There are quite a few variations of (Beef) Boeuf Bourguignon recipes, this one is on my favorites list and I would love to share it with you. Try it and let me know what you think.. Im sure you will love it! Best served with fresh Italian or French bread or on a layer of Mashed Potatoes.
Boeuf bourguignon began as a peasant food which dates back to the Middle Ages (400-1400 A.D.). Slow cooking was popular in rural areas at those times because it was cheap, and could feed many. Over time, the dish has evolved from peasant food to a typical Parisian bistro dish which is now a byword for French cuisine.
Later on, Julia Child (author of Mastering The Art Of French Cooking) used beef cubes rather than using a whole piece of beef which made Boeuf Bourguignon into a classic recipe of the new generation. Read more about the history of the “Beef Bourguignon” dish here.
Boeuf Bourguignon Recipe Ingredients
|Ingredients For This Recipe|
How To Make This Beef Bourguignon Recipe
1. Take the carrots, onion and beef and cut them in pieces.. The beef should be cut in 2 inch cubes. Toss them in a mixing bowl.
2. Add 600g (about 1 cup) of Pinot Noire red wine, 2 rosemary branches and 3 bay leafs. You can also add other herbs to your preference like thyme and orange zest. Marinate for 2 hours, some people marinate for 24 hours. This recipe is for same day meal and tastes amazing.
3. Add 4 tablespoons of olive oil and 2 tablespoons of butter in a pot over medium high heat. Remove beef from the marinade and cook until the meat os brown. Remove the meat and set aside for later.
4. In the same pot with the same oil toss in 100g of bacon and cook until brown, then add the vegetable and herbs in the marinade (not the liquid). Let cook for about 30 seconds, add the beef with 2 cloves of garlic, stir and let cook for another 30 seconds. Finally add the marinade with 200g of beef broth.
5. Reduce to medium low heat and slow cook for 30 minutes with the pot lid.
6. After 30 minutes add 60g of tomato paste, stir and cook on low heat for 1.5 hours.
7. Clean and cut the white mushrooms (200g) in half.
8. Add about 1 tbsp of butter in a frying pan over medium high heat, add 50g of chopped shallots, then add the mushrooms. Cook until mushrooms are lightly browned or done to your taste then set aside.
9. After 1.5 hours the beef stew is ready. Time to plate the boeuf bourguignon, pour some beef stew in a plate enough to cover 3/4 of the plate, then put some mushrooms on the side. The mushrooms will complement the stew so well. Enjoy!