Beef Bourguignon

One of the best French stew
Bruno Albouze Beef Bourguignon

Beef Bourguignon

Yields10 ServingsPrep Time1 hr 20 minsCook Time3 hrsTotal Time4 hrs 20 minsRating


Beef Marinade
 3000 g Beef chuck, or short ribs, cut into 3oz/90g portions
 300 g Bone marrow / oxtail
 70 g Shallots, chopped
 500 g Onions, chopped
 30 g Garlic cloves, crushed
 1500 g Pinot noir
 30 g Olive oil
 5 g Bouquet garni*
 1200 g Wine from the marinade
 3300 g Marinated beef
 15 g Grape seed oil, or clarified butter
 100 g Tomate paste
 75 g Flour
 1500 g Beef or veal stock or 500g demi-glace + water
 450 g Uncured pancetta, cut into 1''/2.5cm cubes
 450 g Button mushroom, cleaned, bottom trimmed and cut in 2 or 4
 250 g Peal Onions
 250 g Leek, cleaned & green part trimmed
 1300 g Large carrots, peeled and cut into 2''/5cm chunks
 5 g Garlic cloves, crushed
 2 g Fresh thyme
 450 g Fennel, washed, trimmed & halved
 950 g Yukon gold potatoes
 20 g Italian parsley leaves, cleaned & chopped


Beef Marinade

1. *Bouquet garni: A couple of bay leaves, thyme sprigs and parsley stems. When using wine in
marinade, if alcohol is cooked off first, the meat will absorb the full flavor of the fruit of the
wine and condiments. Cook off wine, then throw in veggies and herbs and black pepper; let
cool completely. Combine meat with marinade and oil – Refrigerate for 12 to 24 hours. Drain
and pat dry meat. Save wine and discard veggies.

Searing Meat

1. In a large and hot sautoir, drizzle some grape seed oil, add salt (it creates a nonstick effect).
Sear meat and oxtail on both sides on high heat; do not overcrowd – make 3 or 4 batches.
Season each time with some salt but no pepper yet.


1. To find your Dutch oven click here
Blanch pearl onions for a minute and cool in ice water; peel. For the leek, make a slit and insert
a couple of thyme sprigs, a bay leaf and 2 parsley stems; tie up with butcher twine. Transfer
seared meat in a large Dutch oven or pot and sprinkle flour over (singer). In the same sautoir,
roast tomato paste for a few minutes and deglaze with wine from the marinade and add to the
pot along with the boiling stock or best demi-glace*. Add bouquet (leek); bring to boil then
lower to a light simmer for 2.5 hours; covered. Meanwhile, cook pork belly on medium heat
until brown. Drain and save fat. In a hot frying pan, saute pearl onions with a drizzle of pork fat
for 5 min. Transfer to a bowl. In the same pan, saute mushrooms on high heat for about 8 min.
Put back in pearl onions and bacon; reserve. After 2.5 hours, add the mushroom-onion-bacon
to the pot and cook for an additional 30 minutes. Beef bourguignon should cook very slowly for
about 3 hours. Toward the end, remove the lid and skim off impurities and excess fat. Remove
and squeeze off the leek bouquet. Keep stew warm and readjust seasoning if necessary. Beef
bourguignon can be refrigerated for up to 4 days or for 2 weeks vacuum-sealed. *As it goes for
most traditional Burgundy wine base stews, some ingredients such as stock, demi-glace and tomato paste are were not originally included. However, the color and flavor of the dish will be
greatly improved.


1. Cook fennel in salted water or steam for 25 min or until done. Peeled or cut potatoes into 7-
sided football shape cut, and cook in salted water for 25 min or until done. Sear carrots in
some pork fat, crushed garlic and thyme on high heat for 8 min. Season with salt and pepper –
throw in 1/4 cup/60g water, stock, or white wine; cover and let cook for 20 minutes or until fork
tender on medium-low heat.


1. Serve beef bourguignon with 2.5 portions of meat per serving, add one or two potatoes rubbed
in olive oil and parsley and add carrots, fennel and the sauce. Bon appétit!

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