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Paul Bocuse’s Boeuf Bourguignon

2019-05-31
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Friday May 31, 2019
  • Comments : No Comment
  • Languages :  English  |   Français

   La version Française se trouve ICI
Paul Bocuse’s Boeuf Bourguignon 








About this recipe

If you visited France, you must have tasted Boeuf Bourguignon in restaurants : that's a favorite dish among French people and tourists

Beek Bourguignon


 

A beef stew marinated with herbs, vegetables and red wine which makes it delicious, intense and unique

Beek Bourguignon


 

I tried multiple recipes, and as often, Chef Paul Bocuse's recipe is one of the best

Beek Bourguignon


 

I also give you a bunch of helpful advice... that I understood over the years to perfect this French dish. A way to remember my native country, when I feel a bit lost and too far away from France, in Los Angeles, my new home...

Beek Bourguignon


 
Beek Bourguignon

Source of the recipe

A recipe from the book "Paul Bocuse: The Complete Recipes".

To purchase online, see HERE

 
Beek Bourguignon

The recipe is on page 258

 

Modifications to the original recipe

I modified a few things...
  • In his recipe, Paul Bocuse uses

    pearl onions

    , which I don't like... I use instead

    Shallots

  • I added

    Cognac or Brandy

    (¼ Cup or 60 g)
  • I also added

    Orange Peel

    (1), something that modern chefs add in their boeuf bourguignon...
  • I also added

    Button Mushrooms

    ...


 

Ingredients

Beek Bourguignon

For 8 servings

 
2 ¼ lbs Beef (1 kilogram)

6 Shallots

¼ Cup Butter (60 grams)

⅔ Cup Bacon (125 grams)

4 Carrots

2 Celery Stalks

some Thyme

1 Laurel (Bay) leaf

2 Cups Parsley (125 grams)

10 Peppercorns

1 pinch of Salt

1 tablespoon of Flour

1 tablespoon of Tomato Paste

4 ¼ Cups Red Wine (1 Liter)

2 ¼ Cups Water (0.5 Liter)

¼ Cup Cognac or Brandy (60 grams)

4 Garlic Cloves

1 Orange Peel

some Button Mushrooms

 

For 6 servings

 
1 ½lbs Beef (700 grams)

4.5 Shallots

3 Tablespoons Butter (45 grams)

½ Cup Bacon (93.7 grams)

3 Carrots

1 ½ Celery Stalks

some Thyme

¾ Laurel (Bay) leaf

1 ½ Cup Parsley (93.7 grams)

7.5 Peppercorns

¾ pinch of Salt

¾ tablespoon of Flour

¾ tablespoon of Tomato Paste

3 ¼ Cups Red Wine (0.75 Liter)

3 ⅓ Cups Water (0.75 Liter)

3 Tablespoons Cognac or Brandy (45 grams)

3 Garlic Cloves

¾ Orange Peel

some Button Mushrooms

 

For 4 servings

 
1 lbs 2 oz Beef (500 grams)

3 Shallots

2 Tablespoons Butter (30 grams)

⅓ Cup Bacon (62.5 grams)

2 Carrots

1 Celery Stalk

some Thyme

½ Laurel (Bay) leaf

1 Cup Parsley (62.5 grams)

5 Peppercorns

½ pinch of Salt

½ tablespoon of Flour

½ tablespoon of Tomato Paste

2 Cups Red Wine (0.5 Liter)

2 ¼ Cups Water (0.5 Liter)

2 Tablespoons Cognac or Brandy (30 grams)

2 Garlic Cloves

½ Orange Peel

some Button Mushrooms

 

You will need...

Steps

Beek Bourguignon

How to master the best Burgundy Beef

To get the best Boeuf Bourguignon, you need to serve something very tasty, with balanced tastes between the wine, the meat and the vegetables. The balance is hard to master, but if you follow the recipe, you will get it. You will need of course a premium quality meat : French chefs recommend "gîte à la noix, macreuse, ou paleron" : Thick Flank, Shoulder. Do not get stingy on the price of the meat !

 

Also, you need to serve a meat that is "falling off the bones" (even if there is no bone !) : What I mean is that the meat must be so tender that you don't need a knife to cut it : it almost melts in our mouth. To get this, you will need to cook for a long time, on a very low heat. You will also need to be patient, and to not eat the dish after cooking, Instead, you will need to refrigerate a few hours, then cook again, then refrigerate, then finally cook : that way, the tastes develop, and the meat becomes even more tender : While it seats in the fridge, the wine sauce continues to "break" the tissues of the meat.


 
1. As I told you earlier, I use

Shallots

(6), whereas Bocuse uses 12 pearl onions

2. Peel and dice the

Shallots

(6)
Beek BourguignonBeek Bourguignon

3.  Melt the

Butter

(¼ Cup or 60 g) in a cast-iron pot (Dutch Oven)

4. Cook the

Shallots

(6) over moderate hear

5. Add the

Bacon

(⅔ Cup or 125 g) and cook

3 minutes

Beek BourguignonBeek BourguignonBeek Bourguignon

6. Salt and pepper the

Beef



7.  add the meat, and brown over high heat on all sides
Beek BourguignonBeek Bourguignon

8. Peel the

Carrots

(4) and cut them into sticks of 2" (or 5 cm)

9. Wash the

Celery Stalks

(2), remove the outer fibers

10. Add to the cast-iron pot (Dutch Oven)
Beek BourguignonBeek Bourguignon

11. In a spice bag, insert the

Thyme

(some Thyme), the

Laurel (Bay) leaf

(1), the

Parsley

(2 Cups or 125 g), the

Peppercorns

(10), and seal the bag

12. Add to the cast-iron pot (Dutch Oven)

13. Add the

Salt

(1 pinch)

14. Reduce the heat so that everything simmers gently

15.  Simmer for about

30 minutes

Beek BourguignonBeek BourguignonBeek BourguignonBeek Bourguignon

16. Lift the

Beef

(2 ¼ lbs or 1 kg) out of the pot, and set aside

17. Sift

Flour

(1 tablespoon) in the cast-iron pot (Dutch Oven)

18. Stir in the

Tomato Paste

(1 tablespoon)

19. Keep stirring
Beek BourguignonBeek BourguignonBeek Bourguignon

20. Add the

Red Wine

(4 ¼ Cups or 1 Liter) and the

Water

(2 ¼ Cups or ½ Liter) little by little

21.  For your information... some chefs like Thomas Keller recommend to boil the wine in a saucepan before adding it to the pot (to make it less tanic)
Beek BourguignonBeek Bourguignon

22. Pour in the

Cognac or Brandy

(¼ Cup or 60 g)

23. Crush the

Garlic Cloves

(4) and add

24. Add in the

Orange Peel

(1)

25. Cook until its starts boiling

26. Return the meat to the pot

27.  Simmer,

on low heat

, for

2 hours 30 minutes

Beek BourguignonBeek BourguignonBeek Bourguignon

28.  Do not cook on high heat !!! You need to lower the heat and let it cook a long time...

29. If you see too many big "bubbles", it means you need to lower the heat
Beek BourguignonBeek Bourguignon

Cooling down

30. After the long cooking, remove the pot from the stove and let it cool at room temperature for

2 hours



31.  Place in the fridge

overnight

Beek Bourguignon

The next day

32. The next day, you may scoop out the fat that is now solid and on top of the pot

33.  Cook on low heat for

1 hour



34. Add Salt and Pepper if necessary
Beek Bourguignon

35. You may cook the

Button Mushrooms

(some Button Mushrooms) (cut in half) in a bit of butter

36. Serve the meat with juice and the

Button Mushrooms

(some Button Mushrooms)
Beek Bourguignon


Result

A splendid dish !

Beek Bourguignon


 

The meat melts ! You will love this French dish !

Beek Bourguignon


 

The result and the pix





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Cooking with the same Chef ?

All recipes of Paul Bocuse

Recipes from the same Book!

All recipes from the book "Paul Bocuse: The Complete Recipes"

To purchase the book online, see HERE

Cooking with the same ingredients ?


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What else to cook with Laurel (bay) leaves


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Rating:
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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,