Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon)
Ingredients
- cups (500ml) homemade chicken stock or store-bought low-sodium broth (see note above)
- 4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon; 30g) (see note above)
- 2 tablespoons (30ml) vegetable oil, plus more as needed
- 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
- Kosher salt and freshly ground black pepper
- 1 1/4 pounds carrots (600g; about 3 large), 1/2 pound (250g) peeled and split lengthwise, 3/4 pound (350g) cut into large dice (about 1 1/2 cups)
- 1/2 pound yellow onions (250g; about 2 medium), peeled and split in half through the root
- 4 medium cloves garlic, lightly crushed
- 1/4 cup (60ml) cognac or brandy (optional)
- 3 cups (750ml) dry red wine
- 1 tablespoon (15ml) Asian fish sauce
- 1 tablespoon (15ml) soy sauce
- 1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)
- 2 tablespoons (20g) all-purpose flour
- 1/4 pound (110g) slab bacon or salt pork, cut into 1- by 1/4- by 1/4-inch sticks (see note above)
- 1 pound cremini mushrooms (450g), woody stems trimmed if necessary and caps quartered
- 8 ounces white and/or red pearl onions (225g), peeled
- Minced flat-leaf parsley leaves and
Chrome Extension
