Favorite French Recipes

Boeuf Bourguignon (Burgundy Beef Stew)

 When the temperatures start dropping and the leaves start turning yellow and orange, don’t you just want some beef stew? I do. I liked my old way of making stew in which I first browned the stew meat and then threw in the vegetables and cooked the heck out of it. The way the French do it is, as you might expect, better. The secret is to cook everything seperately and then add it all together to cook in a wine and beef broth that fills the kitchen with incredible smells. It takes a bit longer but it sure is worth it.

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Burgundy Beef Stew

3 1/2 pounds lean stewing beef

6 ounces lean salt pork or thick cut bacon

3 Tbsp butter

3/4 pound pearl onions

3/4 pound small button mushrooms

1 onion, finely chopped

1 carrot, finely chopped

2 garlic cloves, finely chopped

3 Tbsp flour

3 cups red wine, burgundy is best

1 1/2 tbsp tomato paste

bouquet garni

2 cups beef broth

3 tbsp chopped fresh parsley

Cut the beef into 2 inch pieces and dice the salt pork into thin strips.

In a large heavy pan, cook the pork over medium heat until golden brown, then remove and drain. Increase the heat to medium high and add enough meat to the pan to fit easily in one layer-don’t crowd or it won’t brown. Cook, turning to color all sides until well browned. Transfer to plates and continue to brown the meat in batches.

 In a heavy frying pan, melt 1/3 of the butter, add the pearl onions and cook, stirring frequently, until even golden. Set aside.

In the same pan, melt half of the 1/3 of the butter and add the mushrooms and saute until golden and set aside with the pearl onions.

 When all of the beef has been browned, pour off any fat and add the remaining butter. When the butter has melted, add the chopped onion, carrot and garlic and cook over medium heat until softened, stirring frequently. Sprinkle the flour over the vegetables and stir and cook for 2 minutes, then add the wine, tomato paste and bouquet garni. Bring to a boil, scarping the base of the pan.

 Return the beef and bacon to the pan and pour on the broth to cover the meat-you may not need all of it. Cover the pan and simmer gently over low heat, stirring occaionally, for about 3 hours until the meat is very tender. Add the mushrooms and pearl onions and cook, covered, for 30 more minutes. Discard the bouquet garni and stir in the parsley and serve with boiled potatoes. I like to sprinkle the parsley over the potatoes too because it looks so pretty.

 You will get raves about this dish. It is really special. Serve with some crusty bread to scrape up all of the tasty gravy.

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10 thoughts to “Favorite French Recipes”

  1. Hi Linda… what a delicious post to come back to after not visiting for sooo long! That meal looks so comforting and delicious. We are in spring down under but the weather this week has been purely winter like… cold and raining. Lovely to drop by again.

  2. Thanks for the yummy recipe, Linda! I’m going to give it a try. Reminds me of a fun night on rue de Buci a couple of years ago. Glad you are back in Provence and I really enjoyed the photos and tales of your “California Dreamin” trip! 🙂

  3. This brings back one of my favorite memories when Maurice cooked this on that dreary, rainy day in Paris. It looks even better than I remember!

  4. Oh Linda, I can almost smell it from here. I had a wonderful recipe, similar to this, by Julia Child. I can totally relate to the love of this dish. I may just have to make this soon. Thanks for the memory.

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