Beef Bourguignon – Restaurant Version of the Classic French Stew

Madame and monsieur, ladies and gentlemen please welcome its majesty the “Beef Bourguignon!!! Dadadaaaa……Clap, clap, clap, clap, clap!!!

This is one of the dishes that I first learned about from Julia Child’s. In fact it was in a movie “Julie and Julia” where I heard about it for the first time. This is a great movie by the way and I watched it several times. In some sense I am similar to Julie from the movie except I am fascinated with and my goals encompass worldwide cuisine and I don’t have a set list of recipes nor a time limit. However, I cook something new and inspiring weekly and can’t wait to get to the next dish.

Over the years I made Beef Bourguignon several times following different recipes. Some simplified and then some real elaborate and lengthy recipes. For sure it can be a challenging dish to make but it is well worth the effort. If you make it right, and that is right in all aspects including; proper technique and good quality ingredients, it is an absolutely amazingly flavorful dish. You instantly get to recognize it why is so well known worldwide and why its recipe survived the test of time.

I used to think that good and well made food, first and above all, is supposed to be healthy and then as a bonus to have a great taste. However, I did not foresee that the dish can have an even stronger effect than just its good taste and nourishment qualities. In fact psychologically it can actually lift you up; put you at peace, give you feeling of content, satisfaction and calm. And that feeling of overwhelming satisfaction can last for hours and often persist to the following day. I had an instance of waking up in the middle of the night and the first thought that came to my mind was umami taste of that wonderful dish I had for dinner. It was so powerful!

Well, Beef Bourguignon is one of those dishes that will come to you in your dreams. The recipe presented today is a restaurant version of this classic French stew. I did make an elaborate classic version Beef Bourguignon recipe before as well and it was really great. However, I can say that I like this version even better. Perhaps just a personal preference but there is no point arguing your palette, is there?

I made it yesterday and I and wife proverbially “licked our plates”, it was soooooo good!!!

It is simpler to make than a classic recipe version (2 days) but it still takes about 4 hours from start until plating. This great recipe has been adapted from chef Greg Easter and his book “Cooking in Russia”.

UPDATE: I had the leftovers tonight, almost a week later, and it was absolutely fantastic. I can see why this stew would be favored by restaurants. Just a quick warm up in the oven and you have a dish tasting as it was made minutes ago.

Print Recipe

Beef Bourguignon - Restaurant Version of the Classic French Stew

The famous French classic with a modern twist!

Course

Main Dish

Cuisine

French

Keyword

Beef, Beef Bourguignon, Beef sauce, stew

Prep Time

30 minutes

Cook Time

2.5 hours

Servings

servings

Ingredients

Ingredients

• 675 g beef loin (short loin or sirloin) cut into 2.5 cm (1") cubes
• 120 g onion coarsely chopped
• 120 g carrots coarsely chopped into 2 cm (3/4") cubes
• 200 ml red wine dry
• 45 g Italian tomato purée (passata)
• 22 g unsalted butter
• 22 g extra virgin olive oil
• 1 tbsp all purpose non bleached flour
• 1/2 tsp paprika
• 1 tbsp celery leaves dried
• 1 whole garlic head
• 1 Bay leaf
• sea salt to taste

Spice mill spices

• 2 tsp dried tomatoes or substitute with (1 tsp paprika + 1 tsp MSG)
• 1 1/2 tsp coarse sea salt
• 1 tsp green peppercorns or substitute with 1 tsp black peppercorns
• 1 tsp brown sugar ideally Cassonade

Dried spice mix

• 1 tsp chives dried
• 1/2 tsp rosemary dried
• 1/2 tsp parsley dried
• 1/2 tsp tarragon dried
• 1/2 tsp chervil dried
• 1/2 tsp marjoram dried

Course Main Dish Cuisine French Keyword Beef, Beef Bourguignon, Beef sauce, stew Prep Time 30 minutes Cook Time 2.5 hours Servings servings Ingredients Ingredients 675 g beef loin (short loin or sirloin) cut into 2.5 cm (1") cubes 120 g onion coarsely chopped 120 g carrots coarsely chopped into 2 cm (3/4") cubes 200 ml red wine dry 45 g Italian tomato purée (passata) 22 g unsalted butter 22 g extra virgin olive oil 1 tbsp all purpose non bleached flour 1/2 tsp paprika 1 tbsp celery leaves dried 1 whole garlic head 1 Bay leaf sea salt to taste Spice mill spices 2 tsp dried tomatoes or substitute with (1 tsp paprika + 1 tsp MSG) 1 1/2 tsp coarse sea salt 1 tsp green peppercorns or substitute with 1 tsp black peppercorns 1 tsp brown sugar ideally Cassonade Dried spice mix 1 tsp chives dried 1/2 tsp rosemary dried 1/2 tsp parsley dried 1/2 tsp tarragon dried 1/2 tsp chervil dried 1/2 tsp marjoram dried

Instructions

Process

1. "Mise en Place", have everything measured out, chopped and ready to cook.

   
2. Preheat the oven to 155ºC (310ºF).
3. Grind spices and sprinkle over the cubed meat.
4. Sprinkle dried spice mix over the cubed meat and mix well using your hands. There should be no spices left on the bottom of the bowl.

   
5. Sprinkle 1 tbsp flour over the meat and again mix well using hands making sure all the meat cubes are coated.
6. Over medium high heat (8 out of 10) warm up a large skillet with diameter of 28 cm (11"), add 22 g butter and 22 g of olive oil.
7. Once the fat is sizzling add the meat all at once. Spread the meat into a single layer, don't stir and sear for 3- 4 minutes.

   
8. Stir and let sear for another 2-3 minutes. Remove the meat and set aside.

   
9. Add cut carrots and onions to the skillet, don't stir much! The goal is to get some browning on it. Let cook for about 3 minutes before stirring first time, and then cook few more minutes.

   
10. Add tomato puree and 1/2 tsp paprika, stir and let cook for 2-3 minutes.
11. Transfer meat back to the skillet, add 80 ml of red wine and 1 tbsp of dried celery leaves. Reduce heat to medium (6 out of 10), stir and cook for 2 minutes or until wine is just a glaze and all the liquid is absorbed.
12. Transfer the meat mixture to a braising dish.
13. Horizontally chop the top of the garlic head exposing flesh of all the cloves that are still held together, add to the brazing dish.
14. Add bay leaf to the brazing dish, cover, put it in the oven and braise for 2 1/2 - 3 hours. Half an hour before end of braising remove the garlic head and the bay leaf from the braising dish. Add in sauteed mushrooms and onions, stir, cover, return to oven and let braise for the last 30 minutes.

    
15. Once braising is complete take the dish out of the oven, uncover, stir and let cool for couple of minutes. Proceed with making the sauce.

Sauteing Mushromms and Pearl Onions

1. Over medium high heat (8 out of 10) preheat large skillet, add 10 g butter and 10 g olive oil.
2. Once the fat is sizzling add the mushrooms. Saute for 5-6 minutes or until mushrooms are well browned.

   
3. Pour in the brandy or cognac and flambé. Cook for another minute, take off the heat and set aside.
4. Over medium high heat (8 out of 10) preheat large skillet, add 10 g butter and 10 g olive oil.
5. Once the fat is sizzling in add the onions. Saute for 5-6 minutes or until onions soften and are well browned, take off the heat and set aside.

   

The Sauce

1. Using a slotted spoon remove all the meat and vegetables into a medium size mixing bowl, set aside.
2. Pour off the remaining liquid into a medium size sauce pan.
3. Using a teaspoon handle back end extract the roasted garlic from the head and add to the sauce pot.

   
4. Pour in remaining 120 ml of red wine, stir and start reducing over medium heat (5 out of 10).
5. Once the liquid is simmering, reduce the heat to medium low (3 out of 10) and cook for desired sauce thickens.
6. Once you are satisfied with the sauce thickness, taste the sauce, adjust seasoning and add salt (MSG is optional) as required.

Assembly

1. Pour the sauce over the braised meat and vegetables. Gently stir until fully incorporated.
2. Plate the beef bourguignon over a bed of mash potatoes and serve.

Share this Recipe