Saturday, 2 January 2016

Boeuf Bourguignon

I am here to tell you that Boeuf Bourguignon is a pain in the saucepan to make . . . but worth every minute.  Enjoy.

Boeuf Bourguignon

Beef cooked in red wine with onions and mushrooms.
4 servings
Preparation 30 min 
Cooking 2 h 15 min
430 calories per serving 


600 gbeef, outside round, or inside round , cut into 1,5 cm cubes
1/4 cupwhite flour (all purpose)35 g
4 tbspbutter, unsalted55 g
2 tbspcanola oil30 mL
1onions, finely chopped200 g
3/4 cupred wine190 mL
3/4 cupbeef broth190 mL
2 1/2 tspherbes de Provence2 g
1 pinchsalt [optional]0.1 g
ground pepper to taste
16button (white) mushrooms, cut in quarters220 g
18pearl onions220 g
1/2 cupwater125 mL


  1. Cut the meat into 1,5 cm cubes and coat them with the flour. Chop the onion finely.
  2. Heat one third of the butter and oil in a thick-bottom frying pan over medium heat. Sauté the onion until translucent. Then remove it and set aside.
  3. In the same pan, add another third of the butter and oil, then add the cubes of beef and brown them over high heat 5-6 min until golden. Pour in the wine to deglaze, then pour in the warm broth. Put the onion back into the pan then add the herbs. Season with salt and pepper. Cook, covered, over very low heat for about 2 hours.
  4. While the meat simmersblanch the pearl onions in boiling salted water 2-3 min and drain them in acolander, then rinse under cold running water and peel. Heat the remaining butter in a saucepan over moderately high heat, then sauté the pearl onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add the water, then simmer, partially covered, until onions are tender, 15-20 min. If any liquid remains, boil a few more min, uncovered, stirring occasionally, until the liquid is reduced. Set aside.
  5. Meanwhile, cut the mushrooms in quarters. Heat the remaining oil in a pan over moderately high heat, then add the mushrooms and sautéstirring, until golden-brown and any liquid mushrooms give off is evaporated, about 5 min. Season with salt and pepper. Set aside.
  6. Add the onions and mushrooms to the pan with the boeuf bourguignon after the meat has cooked about 2 h. Cook an additional 10 min. Adjust the seasoning then serve.

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