Beef Bourguignon

also called boeuf bourguignon · beef burgundy · burgundy beef

The table

Preheat the oven to 325°F (160°C)
6 oz(170 g; cut in lardons)baconrender in a Dutch ovenbrownsoften, dust with flourbraise 325°F 3 hrfold 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 onionsglaze
1 lb(450 g; quartered)cremini mushrooms
3 Tbsunsalted butter
Tap anything to cross it off.

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 hrtwo waits that overlap count once
Needs you
none givenof the steps that give a time

5 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 4 hr.

  1. render in a Dutch oven

    not timedfrom the start

  2. glaze

    not timedfrom the start

  3. brown

    not timedfrom the start

  4. soften, dust with flour

    not timedfrom the start

  5. braise 325°F 3 hr

    3 hrwalk away(read off the step)from the start

  6. fold in

    not timed3 hr in

The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

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
>> aka: boeuf bourguignon, beef burgundy, burgundy beef
>> pairs-with: baguette
>> servings: 6
>> time: 4 hr
>> step.4: soften, dust with flour
>> step.5: braise 325°F 3 hr
>> step.7: fold in

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{}.

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).

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}.

Fold @&(~1)glazed garnish{} into @&(~2)braise{}.