Beef Stew (Boeuf Bourguignon). Classic boeuf Bourguignon, the French beef stew made with red wine, mushrooms, pearl onions, and bacon, is arguably the world's greatest beef stew. Here's how to make it with tender beef and a deep, rich flavor. Is it just a simple beef stew?

This traditional beef stew made crazy popular by Ms. Julia Child is one of those dishes you have to try at. Boeuf Bourguignon recipe (red wine beef stew). You can cook Beef Stew (Boeuf Bourguignon) using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Beef Stew (Boeuf Bourguignon)

It's 12 slices of hickory smoked bacon, chopped.
Prepare 3 lbs of chuck beef cup into 1" cubes.
You need 1 lb of carrots cubed.
It's 2 of yellow onions chopped.
You need 5 cloves of garlic, chopped.
Prepare 2 cups of red wine.
You need 3 cups of beef stock.
Prepare 2 tbsp of tomato paste.
Prepare 1 tbsp of thyme.
It's 4 tbsp of butter.
It's 3 tbsp of flour.
Prepare 1 lb of pearl onions whole.
It's 1 lb of mushrooms sliced thickly.
Prepare 3 of bay leaves.
You need of salt.
Prepare of pepper.
It's of parsley for garnish.

Boeuf Bourguignon: for the best results use a cast iron casserole pan / Dutch oven. Watch the video to see how to make that recipe. With its brisk acidity, a good-quality pinot noir from France's Burgundy region structures the flavor and tenderizes the meat in this classic French beef stew. Stir onions and mushrooms into beef stew.

Beef Stew (Boeuf Bourguignon) step by step

Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot..
Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon..
If needed, add oil and heat oil. Add carrots, onions, garlic, kosher salt, black pepper and saute for 5 minutes until onions are lightly browned..
Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork..
Meanwhile, mix together butter with flour in small bowl and set aside. Saute mushrooms with butter in skillet just until mushrooms start to become soft..
Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste..

Ladle into shallow bowls and garnish with parsley; serve bread on the side. Boeuf bourguignon was introduced to the American home cooks by California native Julia Child. This savory beef stew is a great meal on a chilly day. Warm up with this and other classic recipes from Atkins. Burgundy Beef Stew (Boeuf Bourguignonne) Recipe.