When winter finally makes it arrival all I crave is warm, cozy comfort food. Boeuf Bourguignonne, also known as Beef Burgundy, is a classic French dish that is rich, savory and soul warming and it is one of my favorite dishes on a cold winter night. It is cooked low and slow in red wine and beef stock which makes for a deep, flavorful stew. As the dish simmers, the alcohol will burn away leaving behind a rich, complex flavor. Beef Burgundy originated in the Burgundy region of France so as you would expect, a nice Burgundy wine works well in this dish. Other good choices are a Beaujolais, Pinot Noir or any other French red wine from that area.
I came across this particular recipe a few years ago in a publication by Paula Deen entitled, “Cooking With Paula Deen“. (November 2013, Vol. 9 Issue 6) She calls for mushrooms however, as I don’t care for them I chose to leave them out. Also, she recommended adding the carrots in the last 30 minutes of cooking but I find in that short of a time the carrots do not soften and you’re left with hard, crunchy pieces which is not what you want in this dish. Therefore, I like to add them in with the beef, wine, stock and spices and allow them to simmer for the full 2.5 hours, I find the texture is much better with the extra cooking time.
Unlike a traditional stew where you cook chunks of potatoes with the meat and other vegetables, this dish is served over mashed potatoes . I like to take it one step further and serve them over garlic mashed, I love the extra flavor it adds to this dish. For instructions on making garlic mashed potatoes, see the note at the bottom of my Homemade Mashed Potatoes recipe. Enjoy!
- 2 tbs vegetable oil
- 2 lbs chuck roast, trimmed and cut into 1″ cubes
- 1 tsp Kosher salt
- 1/2 tsp ground black pepper
- 1 (14.4 ounce) bag frozen pearl onions
- 1 (8 ounce) package sliced baby portobello mushrooms, optional
- 1 tsp minced garlic
- 1 (32 ounce) carton beef stock
- 2 cups dry red wine
- 10 sprigs fresh thyme
- 2 bay leaves
- 4 carrots, cut into 1″ chunks
- 1 cup frozen peas
In a large Dutch oven, heat the oil over medium-high heat. Sprinkle the beef with salt and pepper.
Add the beef to the pan and cook until browned on all sides. Using a slotted spoon, remove the beef and set aside. Add the onions, mushrooms and garlic and cook for about 5 minutes or until tender. Return the beef to the pan with the stock, wine, carrots, thyme and bay leaves.
Bring to a boil then reduce the heat to a simmer, cover and cook for 2 hours. Add the frozen peas and simmer, uncovered, for 30 minutes more.
Serve over Homemade Mashed Potatoes