed, if the pot gets too hot. Set the beef aside when done.

6. Repeat with the second round of beef. Add to the other browned beef when done.

7. Add in 2 more tablespoons of olive oil, and 1 more tablespoon of butter. When the butter is melted and bubbling, brown your final round of beef. [Obviously if your pot is smaller, this may take you more rounds. Feel free to use additional olive oil and butter, as needed.] Remove from pot, and add to the other browned beef.

8. Reduce heat to medium. Add in 3 more tablespoons of butter. When the butter is melted and bubbling, remove onions from the marinate, as best you can, shaking off any liquid. Add onions to pot, scraping the bottom with a wooden spatula. Cook until translucent. This process should take about 20 minutes.

9. Increase heat to medium-high. Once the onions are sizzling, add in the marinate contents, including the wine and vegetables in it. Additionally, add in the browned beef, its juices, the side bacon, the remaining 12 peppercorns, the cheesecloth previously assembled, and salt. Stir and cover. Reduce heat to medium-low. Simmer for 1 hour, stirring every 20 minutes or so.

10. Add in mushrooms. Stir, cover again, and simmer for 1 more hour, still stirring every 20 minutes or so.

11. Remove lid, and simmer for another 45 minutes, stirring occasionally.

12. Add in cognac and cream. Stir. Simmer, still uncovered, for a final 30 minutes, or until the bourguignon has thickened a little.

13. Serve warm with crispy roasted cubed potatoes, a crunchy baguette, and a nice glass of French red wine.

14. Enjoy!

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