Beef Bourguignon
also called boeuf bourguignon · beef burgundy · burgundy beef
- Meat and Three
- One Pot
- serves 6
- recipe says 4 hr
- Stews & Braises
Also written for Instant Pot (3 to wash).
Three ways to read this recipe
The table
| Preheat the oven to 325°F (160°C) | |||||
| 6 oz(170 g; cut in lardons)bacon | render in a Dutch oven | brown | soften, dust with flour | braise 325°F 3 hr | fold in |
| 3 lb(1.4 kg; cut in 2-in cubes)beef chuck | |||||
| 2 tspkosher salt | |||||
| 2 large(sliced)carrots | |||||
| 1 large(sliced)yellow onion | |||||
| 2 clovesgarlic | |||||
| 2 Tbs(15 g)all-purpose flour | |||||
| 3 cups(710 mL; or any dry red)red Burgundy | |||||
| 2 cups(475 mL)beef stock | |||||
| 18(peeled)pearl onions | glaze | ||||
| 1 lb(450 g; quartered)cremini mushrooms | |||||
| 3 Tbsunsalted butter | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.
Pans and tools
Before anything else
2render in a Dutch oven
3brown
goes in with what step 2 made
4soften, dust with flour
goes in with what step 3 made
5braise 325°F 3 hr
goes in with what step 4 made
6glaze
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 3 hr5 of 6 steps give no time
- Needs you
- none given
- If you get it wrong
- Forgiving — the onions and mushrooms are glazed separately and go from browned to collapsed in a couple of minutes
- What you'll wash
- Three things — the Dutch oven, a skillet for the garnish, a plate for the lardons
- Does it keep
- 4 days — better on the second, once the bacon and the wine stop tasting like separate things
render in a Dutch oven
not timedfrom the start
glaze
not timedfrom the start
brown
not timedfrom the start
soften, dust with flour
not timedfrom the start
braise 325°F 3 hr
3 hrwalk away(we think)from the start
fold in
not timed3 hr in
- you can walk away
- never timed
- we think
You'll need Dutch oven · oven
Goes with
See how it is written
>> title: Beef Bourguignon
>> category: Stews & Braises
>> tags: beef, french, wine, braise, oven
>> counters: Meat and Three, One Pot
>> aka: boeuf bourguignon, beef burgundy, burgundy beef
>> pairs-with: baguette
>> servings: 6
>> time: 4 hr
>> slack: forgiving — the onions and mushrooms are glazed separately and go from browned to collapsed in a couple of minutes
>> washing-up: the Dutch oven, a skillet for the garnish, a plate for the lardons
>> keeps: 4 days — better on the second, once the bacon and the wine stop tasting like separate things
Preheat the #oven{} to 325°F (160°C).
Render @bacon{6%oz}(170 g; cut in lardons) in a #Dutch oven{}.
Brown @beef chuck{3%lb}(1.4 kg; cut in 2-in cubes), @kosher salt{2%tsp} in @&(~1)bacon fat{}.
>> step: soften, dust with flour
Soften @carrots{2%large}(sliced), @yellow onion{1%large}(sliced), @garlic{2%cloves} with @&(~1)browned beef{}, then dust with @all-purpose flour{2%Tbs}(15 g).
>> step: braise 325°F 3 hr
Braise @&(~1)pot{} with @red Burgundy{3%cup}(710 mL; or any dry red), @beef stock{2%cup}(475 mL) for ~{3%hr}.
Glaze @pearl onions{18}(peeled), @cremini mushrooms{1%lb}(450 g; quartered) in @unsalted butter{3%Tbs}.
>> step: fold in
Fold @&(~1)glazed garnish{} into @&(~2)braise{}.