Boeuf à la Bourguignonne

Name: Boeuf à la Bourguignonne
Yield: Makes 8 Main-Course Servings
Cuisine: France
Ingredients: 6 pounds boneless beef chuck or other stew meat, cut into 1-inch cubes; Salt; One 750-ml bottle full-bodied red wine; 1 cup broth or water, if needed; 1 cup concentrated (1 quart simmered down to 1 cup) chicken, veal, or beef broth, 3 tablespoons commercial meat glaze, or 6 tablespoons homemade meat glaze, optional; Bouquet garni; 4 carrots, peeled and cut into ½-inch-thick slices; Pepper; 2 onions, halved; 2 tablespoons flour, if needed for thickening; 4 slices thick-cut bacon, cut crosswise into strips 1 inch long and ¼ inch wide and thick; 10 ounces mushrooms, preferably cremini, quartered through the stem unless very small; 1 teaspoon wine vinegar, or to taste; 2 tablespoons butter, at room temperature, if needed for thickening; 2 tablespoons butter or olive oil; Glazed Pearl or Boiling Onions

Preparation info

Makes
8
Main-Course Servings

Difficulty
Medium

Appears in

Cooking

By James Peterson

Published 2007

About

Like so many fancy-sounding French specialties, this dish gets its identity from a relatively small component—the garnish typical of most things served à la bourguignonne: glazed pearl onions, mushrooms, and little strips of lightly crisped bacon, known as lardoons. Also, unlike Irish Beef Stew and Red Wine Beef Daube, the meat here must be browned before it is stewed.

Ingredients

Europe
France
Main course
Stew
Mediterranean

Ingredients

Method