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Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon)

Name: Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon)
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Yield: 6
Ingredients: 2 cups (500ml) homemade chicken stock or store-bought low-sodium broth (see note); 4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon; 30g) (see note); 2 tablespoons (30ml) vegetable oil, plus more as needed; 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks; Kosher salt and freshly ground black pepper; 1 1/4 pounds carrots (600g; about 3 large), 1/2 pound (250g) peeled and split lengthwise, 3/4 pound (350g) cut into large dice (about 1 1/2 cups); 1/2 pound yellow onions (250g; about 2 medium), peeled and split in half through the root; 4 medium cloves garlic, lightly crushed; 1/4 cup (60ml) cognac or brandy (optional); 3 cups (750ml) dry red wine; 1 tablespoon (15ml) Asian fish sauce; 1 tablespoon (15ml) soy sauce; 1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine); 2 tablespoons (20g) all-purpose flour; 1/4 pound (110g) slab bacon or salt pork, cut into 1- by 1/4- by 1/4-inch sticks (see note); 1 pound cremini mushrooms (450g), woody stems trimmed if necessary and caps quartered; 8 ounces white and/or red pearl onions (225g), peeled; Minced flat-leaf parsley leaves and tender stems, for garnish

Prep Time

10m

Cook Time

3h 30m

Total Time

3h 40m

This Boeuf Bourguignon recipe creates a rich and flavorful beef stew with red wine, mushrooms, and bacon. It combines tender boneless beef chuck roast, carrots, garlic, and a bouquet garnis, all simmered together in a savory blend of chicken stock, cognac, soy sauce, and Asian fish sauce, for an unforgettable meal.

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Ingredients

Servings: 6

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2 cups (500ml) homemade chicken stock or store-bought low-sodium broth (see note)

4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon; 30g) (see note)

2 tablespoons (30ml) vegetable oil, plus more as needed

3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks

Kosher salt and freshly ground black pepper

1 1/4 pounds carrots (600g; about 3 large), 1/2 pound (250g) peeled and split lengthwise, 3/4 pound (350g) cut into large dice (about 1 1/2 cups)

1/2 pound yellow onions (250g; about 2 medium), peeled and split in half through the root

4 medium cloves garlic, lightly crushed

1/4 cup (60ml) cognac or brandy (optional)

3 cups (750ml) dry red wine

1 tablespoon (15ml) Asian fish sauce

1 tablespoon (15ml) soy sauce

1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)

2 tablespoons (20g) all-purpose flour

1/4 pound (110g) slab bacon or salt pork, cut into 1- by 1/4- by 1/4-inch sticks (see note)

1 pound cremini mushrooms (450g), woody stems trimmed if necessary and caps quartered

8 ounces white and/or red pearl onions (225g), peeled

Minced flat-leaf parsley leaves and tender stems, for garnish

Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon)

Ingredients

Steps

Nutrition Facts

Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts