If I could only cook five recipes for the rest of my life, this delicious boeuf bourguignon will definitely be one of them. Quite possibly one of my favorite dishes of all time, I have no doubt it’ll be yours too if it hasn’t already. This is a perfect beef stew for a dinner during cold winter night by yourself, with a love one, or even as part of a feast with friends and family.
Boeuf bourguignon stands with the likes of cassoulet, pot-au-feu, and bouillabaisse as the face of traditional French cooking. Originated from the Burgundy region in France, this dish is usually made using local Charolais cattle. Its popularity grew as Julia Child spread her gospel of French cooking across the United States. Started off as a peasants’ recipe, this warm and comforting dish is exceptional and absolutely delicious.
Traditionally this dish is served with boiled potatoes, buttered noodle, mashed potatoes, or rice. However, in this recipe, I’m making baguette dumpling to serve on the side. I have also seen carrots being included in this recipe but we’re sticking to the traditional recipe with one exception being the mushroom but surely by now you wouldn’t expect me to cook any mushrooms.
Beef, onion, bacon, and (maybe) mushroom cooked in red wine has been dubbed to be “one of the most delicious beef dishes concocted by man” by Julia Child. With layers of deep flavor and aroma married with melt-in-your-mouth beef, this recipe brings you an experience like never before. It is the kind of dish that makes me fall in love with cooking and food.
There are a few tips & tricks to consider before you run to your kitchen and start making this dish:
- Wine selection. You really have to choose a good wine, preferably a full-bodied one such as Burgundy (d’oh… it’s the name of this dish), Cotes du Rhone, or Bordeaux. Personally, I think Cabernet Sauvignon and Shiraz will work too. If you are trying to cook this recipe with cooking wine, the answer is absolutely not.
- Beef selection. Choose the best cut you can get. Luckily, I think this is not too crucial, as the beef will be slowly cooked in red wine which makes it extremely tender. You might need to add additional time if it’s a really low grade cut, though. I usually cut the beef in larger chunks. Also, make sure the beef is dry before you start cooking them. Damp meat won’t sear properly!
- This dish is better the next day. Try it!!
- 2lb beef chunks
- 10 button onions
- 2 cloves garlic
- Bacon. Cubed
- 2 Bay leaves
- Bunch of Parsley stalks
- 2 Springs of Thyme
- 1 Sprig of Rosemary
- 2 cups full bodied red wine
- 1¼ cup water
- 1 tbsp tomato paste
- Black pepper
- All purpose flour
- Stale baguette
- Chopped Parsley
- 1 egg
- Preheat oven to 300 F
- Dust meat with flour. Sear until browned. Remove.
- Fry bacon, onion, garlic, bouquet garni (i.e. the parsley stalk, thyme, and rosemary), salt, and pepper until golden brown
- Return meat to pot
- Pour Wine, Water, tomato paste, and sugar
- Cover and cook in oven for 3-4 hours
- Remove the bouquet garni
- Serve with baguette dumplings
- Cut baguette into small cubes
- Pour hot milk and let the bread absorb
- Season with nutmeg, salt, and pepper
- Add chopped parsley, egg, and flour
- Form the bread into round shape like a golf ball
- Fry with butter on all side