Celebrating the delights of good healthy everyday food and special treats! Sharing recipes, information, and experiences.

Monday, May 14, 2012

Recipe for Boeuf Bourguignon-Daring Cooks

I'll admit it.  When I first read through this month's Daring Cooks challenge, I thought "is all that really necessary for a beef stew?"  Well, maybe not necessary but definitely worth it-I'd say this is the best beef stew I've ever made!  Our May 2012 Daring Cooks' hostess was Fabi of fabsfood.  Fabi challenged us to make Boeuf Bourguignon, a classic French stew originating from the Burgundy region of France.

Oh, and did I mention it is a Julia Child's recipe, from Mastering the Art of French Cooking?

If you're interested, here's a link to Julia making this on You Tube, such a classic!
Yield: 6 hearty servings
Time: 5 hours


  • 6 ounces bacon
  • Olive oil
  • 3 pounds beef, cut into chunks for stew
  • Salt and pepper
  • 3 TBSP flour
  • 3 cups red wine
  • 1 large carrot, cut in to chunks
  • 1 onion, sliced
  • 2 cups beef stock, plus 1/2-3/4 cup additional for onions
  • 1 TBSP tomato paste
  • 2 cloves garlic, mashed
  • Fresh thyme
  • 1 bay leaf, crushed
  • 3 TBSP butter
  • 24 pearl onions
  • 1 lb mushrooms, quartered


  • Preheat oven to 450 degrees.
  • Remove bacon rind (keep), cut bacon into lardons (sticks) and simmer both rind and bacon in 4 cups of water for 10 minutes.  
  • Drain and dry well with paper towels.
  • Dry the beef well with paper towels.
  • In a Dutch oven or other oven proof container, heat the olive oil and saute the  lardons for 3 minutes until lightly brown; remove from oil.
  • Saute beef in the same pan until browned; remove.
  • Saute carrot and sliced onions in same pan for 5 minutes.
  • Return lardons and beef to pan, season with salt and pepper, then toss all in the flour.
  • Place pan in oven for 5 minutes to further brown meat (I really didn't see any difference so I'd skip this next time).
  • Remove pan and stir in wine, 2 cups of stock, tomato paste, garlic, a handful of thyme leaves,  the bay leaf (crushed), and the blanched bacon rind.
  • Bring to a simmer on the stove top, cover and place in oven.
  • Turn oven down to 250 degrees and cook for 3 1/2-4 hours until meat is fall apart tender (check occasionally that stew is just gently simmering).
  • While stew is cooking, saute the peeled pearl onions in 1 TBSP butter until brown then cover with stock and simmer for 20-25 minutes until most of liquid disappears.
  • Saute mushrooms in remaining butter until browned and released liquid is reabsorbed.
  • When meat is cooked, remove pan from oven and let sit for a few minutes.
  • Skim off any fat (I had fairly lean meat, so there really wasn't anything to skim off).
  • Stir in mushrooms and onions, taste for seasoning, and heat to bubbling.
  • Serve with sprinkle of fresh thyme leaves.

Really a fantastic meal!  Thanks Fabi for reminding us of this classic dish.

Check out the Daring Cooks! 
Printable recipe