When it comes to amazing beef stews you can never go wrong with an amazing Beef Bourguignon or the correct French spelling is Boeuf Bourguignon. It also goes by the name of Beef Burgundy.
This classic French stew is absolutely a delight to eat. It is by far my favorite stew of all time. I have eaten many a stew in my day and they all pale in comparison.
This stew is often braised in red wine or burgundy, hence the name. The braising along with the other ingredients provides layers of flavor that will dance on your taste buds.
Julia Child had high praises for this stew and if it is good enough for her, then it is absolutely good enough for me. It is fairly easy to make, if I can do it, you can do it. Let’s get started!
Ingredients
2.5 to 3 pounds of chuck roast approx 1200g, doesn’t need to be exact
3 to 4 slices of bacon
1 medium onion
6 medium carrots peeled and cut
5 cloves of garlic minced
2 tbsp. tomato paste 30g
3 tbsp. of all-purpose plain flour (45g)
Red Wine Pinot Noir, etc (500ml)
3 tbsp. fresh chopped parsley 11g
1 tbsp. fresh chopped thyme 4g
2 to 3 bay leaves
3 cups beef broth 600ml
Water for boiling
1 cup pearl onions 125g
2 tbsp. olive oil 24ml
1 1/2 cups of mushrooms 120g
1/2 cup beef stock/broth 100ml
fresh parsley for garnish
salt and pepper to taste
Watch the step by step instructions here: