All Recipes

Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon) Recipe

Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon) Recipe
  • Category

    Mains

  • Cusine

    French

Ingredients

2 cups homemade chicken stock or store-bought low-sodium broth

4 packets unflavored powdered gelatin

2 tablespoons vegetable oil, plus more as needed

3 pounds whole boneless beef chuck roast, cut into 3 steaks

Kosher salt and freshly ground black pepper

1 1/4 pounds carrots , 1/2 pound peeled and split lengthwise, 3/4 pound cut into large dice

1/2 pound yellow onions , peeled and split in half through the root

4 medium cloves garlic, lightly crushed

1/4 cup cognac or brandy

3 cups dry red wine

1 tablespoon Asian fish sauce

1 tablespoon soy sauce

1 bouquet garnis

2 tablespoons all-purpose flour

1/4 pound slab bacon or salt pork, cut into 1- by 1/4- by 1/4-inch sticks

1 pound cremini mushrooms , woody stems trimmed if necessary and caps quartered

8 ounces white and/or red pearl onions , peeled

Minced flat-leaf parsley leaves and tender stems, for garnish

Directions

Preheat oven to 300 degrees F . Pour chicken stock into a medium bowl and sprinkle gelatin evenly all over surface, allowing each packet's worth of gelatin to soak up stock before sprinkling next one on. Set aside.