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Gallery Boeuf Bourguignon Recipe Summary prep: 1 hr 15 mins total: 4 hrs 15 mins Servings: 8

Ingredients Ingredient Checklist 4 slices bacon (1/4 pound), cut crosswise into 1-inch pieces 3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry Coarse salt and ground pepper 1/3 cup all-purpose flour 1 large onion, chopped 3 large cloves garlic, finely chopped 2 tablespoons tomato paste 6 medium carrots, cut diagonally into 3/4-inch slices 1 bottle dry red wine (3 cups) 1/2 teaspoon dried thyme Roasted Mushrooms and Pearl Onions

Cook’s Notes If after step 5, sauce is too thin, continue cooking until it thickens a bit. Or, if sauce is too thick, stir in a little water.

Gallery Boeuf Bourguignon

Recipe Summary prep: 1 hr 15 mins total: 4 hrs 15 mins Servings: 8

Boeuf Bourguignon

Boeuf Bourguignon

Boeuf Bourguignon

Recipe Summary prep: 1 hr 15 mins total: 4 hrs 15 mins Servings: 8

Recipe Summary

prep: 1 hr 15 mins total: 4 hrs 15 mins

Servings: 8

prep: 1 hr 15 mins

total: 4 hrs 15 mins

prep:

1 hr 15 mins

total:

4 hrs 15 mins

Servings: 8

8

Ingredients

Ingredients

  • 4 slices bacon (1/4 pound), cut crosswise into 1-inch pieces 3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry Coarse salt and ground pepper 1/3 cup all-purpose flour 1 large onion, chopped 3 large cloves garlic, finely chopped 2 tablespoons tomato paste 6 medium carrots, cut diagonally into 3/4-inch slices 1 bottle dry red wine (3 cups) 1/2 teaspoon dried thyme Roasted Mushrooms and Pearl Onions

Directions

In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.

Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.

Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.

Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.

Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.

Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.

Cook’s Notes If after step 5, sauce is too thin, continue cooking until it thickens a bit. Or, if sauce is too thick, stir in a little water.

Cook’s Notes

If after step 5, sauce is too thin, continue cooking until it thickens a bit. Or, if sauce is too thick, stir in a little water.

Reviews (8)

 Add Rating & Review     71 Ratings   5 star values:        13    4 star values:        36    3 star values:        17    2 star values:        5    1 star values:        0

Reviews (8)

Add Rating & Review     71 Ratings   5 star values:        13    4 star values:        36    3 star values:        17    2 star values:        5    1 star values:        0

Add Rating & Review

71 Ratings 5 star values: 13 4 star values: 36 3 star values: 17 2 star values: 5 1 star values: 0

71 Ratings 5 star values: 13 4 star values: 36 3 star values: 17 2 star values: 5 1 star values: 0

71 Ratings 5 star values: 13 4 star values: 36 3 star values: 17 2 star values: 5 1 star values: 0

  • 5 star values: 13 4 star values: 36 3 star values: 17 2 star values: 5 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       12/26/2017   While it was a quite heavy meal, that is expected with French cooking. The wine sauce really made the dish. We used a Cabernet Sauvignon which absolutely worked well. We weren't exactly able to "skim the fat off the top" as the recipe mentions, but the meat just fell right apart so this was not a problem. Bon appetit!  

Martha Stewart Member     Rating: Unrated       12/12/2011   I've been making this ever since it appeared in Everyday Food. It the was the first time my husband took one bite of something and said "You can make THIS again"! So, needless to say, it has been a favorite around here!  

Martha Stewart Member     Rating: Unrated       12/11/2010   This was a huge hit with my friends visiting from New York and they were very impressed. Thank you, Martha!!!  

Martha Stewart Member     Rating: Unrated       01/26/2009   Cooked this as I described, Alan is 6'5"/225 lbs (I tell him he has hollow legs) and can put down the food. He praised the meal so much that I ate a small plate and he devoured the rest before I could eat more. Thank you Martha for the wonderful recipe!!!!!!!!  

Martha Stewart Member     Rating: Unrated       01/21/2009   twist to own liking. 4 1/2 lbs tri-tip/deglazew/1 cup beef broth; Cabernet Savuignon (1 3/4 bottles)add 3/4 bottle to thin as needed, 10 pcs bacon xtra grease to brown; 1lb carrots; (5 med cubed red spuds w/skin 40 mins prior to end); 1 tbsp thyme; no salt; 1 head garlic; 3 tbsp paste; shroom/onion-fresh pearls, boiled/skinned/diced garlic/thyme/pepper/Ms Dash(roast as directed) add 10 mins prior to serving - heart stopping but excellent. Happy Birthday Alan! eat in moderation  

Martha Stewart Member     Rating: Unrated       02/14/2008   I also use a good beef stock to deglaze and a bouquet garni with thyme and rosemary. I serve this sometimes with a small serve of Risotto alla Milanese or Parmesan Risotto as a mid-week meal. I can recommend this, as our friends also like this one when over for a winters night dinner.  

Martha Stewart Member     Rating: Unrated       12/29/2007   I also used a bouquet garni with thyme and rosemary.  

Martha Stewart Member     Rating: Unrated       12/29/2007   This was a great recipe. I did use beef stock instead of water to de-glaze the pan, (step 3) also added more beef stock in addition to the bottle of red wine. It gave the dish a more rich beefy flavor. We served it over noodles, everyone had seconds. Too bad for us there were no leftovers.

    Martha Stewart Member

    Rating: 5 stars 12/26/2017

While it was a quite heavy meal, that is expected with French cooking. The wine sauce really made the dish. We used a Cabernet Sauvignon which absolutely worked well. We weren’t exactly able to “skim the fat off the top” as the recipe mentions, but the meat just fell right apart so this was not a problem. Bon appetit!

Rating: 5 stars

Rating: Unrated 12/12/2011

I’ve been making this ever since it appeared in Everyday Food. It the was the first time my husband took one bite of something and said “You can make THIS again”! So, needless to say, it has been a favorite around here!

Rating: Unrated

Rating: Unrated 12/11/2010

This was a huge hit with my friends visiting from New York and they were very impressed. Thank you, Martha!!!

Rating: Unrated 01/26/2009

Cooked this as I described, Alan is 6'5"/225 lbs (I tell him he has hollow legs) and can put down the food. He praised the meal so much that I ate a small plate and he devoured the rest before I could eat more. Thank you Martha for the wonderful recipe!!!!!!!!

Rating: Unrated 01/21/2009

twist to own liking. 4 1/2 lbs tri-tip/deglazew/1 cup beef broth; Cabernet Savuignon (1 3/4 bottles)add 3/4 bottle to thin as needed, 10 pcs bacon xtra grease to brown; 1lb carrots; (5 med cubed red spuds w/skin 40 mins prior to end); 1 tbsp thyme; no salt; 1 head garlic; 3 tbsp paste; shroom/onion-fresh pearls, boiled/skinned/diced garlic/thyme/pepper/Ms Dash(roast as directed) add 10 mins prior to serving - heart stopping but excellent. Happy Birthday Alan! eat in moderation

Rating: Unrated 02/14/2008

I also use a good beef stock to deglaze and a bouquet garni with thyme and rosemary. I serve this sometimes with a small serve of Risotto alla Milanese or Parmesan Risotto as a mid-week meal. I can recommend this, as our friends also like this one when over for a winters night dinner.

Rating: Unrated 12/29/2007

I also used a bouquet garni with thyme and rosemary.

This was a great recipe. I did use beef stock instead of water to de-glaze the pan, (step 3) also added more beef stock in addition to the bottle of red wine. It gave the dish a more rich beefy flavor. We served it over noodles, everyone had seconds. Too bad for us there were no leftovers.

All Reviews for Boeuf Bourguignon

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All Reviews for Boeuf Bourguignon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest