Bœuf Bourguignon or Beef Burgundy is a well-known traditional French recipe. This dish originates in the Burgundy region of France. It’s a stew prepared with beef braised in red wine, beef stock and vegetables. The secret to this classic stew – almost velvety creamy sauce – is all in the cooking: marinated overnight and then simmered long and gently. It’s all about building many layers of flavor.
120 g bacon, cut into small strips
500 g stewing beef (cut into large cubes)
20 g flour
80 g clarified butter
1 tsp tomato purée
600ml beef stock
1 bay leaf
1/2 tsp thyme
120 g baby onions
50 g butter
salt and freshly ground pepper
a pinch of sugar
120 g mushrooms
20 g dark chocolate (see tip below)
1 tbsp vegetable oil
parsley, finely chopped
For the marinade
750ml red wine (full-bodied like Burgundy or Bordeaux)
200 g mirepoix (a mixture of onions, carrots, leeks and celery, roughly chopped)
2 garlic cloves, finely chopped
12 black peppercorns
1. In a large bowl, mix all the marinade ingredients and the beef. Cover and leave to marinate for at least 12 hours.
2. Remove beef from the marinade (reserving marinade and vegetables). Pat completely dry using paper towels and sprinkle with flour. In a casserole, sauté beef in clarified butter until well-browned on all sides.
3. Strain the marinade, keeping both the vegetables and the liquid. Add the vegetables and tomato purée to the beef and brown lightly. Add the marinade liquid and boil until reduced by half.
4. Add the beef stock and bring back to a boil. Add the bay leaf and thyme. Cover and simmer over a low heat for 1-2 hours.
5. Put the onions and half of the butter in a pan. Add a little bit of water, add the sugar and seasoning, and simmer for 8-10 minutes until golden. Sauté the mushrooms in the remaining butter.
6. Fill a pan with cold water, add the bacon and bring to a boil, drain, and refresh. Sauté in the vegetable oil until golden brown. Drain and add to the onions and mushrooms.
7. Add the sautéed onions, mushrooms and bacon to the stew. Add the dark chocolate, mix and simmer for 3-4 minutes.
8. Transfer to a serving dish. Garnish the stew with parsley and serve with croûtes or baguettes.
Dark chocolate can be added to sauces and stews giving it a rich flavour and creamier texture without adding a great deal of sweetness.
♡ Recipe credits to the “Le Cordon Bleu Classic French Cookbook” for inspiring me to create my own version of this classic. ♡
Many thanks to the warm, friendly and talented Food Photographer – Justin De Jesus – for collaborating and working with me in this food experimental pursuits. You can check out his craft and works below: