Beef Burgundy (aka Boeuf Bourgoignon)
- I made this beef stew for Christmas Eve to bring to a friend's house, along with Potatoes Dauphinoise & a Caesar Salad.
- It is now going to be my traditional holiday dinner.
We can call it a "Boeuf Bourguignon", because I used a GOOD bottle of French Burgundy Pinot Noir, and folks, that is why this stew is a 10. Don't use a cheap bottle of wine please, the better the vin, the better the dish.....and....you can drink the rest of the bottle after pouring into the stew. ;). Rewards!
I used a Cote de Nuits......but any GOOD Pinot Noir will do (French please).
I've made this recipe twice so far.....once without the potatoes, because we were serving the potato dish on the side......and the second time, I added the potatoes.
My only addition was add in fresh rosemary, because I love it, and frozen peas for color at the end (totally optional).
You don't have to marinate the beef overnight like a traditional Beef Bourguignon, and there are no mushrooms in this, although I think they would be a delicious addition.
Beef Burgundy (top 10 recipe): (adapted from Once Upon a Chef)
- 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- 1-1/2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 2 cups dry red wine (French Pinot Noir)
- 2 cups beef broth
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon dried thyme and/or rosemary sprig
- 1-1/2 teaspoons sugar
- 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
- 1 pound small white boiling potatoes (baby yukons), cut in half
- 1 cup defrosted peas (optional)
Preheat oven to 325F, and put oven rack on lowest shelf.
Season your chuck meat cubes with kosher salt and pepper.
In a large Dutch oven, saute your beef cubes in olive oil in 3 batches.....you don't want to crowd the meat, or it won't get a nice sear, it will steam instead. Using tongs, turn the beef on all sides, this process takes some time, about 6 minutes a batch.
Remove the meat to a dish, and set aside.
Add the chopped onions, garlic and 2 tbsp of balsamic vinegar to the pot. Saute for about 3 minutes until onions are soft. Add in the tomato paste and cook another minute.
Add the beef with all the juices back into the pot with the onions. Add 1/4 cup flour and mix until flour is dissolved.
Pour in the beef stock, wine, water, sugar, bay leaves and rosemary/thyme. Bring to a boil.
Cover and transfer to the preheated 325F oven. Cook 2 hours.
After 2 hours, add in the sliced carrots and potatoes (if using)....and cook the stew another hour (3 hours total).
The house will smell wonderful.....let the boeuf rest at least 30 minutes before serving. The sauce will be glossy and thicken as it cools.........
This gets better and better.
Serve over egg noodles or tagliatelle (a husband favorite).....or on its own with the potatoes (if using the defrosted peas, just add in while the stew is resting).
I now have no reason to make any other beef stew recipe (except maybe my Belgian Beef Carbonnade!).
There is no butter in this recipe, so don't add any that would not be good.
I have never cooked with venison, so am not helpful. It's a boeuf bourgignon recipe.......using chuck roast, but I imagine you could use venison....not sure if deer meat is served in France. LOL.
Beef cooked in wine for 3 hours will definitely be ok, we can just call it something else ;)