This is our take on the iconic French dish, Boeuf Bourguignon, popularized in America by Julia Child. Less of a stew and more of an event, classic beef bourguignon is beef stewed with aromatic vegetables, herbs, and spices which are then strained off, reduced, and finished with a butter-flour mixture to create a densely flavored, dark and silky sauce. Yes the sauce is a bit fussy, but truly it is worth it. We made this for the family the other day and not a drop was left. (You can of course skip all the sauce straining fussiness and prepare this as a traditional stew, but then it would just be a lovely stew, not the dish everyone expects.)
The Best Mushrooms for this Stew
We’ve included dried porcini mushrooms in this dish. They’re called cepes in France, and are frequently used in French stews. Dried porcini are available in many supermarkets, but don’t worry if you can’t find them. For this they’re optional and you’ll still have a fabulous dish without them. We are using shiitake mushrooms for the fresh mushrooms in this recipe, even though they are not traditionally used for this dish, because they are just so meaty and good. Feel free to use any fresh mushroom you’d like.
The Best Wine for Beef Bourguignon
As for the wine, if you can find it, use a pinot noir. It is the dominant wine used in Burgundy, France, and it is what gives this dish its name. Obviously you can use a real French Burgundy wine, but they tend to be far more expensive than a California Pinot Noir. Look for a bottle you’d happily drink.
Tip: Look for Frozen Pearled Onions
Finally, the thing that usually stops me from making beef bourguignon is the pearl onions. Yes, blanching and peeling them is simply a lot of work. However, salvation may be at hand. According to my sources you can get frozen pearl onions already blanched and peeled. Apparently Trader Joe’s carries them. If you can’t find them, the following instructions include steps for preparing the onions. The name “boeuf bouguignon” means “beef Burgundy,” Burgundy being the region in France where this dish originates. This recipe takes Julia Child’s original and adds a few upgrades, like the use of flavorful porcini mushrooms and some brandy. We also use salt pork instead of bacon; French bacon isn’t smoked and Julia Child directs cooks to simmer American bacon to remove its smoky flavor. Using unsmoked salt pork allows you to skip this step.
What is Salt Pork?
Salt pork is pork belly or fat that has been cured in salt, which preserves it. Unlike bacon, salt pork isn’t smoked, which is why we use it for this recipe. (Smoky flavor isn’t traditional for beef bourguignon.) Look for salt pork among the other pork products in the meat section at the grocery store, or ask your butcher if you can’t find it. There’s no need to soak or otherwise remove the salt before cooking, but be sparing with any additional salt you add to the stew since the salt pork is indeed salty! If you have trouble finding salt pork, you can substitute thick-cut bacon. Simmer the bacon for about eight minutes in water to remove its smoky flavor.
The Best Beef for Beef Bourguignon
Use boneless beef chuck roast for this recipe. This cut is from the shoulder of the cow and has both a good amount of fat and a good amount of connective tissue. This means that it will break down into tender, flavorful morsels as the stew cooks. You can also substitute rump roast or bottom round, but these cuts have less fat and tend to be chewier after cooking. Stew meat would also be fine for beef bourguignon.
Thicken the Sauce with a “Beurre Manie”
A beurre manie is a fancy word for something that’s actually pretty simple: a paste made from roughly equal parts softened butter and flour. Whisked into a sauce like the one in this recipe, the butter slowly melts and releases the flour into the liquid. This prevents clumps from forming and also creates a silky, thickened sauce.
What to Serve with Beef Bourguignon
Beef bourguignon is so rich that it’s nice to have something starchy to balance out the flavors. Try it with mashed potatoes, egg noodles, or crusty baguette.
Storing and Freezing this Stew
Beef bourguignon is one of those recipes that gets better the day after you make it. It reheats beautifully and can be kept refrigerated for up to five days. You can also freeze beef bourguignon for up to three months. Stir the meat and vegetables together with the sauce before freezing, or freeze them separately and combine after reheating.
More Hearty Winter Stews
Slow Cooker Guinness Beef Stew Chicken and Dumplings Oxtail Stew Chicken Cacciatore Beef and Barley Stew with Mushrooms
If you don’t have access to salt pork, you can use bacon, but simmer it first for 8 minutes in water, then drain and rinse, to remove its smokiness. A word on salt. Salt pork is salty. Be sparing with salt as you make this dish until the end, when you can adjust. Commercial beef stock is also salty, so you very well may have enough salt for the dish just from these two sources. Adapted from Julia Child’s Boeuf Bourguignon recipe posted on the Knopf Doubleday website.
3 tablespoons flour 2 tablespoons butter
Once the water is gone, reduce the heat to medium-low, and continue to cook the salt pork until much of the fat has rendered out of it. Add a tablespoon of butter and continue to cook the salt pork until the pieces are browned and crispy. Use a slotted spoon to remove the salt pork pieces to a large Dutch oven or other large, thick-bottomed, lidded pot. Leave space around each piece of sizzling meat to ensure that it browns and does not steam. Don’t move the pieces of beef in the pan until they get a good sear, then turn them so they can get browned on another side. Take your time. This will take 15-25 minutes, depending on how large a sauté pan you have. Once browned, remove the beef from the sauté pan and place in the Dutch oven with the salt pork. Stir in the pot to remove any browned, stuck-on bits in the pan. Cook for 2-3 minutes, then add the garlic and the tomato paste. Cook another 2-3 minutes, stirring frequently. Scrape any remaining browned bits off the bottom of the sauté pan and pour the contents of the pan into the Dutch oven. To prepare the pearl onions (if needed), boil them in their skins for 4-5 minutes. Drain and submerge in a bowl of ice water. Slice the tips and root ends off the onions and slip off the outer skins. (If using frozen onions that are already blanched and peeled, allow to thaw before sautéing.) Boil the sauce down, tasting frequently. If it begins to taste too salty, turn off the heat. Otherwise, boil down until you have about 3 cups. Turn off the heat. Add the pearl onions and 3 tablespoons butter and toss to combine. Sprinkle salt over the onions and mushrooms. Sauté until the onions begin to brown. Remove from heat. Stir in the remaining 2 tablespoons of brandy. Taste for salt and add some if needed.
