French
Beef Bourguignon
by Cosa mangiamo oggi? · 493K subscribers on YouTube
A classic French beef stew from Burgundy, inspired by Julia Child's recipe. Beef is slowly braised in red wine with aromatic vegetables and mushrooms, resulting in a rich and tender dish.
- Cook
- 3h 10min
- Servings
- 6
- Difficulty
- medium
Ingredients
18 items- 1.4 kgRealeFront neck of beef; any chuck or brisket suitable for braising works.
- 200 gRolled PancettaRolled pork belly; guanciale or smoked bacon can be substituted.
- 300 gBorrettane OnionsBorettane onions; spring onions or pearl onions can be used as a substitute.
- 300 gChampignon MushroomsButton mushrooms. Porcini would be overpowering; stick with champignons.
- 1/2 lRed WineGood quality red wine, not expensive but not poor. Burgundy style wine works best.
- Beef BrothAs needed to cover the meat. Use beef broth or water.
- 2 pcsCarrotSmall carrots or one large carrot.
- 1 pcsOnionMedium yellow onion.
- GingerA small piece of fresh ginger. If grated, it can remain in the sauce; if whole, remove before serving.
- Dried Porcini MushroomsA handful of dried porcini mushrooms. Rehydrate in warm water; reserve the soaking water.
- 2 tbspFlourAll-purpose flour for thickening.
- Tomato PasteA dollop of tomato concentrate (about 1 tablespoon).
- 1 pcsGarlicOne clove of garlic, peeled and crushed.
- ButterButter for cooking onions and mushrooms. About 2 tablespoons.
- Bouquet GarniBundle of thyme sprigs, bay leaf, and parsley tied with kitchen string.
- Olive OilExtra virgin olive oil for searing.
- SaltTo taste.
- Black PepperFreshly ground black pepper to taste.
Method
- Cut the beef into 5x5 cm cubes.
- In a hot pan with oil, sear the meat cubes on all sides until well browned. Transfer to a bowl.
- Cut the rolled pancetta into small cubes. In a Dutch oven, cook the pancetta until the fat renders. Remove and set aside.
- In the same pot with the pancetta fat, sauté coarsely chopped carrot and onion until softened. Return the pancetta and seared beef. Season with salt and pepper. Sprinkle with 2 tablespoons of flour and stir to coat.
- Place the uncovered pot in a preheated static oven at 230°C for 10 minutes, stirring once after 5 minutes.
- Remove from oven. Add rehydrated dried porcini mushrooms (with their soaking water), a clove of garlic, a piece of fresh ginger, a bouquet garni, a dollop of tomato concentrate, and enough red wine (about half a liter) to cover the meat. Add beef broth if needed. Bring to a boil on the stovetop.
- Cover the pot and transfer to the oven at 110-120°C. Cook for 3 hours, until the meat is very tender.
- Optional: let the stew cool and rest overnight in the refrigerator for better flavour.
- Carefully remove the pieces of meat from the cooking liquid and set aside. Discard the bouquet garni and the ginger piece.
- Blend the remaining cooking liquid and vegetables with an immersion blender until smooth. Pass through a fine-mesh strainer to obtain a velvety sauce.
- Clean the pot. In a separate pan, melt butter and cook the peeled borettane onions with a sprig of thyme until tender and caramelized. Set aside.
- In the same pan, quickly sauté halved button mushrooms over high heat until golden. Season with salt after cooking.
- Return the meat to the clean pot. Pour the strained sauce over the meat. Add the mushrooms and onions. Adjust seasoning if needed.
- Serve hot, preferably with crusty bread or mashed potatoes.
Cosa mangiamo oggi?
ReviewerHome cook493K subscribers on YouTube159.8M total channel viewsSiamo Giano e Franci e abbiamo un unico pensiero fisso: il cibo!
