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Paul Bocuse’s Boeuf Bourguignon
2019-05-31
- This Recipe
- Chef: Paul Bocuse
- Cuisine: French Cuisine
- Course: Main Dish, Meat Stew, Meat
- Difficulty: Intermediate
- Category: Course
- Servings: 8
- Preparation Time: 30 Minutes
- Cooking Time: 3 H
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Friday May 31, 2019
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Garlic, Beef, Carrots, Celery, Mushrooms, Cognac, Tomato paste, Shallots, Diced bacon, Laurel (bay) leaves, Parsley, Red wine, Orange zests,
- Print This Recipe
-
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La version Française se trouve ICI |
Paul Bocuse’s Boeuf Bourguignon Don't forget to share your photos once you tried this recipe! HERE |
About this recipeIf you visited France, you must have tasted Boeuf Bourguignon in restaurants : that's a favorite dish among French people and tourists |
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A beef stew marinated with herbs, vegetables and red wine which makes it delicious, intense and unique |
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I tried multiple recipes, and as often, Chef Paul Bocuse's recipe is one of the best |
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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... |
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 | Source of the recipeA recipe from the book "Paul Bocuse: The Complete Recipes".To purchase online, see HERE |
 | The recipe is on page 258 |
Modifications to the original recipeI modified a few things...
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Ingredients
 | For 8 servings2 ¼ lbs Beef (1 kilogram)6 Shallots¼ Cup Butter (60 grams)⅔ Cup Bacon (125 grams)4 Carrots2 Celery Stalks1 Sprig Thyme1 Laurel (Bay) leaf4 Parsley Sprigs10 Peppercorns1 pinch of Salt1 tablespoon of Flour1 tablespoon of Tomato Paste4 ¼ Cups Red Wine (1 Liter)2 ¼ Cups Water (0.5 Liter)¼ Cup Cognac or Brandy (60 grams)4 Garlic Cloves1 Orange Peelsome Button Mushrooms |
For 6 servings1 ½lbs Beef (700 grams)4.5 Shallots3 Tablespoons Butter (45 grams)½ Cup Bacon (93.7 grams)3 Carrots1 ½ Celery Stalks¾ Sprig Thyme¾ Laurel (Bay) leaf3 Parsley Sprigs7.5 Peppercorns1 pinch of Salt¾ tablespoon of Flour¾ tablespoon of Tomato Paste3 ¼ Cups Red Wine (0.75 Liter)3 ⅓ Cups Water (0.75 Liter)3 Tablespoons Cognac or Brandy (45 grams)3 Garlic Cloves¾ Orange Peelsome Button Mushrooms |
For 4 servings1 lbs 2 oz Beef (500 grams)3 Shallots2 Tablespoons Butter (30 grams)⅓ Cup Bacon (62.5 grams)2 Carrots1 Celery Stalk½ Sprig Thyme½ Laurel (Bay) leaf2 Parsley Sprigs5 Peppercorns1 pinch of Salt½ tablespoon of Flour½ tablespoon of Tomato Paste2 Cups Red Wine (0.5 Liter)2 ¼ Cups Water (0.5 Liter)2 Tablespoons Cognac or Brandy (30 grams)2 Garlic Cloves½ Orange Peelsome Button Mushrooms |
You will need...
Steps
 | How to master the best Burgundy BeefTo 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
2. Peel and dice the
Shallots
(6), whereas Bocuse uses 12 pearl onions2. Peel and dice the
Shallots
(6)
3. 
Melt the
4. Cook the
5. Add the
Melt the Butter
(¼ Cup or 60 g) in a cast-iron pot (Dutch Oven)4. Cook the
Shallots
(6) over moderate hear5. Add the
Bacon
(⅔ Cup or 125 g) and cook3 minutes
6. Salt and pepper the
7. add the meat, and brown over high heat on all sides
Beef
7.
add the meat, and brown over high heat on all sides
8. Peel the
9. Wash the
10. Add to the cast-iron pot (Dutch Oven)
Carrots
(4) and cut them into sticks of 2" (or 5 cm)9. Wash the
Celery Stalks
(2), remove the outer fibers10. Add to the cast-iron pot (Dutch Oven)
11. In a spice bag, insert the
12. Add to the cast-iron pot (Dutch Oven)
13. Add the
14. Reduce the heat so that everything simmers gently
15. Simmer for about
Sprig Thyme
(1), theLaurel (Bay) leaf
(1), theParsley Sprigs
(4), thePeppercorns
(10), and seal the bag12. 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
16. Lift the
17. Sift
18. Stir in the
19. Keep stirring
Beef
(2 ¼ lbs or 1 kg) out of the pot, and set aside17. Sift
Flour
(1 tablespoon) in the cast-iron pot (Dutch Oven)18. Stir in the
Tomato Paste
(1 tablespoon)19. Keep stirring
20. Add the
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)
Red Wine
(4 ¼ Cups or 1 Liter) and theWater
(2 ¼ Cups or ½ Liter) little by little21.
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)
22. Pour in the
23. Crush the
24. Add in the
25. Cook until its starts boiling
26. Return the meat to the pot
27. Simmer,
Cognac or Brandy
(¼ Cup or 60 g)23. Crush the
Garlic Cloves
(4) and add24. Add in the
Orange Peel
(1)25. Cook until its starts boiling
26. Return the meat to the pot
27.
Simmer, on low heat
, for2 hours 30 minutes
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
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
Cooling down |
30. After the long cooking, remove the pot from the stove and let it cool at room temperature for
31.
Place in the fridge
2 hours
31.
Place in the fridge overnight
The next day |
32. The next day, you may scoop out the fat that is now solid and on top of the pot. You can discard all this solidified fat
33. Cook on low heat for
34. Add Salt and Pepper if necessary
Cook on low heat for 1 hour
34. Add Salt and Pepper if necessary
35. You may cook the
36. Serve the meat with juice and the
Button Mushrooms
(some Button Mushrooms) (cut in half) in a bit of butter36. Serve the meat with juice and the
Button Mushrooms
(some Button Mushrooms)
ResultA splendid dish ! |
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The meat melts ! You will love this French dish ! |
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The other recipe of Meat Stews  |
The result and the pix
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Readers' Photos
timpla
“Beef Cheeks Cognac Bread Dumplings“
FX (François-xavier) answers :
“Congrats, looks really good and juicy !“
Share Your Photos
Cooking with the same Chef ?
All recipes of Paul Bocuse |
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Recipes from the same Book!
All recipes from the book "Paul Bocuse: The Complete Recipes" |
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Cooking with the same ingredients ?
What else to cook with Beef |
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What else to cook with Carrots |
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What else to cook with Celery |
What else to cook with Mushrooms |
What else to cook with Cognac |
What else to cook with Tomato paste |
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What else to cook with Diced bacon |
  |
What else to cook with Laurel (bay) leaves |
What else to cook with Parsley |
  |
What else to cook with Red wine |
What else to cook with Orange zests |
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