Beef Bourguignon, a rustic French comfort food classic!
Rustic French Main Course
Beef Bourguignon
Rick and Tracey were the co-chefs for our Rustic French main course – Beef Bourguignon. This classic comfort food is very similar to beef stew with tender chunks of beef, carrots, mushroom and pearl onions. But of course, the French couldn’t resist tossing in a bottle of red wine (aka Burgundy or Bourguignon.) The combination is hearty, savory and delicious served over mashed potatoes.
While it does take a little prep and roasting time, it’s a great make ahead meal. The flavors meld nicely when refrigerated overnight. You can reheat your beef bourguignon in the oven or throw it in the crock pot like Tracey did for the trip to my house.
Bourguignon over mashed potatoes with roasted asparagus
Rustic French Appetizer
French Cheese Platter
To kick off the evening, Rick & Tracey assembled this wonderful French cheese platter with a double cream brie, Saint Agur blue and herb & garlic cheese roulade. They poured a La Forcine Vouvray which turned out to be a perfect wine pairing for this appetizer.
Our Rustic French Menu
Check out the other recipes from our Rustic French Gourmet Group meal. Camembert, Beet, Artichoke Salad and Rustic Apple Tart.
Beef Bourguignon
Ingredients
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots sliced diagonally into 1-inch chunks
- 2 yellow onions sliced
- 2 teaspoons chopped garlic 2 cloves
- 1/2 cup Cognac
- 1 750 ml. bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 can 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves 1/2 teaspoon dried
- 4 tablespoons unsalted butter at room temperature divided
- 3 tablespoons all-purpose flour
- 1 pound frozen pearl onions
- 1 pound fresh mushrooms stems discarded caps thickly sliced
- 6 servings mashed potatoes
Instructions
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
- Saute the carrots, sliced onions, 1 tablespoon of salt and 2 teaspoons of pepper in the reserved fat for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 2 – 2 1/2 hours or until the meat and vegetables are very tender when pierced with a fork.
- Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen pearl onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
- Serve over warm mashed potatoes
Looks like a wonderful recipe! And also pretty easy.
It actually is pretty easy and very satisfying!