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A plate served with mashed potatoes topped with Boeuf Bourguignon and accompanied with carrots and green beans

Boeuf Bourguignon á la Tammy

Tammy Circeo
Influenced by Julia Child and Virginia Willis, this recipe is what I love about one-pot cooking, peasant dishes (that MIGHT SOUND fancy), and ultimately the coziest dinner you could ever serve on a crisp autumn evening or a cold winter's night.
See notes in parentheses for pressure cooker preparation.
5 from 2 votes
Prep Time 40 minutes
Cook Time 3 hours
Total Time 3 hours 40 minutes
Course Dinner, Main Course
Cuisine French
Servings 8 servings

Ingredients
  

  • 4-6 slices of bacon cut into lardons (across the slice, resulting in ¼-inch pieces
  • 3-4 pounds chuck roast patted dry with paper towels, trimmed of fat, and cut into 2 inch cubes
  • 3-4 carrots sliced
  • 1 onion chopped
  • Salt and pepper to taste
  • 2 Tablespoons flour
  • 3 cups full-bodied young red wine (such as Cotes du Rhone, or Burgundy. Pinot Noir is a good choice, too.)
  • 2 cups beef stock
  • 1 heaping Tablespoon tomato paste
  • 2 cloves minced garlic
  • 3-4 sprigs fresh thyme
  • 2 bay leaves fresh if possible
  • 18-24 fresh pearl onions peeled, but left whole (can also be purchased frozen)
  • 1 pound quartered baby portabello or cremini mushrooms halve or quarterd ... the point is that they are all relatively the same size.

Instructions
 

  • Preheat oven to 350°F.
  • Using a large oven-proof soup pot, brown the bacon. Remove to a platter. (If using a digital pressure cooker, do it right in the pot. If you use a digital pressure cooker, select the "Sauté" mode.)
  • Season the pieces of beef with salt. Working in batches, brown the beef. Do not crowd the pan, or you’ll create a steaming effect that prevents browning. As each batch is browned, remove to the platter with the bacon and continue with the next batch. (The "Sauté" mode on my digital pressure cooker, an Instant Pot, lasts 30 minutes so if I haven't finished the browning in 30 minutes, I have to be sure to turn it back on! Check your manual.)
  • After all the beef is browned, add the onion to the pot and cook till it is translucent. Add the garlic and return the beef and bacon to the pot, season with salt and pepper, and sprinkle with the flour. Stir to coat the beef and vegetables and cook for 2-3 minutes, stirring occasionally.
  • Pour in the wine and let it reduce (especially important in the pressure cooker) and beef stock. Add the tomato paste, thyme, and bay leaves. Put the lid on the pot and put in the oven for 2 ½-3 hours. (Put the lid on the pressure cooker, set to manual, 45 minutes, on high pressure.)
  • While the Boeuf is braising, prepare the pearl onions and the mushrooms. Peel and trim the onions if using fresh. Sauté them in butter, bacon grease, or oil of choice in a skillet. Add ½ cup beef broth and a sprinkling of thyme. Cover and simmer slowly for about 45 minutes until the onions are soft and sweet. Season with salt. Increase the heat, then add the prepared mushrooms. Allow to cook till the mushrooms have released all their moisture and are starting to brown.
  • When the Boeuf is finished, add the mushrooms and pearl onions to the pot and stir to combine. Serve with mashed potatoes, or celery root puree, and roasted carrots.
  • (If using the pressure cooker, you can choose to either naturally OR manually release. Then add the mushrooms and pearl onions and enjoy!)

Notes

I gave instructions for the InstantPot (or you can use a stove top pressure cooker as well), but my personal preference is the stovetop prep with the oven finish. There's just something about the old-school way of prepping this beautiful dish that is right. If you can manage it, I urge you to do so. Slow down and enjoy the dish as it was created to be enjoyed. 
Keyword beef, beef stew, boeuf bourguignon, burgundy beef, french beef stew
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