Boeuf Bourguignon

Name: Boeuf Bourguignon
Yield: Serves 6
Cuisine: France
Ingredients: 8-ounce/225-g piece lean bacon, cut into lardons; 8-ounce/225-g piece lean bacon, cut into lardons; 12 ounces/330 g button mushrooms, trimmed and quartered if large; 20 to 24 baby onions (about 330 g/12 ounces total), peeled; fried croûtes made with 4 slices white bread, cut into hearts or triangles, and fried in 4 tablespoons/60 g butter; fried croûtes made with 4 slices white bread, cut into hearts or triangles, and fried in 4 tablespoons/60 g butter; 2 tablespoons chopped fresh parsley; fried croûtes made with 4 slices white bread, cut into hearts or triangles, and fried in 4 tablespoons/60 g butter; 1 bouquet garni; 1 stalk celery, sliced; ½ teaspoon peppercorns; 2 garlic cloves, crushed; 1 bottle (750 ml) red wine; 2 whole cloves; 2 tablespoons/30 g butter; 2 tablespoons vegetable oil; 2 pounds/900 g boneless beef chuck or other stew meat; 2 pounds/900 g boneless beef chuck or other stew meat; 2 carrots, sliced; 2 onions, sliced; salt and pepper; salt and pepper; 2 cups/500 ml. veal broth, more if needed; 3 tablespoons/22 g flour; 3 tablespoons/45 ml. vegetable oil, more if needed; 1 pound/450 g boneless shank meat

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

Boeuf Bourguignon is the king of stews, the benchmark against which all others are judged, even in France. Dark, complex, rich but not cloying —when the balance of ingredients is just right, a Bourguignon is sublime. Well-aged beef (locals would specify from Charolais cattle), with plenty of cartilage to dissolve and enrich the sauce during long, slow cooking, is the foundation. My French butcher advises paleron, and in the United States the closest equivalent would be blade or chuck with a

Ingredients

Europe
France
Stew
Dinner
Mediterranean

Ingredients

Method