Classic Boeuf Bourguignon with Le Creuset
Boeuf Bourguignon: a classic french dish chef Julia Child called "the best beef dish ever concocted by man." We have to agree. The finished product is a comforting stew containing incredibly tender beef after simmering for hours in red wine. This recipe comes from the insightful Le Creuset Cookbook. We love this cookbook because its purpose is to empower chefs to cook classic French recipes at home!
Bouef Bourguignon was the perfect stew for a chilly winter day at the J.L. Hufford headquarters, located in Indiana. We used a large cast iron dutch oven (we suggest 7.25 Qt, or bigger) to provide plenty of room for cooking.
- 2 cups beef broth
- 10-ounce slab or thick cut bacon, cut into lardons (small pieces)
- 3 to 3.5 lbs of lean chuck steak, cut into 2 inch chuncks
- 3 cups cull-bodied, dry red Burgundy or Pinot Noir
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 medium carrots, cut into thin rounds
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 bouquet garni (collection of herbs)
- 6 tablespoons unsalted butter
- 5 large shallots, thinly sliced
- 14-ounces of mushrooms, cut into bite-size pieces
French for "kneaded butter" this type of dough is equal parts butter and flour. Its purpose is to thicken the soup. Once added, the warm temperature melts the butter, which releases flour particles, therefore thickening the soup with a uniform consistency.
- 3 tablespoons unsalted butter, at room temperature
- 3 tablespoons all-purpose flour
- Balsamic vinegar and chopped parsley
- In a small saucepan over medium heat, simmer the beef stock until reduced to 1 cup. Approximately 15 minutes to cook, set aside.
- Place the bacon in an unheated dutch oven, then cook over medium heat, stirring often, until bacon is rendered and crisp. Transfer to a paper towel-lined plate using a slotted spoon and set aside.
- Increase the heat of the dutch oven to medium-high heat. In batches, add the beef to the pot and cook until deeply seared and browned on all sides, turning with tongs, 2 to 3 minutes per side. Transfer cooked meat to a bowl and set aside.
- Deglaze the pot with 1 cup of red wine, stirring to loosen the fond from the bottom of the pot. Return the bacon and seared meat to the pot. Stir in the remaining wine, 1 cup at a time. Allow liquid to reduce slightly before adding each cup of wine.
- Stir in the reserved beef broth, garlic, tomato paste, carrots, salt, pepper, and bought garni. Bring to a boil, then reduce the heat to low. Cover the pot and allow it to simmer until the meat is spoon tender, about 2 hours.
- In a medium skillet over medium heat, melt 3 tablespoons of butter. Stir in the shallots and cook until caramelized, about 15 to 20 minutes. Scrape into a bowl. Melt the remaining 3 tablespoons of butter in the same skillet and stir in the mushrooms. Stirring often, cook until browned and tender, about 10 minutes. Once cooked, remove the pan from the heat.
- Discard the garni
- In a small bowl, stir together the butter and flour to form thick paste. Roll into marble-sized balls.
- Bring the stew to a low boil and whisk in the beurre manié balls one at a time. Continue to cook until the stew has thickened slightly, about 2 minutes. Stir in the reserved shallots and mushrooms. Season with salt and pepper.
Although this recipe does require some time, the end result is amazing! The Le Creuset Cookbook contains over 80 recipes explaining French cuisine you can make at home. It has beautiful imagery and clear instructions makes cooking effortless. We hope it inspires you to cook new recipes!
About J.L. Hufford
For the past 25+ years, we have become a premier retailer of gourmet coffee, tea, cookware, cutlery, and kitchen appliances. Our mission is to serve our customers not only through providing quality products but also with exceptional customer service. At J.L. Hufford, we believe it’s all about taste. We are passionate about helping professional and home chefs alike find the perfect addition to their kitchen; a product that enhances flavors and helps them enjoy their culinary creation!