More Beef Bourguignon Recipes

This section is for other boeuf bourguignon recipes that I have collected over the years. 

The first version, Lydie's Beef Bourguignon, requires more advance planning than usual because of the 6-hour rest in a flavourful marinade. I usually reserve this technique for cuts of beef that are less tasty or maybe a bit on the dry side, which is not the case with the cuts called for in this recipe. Personally, I find the ribs too rich for this kind of treatment, but the shank is one of my favourite cuts for stewing. Shoulder is very good, too.

Instead of Zinfandel, you could use a Pinot Noir, but whichever type you decide to use, be sure to buy two bottles of it because for a complete gastronomic experience you will want to drink a nice glass of it with your beef bourguignon...

Here's to your health!

Lydie's Beef Bourguignon

  • 4 pounds (2 kilos) of shin (shank) of beef cut into 2-inch (5 cm) cubes, or 4 pounds (2 kilos) lean boneless short ribs cut into 2-inch (5 cm) pieces (Ask the butcher to bone the short ribs.)
For the marinade:

  • 1 tablespoon cognac (or brandy)
  • 1 small onion, quartered
  • 1 garlic clove
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground pepper
  • 1 bottle (750 ml) red wine, Zinfandel or Côtes-du-Rhône

  • 4 ounces (115 g) lean slab bacon or pancetta
  • 5 tablespoons lard, goose fat, or fat from a roast
  • 20 pearl onions, or very small white onions, peeled
  • 1/4 pound (115 g) small mushroom caps
  • 4 tablespoons flour
  • 2 cups (500 ml) chicken stock, preferably homemade
  • Bouquet garni: 5 parsley sprigs, 2 thyme sprigs, and 1 bay leaf, tied together with string

IN A MEDIUM MIXING BOWL, toss meat, cognac, onion, garlic, olive oil, salt, and pepper. Add the wine and marinate at least 6 hours or overnight.

STRAIN the meat over a large mixing bowl and reserve onion, garlic, and liquid.

PARBOIL the bacon or pancetta for 5 minutes. Drain and refresh under cold water. Cut into 1-inch (2.5 cm) cubes.

IN A LARGE SKILLET, melt 2 tablespoons fat and gently sauté the bacon with the pearl onions and the mushrooms for 10 minutes. Transfer to a bowl, cover, and set aside until the end. (Leave the fat in the skillet.)

PAT THE MEAT dry with paper towels. Season the flour with salt and pepper on a large plate.

REHEAT FAT in the skillet. Dip the meat in flour, and brown a few pieces of meat at a time (keep adding more fat if necessary). Transfer the browned meat to a 5-1/2 quart (5 or 6 litre) Dutch oven, and sprinkle with salt and pepper.

ADD the reserved onion and garlic to the skillet and sauté for 1 minute. Add to the meat.

POUR the marinade and stock into the skillet. Raise the heat and bring to a boil, scraping the bottom of the pan. Strain the liquid over the meat, add the bouquet garni, and cover with apiece of greased parchment paper. Put the lid on, reduce the heat, and simmer your beef bourguignon gently for 2 1/2 hours. Now and then, peak under the paper, stir the meat, and be sure to let the water condensed on the underside of the lid fall back into the pot.

WITH a large perforated spoon, drain the meat over the pot and transfer to a heated serving dish. Cover and set aside in a warm place.

DEGREASE the cooking juices either by spooning off the fat that rises to the surface, or by transferring it to a degreasing cup/fat separator.

MEANWHILE, reheat the garnish of bacon, onions, and mushrooms.

ARRANGE the meat with the garnish beside it or on top of it.

POUR half the sauce over the meat and garnish. Serve the remaining sauce in a sauceboat.

SERVING: the traditional accompaniment to beef bourguignon is small boiled potatoes, rolled in butter and parsley; mashed potatoes are very nice too, but noodles are preferred by many.

If this dish is prepared ahead of time, refrigerate the meat, the sauce, and the garnish separately. When you are nearly ready to eat, remove the fat, if any, congealed on top of the sauce. Reheat the meat and the sauce together and the garnish separately.

THE SOURCE: Slow-Cooked Comfort - Soul-Satifying Stews, Casseroles and Braises for Every Season (Lydie Marshall)