Step-by-Step Guide to Make Award-winning Boeuf Bourguignon (Beef Burgundy Stew)

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Many things affect the quality of taste from Boeuf Bourguignon (Beef Burgundy Stew), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Boeuf Bourguignon (Beef Burgundy Stew) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Boeuf Bourguignon (Beef Burgundy Stew) is 4 to 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Boeuf Bourguignon (Beef Burgundy Stew) estimated approx 5 hours.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Boeuf Bourguignon (Beef Burgundy Stew) using 20 ingredients and 11 steps. Here is how you cook it.

One of the best beef stews in the world, if not the best, boeuf bourguignon is tastier when made a day or two ahead. #beef #boeuf #bourguignon #burgundy #French #meat #stew #classic #hearty #mushroom #wine

Ingredients and spices that need to be Prepare to make Boeuf Bourguignon (Beef Burgundy Stew):

1. 3 pounds beef chuck, cubed
2. 2 1/4 teaspoons kosher salt
3. 1/2 teaspoon ground black pepper
4. 5 ounces pancetta or bacon, diced
5. 1 onion, finely chopped
6. 1 large carrot, sliced
7. 2 cloves garlic, minced
8. 1 tablespoon tomato paste
9. 1 tablespoon Worcestershire sauce
10. 2 tablespoons all-purpose flour
11. 1 (750 ml) bottle good Burgundy red wine like Pinot Noir
12. 1 large bay leaf, or 2 small ones
13. 1 teaspoon dry thyme (or 1 large sprig of fresh thyme)
14. 10 ounces mushrooms, halved if large
15. 2 tablespoons butter
16. 14 ounces pearl onions, peeled
17. 2 tablespoons sugar
18. Chicken stock or water
19. Chopped parsley, for garnish
20. Accompaniment: Mashed Potatoes

Steps to make to make Boeuf Bourguignon (Beef Burgundy Stew)

1. Season beef with 2 teaspoons salt and ½ teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
2. In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook bacon/pancetta over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
3. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
4. Heat oven to 300F.
5. Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining ¼ teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
6. Stir in garlic, tomato paste, and Worcestershire sauce, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Bring to a boil.
7. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 3 hours, turning meat halfway through. Ideally, cool and refrigerate until the next day. If not, procede to step 7.
8. On the next day remove some of the hardened fat on top, if desired. Mix.
9. In a medium skillet heat 1 tablespoon of butter over medium heat and sauté the mushrooms for 5 to 10 minutes. Add to the stew.
10. In the same skillet set over medium heat, combine pearl onions, remaining 1 tablespoon of butter, sugar, a pinch each of salt and pepper, and enough chicken stock or water to just cover the onions. Bring to a simmer and cook. The onions should be left with a nice shine to them. Set aside.
11. Heat up beef stew. To serve, scatter onions and remaining cooked lardons over stew, then top with parsley. Accompany with mashed potatoes.

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