Beef Stew (Boeuf Bourguignonne) - dummies

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

Perhaps the most famous of all stews, boeuf bourguignonne is chunks of beef that are browned and then slowly braised in red wine until the meat is fork-tender.

[Credit: ©]
Credit: ©

Preparation time: 20 minutes

Cooking time: Approximately 3 hours

Yield: 4 to 6 servings

2 tablespoons olive oil

5 slices thick-cut bacon, cut into 1-inch pieces

2 pounds beef chuck, cut into 1-inch cubes

1 carrot, peeled and sliced

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons all-purpose flour

2 cups dry red wine

1 cup beef broth

1 tablespoon tomato paste

16 ounces white mushrooms, sautéed in butter

2 tablespoons minced flat-leaf parsley

8 ounces cooked broad noodles for serving

  1. Heat the oil in a Dutch oven over medium-high heat. Add the bacon and cook just until the fat melts but doesn’t brown. Remove to a plate.

  2. Add just enough beef to cover the bottom of the pot and brown evenly on each side. Remove to a plate and continue with the remaining meat.

  3. Add the carrot, onion, garlic, and thyme to the pot. Cook until the onion is soft.

  4. Return the meats to the pot. Heat, stirring constantly. Season with salt and pepper.

  5. Sprinkle with the flour and cook until the bacon and beef are well browned.

  6. Add the wine, broth, and tomato paste. Bring to a boil, scraping the bottom of the pot to remove any cooked-on particles.

    Cover and simmer 3 hours, or until the meat is tender, stirring occasionally.

  7. Remove the meat with a slotted spoon and set aside. Spoon off any fat from the sauce.

  8. Bring the sauce to a boil and reduce to approximately 2 cups.

    Taste and add salt and pepper if necessary.

  9. Return the meat to the pot along with the mushrooms. Stir in the parsley.

  10. Serve over the noodles.