Classic Boeuf Bourguignon

recipe photo

Serves 6

As summer fades into fall and evenings begin to cool off, Claudine Pépin, author and daughter of Master Chef Pépin, often prepares Boeuf Bourguignon with her family on the same day they make the first fire of the season. This flexible dish can be prepared ahead and served to a crowd for a cozy indoor dinner, or a warm summer evening outdoors. Because it needn’t be served piping hot, this dish works well when held for service in a terrine and served with a good loaf of crusty french bread.

Special Equipment

  • 12qt dutch oven

Quantity

Ingredient

Mis en place

Recipe

6 oz

Bacon, slab

Remove the skin from the bacon, cut into lardons (roughly ½ x ½ x 1 inch pieces)

Sauté in a heavy 12-quart dutch oven until beginning to brown but still tender. Remove bacon pieces and set aside.

3 lb

Beef, chuck, blade, or shank

Cut into 1” cubes

Sauté in the bacon fat, in batches if necessary to avoid overcrowding. Remove the beef once it’s nicely browned, and reserve. Pour off most of the fat and discard.

2 tbsp

Salt, kosher

Reduce heat to medium low and add the butter. Scrap the bottom of the pan with a wooden spatula to release the fond (yummy brown bits on the bottom).

Add the mushrooms, onions, carrots, celery, garlic, thyme leaves and bay leaf, with a pinch of salt.

Sauté until the vegetables just begin to soften, 2 to 3 minutes.

1 ½ tbsp

Butter, unsalted

1 lb

Mushrooms

sliced

2 med

Onions, yellow

diced

4 med

Carrots

sliced

1 lg

Celery stalk

Minced, approx ½ c

4 cloves

Garlic

Peeled, fine mince

1 tbsp

Thyme

Picked, about 7 sprigs

1 ea

Bay leaf, dried

3 tbsp

Flour, AP

Sprinkle the flour on top of the vegetables and mix well. Continue to cook for another 2 to 3 minutes.

1 ½ c

Wine, red

Use a good quality, fruity red wine

Add the wine and the broth. Scrap the bottom of the pan to incorporate the fond. Add the beef and the bacon back into the pot. Stir well.

 

Cover and simmer on the stove top until the beef is very tender, stirring occasionally, about 2 hours. Skim any fat that collects on the surface.

3 c

Broth, chicken or beef

Service

Claudine likes to serve this with buttered noodles, but also recommends mashed potatoes or rice.

 

Notes:

When cooking with wine, use the same wine you’ll be drinking or something very similar whenever possible. For this recipe, choose an inexpensive California Pinot Noir or French Burgundy.


Try this recipe with

WH Smith

2012 Hellenthal Sonoma Coast Pinot Noir

Why this recipe pairs well with this wine

Boeuf Bourguignon is a traditional dish from Burgundy, where Pinot Noir is the predominant wine varietal and the most common wine used for this recipe. The 2012 Hellenthal Sonoma Coast Pinot Noir features deep stone fruits that linger on the palate and pair beautifully with the rich braised meat in the dish.

This wine also pairs well with

  • Tarentaise Cow’s Milk Cheese, Vermont

 


Check out Claudine’s family cookbook on Amazon, Kids Cook French: Les enfants cuisinent a la francaise

Copyright © 2015 by Claudine Pépin. Used by permission. All rights reserved.