Boeuf Bourguignon GF & LC

Boeuf Bourguignon is marinated in fragrant fennel and sweet parsnips, and cooked with earthy mushrooms and lightly caramelized leeks.

Beef Burgundy or Boeuf Bourguignon

Boeuf bourguignon a.k.a. beef burgundy is a classic French dish invented by one of the most iconic Chefs, Auguste Escoffier. Burgundy, “Bourgogne”, is the region in France where this dish originated.

Escoffier’s published recipe introduces the beef being marinated as a whole piece with vegetables and herbs in red wine and salt pork fat marinated in brandy for 2-3 hours. Later, Julia Child published a recipe where the beef is cut into cubes.

Here we like our beef cut into cubes before the marinating process to give the beef’s entirety maximum flavor. We also use parsnips in place of carrots and add the stalks of fennel to add another level of essence in the marinating process. Substituting leeks is the final change we make and lightly caramelize them before the braising process.

This dish takes a bit of time but is SO worth it!!

What you will need to make beef burgundy:

• 3-3.5 lb. rump roast, cut into 1” pieces
• 2 parsnips, cut into 1 ½” rounds
• The tops and stalks of a fennel bulb, cut to 2” pieces
• 1 large onion, cut to 1 ½” sections
• 8 garlic cloves
• ½ tsp freshly ground black pepper
• ¼ tsp ground cloves
• ¼ tsp nutmeg
• 4 cups red wine
• 26 sprigs thyme, separated
• 4-5 Leeks, about 2 cups, cut into ¼” rounds
• 1 lb. bacon, we use a good quality thick cut
• 1 lb. button mushrooms, cut in half
• 2 cups beef stock, preferably homemade
• ¼ cup cornstarch
• 1 ounce tomato paste
• 2 Tablespoons butter
• 4 Tablespoons grapeseed oil or other oil, separated
• 4 Bay leaves
• Kosher salt

Nutrition

Each serving approximately contains 500 calories, 31.2 grams of total fat, 7.7 grams of net carbs and 33.9 grams of protein. These numbers are based on the ingredients we used and on a three-pound roast. They do not include any additional garnishes.

Marinating the Beef

Cut the beef into 1” cubes. Place the beef in a large sealable container. Roughly chop the fennel stems and tops into 2” pieces and add to the beef. Cut the ends off of the parsnips, peel and chop into 1 ½” rounds and add to the container of beef. Peel and chop the onion into 1 ½” sections and add to the container. Peel the garlic and add to the beef and vegetable mixture.

Add the red wine and the seasonings and give a good stir. Add half of the sprigs of thyme and half of the bay leaves, cover and refrigerate 24-48 hours.

How to make Boeuf Bourguignon

Remove from the refrigerator and separate the beef from the vegetables, reserving the liquid. Pat the beef dry and toss with the cornstarch.

Cut the bacon into ¼” pieces and place in a 6 qt. Dutch oven or oven safe pot. Cook the bacon until medium to medium-well done. (We don’t recommend cooking it until it is crispy.) Remove the bacon and drain on clean paper towels.

Place the leeks in the pot with the bacon grease and cook about 15 minutes or until they are lightly caramelized. Remove from the pan and set aside. Reserve a few leeks for garnish (optional).

Add the butter and a tablespoon of oil to the pot, then add the mushrooms and cook until browned, about 20 minutes. Remove from the pan and set aside.

Add more oil to the pan and wait until it is hot. Add the beef to the pot in two or three batches to prevent the meat from sweating and to create a nice brown sear on all of the pieces.

When all of the beef is seared off and removed from the pot, add the tomato paste, beef stock and reserved marinade juices to the pot and stir. Then, add the bacon, mushrooms and leeks back into the pot, along with the thyme and bay leaves, cover and place in the oven at 300° for 4 hours.

Remove from the oven and withdraw the thyme sprigs and bay leaves from the pot. Garnish with reserved leeks, chives or parsley.

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