Paul Bocuse Beef Bourguignon Recipe - Glen And Friends Cooking

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

non-alcoholic wine retains flavor without alcohol

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

water + bouillon provides a budget-friendly base

Melt butter in the bottom of a Dutch oven.

Add bacon and cook until browned.

Add peeled pearl onions (about a dozen) and cook until starting to brown, but not at a high temperature.

Season beef with salt and pepper, toss to coat.

Add all beef to the pot and brown for about 30 minutes, stirring occasionally.

Prepare bouquet garni with celery, thyme, parsley, and bay leaf, tying it together for easy removal later.

Skim off excess fat from the pot as needed after browning the beef.

Add flour to the pot and stir into the drippings, cooking until it starts to brown.

Add tomato paste to the flour and fat mixture and cook briefly.

Switch to a whisk and slowly drizzle in red wine, whisking until smooth.

Add garlic, carrots, bouquet garni, and browned beef back into the pot and stir.

Cover and cook on the stovetop for 3.5 hours or transfer to the oven at 300-325°F for the same duration, preferably 4-5 hours for better flavor.

Remove bouquet garni before serving and stir the stew.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens