Beef Bourguignon

Beef Bourguignon
Photo by Ben Fink

Ingredients

  • 6 lb. beef blade roast or beef chuck, trimmed of all external fat and cut in 1-½-inch cubes
  • 2 ham hocks, fresh or smoked
  • Salt and freshly ground black pepper to taste
  • 2 Tbs. stock or water
  • Reserved button mushroom caps (or larger mushrooms, quartered)
  • About 4 Tbs. unsalted butter, at room temperature
  • About 4 Tbs. all-purpose flour
  • + 26 more ingredients
    • Salt and freshly ground black pepper to taste
    • 6 to 8 cups veal stock (or turkey leg stock or beef stock)
    • 1 Tbs. chopped fresh flat-leaf parsley; plus more whole leaves for garnish
    • 5 slices (1/3 inch thick) country French boule, cut in half, a crustless triangle cut from each half
    • 2 bottles full-bodied red wine
    • 2 shallots, finely chopped (½ cup)
    • 2 large yellow onions, thinly sliced
    • 1/8 tsp. ground cloves
    • ¼ tsp. freshly ground nutmeg
    • 3 Tbs. olive oil; more as needed
    • 6 Tbs. unsalted butter
    • 36 small white onions
    • About ½ cup olive oil
    • Coarse salt
    • Stems from 1-½ lb. button mushrooms, caps reserved for the garnish
    • ¼ tsp. ground allspice
    • 3 Tbs. olive oil
    • 2 sprigs fresh thyme or ½ tsp. dried thyme leaves
    • 1 bouquet garni of 10 parsley stems, 1 sprig thyme (or ¼ tsp. thyme leaves), and 1 bay leaf
    • 1-½ cubes beef bouillon, crumbled
    • Freshly ground black pepper to taste
    • 1 medium carrot, peeled and thinly sliced
    • 1 bay leaf
    • 2 Tbs. roughly chopped parsley stems
    • 12 oz. lean, meaty slab bacon, top layer of fat removed and fatty ends trimmed
    • 2 large cloves garlic, crushed and coarsely chopped

Before beginning, choose a 7-quart heavy, nonreactive (enameled cast-iron or stainless steel) braising pot. cut a round of parchment paper an inch larger in diameter than your pot's lid. Set the pot on a sheet of heavy-duty foil and cut a square large enough to cover the bottom and wrap up and ar...

View full recipe at Fine Cooking

Comments

Variations on Beef Bourguignon

  • Beef Bourguignon
    • 1 1/2 t olive oil
    • 1 1/2 lb lean beef stew meat
    • 2 c vertically sliced onions
    • 2 c sliced carrots
    • 1 cup diced green or red bell pepper
    • +12 other ingredients
  • Beef Bourguignon
    • 1/2 teaspoon dried oregano
    • 3 bay leaves
    • 4 large garlic cloves
    • 6 fresh thyme sprigs
    • 2 cups canned beef broth
    • +10 other ingredients
  • Beef Bourguignon
    • 3/4 pound large carrots
    • 1/2 cup Cognac or brandy
    • 1 tablespoon tomato paste
    • 1 tablespoon dark brown sugar
    • 1/3 cup fresh thyme
    • +7 other ingredients


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