TABELIAAUTHENTIC RECIPE
Bœuf BourguignonBeef Bourguignon
Beef bourguignon is Burgundy’s emblematic beef stew in red wine. In the traditional method, beef chuck is marinated overnight in red wine, then braised in that same marinade for nearly 3 hours, developing deep richness and complex acidity. Using slab bacon for lardons and a medium-bodied Pinot Noir available in Japan for Burgundy wine still reproduces the essential technique and flavor. The proper finish is a garniture bourguignonne of pearl onions and mushrooms.
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Ingredients (4 servings)
- Beef chuck (paleron)Cut into 3–4 cm cubes900 g
- Red Burgundy wine (Pinot Noir)1 bottle; used for both marinating and braising750 ml
- Smoked pork lardonsCut into batons with a 1 cm square cross-section; available from imported-food shops and online150 g
- CarrotsPeel and cut into irregular chunks3 pieces
- OnionPeel and cut into wedges2 pieces
- GarlicFinely chop3 cloves
- ThymeFor the bouquet garni3 sprigs
- Bay leavesFor the bouquet garni2 pieces
- ParsleyUse 4 stems for the bouquet garni; finely chop the leaves and sprinkle on to finish1 bunch
- White mushroomsTrim the stem ends; halve if large300 g
- Pearl onionsPeel200 g
- Cake flourFor coating and searing the meat30 g
- Unsalted butter20 g for searing the meat and 20 g for sautéing pearl onions and mushrooms40 g
- Neutral oilUse with butter when searing the meat to prevent scorching30 ml
- Tomato pasteAdds depth and color to the stew30 g
- Beef stockSupplements the braising liquid300 ml
- Salt1 tsp
- Black pepper1 tsp
Method
Marinate the beef and aromatic vegetables in wine
- 1 Cut 900 g beef chuck into 3–4 cm cubes.
- 2 Peel 3 carrots and cut into irregular chunks.
- 3 Peel 2 onions and cut into wedges.
- 4 Finely chop 3 garlic cloves.
- 5 Trim the stem ends from 300 g mushrooms and halve any large ones.
- 6 Tie 3 thyme sprigs, 2 bay leaves and 4 parsley stems together with kitchen string to make a bouquet garni (a bundle of herbs).
- 7 Put the beef, carrots, onions and bouquet garni in a storage container and pour in 750 ml red wine, submerging them well.
Marinate overnight to absorb flavor
- 1 Cover with plastic wrap and marinate in the refrigerator overnight (12 hours).
Ready when
The meat is marinated when the wine has penetrated all over and its color has turned reddish purple.
Dry and flour the beef
- 1 Set a colander over a bowl and separate the marinade from the solids.
- 2 Reserve the marinade.
- 3 Separate the beef, carrots, onions and bouquet garni. Pat the beef dry with kitchen paper, then lightly coat with 30 g cake flour.
Brown the lardons and beef
- 1 Fry 150 g lardons (pork belly cut into batons) in a heavy pot over medium heat; remove when the fat is translucent and lightly colored.
- 2 Add 20 g butter and 30 ml neutral oil to the same pot, arrange the beef without overlapping and sear without moving it.
- 3 Remove once deeply browned on all sides.
- 4 Work in several batches.
Sauté the vegetables and complete the braising liquid
- 1 Add the marinated carrots and onions to the same pot and sauté over medium heat for 5 minutes.
- 2 Once softened, add 30 g tomato paste and fry for 1 minute, then return the beef and lardons to the pot.
- 3 Pour in the reserved marinade and boil over medium heat for 3–4 minutes to drive off the sharp smell of alcohol.
- 4 Add 300 ml beef stock, the bouquet garni, 1 tsp salt and 1 tsp black pepper.
Braise the beef until tender
- 1 Cover and turn the heat to low; braise for 2 hours 30 minutes–3 hours, keeping the surface at a gentle simmer.
- 2 Skim off floating fat every 30 minutes.
Ready when
Proceed when a bamboo skewer enters the beef with almost no resistance and its fibers fall apart tenderly.
Cook the pearl onions and mushrooms
- 1 Meanwhile(While the beef braises) cook the pearl onions and mushrooms.
- 2 Melt 20 g butter in a frying pan over low heat, add the pearl onions, cover and gently steam-braise for 10 minutes without browning.
- 3 Add the mushrooms, remove the lid and sauté over medium heat for 5 minutes; turn off the heat once lightly colored.
Caution
Melt 20 g butter in a frying pan over low heat, add the pearl onions, cover and gently steam-braise for 10 minutes without browning.
Add the mushrooms, remove the lid and sauté over medium heat for 5 minutes; turn off the heat once lightly colored.
Reduce the sauce and return the ingredients
- 1 Remove the beef and discard the bouquet garni.
- 2 Reduce the liquid over medium heat for about 5 minutes until it leaves a thin coating on the back of a wooden spoon. Return the beef, lardons, pearl onions and mushrooms and warm through.
- 3 Adjust with salt and black pepper and scatter with finely chopped parsley.
About this dish
Beef bourguignon began as farmers’ practical knowledge: tough cuts from “working cattle” used for agricultural labor in Burgundy were slowly braised in local wine until tender. Burgundy is known for red wines made from Pinot Noir, and its local wine has long formed the base of this braise.
The dish gained international recognition as an emblem of French cooking after it featured prominently in Julia Child’s cookbook published in America in 1961.
Even today, both Burgundy households and bistros prepare it for Sunday family gatherings and special occasions. Its demanding preparation, including the overnight wine marinade, preserves its character as a “special braise” made slowly over a weekend.
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