Before you cook
Background Recipe story & origin
Boeuf Bourguignon originated in Burgundy, evolving from peasant fare into haute cuisine. The dish appears in medieval Burgundian cooking, where tough beef was braised in the region's red wine. Auguste Escoffier codified the modern version in his 1903 'Le Guide Culinaire.' Julia Child introduced it to American home cooks through 'Mastering the Art of French Cooking' (1961), making it a symbol of French cooking in America. The authentic version requires Burgundy wine, pearl onions, mushrooms, and lardons, with beef from chuck or shoulder. The long braise—at least three hours—converts tough collagen into silky gelatin.
Before you start Equipment you'll need
- Dutch oven — Provides even heat distribution for long braising of meat in wine and stock at low temperatures
Ingredients
Instructions
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Brown the beef and aromatics
Pat beef dry. Brown in batches in Dutch oven. Set aside. Cook lardons until crispy. Add onion, carrots, garlic. Cook 5 minutes. Add tomato paste.
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Braise until tender
Sprinkle flour, stir 2 minutes. Add wine and broth. Return beef with thyme and bay leaves. Cover, braise at 325°F for 2.5-3 hours until fork-tender.
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Finish the garnish
Sauté pearl onions in butter until golden. Sauté mushrooms. Add to stew last 30 minutes. Garnish with parsley.