A great French classic! This beef and carrot stew first appeared in Burgundy, France and is believe to have started as a peasant dish.
was one of the first recipes I posted when I started my blog back in 2010. It’s a dish I’ve been eating since I was a little girl back in Quebec
. Often my aunts would come and spend a Sunday afternoon in the kitchen with my mother, teaching her classic French recipes
. I remember these moments vividly because I would watch the steam rise from the stove pots, hoping that one day, I too could cook like that. The smells made it hard to resist – ‘patience’ my mother would say, but I have a tendency to go deaf when surrounded by food. My stomach usually takes over and does the talking. Plus, a 6 year old doesn’t know that flavors take time to develop. Impatient, I made my way back to the kitchen every 10 minutes asking if it was time to eat yet. ‘Here, eat this carrot’ said my mother as she handed me a stick. ‘Okay, so she won this round but I’ll be back in a few minutes demanding access to some real food!’, I thought as I returned to the living room.
You’ll need a pound of carrots (about 6 carrots) roughly chopped.
There was always a lot of chatter and laughter coming from our kitchen. These Sundays sharing recipes were a lot more than just about food: it formed a bond between them that kept our family close.
Mom and I on vacation shopping in Shanghai.
My mother moved back to Japan in 1996, taking with her the recipe card box she had used throughout her 25 years in Canada. French and Italian recipes mostly, along with some old American classics like ambrosia. She rarely cooks these days but whenever I come visit, she always asks me to make boeuf bourguignon. My recipe is different than hers but the basic flavors I tried to achieve come from her version. It was a trial and error of dry vs soupy, bland vs too salty, that eventually found grace and balance. This is the updated version of my first boeuf bourguignon recipe.
Two cups of your favorite red wine and some bay leaves.
A classic boeuf bourguignon has a higher ratio of beef vs carrots but I prefer it equally half and half.
Bite size chopped beef dusted with flour and cooked until golden brown.
Suggestions for a classy French dinner at home:
Start dinner with a braised frisee salad, follow with boeuf bourguignon and finish with a fruit sorbet. If you live near a bakery, a chocolate eclair or milles-feuilles are famous French desserts. Bon appetit!
Amount Per Serving
Calories from Fat 167
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Total Carbohydrates 28g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
6 carrots, peeled and chopped bite size
1 lb beef (stewing beef), chopped bite size
2 tbsp extra virgin olive oil
3 onions, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
2 cup red wine (your favorite bottle)
2 cup beef broth (optional, you can use water)
1 tsp dried oregano
handful fresh parsley, roughly chopped
salt and pepper to taste
- Put the chopped beef in a mixing bowl and dust with some flour. You want the beef to be coated with flour.
- In a large pot over high heat, add olive oil, beef and cook until golden brown. Don't over crowd the pot - overcrowding lowers the temperature of the pot, which will prevent your meat from turning a nice dark brown color. You may need to do this in batches.
- Remove the beef and set aside. Lower the heat to medium/high and add onions.
- Dust with a little flour (about 1 tsp). Cook for a few minutes until onions are a golden color (7-10 minutes).
- Put the beef back in the pot and add wine. Cook for 2 minutes, stirring well (including the burned bits at the bottom of your pot).
- Add beef broth and enough water to cover the veggies and beef. You want the water to surpass the veggies and beef by about 1/3.
- Add dried oregano, stir and bring to boil. Lower the heat, cover and simmer for 1 hour. Check on your stew every 20 minutes or so, giving it a stir.
- Take the lid off and cook uncovered for another hour, stirring every 15 minutes.
- Check on the thickness of the sauce. It should be thinner than gravy but thicker than soup. If you feel it needs more time, cook for another 15 minutes.
- Season with salt and pepper. Sprinkle with fresh parsley.
Boeuf bourguignon tastes better the next day so save a little for tomorrow's lunch!
This recipe serves 4-6 people.
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