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 10m

Cook 3h 30m

Total 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

Steps

Nutrition Facts

Ingredients

(Servings: 6)

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

Nutrition Facts

Calories

950kcal

47%
Fat

52g

2%
Saturated Fat

16g

0%
Carbohydrates

40g

2%
Fiber

7g

0%
Sugar

15g

0%
Protein

63g

3%
Cholesterol

151mg

7%
Sodium

398mg

19%

Percent Daily Values are based on a 2,000 calorie diet.

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