Boeuf à la Bourguignonne

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

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
Stew
Main course
Mediterranean

Ingredients

Method