Beef Burgundy, or as the French call it, Beef Bourguignon, is a traditional French beef stew. This recipe for beef burgundy requires a dutch oven. The beef is marinated in Burgundy wine for an hour before being lightly seared in the dutch oven. Garlic, herbs, and more wined are added to the meat and simmered for an hour for tender beef that will fall apart in your mouth. Pearl onions, mushrooms, and carrots are added to the dutch oven and simmered for another hour for a hearty stew that will fill you up and keep you warm from your head to your toes.
- 1 kilogram meat (veal, or other tender stew meat, chunked)
- 1 bottle Burgundy wine
- olive oil
- 1 tablespoon flour
- 3 garlic cloves
- 1 herb (sachet made with your fresh herbs of choice, rosemary, oregano, sage, thyme, and basil for example)
- ground black pepper
- 250 grams pearl onions (peeled)
- 300 grams mushrooms (small, well cleaned)
- 300 grams baby carrots
- In a large bowl, pour in enough wine to cover the meat and cover with plastic wrap. Refrigerate 2 hours to marinate.
- Remove the meat and dry well with paper towels. Heat a drizzle of olive oil in a large Dutch oven and sear all sides of the meat. If necessary, do this in batches so the meat sears and does not boil.
- Sprinkle the flour over the meat and stir until the flour has been absorbed.
- Add the garlic cloves and herb packet to the Dutch oven. Salt and pepper to taste and add the rest of the wine until the meat is covered.
- Bring to a boil, lower the heat, cover, and simmer for 1 hour or until the meat is tender.
- Add the onions, mushrooms, and carrots without stirring so they cook with the steam from the stew. Cover again and simmer another hour.