| Level: | Intermediate |
| Total: | 3 hr 50 min |
| Prep: | 20 min |
| Cook: | 3 hr 30 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 3 hr 50 min |
| Prep: | 20 min |
| Cook: | 3 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup cooking oil
- 3 pounds lean stewing beef, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 4 strips bacon, chopped
- 1 carrot, diced
- 1 onion, diced
- 1 celery stalk, diced
- 1 tablespoon tomato paste
- 1/2 cup all-purpose flour
- 8 cups full-bodied, young red wine
- 2 cups veal stock, beef or chicken stock
- 4 sprigs thyme
- 1 bay leaf
- 1 foot long piece butcher’s twine
- 18 to 24 pearl white and/or red onions, oven roasted and peeled
- 1 pound button mushrooms, halved and sauteed in butter
- 3 to 4 large russet potatoes, peeled and sliced into 1/8-inch thickness
- 1 1/2 cups heavy cream (can substitute half-and-half or milk)
- 1 cup grated Gruyere or Swiss cheese
Instructions
- For the bourguignon:
- Preheat the oven to 300 degrees F.
- In a 9 to 10-inch pot that is at least 4 inches deep, bring 1/4 cup cooking oil to smoking temperature. Season the meat with salt and black pepper. Over high heat, brown the meat in the pot in 2 or 3 separate batches and set aside. Reduce the heat, add the bacon to the pot and cook it until it begins to brown. Add the onions, carrots, and celery and sweat approximately 10 minutes over medium heat while stirring often. Add the tomato paste and allow it to brown and cook about 5 minutes. Add the flour while stirring constantly. Slowly incorporate the red wine into the pot, stirring constantly so that no lumps form. Add the stock and meat to the pot and bring to a simmer. Secure the thyme and bay leaves together with the butcher’s twine and place it in the pot. Place a lid on top of the pot and put it into the oven for 2 1/2 to 3 hours, or until the meat is fork tender. Remove the lid and skim the top of any excess fat. The onions and mushrooms should be added right before serving.
- For the potato gratin:
- Preheat the oven to 350 degrees F.
- In a large bowl, toss the sliced potatoes with salt and black pepper. Arrange them in layers in a greased 8 by 6-inch flameproof baking dish. Pour the heavy cream over the layered potatoes. Place the dish on top of a sheet pan and then into the oven for 45 minutes. Remove the potatoes from the oven and turn the oven temperature to broil. Top the potatoes with the cheese and return to the oven for approximately 5 minutes, or just long enough for the cheese to melt and nicely brown. Serve alongside the Beef Bourguignon.
Reviews
This recipe had more wine than a previous recipe found on the food network, which called for 750 ml of Burgundy — an entire bottle. We found the 750 ml amount to be more than adequate, and with sufficient gravy to moisten our rice.
look good and easy to make.
I would have given this recipe a 5* if it weren’t for the misprint on the 8 cups of wine. I followed the other reviewer and made these changes: 2 cups red wine, 4 cups beef stock, 6 strips bacon, added 2 gloves of garlic and removed the celery. I also added the mushrooms to the pot with the carrots and simmered on the stovetop for about 3 hours. Came out great!
I would have given the recipe five stars, but you do need to make some changes in order for it to be good. With the changes I made, it came out beautifully. Very, very good. Reminded me of the kind of meals my grandmother, the fantastic gourmet, used to make.
First, 8 cups of wine is WAY too much (I wonder if it is an error). I cut the wine to 2 cups. Increased the stock to four cups. Instead of all oil, I used a 50/50 ratio of unsalted butter and oil. I also added the mushrooms in with the onions, carrots, and celery instead of cooking them separate and adding them later. Tomato paste…increased to 2 tbsp. Instead of all-purpose flour, I used Wondra, which is a quick disolve flour great for sauces and gravies. And added the pearled onions before it went in the oven.
It really was yummy. The sauce came out just thick enough to have a nice texture and made it perfect for sopping up with some yummy french bread. Enjoy!
I prepared this recipe exactly as stated using Pinot Noir and it did not turn out very well. After 3 1/2 hours of cooking it was still far too soupy and tasted too strongly of wine.
This is the first FN recipe I have tried that did not live up to my expectations. I will definitely not make it again.