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(Serves 3 to 4)
This hearty meal is ideal for a cold fall or winter evening and pairs perfectly with mashed potatoes and a robust red wine. My mom Sally created this dish as an answer to Julia Child’s tasty Boeuf recipe that required a day’s worth of cooking. This dish brings all the flavor while freeing you to enjoy yourself!
- 3 tablespoons vegetable oil, divided
- 1 1/4 to 1 1/2 pounds cubed beef (often labeled “beef for stew”)
- 1 medium white onion, chopped
- 1 large carrot, peeled and chopped
- 1 large celery rib, chopped
- 1/2 to 3/4 teaspoon bouquet garni*
- 1 1/2 cups good quality Burgundy red wine
- 3 tablespoons butter at room temperature, divided
- 1 1/2 cups sliced mushrooms
- 1 1/2 tablespoons flour
- 1 tablespoon chopped fresh parsley
In a large Dutch oven, heat 2 tablespoons of the vegetable oil over medium-high heat until hot. Wipe any moisture off the beef and sauté in the oil, stirring occasionally, until browned (about 5 minutes).
With a slotted spoon, remove the beef to another dish and set aside, leaving any accumulated juices in the pot. Add the chopped onion, carrots and celery to the pan and cook for 5 to 7 minutes, until they begin to soften and most of the juice from the meat is cooked out. Put the beef back into the pot. Season with salt and pepper and stir in the bouquet garni and red wine.
Bring to a boil, reduce heat, cover and simmer over very low heat for 2 ½ to 3 hours, stirring occasionally.
Shortly before serving, melt the remaining 1 tablespoon oil and half the butter (1 ½ tablespoons) in a medium frying pan over medium-high heat. When hot, sauté the mushrooms until softened and slightly browned (5 to 7 minutes). Set aside.
Mix the remaining 1 ½ tablespoons butter and flour together to form a paste. When the stew is done, add the flour mixture to the pot and stir until well blended. Continue to cook until thickened (doesn’t take long). Stir in the mushrooms and cook for a few minutes to blend flavors.
Garnish with fresh parsley and serve immediately.
Make Ahead: The Boeuf Bourguignon can be made through the simmering step up to one day ahead. Cover and store in the refrigerator. Reheat before continuing with the remaining steps.
*Available in the spice section of most grocery stores, bouquet garni is a mixture of several dried, chopped herbs.
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