Bœuf bourguignon by Magnus Nordlander
Bœuf bourguignon (or beef bourguignon as it is commonly spelled in English) is a genuine French kitchen classic, as you probably can tell by the weird letters in the name. I would say that it is indeed one of the very best stews in all of French cuisine, and that is no small feat, considering that the French are very good at stews.
I suggest that you serve with mashed potatoes, like these.
Ingredients for 6 servings
- 1 2/3 pounds of beef chuck, cut into medium cubes
- 7 ounces of pork belly, cut into lardons
- 2 carrots, sliced
- 2 red onions, finely chopped
- 2 garlic cloves, finely diced
- 1 5/8 cups of red wine
- 1 1/4 cups of beef broth, approximately
- 7 ounces of button mushrooms, quartered
- 2 tablespoons of flour
- 3 stalks of thyme
- 2 stalks of rosemary
- 2 bay leaves
- salt
- black pepper, freshly ground
Instructions
In a dutch oven over medium-high heat, begin by browning the pork belly in a little butter. Remove the browned pork belly from the pot, into a bowl, and begin browning the beef. Work in batches, so that you don't overcrowd the pot.
When the beef is browned, move that to the bowl too, and lower the heat to medium-low before adding the onions and the garlic cloves. When the onions have begun turning translucent, add the flour and keep sweating for a couple of minutes. Add the wine to the pot and scrape the bottom, to deglaze, then add back the meat, and add the carrots and the mushrooms. Add enough beef broth to cover.
Tie the thyme, the rosemary and the bay leaves into a bouquet garni and add it to the pot, or, if you don't want to mess with that, just stick it in a tea infuser.
Simmer on low heat for 2-3 hours, stirring occasionally. Remove the bouquet garni, and season with salt and black pepper before serving.
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