Classic Beef Bourguignon

Classic Beef Bourguignon

from lechefswife.com

This Beef Bourguignon, or "Boeuf Bourguignon" dish is one of the grand classics of French Cuisine, for good reason. Tender chunks of braised beef that melt in your mouth. A rich, winey sauce that envelops the beef and the supple vegetables. A dish you can't resist saying "yum" after just one bite - just like in one of my favorite movies, Julie & Julia.

Ingredients

  • 6 Pounds trimmed beef brisket ( I used this Beef Brisket Flat from D'Artagnan)
  • 1 cup of chopped, high quality bacon (I used this Smoked Applewood Bacon from D'Artagnan)
  • 4 shallots, peeled and cut into strips, lengthwise
  • 4 large carrots, diced
  • 2 branches of celery , diced
  • 2 tbsps Herbes de Provence (in the absence of Herbes de Provence use thyme and rosemary)
  • 1 star anise
  • 4 bay leaves
  • 3 cloves of garlic
  • 1/2 cup flour, all purpose
  • 4 cups of mushrooms, cleaned and trimmed (I used this Mushroom Chef Mix from D'Artagnan)
  • 2 tsps sugar
  • 1 cup beef stock
  • 1 cup Veal Demi Glace (I used this one from D'Artagnan)
  • 1 bottle of red wine (Pinot Noir as a preference)
  • 2 lbs Yukon Gold Potatoes

Directions

  1. 1

    Chop your beef into cubes, about 2 inches thick.

  2. 2

    Set a pasta strainer inside a big bowl. Transfer the contents of your dutch oven into the strainer - making sure to keep all the juice in the bowl! You will use this later.