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A white platter with beef Bourguignon, filled with beef, carrots, and mushrooms
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4.63 / 40 votes

Jamie Oliver’s Beef Bourguignon

My sumptuous beef bourguignon is cozy and indulgent. If you can find beef cheeks, they are ideal for this tender beef stew that braises all afternoon.
Prep Time45 minutes
Cook Time5 hours
Total Time1 day 5 hours 45 minutes
Course: Mains
Cuisine: French
Servings: 8 servings
Calories: 579

Equipment

Ingredients

  • 3 pounds beef cheeks, or beef chuck, or stew meat, trimmed and cut into 2-inch (5-cm) chunks
  • 4 large (12 oz) carrots, peeled and chopped into 1 1/4-inch (3-cm) chunks
  • 4 stalks (7 oz) celery, chopped into 1 1/4-inch (3-cm) chunks
  • 4 cloves garlic, coarsely chopped
  • 1 medium (8 oz) yellow onion, coarsely chopped
  • 2 teaspoons Dijon mustard
  • 4 fresh bay leaves or 8 dried bay leaves
  • 1 small pinch of ground cloves
  • freshly ground black pepper
  • 3 cups red wine, preferably Burgundy or Pinot Noir
  • 1/3 cup all-purpose flour
  • 1 1/2 tablespoons (3/4 oz) unsalted butter, plus more if needed
  • 2 tablespoons olive oil
  • 3 cups boiling water
  • 6 slices smoked bacon, cut into strips
  • 7 ounces shallots, chopped
  • 14 ounces button mushrooms, halved or quartered
  • 1/2 bunch fresh flat-leaf parsley, chopped
  • salt
US - Metric

Instructions

  • In a large bowl, combine the 3 pounds beef cheeks, 4 large (12 oz) carrots, 4 stalks (7 oz) celery, 4 cloves garlic, and 1 medium (8 oz) yellow onion with the 2 teaspoons Dijon mustard, 4 fresh bay leaves or 8 dried bay leaves, 1 small pinch of ground cloves, a generous pinch of freshly ground black pepper, and the 3 cups red wine. Mix well, then cover and refrigerate overnight.
  • Preheat the oven to 325ºF (163°C).
  • Set a colander over a large bowl. Pour the contents of the beef bowl into the colander. Reserve the drained liquid.
  • Place the 1/3 cup all-purpose flour in a medium bowl. Pick out just the beef and pat dry with paper towel, then toss with the flour.
  • In a large Dutch oven over medium heat, melt the 1 1/2 tablespoons (3/4 oz) unsalted butter with 2 tablespoons olive oil. Working in batches, brown the floured beef all over, turning with tongs and removing to a plate with any crispy bits once browned. Add more butter if the Dutch oven becomes dry.
  • Tip the vegetables into the Dutch oven, and cook until starting to caramelize, 10 to 12 minutes, stirring occasionally and scraping up any sticky bits. Return the beef to the Dutch oven, pour over the reserved wine from the marinating liquid and 3 cups boiling water, then bring to a simmer.
  • Cover with a scrunched-up sheet of damp parchment paper and transfer to the oven until the beef is beautifully tender, about 4 hours, topping up with splashes of water, if needed.
  • In a large non-stick skillet over medium-high heat, combine the 6 slices smoked bacon, 7 ounces shallots, and 14 ounces button mushrooms and cook the mixture until golden, stirring regularly, 20 to 25 minutes.
  • Toss in the 1/2 bunch fresh flat-leaf parsley, then pour the contents of the skillet over the bourguignon and season to perfection, tasting and tweaking.

Notes

  1. Beef--Save money and use inexpensive cuts of meat, such as chuck or stew meat.
  2. Low and slow--Slowly simmer the stew so the meat will be so tender.
  3. Flour and dear--The flour helps the beef to brown, and the searing lends a complex flavor.
  4. To serve--Think carbs. This is best served over mashed or smashed potatoes, rice (even cauliflower rice), or noodles such as homemade spaetzle or egg noodles.

Nutrition

Serving: 1portion | Calories: 579kcal | Carbohydrates: 19g | Protein: 38g | Fat: 32g | Saturated Fat: 13g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 319mg | Fiber: 3g | Sugar: 6g