Name: Bouchons Bistros Le Bœuf Bourguignon Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: French
Ingredients: 2 lbs Beef chuck, cut into 2-inch cubes; 3 cups Red wine (preferably Burgundy); 2 cups Beef stock; 2 cups Carrots, sliced; 1 cup Onions, diced; 4 cloves Garlic, minced; 2 tsp Thyme (fresh); 2 leaves Bay leaves; 1 cup Pearl onions, peeled; 2 cups Mushrooms, quartered; 4 oz Bacon, diced; 2 tbs Olive oil; to taste Salt; to taste Black pepper; 1 lb Tagliatelle pasta

ROMANÉE-SAINT-VIVANT Grand Cru 2018

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Beef stew braised in red wine, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon and served with Tagliatelle.

Preheat your oven to 350°F (175°C). Season the beef cubes with salt and pepper.

Prepare the Ingredients

In a large Dutch oven, heat the olive oil over medium heat. Add the diced bacon and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot.

Cook the Bacon

In the same pot, brown the beef cubes in batches, ensuring not to crowd the pan. Cook until all sides are browned. Remove and set aside.

Brown the Beef

Add the diced onions, carrots, and garlic to the pot. Sauté for about 5 minutes until the onions are translucent.

Sauté the Vegetables

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer.

Deglaze the Pot

Return the beef and bacon to the pot. Add the beef stock, thyme, and bay leaves. Bring to a simmer, then cover and transfer to the oven. Cook for about 2.5 to 3 hours until the beef is tender.

Braise the Stew

In the last 30 minutes of cooking, add the pearl onions and quartered mushrooms to the stew.

Add Mushrooms and Pearl Onions

While the stew finishes cooking, cook the tagliatelle pasta according to package instructions. Drain and set aside.

Cook the Tagliatelle

Serve the beef bourguignon over a bed of tagliatelle, garnished with fresh herbs if desired.

Serve

Beef chuck, cut into 2-inch cubes

Red wine (preferably Burgundy)

Beef stock

Carrots, sliced

Onions, diced

Garlic, minced

Thyme (fresh)

Bay leaves

Pearl onions, peeled

Mushrooms, quartered

Bacon, diced

Olive oil

Salt

Black pepper

Tagliatelle pasta

Le Bœuf Bourguignon

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Make Le Bœuf Bourguignon Recipe in just 4h . Beef stew braised in red wine, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon and served with Tagliatelle.

Le Bœuf Bourguignon Recipe

Ingredients

Beef Stew

Method

Cooking Instructions