| Level: | Advanced |
| Total: | 10 hr 20 min |
| Prep: | 50 min |
| Inactive: | 8 hr |
| Cook: | 1 hr 30 min |
| Yield: | 6 servings |
| Level: | Advanced |
| Total: | 10 hr 20 min |
| Prep: | 50 min |
| Inactive: | 8 hr |
| Cook: | 1 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 3 cups dry red wine
- 2 cups beef stock
- 1/4 cup Marc de Bourgogne (or 2 tablespoons brandy, plus 2 tablespoons grappa, or 1/4 cup brandy)
- 1 large onion, peeled and cut in quarters
- 2 carrots, peeled and cut in large chunks
- 4 garlic cloves, peeled and sliced
- 12 parsley stems
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 10 black peppercorns
- 4 whole cloves
- 4 allspice berries
- 1 bay leaf
- 3 pounds well-marbled beef chuck, cut into 2-inch pieces
- 1/2 pound slab bacon
- 6 tablespoons unsalted butter, plus 1 tablespoon softened unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 pound pearl onions, carefully peeled
- Pinch sugar
- 1 pound white mushrooms, cleaned (used the smallest ones you can find)
- 1 tablespoon flour
- 1/4 cup very finely minced fresh parsley leaves (no stems)
Instructions
- In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley stems, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf. Stir well to blend. Add the beef, and stir. Refrigerate, covered, overnight.
- The next day drain the beef, reserving the marinade and vegetables separately. Pat the beef dry with towels, and season it well with salt and pepper. Preheat oven to 275 degrees.
- Cut the slab bacon the long way into 1/4-inch-thick slices; then cut these slices into lardons that are 1/2-inch long. Cover the lardons with cold water, bring to a boil, turn down the heat, and simmer for 3 minutes. Remove the lardons and reserving.
- Add 2 tablespoons of butter and 1 tablespoon of olive oil to a large Dutch oven set over medium heat. Dry off the lardons, add them to the Dutch oven, and cook stirring often, until they are golden. With a slotted spoon transfer the lardons to paper towels to drain.
- In the same Dutch oven, over high heat, brown the drained and dried-off beef in the remaining bacon fat, in batches so the meat browns evenly. When you are done, pour off all but 1 tablespoon of fat. Return all of the browned beef to the pot.
- Add the vegetable and herb mixture reserved from the marinade, and cook over medium-high heat, stirring, for 5 minutes.
- Add the reserved marinade liquid and tomato paste. Bring the liquid to a boil, and taste it for seasoning. Cook in the oven, covered for 3 hours.
- After 3 hours, Remove meat and strain sauce. Skim the fat from the stew.
- Make the vegetable garnish: Place the pearl onions in a skillet, cover them with water, add 1 tablespoon of butter, the sugar, and salt and pepper to taste. Simmer the onions over medium-high heat until they are almost tender. and raise heat to high, and reduce the cooking liquid to 2 tablespoons. Continue to cook the onions, shaking the pan over the heat, until the onions are golden brown and glazed.
- In another skillet set over medium-high heat, melt 3 tablespoons of butter; add the mushrooms. Add reserved lardons and salt and pepper to taste. Cook mixture, tossing often, for 7 minutes, or until golden brown.
- Meanwhile, prepare the beurre manie: Cream together 1 tablespoon of softened butter with 1 tablespoon of flour. Roll the mixture into pieces the size of peas.
- Add the cooked onions and mushrooms to the stew. Bring the liquid to a simmer, and add enough beurre manie, bit by bit, stirring constantly, to lightly thicken the sauce.
- Divide the boeuf bourguignon among 6 dinner plates. Serve immediately.
Reviews
I had to tweek the broth before it got to the oven. it actualy took much longer for prep time than stated. and nowhere does it tell you what to do with the 1/4 cup finely chopped parsley. We ended up adding it the last 5 min of oven cooking time. W added 2 Knorr beef boulion to the broth / marinade while it was in the simmering stage. over all it was delisous but I don’t think I will ever make it again, took way too long.
A good recipe for the most part, but not very clearly written.A good deal of trouble is taken with the bacon lardons, carrots, onion and garlic, which are not served (the bacon is not used at all. Separating out the vegetables from the meat AGAIN after cooking them together for three hours is an incredible pain, for no very good reason. Also, as it is written, you end up with a bunch of whole cloves, alspice, peppercorns etc., which I doubt is intended. It is to be supposed (though not statedthat the pearl onions are to be peeled- also loads of fun- some people blanch them first, which I’m not sure if it does more good or harm; they peel more easily, but tend to fall apart. I understand the beurre manie is traditional, but I prefer a light roux; the flour doen’t get much chance to cook here.
This dish has amazing flavor; very hearty. There are a lot of steps but in the words of Julia Child, “Don’t be afraid!” Just follow the recipe as directed and you’ll be well-rewarded for your efforts.
This recipe is duplicated from the same bourguignon recipe above it! – however you have only 1 1/2 hours for cooking and went from “easy” to difficult.
A “seasoned” cook will recognize this, but the novice might think you have a “quick cook and prepare” version of this classic. Adrienne
A “seasoned” cook will recognize this, but the novice might think you have a “quick cook and prepare” version of this classic. Adrienne
This is amazing. Make it just as described…we were planning a dinner party for 9 and were going to serve a chicken entree. After tasting this, we scrapped the idea and went with this! And I had already bought the chicken!!
This is the best beef stew I have ever had. Ever.
I made this for our wine group and everyone loved it. I found it to be a bit more involved than expected, but the flavor was fabulous. In fact, my husband has listed this dish as a “favorite.”
This recipe was simply the best! I cooked it in my crock pot and my husband, a very fickly eater, loved it!! From the Creole to the Cajun, thanks Emeril!
It takes some effort, but it totally pays off. I love to make this dish for visitors or a large crowd. i double the recipe and the leftovers are even better than the first meal. I highly recommend this dinner, its hearty, warm, rich and delicious.