Like many French, I have cooked boeuf bourguignon (beef Burgundy) for years without asking myself too many questions about its (fairly obvious) origins. I am an adventurous person and I like to always test new recipes, even for traditional dishes such as boeuf bourguignon.
Beef burgundy is originally from… Burgundy! It includes two typical local ingredients: beef (Charolais) and wine. Commonly used parts of meat are the chuck, scoter, collar or topside. Beef bourguignon was traditionally served at the table of peasants for holidays. It has now become classic dominical comfort food and is served for festive meals or ordinary meals.
There are several dishes that are similar to beef bourguignon by their ingredients and cooking method. Daube, of Provençal origin, is beef (or other meat) stewed in wine and regional spices. Sauerbraten, of German origin, uses a sweet and sour sauce made of vinegar and beer (sour) as well as gingerbread and raisins (sweet). Carbonnade, a stew of Flemish origin also uses the same method of cooking with traditional dark beer.
The recipe that I tested for the first time for 196 flavors is based on a traditional recipe with a few suggested changes by French Chef Yves Cambeborde .
This recipe is validated by our culinary expert in French cuisine, Chef Simon. You can find Chef Simon on his website Chef Simon – Le Plaisir de Cuisiner.
- 3 lb beef stew
- 1 onion
- 2 carrots
- 6 oz bacon
- ¾ lb baby bella mushrooms
- ½ lb pearl onions
- 4 tablespoons flour
- 2 tablespoons sugar
- ¼ cup butter
- 1 bouquet garni (thyme, bay leaves, rosemary in cheesecloth)
- 2 cloves garlic , crushed
- 2 cups red wine
- 2 tablespoons sunflower oil
- 1 stalk celery
- 1 pinch paprika
- 1 pinch nutmeg
- ½ oz. dark chocolate
- Cut the meat into cubes of approximately 2 x 2 in. Dice onions and carrots, and the stalk of celery into two or three large sections.
- In a container, put the pieces of meat with the carrots, onions and celery. Add the bouquet garni. Pour red wine up to cover meat. Marinate several hours (you can even marinate up to 24 hours in your fridge).
- Peel the pearl onions. Put them in a saucepan with water to half. Add the butter, sugar and a little salt. Let them cook uncovered over low heat while monitoring the color which should turn amber.
- Cut bacon into 1x1 in. pieces.
Quarter the mushrooms.
- Put the pieces of bacon in a saucepan with cold water and bring to a boil. As soon as the water boils, remove the pieces. Heat a little oil in a pan. Once the oil is hot, sauté the bacon. After 2-3 minutes, remove the pieces and sauté mushrooms in the same pan.
- Remove the meat from the marinade and dry each piece prior to browning on each side in a lightly oiled Dutch oven.
- Meanwhile, pour the marinade and vegetables into a saucepan and bring to a boil.
- Once meat cubes are colored, add the garlic, carrots and onions to brown with the meat. Add salt and pepper.
- Remove the excess grease and sprinkle with flour. Let the flour roast before moistening the meat with the marinade. Add the celery.
- Bring to a boil and then cover your Dutch oven and set to simmer in the oven at 360 F for three hours.
- While cooking, stir occasionally and add a little wine if necessary.
- Once meat is cooked, remove the Dutch oven.
- Pass the sauce through a sieve and heat it in a saucepan with the paprika, nutmeg and chocolate. Simmer for a few minutes and then add meat and onions, bacon and mushrooms to briefly reheat everything. Season to taste.
- Serve with steamed potatoes or with fettuccine.