Grandpa Joe's
Boeuf Bourguignon

The French call it Boeuf Bourguignon.  I remember it as Pot Roast (without the wine, of course).  This time I'll go with the French!

About this recipe

Boeuf Bourguignon originated as peasant food in the Burgundy region of France where Burgundy wine is readily available.  Over time, and partially because of people like Julia Child and Anthony Bourdain who both extolled the magnificence of the dish, it has become a staple for fine dining everywhere.  This is my version.

Ingredients

  • 3 pounds beef shoulder, cut into 2 to 3-inch cubes
  • ¼ cup extra virgin olive oil
  • 2 onions, roughly chopped
  • 1 leek, white roughly chopped
  • 2 tablespoons all-purpose flour
  • 1 cup red Burgundy
  • 4 cups beef stock
  • 6 carrots, cut into 1-inch pieces
  • 1 garlic clove, thinly sliced
  • 3 sprigs fresh Italian parsley
  • 1 celery stalk with leaves
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • ¼ cup demi-glace
  • kosher salt
  • freshly ground black pepper
  • Italian parsley, chopped

Directions

  1. Prepare a bouquet garni by wrapping the parsley sprigs, thyme sprigs, celery, and bay leaves in cheese cloth and tying securely with butcher's twine.
  2. In a Dutch oven, heat the oil over high heat until it is almost smoking.  Add the meat in batches and sear on all sides until it is well-browned.  Remove and set aside.
  3. Add the onions, leeks, and garlic to the pot.  Lower the heat to medium, season lightly with salt, and sauté until the onions are soft and golden brown.  Sprinkle the flour over them. 
  4. Continue to cook another 2 minutes, stirring occasionally, then add the red wine and stock and bring to a boil.
  5. Return the meat to the pot and add the carrots, bouquet garni, and demi-glace.  Bring to a boil, reduce to a gentle simmer, and let cook, uncovered (see Notes), for 2 to 3 hours, or until the meat is tender (break-apart-with-a-fork tender).
  6. Stir and scrape the bottom of the pot occasionally to make sure the meat is not sticking.  Skim off any foam or scum or oil collecting on the surface, using a large spoon or ladle. 
  7. When done, remove and discard the bouquet garni, add the chopped parsley to the pot, and serve.
Beef Bourguignon with roasted potatoes and carrots.

Notes

  • I like to serve this with Roasted Vegetables, although I generally use mostly (or entirely) potatoes.
  • The cooking time will vary depending on the size of your meat cubes, so it is important to watch the pot more carefully after the second hour.
  • I prefer to place a lid on the Dutch oven, but I leave it slightly ajar to allow for slow evaporation.  I find it easier to achieve a slow simmer than when the lid is completely removed.
  • If too much liquid evaporates before the meat is fork tender, add more beef stock. 
  • To produce a thicker sauce, add about 2 tablespoons of flour mixed well (i.e., no lumps) with a cup of beef stock.
  • Another option is to braise the meat in a 325° F oven.  Oven heat is easier to control and thus will minimize the opportunity for the meat to overcook.  (Remember, the very hot burner flame is heating the bottom of the Dutch oven.)
Posted: September 2014.