Boeuf Bourguignon
Beef braised in wine until it can be eaten with a spoon.
Timing note: 4 hours
Boeuf Bourguignon
Beef braised in wine until it can be eaten with a spoon.
Timing note: 4 hours
The Key Move
This is not beef stew
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The Setup
- Dutch Oven5-7 qt
- Skillet12-inch
- Chef's Knife
- Cutting Board
- Wooden Spoon
The Mise en Place
3Your prep station before cooking begins
The Protein (0/1)
The Braise (0/1)
Other (0/1)
My beef is coming out dry and tough.
Ah, the classic tough beef! This usually means one of two things: either you cooked it too fast, like a boil, which tightens up those proteins, or it just didn't cook long enough f…
My sauce is too thin.
Sauce looking a bit watery? No problem. Take the meat out for a moment, and let's get that sauce to thicken up. You can either let it bubble away on its own to reduce, or for a qui…
Chef's Notes
Sear beef in batches until deeply browned for maximum flavor. Don't overcrowd the pan.
Deglaze the pan with red wine to capture all the flavorful browned bits from the beef.
This dish improves overnight. Make it a day ahead and gently reheat before serving.
Serve with creamy mashed potatoes, crusty bread, or egg noodles to soak up the rich sauce.
Watch the Technique
Video source: YouTube
The Method
THE DRY & SEAR
Time-sensitivePaper towel the beef until bone dry. SEAR in batches in bacon fat.
⚠️ Do not crowd the pan. If the meat touches, it steams. You want a dark, hard crust.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
THE FOND
Remove meat. Add carrots/onions. SCRAPE the bottom of the pot. DEGLAZE with wine.
Hot-pan splash: Deglazing can steam and spit. Pour slowly and keep your face/hands back.
THE BRAISE
Return meat. Add stock until meat is *mostly* submerged but peeking out.
Why? Braising happens with steam and liquid.
THE SIMMER
Time-sensitiveCover and cook in oven at 300°F (150°C) for 3 hours.
Pierce meat with a fork. If it lifts the meat out of the pot, it's not ready. It should slide off with zero resistance.
THE FINISH
Sauté mushrooms and pearl onions (200 g) in butter. Add to the pot for the last 15 mins.
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