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Boeuf Bourguignon

Course: Entree
Cuisine: French
Author: Cynthia


  • 3 1/2 lbs. beef stew meat cubed into 1 1/2" pieces, like chuck, trimmed of all gristle and fat. You should end up with about 3 lbs. of cubed meat.
  • 2 cups of coarsely chopped carrots.
  • 3 cloves of garlic whole, lightly crushed.
  • 1 bottle of decent red wine burgundy or zin
  • 1 sprig of thyme
  • 1 bay leaf
  • 2 or more cups of sliced or pearl onions peeled.
  • 3 cups or more of quartered crimini or button mushrooms
  • salt and pepper
  • Olive oil
  • Beurre Manie to thicken
  • equal parts softened butter and flour


  • In a large sauté or fry pan heat about 4 tablespoons of olive oil over a medium high heat. Add meat in small batches and brown on all sides. Do not crowd meat or it will braise and not brown. As it browns, remove pieces to a large casserole or Dutch oven. Continue until all the meat is browned, adding more oil if necessary.
  • When all meat is browned, add chopped carrots and sauté carrots for a couple of minutes until lightly browned. Add to casserole.
  • Deglaze pan by adding about 1 cup of red wine to pan and stir to remove browned bits from bottom of pan. Pour into casserole.
  • Add the rest of the wine, bay leaf, sprig of thyme and 2 teaspoons of kosher salt to the Dutch oven or casserole and stir. Bring to a boil then reduce heat to low and simmer for 2 1/2 hours until meat is tender.
  • Wash and quarter mushrooms, peel pearl or boiling onions. In a large pan heat 2-3 tablespoons of butter and 2 tablespoons of olive oil. Saute mushrooms and onions, browning, then add to stew. Continue cooking for an additional 1/2 hour until vegetables and meat are tender.
  • Finishing the stew. Separate the stew from the liquid. Return the liquid to a boil over a medium-high heat. Whisk in Beurre Manie, to thicken liquid, adding more if necessary to achieve desired consistency.
  • Return stew to pan, check for seasoning with salt and black pepper.