Martha Stewart Boeuf Bourguignon

Martha Stewart Boeuf Bourguignon is a classic French beef stew made with chuck roast, bacon and red wine, ready in 4 hours 15 minutes. Try this cozy slow-simmered beef stew for a weekend dinner or a special Sunday supper, since it's make-ahead friendly and feeds eight.

Brown the beef in two batches without crowding the pan, because that dark crust is where most of the flavor comes from. Crowd it and the meat steams gray, so the stew ends up thin and bland.

Martha cooks the bacon first and browns the floured beef in that rendered fat, which gives the stew a smoky base. She also stirs in roasted mushrooms and pearl onions at the very end, so they keep their shape instead of turning mushy.

Martha Stewart Boeuf Bourguignon

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Course: DinnerCuisine: American, FrenchDifficulty: Medium

Servings

8

servings

Prep time

1

hour 

15

minutes

Cooking time

3

hours 

Calories

520

kcal

Chunks of floured, browned beef simmer low and slow in red wine with carrots, bacon and tomato paste until tender but not falling apart. Roasted mushrooms and pearl onions go in at the end for a glossy, rich finish.

Ingredients

• 4 slices bacon (¼ pound), cut crosswise into 1-inch pieces
  

• 3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry
  

• Coarse salt and ground pepper
  

• 1/3 cup all-purpose flour
  

• 1 large onion, chopped
  

• 3 large cloves garlic, finely chopped
  

• 2 tablespoons tomato paste
  

• 6 medium carrots, cut diagonally into ¾-inch slices
  

• 1 bottle dry red wine (3 cups)
  

• 1/2 teaspoon dried thyme
  

• Roasted Mushrooms and Pearl Onions
  

Directions

• Cook the bacon: Cook 4 slices of bacon, cut into 1-inch pieces, in a 6 to 8-quart saucepan with a tight-fitting lid over medium-low heat. Once it is browned, after 10 to 15 minutes, lift it out with a slotted spoon onto a paper-towel-lined plate and keep the fat in the pan.
• Brown the beef: Season 3 1/2 pounds of beef chuck chunks with coarse salt and pepper, then dredge them in 1/3 cup flour and shake off the excess. Raise the heat to medium and brown the beef in the bacon fat in two batches, about 10 minutes per batch, moving each batch to a bowl.
• Deglaze the pan: Pour 1/2 cup water into the pan and bring it to a boil. Stir to loosen the browned bits until the liquid reduces to a few tablespoons, 2 to 3 minutes.
• Soften the aromatics: Add 1 chopped onion and 3 chopped garlic cloves and cook, stirring, until slightly softened, about 3 minutes. Then stir in 2 tablespoons tomato paste and cook for 1 minute.
• Simmer the stew: Add 6 sliced carrots, the beef with its juices, 1 bottle of dry red wine, 1/2 teaspoon dried thyme and the bacon, then bring it to a boil. Reduce the heat, cover, and simmer on low, stirring now and then, until the meat is tender but not falling apart, 3 to 3 1/2 hours.
• Finish and serve: Skim the fat off the surface and discard it. Stir in the Roasted Mushrooms and Pearl Onions, season with salt and pepper, and serve, or refrigerate it covered overnight.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO stainless slotted spoon, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

What if the sauce is too thin or too thick?

If the sauce is too thin after simmering, keep cooking it uncovered until it thickens a bit. If it is too thick, stir in a splash of water until it loosens.

Can I make boeuf bourguignon ahead of time?

Yes, and it is a good make-ahead dish because you can refrigerate it covered overnight. Reheat it gently on the stovetop over low heat so the meat stays tender.

How long does leftover beef stew keep?

Cool it, then store it in an airtight container in the fridge for up to 3 days. It also freezes well for a few months, though the carrots soften a little after thawing.

Can I use a different pot or a slow cooker?

A Dutch oven with a tight lid works just as well as the saucepan, since it holds steady heat for the long simmer. For a slow cooker, brown the beef and build the sauce on the stove first, then cook it on low for 7 to 8 hours.

What is the most common mistake with this stew?

Crowding the pan when browning the beef is the big one, because the meat steams instead of searing. Cook it in two batches and let each piece get deeply brown before you move on.