Main dish

Traditional Beef Bourguignon

45 m
5 h 0 m
Ready in:
5 h 45 m
Not the easiest recipe but surely one of the most nourishing and delicious ones!
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Servings: 4
¼ pounds, thickly sliced
Chuck steak
3 pounds, boneless
All-purpose flour
1/3 cup
Vegetable oil
2 tbsp
4 ½ tbsp, unsalted
½ cup
1 (4-inch) piece
4 stems, fresh, with no leaves
Thyme sprigs
4, fresh
Bay leaves
2 (not California bay leaves)
2, finely chopped
3 cloves, large, finely chopped
2, cut into thin slices
Tomato paste
1 tbsp
Dry red wine
1 bottle (750 ml), Burgundy or Côtes du Rhône are more preferable
Pearl onions
1 pound
1 pound (cut into 4 pieces each if too large)
  1. Bring water to a boil in a middles-sized saucepan, season it with salt, put bacon into the boiling water, and cook it for 3 mins, then drain.
  2. Wipe the beef dry, and season it with salt and pepper. Divide meat and flour, put them in two seal plastic bags, seal them, then shake the bags to make sure that flour covers the meat completely.
  3. Take a large 6- to 8-quart pot, heat it over a medium heat, add 1 tbsp oil and 1 ½ tbsp butter and keep heating. Add a few beef slices at a time, fry them well on two sides until they get brown, adding oil if necessary.  Put the beef to a bowl.
  4. Pour off the unnecessary oil from the pot then add brandy. Boil the brandy over high heat for about 1 min, stirring continuously. Pour the hot brandy over the meat.
  5. Tie the next five ingredients (from celery to cloves) with a kitchen string to make a bouquet garni.
  6. Take 1 tbsp of butter, heat it in the empty pot over medium heat. Add the bacon and sauté it for 2 mins stirring occasionally. Add the next three ingredients (from garlic to carrots), sauté them with the bacon until the onions become a bit golden, or for around 5 mins.
  7. Add tomato paste and cook it for 1 more minute.
  8. Pour in the red wine, the beef, and the bouquet garni and simmer the mixture until the meat is tender, for about 3 ½ up to 4 hours, partially covered.
  9. While the meat mixture is simmering take the pearl onions and blanch them in boiling water seasoned with salt for 1 min, then drain. Rinse the onions under cold water, and peel them.
  10. Take a 3-quart heavy saucepan, heat it over medium heat, and melt 1 tbsp of butter in it until the foam subsides. Add the pearl onions, and sauté them until they become slightly browned, stirring occasionally. Season the onions with salt and pepper.
  11. Pour in 1 ½ cups of water, and keep the onions simmering until they’re tender enough, or for about 15 to 20 mins.
  12. Bring the simmering water to a boil, and boil the pearl onions for 5 to 10 mins, or until the liquid reduces to a glaze.
  13. Heat the remaining butter in a large saucepan over a medium heat. Add the mushrooms, then sauté them until they become golden brown stirring occasionally for about 8 mins. Check if all the liquid is evaporated, and season the mushrooms with salt and pepper.
  14. Add the mushrooms and the onions to the meat stew, and cook the dish for 10 more mins. Remove the bouquet garni, and remove all the fat from the surface of the meat stew. Seasan with salt and pepper.
  15. Serve the dish with peeled boiled potatoes tossed with butter and parsley.
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