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The Philips Chef

Boeuf Bourgignon

Boeuf Bourgignon

Enjoy the intense flavors of this traditional French stew.

Servings 6 persons, Preparation time 20 minutes, Cooking time: 120 minutes

Ingredients

  • 3 strips bacon, cut in to 1cm pieces
  • 600 gram of beef, cut into 3cm cubes
  • Sea salt, to taste
  • fresh ground pepper, to taste
  • 2 tablespoons olive oil
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 2 tablespoons plain flour
  • 100 millilitre of cognac
  • 300 millilitre red wine (Burgundy)
  • 300 millilitre of beef stock
  • 2 tablespoons of beef demi-glace
  • 1 tablespoon of tomato paste
  • 4-6 cloves garlic, minced
  • 1 bay leaf
  • 50 grams of butter
  • 250 grams of white button mushrooms, quartered
  • 200 grams of pearl onions
  • 3 tablespoons finely chopped parsley

Directions

  • Melt 2 tablespoons butter, add mushrooms and sauté until browned, about 5 minutes at 175°C.
  • Add the pearl onions and cook, stirring until lightly browned, for 3 minutes at 175°C.
  • Add ½ cups water, cover and cook at 175°C for 3 minutes until onions are softened.
  • Transfer the mushrooms and onions to bowl and set aside.
  • Sauté the bacon for 3 minutes at 175°C until browned, but not crisp.
  • Transfer to paper towels.
  • Pat the beef cubes dry and season with salt and pepper.
  • Add the beef and brown on all sides for 8 minutes at 175°C.
  • Transfer meat to bowl and set aside.
  • Add chopped onions and carrots to the pan and sauté for 5 minutes at 175°C until the onions are lightly browned.
  • Reduce heat to 130°C, sprinkle the flour on top and cook for 2 minutes using the stirrer. Once the flour is incorporated, return the bacon and meat along with any juices to the pan.
  • Add the cognac, wine, stock, demi-glace, tomato paste, garlic, bay leaf and salt/pepper to taste. Bring to simmer for 90 minutes at 110°C until meat is fork-tender and the stew is the consistency of thick cream. Discard bay leaf if desired.
  • When ready to serve, stir the mushrooms, pearl onions and a tablespoon of parsley into the stew. Season to taste, transfer to large bowl and garnish with remaining parsley. Serve immediately.
  • Chef’s tip: Fingerling potatoes make a great side dish.
Boeuf Bourgignon