Escoffier’s Beef Bourguignon – A Faithful Recreation of the Original 1903 Recipe

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Preheat the oven to 200° C.

Place beef bones and veal bones in the oven for 45 minutes to create brown stock.

After 45 minutes, add carrots, celery, and onions to the bones and return to the oven for another 15 minutes.

Transfer the roasted bones and vegetables to the largest pot available.

Deglaze the roasting pan with water to capture the fond and add it to the pot.

Add cherry tomatoes to the pot for sweetness and acidity.

Prepare a bouquet garni with celery, thyme, bay leaves, and garlic, and add it to the pot.

Cover everything with water and simmer on low heat for 10 hours, skimming along the way.

After 10 hours, cool the stock in the fridge.

Prepare the meat by larding it with bacon fat using a larding needle.

Marinate the larded meat in cognac for 2 to 3 hours in the fridge.

Make a roux by combining equal parts butter and flour in a pot, cooking until it reaches a light brown color.

Slowly incorporate the cold brown stock into the roux, whisking to prevent clumping.

Add tomato puree to the stock mixture and continue to cook.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens