Beef Bourguignon

I know if kind of disappeared for a bit.  The last puppy has found a good home and I have been spending the last few days returning my home back to how it was pre-puppies.  I have also been working on de-hairing my home, three dogs shedding their coats has been keeping me busy.   But you don’t want to hear about dog hair, you come here about food.

This delicious French stew is something that everyone should try at least once.  It’s comforting and guaranteed to be a hit in your home.   Yes….yes….there is a considerable amount of butter in this dish but I am not running a Weight Watchers group hear, I am making beef bourguignon.   Oh yeah!

Place flour in large bowl. Season with salt and pepper. Toss beef in flour to coat.

Melt 2 tablespoons butter in heavy Dutch oven over high heat. Working in batches, add beef to pot and sauté until brown on all sides, about 5 minutes per batch.

Add wine vinegar to deglaze the pot, scraping up all the brown bits, return all meat to pot.

Add wine, broth, thyme, garlic, bay leaves and oregano. Cover; simmer until beef is almost tender, about 1 hour.

Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onion; sauté until brown, about 6 minutes. Using slotted spoon, transfer to large bowl

Melt 1 tablespoon butter in same skillet. Add carrots and celery; sauté until golden. Using slotted spoon add the carrot and celery to the onions.

Do not fear the butter….Melt 2 tablespoons butter in same skillet. Add potatoes; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl with other vegetables.  It’s starting to smell really really good about now.

Last bit of butter, I promise.  Melt 1 tablespoon butter in same skillet. Add mushrooms; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl.

Add all the vegetables to the pot with beef.

Add nutmeg and mix it all together.  Bring it to a simmer and cover cook for 45 minutes.

Uncover pot and boil liquid until thickened to sauce consistency, about 7 minutes. Remove herbs and season with salt and pepper.

Serve a generous bowl with a side of crispy butter herb bread.  Yuuuummmmmm!

This was fabulous, delicious, hearty and rich with flavor.  The French knew what they were doing when they came up with this red wine beef stew.  Red wine, beef, butter and hearty vegetables it is hard to go wrong.  I will make this again!  The side of crispy bread is perfect for cleaning the bowl of the savory sauce.

Dang I am hungry, but first I am going to run 1,500 miles at the gym.

Print Recipe

Beef Bourguignon adapted from Bon Appétit | January 1996 (serves 6)

• 1/4 cup all purpose flour
• 2 pounds 1 1/2-inch pieces beef stew meat
• 7 tablespoons butter
• 1/4 cup red wine vinegar
• 2 cups Burgundy or other dry red wine
• 2 cups canned beef broth
• 6 fresh thyme sprigs
• 4 large garlic cloves, chopped
• 3 bay leaves
• 1/2 tsp dried oregano

• 1 large onion, cut into 12 wedges
• 4 carrots, peeled, cut into 2-inch lengths
• 4 celery stalks, cut into 2-inch lengths
• 1 1/2 pounds red-skinned potatoes, peeled, quartered
• 1/2 pound crimini mushrooms, halved
• 1 pinch of fresh grated nutmeg

Place flour in large bowl. Season with salt and pepper. Toss beef in flour to coat. Melt 2 tablespoons butter in heavy Dutch oven over high heat. Working in batches, add beef to pot and sauté until brown on all sides, about 5 minutes per batch.  Add wine vinegar to deglaze the pot, scraping up all the brown bits, return all meat to pot. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover; simmer until beef is almost tender, about 1 hour.

Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onion; sauté until brown, about 6 minutes. Using slotted spoon, transfer to large bowl Melt 1 tablespoon butter in same skillet. Add carrots and celery; sauté until golden, about 6 minutes. Using slotted spoon transfer to bowl with onions. Melt 2 tablespoons butter in same skillet. Add potatoes; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet. Add mushrooms; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl.

Add vegetables to pot with beef. Add nutmeg. Cover pot; simmer 45 minutes. Uncover pot and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper.  Serve with crispy butter herb bread.