Boeuf Bourguignon (Beef Bourguignon)
The influence of French cuisine has always been very predominant in my culture. Although in Québec we have our own traditional recipes, it wasn’t uncommon to eat classic French dishes such as Escargot au Beurre à l’Ail (Garlic Butter), Pain au Chocolat, Vichyssoise, Chateaubriand, Coquilles Saint Jacques, Crêpes Suzette, Rillettes, Navarin d’Agneau, Chocolate Éclairs, Blanquette de Veau, Bourride, and so on…
One dish my mother made every year that was well received with much enthusiasm was her Boeuf Bourguignon (Beef Bourguignon). Oh my! The aroma floating in the air from the beautiful cubed beef cooked slowly for hours in a dark rich wine sauce with fresh herbs and spices, made everyone’s mouth water! In our family, we love to serve this scrumptious dish over creamy mashed potatoes with crusty bread…
Every year it seems that David and I entertain more and more. There are soooooo many recipes that I’ve created with or without his input and nonetheless I love to go back to my roots and serve what means the most to me… my family’s own traditions! Growing up in the suburbs of Montréal, I had a pretty good life as a child. The only missing link was that we were so far away from the rest of our family. Both of my parents grew up in the region of Québec city. Back then, the 3 ½ hours of driving seemed like a 5 day trip. For some reason, going to visit family was an adventure. When I was younger, I remember going often but as the years went by, we barely went there, therefore my brother and I never really connected with our cousins – we were the “outsiders”! Although some of them tried to bond a little over the years, the “deep” connection won’t ever be there… sad to say!
But let’s not drift away from the initial subject… Boeuf Bourguignon (Beef Bourguignon)!
My mother served this dish on very special occasions and the Holidays were one of them. One time, we went to Québec (okay it was Lévis which is on the South shore of the capital city) to visit the family. My grandmother Juliette (on my mother’s side) was an incredible cook as well as a talented musician and an extremely smart woman. She had us over for dinner and served her Boeuf Bourguignon (Beef Bourguignon). I was surprised about the taste as it was slightly different from my mother’s version. When I had a chance to ask my mother why hers was not quite like my grandmothers, she replied that hers needed a little improvement. Was she cocky? Maybe or maybe not, I did the same with her recipe… lol!
If you compare my recipe to my mother’s, many ingredients have been added. Now if you compare mine to my grandmother’s, it might be a little closer but at the same time pretty far apart when it comes to the ingredients. I believe the recipe hasn’t changed much until three generations ago – thanks to a few stubborn women who thought their way was the better way… mine included!
With a few changes (or maybe more than I think), here’s the Boeuf Bourguignon (Beef Bourguignon) recipe from my family’s ancestors who brought their culture to the “New World”. Leaving France and crossing the very big pond separating Europe and Canada, my ancestors brought something very important along with them… their traditions! Because of them, I’m sharing a part of “me” with you, somehow bringing my culture and traditions to you during this special time of year which is the Holidays! From the bottom of my heart, please let me pass on a very precious piece of me… my roots!
Happy Holidays!
Check out these other incredible elegant Holiday recipes…
– Lamb Chops with Balsamic & Red Wine Reduction
– Veal Ossobuco
– Red Snapper en Papillote
– Pork Tenderloin Vitali
– Sautéed Scallops with Beurre Blanc
– Fettuccine alle Vongole ~ Clam Fettuccine
and for even more beef recipes, click on this link… Recipe Category • Beef
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Boeuf Bourguignon (Beef Bourguignon)
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Ingredients
- 1/2 cup unbleached all-purpose flour
- 1/4 tsp. garlic salt
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1 1/2 lbs. side round steak, cut into 1-inch cubes
- 2 tbsp. butter, divided tips & tricks
- 4 slices bacon, cut in small pieces
- 1 tbsp. olive oil, or more if needed
- 3/4 cup red onions, finely chopped
- 3/4 cup carrots, sliced
- 2 large cloves garlic, pressed
- 2 1/2 cups dry red wine of your choice
- 1 1/2 cups low-sodium beef broth
- bouquet garni with 1 bay leaf and 2 sprigs of thyme
- 1 pkg (about 15 onions) small pear onions
- 10 medium white button mushrooms, halved
- 1/3 cup chopped fresh parsley, plus more for garnish tips & tricks
- 1 tsp. balsamic vinegar
- 1/4 tsp. garlic powder
Directions
- In a large plastic bag, combine flour, garlic salt and freshly ground black pepper.
- Dredge the beef cubes in the flour mixture until well-coated; set aside.
- In a Dutch oven over medium heat, add 1 tbsp. butter. When it’s melted, add bacon and cook until done.
- Using a slotted spoon, transfer the bacon into a bowl lined with paper towel; set aside.
- Add the coated beef cubes to the bacon drippings and cook halfway until the color turns gray-brown, about 3-4 minutes. If there's not enough fat left in the pot, add 1 tbsp. oil.
- Add onions and carrots; sauté for 3-4 minutes. Same as earlier, if needed, add more oil or butter. Add garlic and sauté for 1 minute.
- Add wine, broth, bouquet garni, pearl onions, mushrooms, parsley and bacon; season with freshly ground black pepper, and balsamic vinegar.
- Cover and simmer slowly for 2 to 2 ½ hours, stirring occasionally.
- About ½ hour before the end of cooking time, taste and season if needed (I usually add some garlic powder).
- When cooking time is done (*see footnote), remove from the heat and serve with mashed potatoes and French baguette.
Notes
Kitchen tools: The Regency Spice Bags for Bouquet Garnis with Drawstring Tops (set of 4) can be purchased in the "SHOP" section of Club Foody.
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