Boeuf Bourguignon Recipe

Prepare and brown beef

Pat beef pieces dry with paper towels. Season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Toss with the flour to lightly coat, shaking off excess. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Working in batches, brown beef on all sides until a deep mahogany color (3–4 minutes per side). Transfer browned pieces to a plate.

Sweat aromatics

Add remaining 1 tablespoon oil and 2 tbs butter to the pot. Reduce heat to medium. Add diced onion, carrot, and celery and cook until softened and beginning to color, about 6–8 minutes. Add smashed garlic and cook 1 minute. Stir in tomato paste and cook 2 minutes to deepen flavor.

Deglaze and braise

Pour in 250 ml of the red wine to deglaze, scraping up browned bits. Simmer until reduced by about half (6–8 minutes). Return beef and any accumulated juices to the pot. Add remaining wine and veal/beef stock so meat is nearly covered. Add bay leaves, thyme sprigs, parsley stems (tied if desired), and optional bacon lardons. Bring to a gentle simmer, then cover and transfer to a preheated oven at 160°C (325°F). Braise until fork-tender, about 2.5–3 hours. Alternatively simmer gently on stovetop.

Finish braise

When beef is tender, remove pot from oven. Carefully transfer beef to a tray and strain cooking liquid into a large saucepan, pressing solids to extract flavor. Discard bouquet garni and solids. Skim fat from surface or refrigerate briefly and remove congealed fat if desired. Reserve strained jus for finishing and for the veal jus reduction.

While beef is braising (last 30–40 minutes), prepare vegetables. In a large skillet over medium-high heat, melt 1 tbs butter with 1 tbs olive oil. Add baby carrots and root vegetables with a pinch of salt and pepper and sauté until just tender and lightly caramelized, 8–10 minutes. Remove and keep warm.

In the same skillet, add remaining 1 tbs butter. Add mushrooms and cook without moving for 2–3 minutes to let them brown, then stir and cook until golden and any released liquid has evaporated, about 5–7 minutes. Season with thyme leaves, 1/2 tsp salt and 1/4 tsp pepper. Hold warm and add to braised beef when reheating.

Preheat oven to 120°C (250°F). Halve tomatoes and place cut-side up on a baking tray lined with parchment. Drizzle with 2 tbs olive oil, sprinkle 1/2 tsp salt, 1/2 tsp sugar (optional) and 1/4 tsp pepper. Roast in oven until shriveled and concentrated but still slightly soft, 60–90 minutes depending on thickness. Remove and cool slightly. These can be made ahead and stored refrigerated in a covered container for 2–3 days.

Place peeled, cubed potatoes in a pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a simmer and cook until very tender, 15–20 minutes. Drain well and return to the hot pot to dry briefly over low heat (1–2 minutes).

Pass potatoes through a ricer or mash until very smooth. Warm milk (or cream) and melt butter together, then gradually whisk into potatoes until you reach a silky, spoonable purée. Stir in white or black pepper and adjust salt. If using, fold in crème fraîche for extra silkiness. Keep warm.

Place the reserved strained braising liquid in a saucepan and bring to a simmer over medium heat. Add minced shallot, thyme sprig and bay leaf. Add 250 ml red wine and reduce until the mixture is syrupy and reduced by about half. Add veal stock and continue to reduce until sauce coats the back of a spoon and reaches desired intensity, about 15–20 minutes.

Remove thyme and bay leaf. If necessary, skim fat. Mount the sauce off the heat by whisking in cold butter pieces a little at a time until glossy. Season to taste with salt and pepper. If sauce needs light thickening, whisk in a very small amount of cornstarch slurry (1 tsp cornstarch mixed with 1 tbs cold water), simmer 1–2 minutes and re-season. Keep warm.

Rewarm braised beef pieces gently in the reduced jus for 5–10 minutes over low heat. Add sautéed mushrooms and root vegetables to the pot to heat through for 2–3 minutes.

To plate: spoon a generous portion of potato purée into the center of each plate. Arrange 2–3 pieces of braised beef on top or beside the purée. Spoon wild mushrooms and root vegetables around the beef. Drizzle 2–3 tbs of the red wine veal jus over the beef and around the purée. Place 2–3 pieces of oven-dried tomato as garnish. Scatter chopped parsley and microgreens/chive tips on top.

Serve immediately. Leftover jus and braise keep refrigerated for 3–4 days; reheat gently.