Authentic French Beef Bourguignon Recipe from Staub’s New Cookbook

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This quintessential French dish, courtesy of the new Staub Cookbook is a must as the days get colder. Beef simmers succulently in mushrooms, herbs, and red wine bourguignon refers to Burgundy, France’s famed wine region.

 

Don’t be intimidated by the number of ingredients — every step of this recipe happens in the same pan. That’s why cast iron is choice, boasting both beautiful browning and braising capabilities, plus it holds in the heat of this comforting stew.

Beef Bourguignon (makes 6-8 servings)

  • 2 1⁄2 pounds boneless beef chuck, cut into 1-inch cubes
  • 1⁄4 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 8 ounces bacon, diced
  • 1 onion, diced
  • 6 carrots, diced
  • 4 celery stalks
  • 1 pound cremini or button mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 1⁄2 cup cognac
  • 2 cups dry red wine, such as Pinot Noir
  • 2 cups beef stock
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 tablespoon brown sugar
  • Chopped fresh flat-leaf parsley, for garnish
1. Preheat the oven to 350°F.
2. In a large bowl, toss the beef with the flour and a large pinch of salt and pepper. Set aside.
3. In a large cast-iron cocotte, render the fat from the bacon over medium-low heat until the edges of the bacon are crispy. Remove the bacon to a large bowl, leaving the rendered fat in the pan. Increase the heat to medium high. Add the beef to the fat in the pan and brown it on all sides. Remove the beef from the pan to the bowl with the bacon. Add the onion, carrots, celery, and mushrooms to the pan. Reduce the heat to medium and cook for 5 to 7 minutes, until softened. Add the garlic and cook for another 30 seconds, or until aromatic. Remove vegetables from the pan to the bowl with the beef.
4. Deglaze the pan with the cognac and cook until reduced by half, scraping the bottom of the pan to release any browned bits. Add the wine, stock, tomato paste, thyme, brown sugar, and a big pinch of salt and pepper. Bring to a boil, then remove from the heat. Return the bacon, beef, and vegetables to the pot, cover, and place in the oven.
5. Cook for 1 1⁄2 to 2 hours, until the beef is fork-tender. Remove from the oven, taste, and adjust the seasoning with salt and pepper if needed. Serve garnished with parsley.

To learn more about Staub and to see the entire collection, head here.

Reprinted with permission from The Staub Cookbook, copyright © 2018. Photography by Colin Price. Published by Ten Speed Press, an imprint of Penguin Random House.

8 comments about “Authentic French Beef Bourguignon Recipe from Staub’s New Cookbook

    1. audreykukku

      I am french. This recipe contains too much carrots in it. We put only two. Otherwise it’s called a “boeuf carotte”.

      Audrey

      Reply
    2. Audrey

      Also, if you want to succeed don’t do what they say about the mushrooms and the bacon.
      Add them only 30 min before the end otherwise the pork won’t taste like anything and mushroom will be in purée.

      Reply
    1. Shari

      Julia Child’s recipe doesn’t say to flour the beef if I remember correctly, and it’s better to flour the beef. I always flour the beef. I put whole peeled baby carrots in mine and I like the carrots, but that’s just me. I agree with Audrey to wait until later to add the bacon and mushroom. I fry my bacon crisper too. Again my preference. I’ve never seen to deglaze with cognac so am looking forward to trying that.

      Reply
      1. Audrey

        Hi Shari,
        Cognac is good if you flambed it. You have to look on youtube on how to flamb.
        I don’t use floor on the beef, but I dry it with paper towell.
        The best burgundi I made, were in a 40 dollars Slowcooker.
        I tried in the oven with the staub and the meat wasn’t as tender as it would be with a slowcooker. I am going to give you another trick to make it top: Add 10 min before the end CARDAMONE Fumée powder. I buy the Cardamone fumée at Rollinger (google it) and I crush them myself.

        Reply

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