Traditional Beef Bourguignon Recipe – At home, I call it Boeuf Bourguignon.
Whether you call it beef in English or boeuf in French, this is how to cook an easy and economical stew recipe for French home style comfort food!
Have crock-pot will cook and have plenty of time for everything else we do especially when you can have local products delivered right to your door
Yesterday was the first chilly day we’ve had this fall, complete with true to the season weather. In other words, it is time to bring the slow cooker out of “storage” and set it on the kitchen counter. It’s beginning to feel like crock pot weather.
Traditional Beef Bourguignon is one of those recipes that delivers a huge flavor punch with a minimum of ingredients. Serve the beef ladled on mashed potatoes, rice or straight up with a healthy serving of the freshest baguette you can find. The idea here is to dunk pieces of country style bread in the rich gravy. Bread hot out of the oven always tastes the best.
With a few tweaks, the wine braised beef Bouguignon is easily be prepared in any slow cooker.
To add flavor, I always sauté or brown the meat before adding it to the slow cooker. Sautéeing adds another layer of flavor. Deglazing the pan with broth, wine or even water adds another layer.
You can also vary the ingredients to a certain extent.
Don’t add just any ingredient but subsitute a similar ingredient if you cannot find exactly what you need.
In this recipe I used yellow onions but you could use pearl onions.
I happened to find very fresh shiitake mushrooms but Julia Child used wild mushrooms in her famous recipe.
Ventrèche is difficult to find unless you look in a high end food market. Bits of pancetta work well but lean bacon would work as well.
I use a lot of fresh garlic in my cooking and this is one recipe where garlic adds intense flavor.
You might want to try jumbo organic garlic. It packs a punch!
When it comes to the cut of beef, try to find one that has a good ratio of fat to meat – I don’t mean a fatty piece of meat but well marbled.
If you can find Prime cuts of chuck, try it for this recipe but Choice meats cook up just as flavorful.
Beef Bourguinon is a glorified stew braised in red wine and a bare minimum of rich beef broth. Some adventurous cooks add 1/2 cup of cognac. When I came across a couple of chuck roasts during a supermarket run, Beef Bourguignon was the first recipe that came to mind.
Let’s put it this way…I rarely use cognac in my cooking so I was not going to buy a bottle just to prepare stew. I did, however, buy a 750 ml bottle of Cabernet Sauvignon for this purpose. Holland House is the wine I use for most of my recipes that call for wine.
You can now buy this rich beef stew in a complete meal with all the pre-portioned ingredients – ready for you to make at home.
I hope you enjoy preparing my traditional beef bourguignon recipe – just another recipe in our family’s collection of French Country Cuisine recipes!