Boeuf Bourguignon, or Beef Burgundy, is a classic French stew.
Total Prep and Cooking Time: 4 hours
Yield: 6-8 servings
3 tablespoons unsalted butter (plus another 3 tablespoons unsalted butter for the mushrooms)
1 1/2 pounds beef, cut into bite-sized pieces (I used a chuck roast cut)
3 tablespoons all-purpose flour (plus another 2 tablespoons all-purpose flour)
1/2 teaspoon sea salt or kosher salt
1/2 teaspoon ground black pepper
1 pint button mushrooms, cleaned and quartered
2 1/2 cups beef stock
1 lb. golden potatoes, peeled and quartered (or cut into bite sized cubes)
3 shallots, quartered
4-5 large carrots, peeled and cut into bite-sized pieces
1 cup good red wine
6 sprigs fresh thyme
3 sprigs fresh rosemary
Salt and pepper, to taste.
1. Preheat your oven to 300 degrees F. Cut your beef into bite-sized pieces, then toss with 3 tablespoons of flour, 1/2 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Heat 3 tablespoons of unsalted butter in a large, heavy bottomed pot over medium-high heat. When the butter is sizzling, add in the beef in batches, cooking for 2-3 minutes, until browned on all sides. Remove the beef to a plate and set aside.
2. Add another 3 tablespoons of butter to the pan and reduce the heat to medium. Add in the mushrooms, cooking them in batches, until they have browned, about 5 minutes. Transfer the mushrooms to the same plate as the beef and set aside.
3. Add in your 2 1/2 cups of beef stock to deglaze the pan over medium heat and scrape up any browned bits, then add in 2 tablespoons of all-purpose flour and whisk until smooth (or mostly smooth, I still had a few small clumps that wouldn’t break down initially, but they went away during the cooking time, so it doesn’t need to be perfect). Add the beef, mushrooms, shallots, potatoes, and red wine to the pot and stir to combine. Tie together your rosemary and thyme (if you don’t have any string or twine, you can just place them on top of everything) and add it to the pot. Cover your pot and place it in the oven for 3 hours, stirring occasionally. Taste, adjust seasonings as needed, and serve with a big piece of crusty bread.
Winged Boar Pub 
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