Boeuf Bourguignon Recipe
Make Boeuf Bourguignon Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Stew
For the Pearl Onions & Mushrooms
Method
For the Stew
- 1
Prepare and Season Beef
Pat the beef cubes dry with paper towels. Season evenly with 1½ tsp kosher salt and 1 tsp black pepper. Toss the beef with the all-purpose flour until lightly coated; shake off excess flour.
- 2
Brown the Beef
Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large heavy-bottomed Dutch oven over medium-high heat. In batches (do not overcrowd), sear the floured beef cubes until deeply browned on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and repeat until all beef is browned, adding remaining oil/butter as needed.
- 3
Sauté Aromatics
Reduce heat to medium. Add the diced onion and carrots to the pot and cook in the remaining fond for 6–8 minutes until the onion is translucent and carrots begin to soften. Add the minced garlic and tomato paste; cook, stirring, for 1–2 minutes until the tomato paste darkens slightly and is fragrant.
- 4
Deglaze and Combine
Pour in the dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Increase heat to bring the wine to a simmer and reduce by about one-third, about 6–8 minutes.
- 5
Add Stock and Herbs
Return the browned beef and any accumulated juices to the pot. Add 2 cups beef stock, the thyme sprigs, and the bay leaves. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven, or maintain a very low simmer on the stovetop. Cook until beef is tender when pierced, about 2 to 2¼ hours.
- 6
Finish Sauce
When beef is tender, remove pot from oven/stovetop. Skim off excess fat from the surface with a spoon. Remove and discard thyme stems and bay leaves. If sauce is thin, simmer uncovered on medium stove for 8–12 minutes until reduced to a saucy consistency. Taste and adjust seasoning with remaining ½ tsp salt and additional pepper if needed. Stir in chopped parsley just before serving.
For the Pearl Onions & Mushrooms
- 7
- 8
Sauté Onions
In a medium skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the pearl onions and 1 tsp granulated sugar and sauté, stirring occasionally, until they develop a light golden color and are just tender, about 8–10 minutes. Add the optional sherry or 1 tablespoon wine and cook for 1–2 minutes to glaze. Season with 1 tsp salt and ½ tsp black pepper. Transfer onions to a bowl and keep warm.
- 9
Sear Mushrooms
In the same skillet, add the remaining 1 tablespoon butter and increase heat to medium-high. Add the mushrooms in a single layer and let them sear without stirring for 2–3 minutes to develop color; stir and continue cooking another 3–4 minutes until tender and browned. Season lightly with salt and pepper.
- 10
- 11