Grand-mère Genevieve's Boeuf Bourguignon With Pearl Onions

Name: Grand-mère Genevieve's Boeuf Bourguignon with Pearl Onions (Upgraded)
Total time: 4 h 30 min
Yield: 6
Cuisine: Holiday
Ingredients: 3 lbs Beef chuck-cut into 1.5-inch cubes; 1 bottle Dry red wine-Burgundy or Pinot Noir (good quality); 1 Bay leaf; 2 tsp Fresh thyme sprigs; 1/2 tsp Black peppercorns-cracked; 3 Garlic cloves-smashed; 1 Orange peel-strip; 1.5 lbs Pearl onions-peeled; 10 oz Cremini mushrooms-quartered; 2 Carrots-chopped; 2 Celery stalks-chopped; 1 Yellow onion-chopped; 3 tbsp All-purpose flour; 3 tbsp Tomato paste; 6 cups Beef broth-low sodium; 3 tbsp Olive oil; 3 Garlic cloves-minced; 1.5 tsp Salt; 3/4 tsp Black pepper; 2 tbsp Butter; 3 tbsp Fresh parsley-chopped

⏱4h 30m

👥6

🔥700 cal

Medium

🍽️Holiday

An enhanced version of the classic Boeuf Bourguignon, featuring higher-quality ingredients and a richer sauce.

3 lbs Beef chuck-cut into 1.5-inch cubes

1 bottle Dry red wine-Burgundy or Pinot Noir (good quality)

1 Bay leaf

2 tsp Fresh thyme sprigs

1/2 tsp Black peppercorns-cracked

See all 21 ingredients ↓

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⏱4h 30m

👥6

🔥700 cal

Medium

🍽️Holiday

An enhanced version of the classic Boeuf Bourguignon, featuring higher-quality ingredients and a richer sauce.

#Stew #Beef #French #Comfort Food

Instructions

Marinate the Beef: In a large bowl, combine the Beef with all Marinade ingredients. Cover and refrigerate for at least 8 hours, or preferably 24 hours.
Sear the Beef: Remove the beef from the marinade, pat dry, and reserve the marinade. Heat 2 tbsp Olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Set aside.
Sauté Vegetables: Add the remaining 1 tbsp Olive oil and 2 tbsp Butter to the Dutch oven. Add the Yellow onion, Carrots, and Celery and cook until softened, about 7-10 minutes. Add the minced Garlic and cook for 1 minute more.
Make the Sauce: Stir in the Tomato paste and Flour and cook for 2-3 minutes. Gradually pour in the reserved marinade and Beef broth, stirring constantly to prevent lumps. Bring to a simmer.
Braise the Beef: Return the beef to the Dutch oven. Add the Bay leaf and Thyme sprigs. Cover and simmer for 3-4 hours, or until the beef is very tender.
Cook Pearl Onions and Mushrooms: In a separate skillet, sauté the Pearl onions in a little butter until browned and tender. Add the Mushrooms and cook until softened. Add to the stew during the last 45 minutes of cooking.
Season and Serve: Season the stew with Salt and Pepper to taste. Garnish with Fresh parsley before serving.

Ingredients

3 lbs 1.36 kg Beef chuck-cut into 1.5-inch cubes
1 bottle 750 mL Dry red wine-Burgundy or Pinot Noir (good quality)
1 1 Bay leaf
2 tsp 10 mL Fresh thyme sprigs
1/2 tsp 2.5 mL Black peppercorns-cracked
3 3 Garlic cloves-smashed
1 1 Orange peel-strip
1.5 lbs 680 g Pearl onions-peeled
10 oz 280 g Cremini mushrooms-quartered
2 2 Carrots-chopped
2 2 Celery stalks-chopped
1 1 Yellow onion-chopped
3 tbsp 45 mL All-purpose flour
3 tbsp 45 mL Tomato paste
6 cups 1.42 L Beef broth-low sodium
3 tbsp 45 mL Olive oil
3 3 Garlic cloves-minced
1.5 tsp 7.5 mL Salt
3/4 tsp 3.75 mL Black pepper
2 tbsp 30 mL Butter
3 tbsp 45 mL Fresh parsley-chopped

Equipment

Dutch oven
Large bowl
Skillet

Instructions

Marinate the Beef: In a large bowl, combine the Beef with all Marinade ingredients. Cover and refrigerate for at least 8 hours, or preferably 24 hours.
Sear the Beef: Remove the beef from the marinade, pat dry, and reserve the marinade. Heat 2 tbsp Olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Set aside.
Sauté Vegetables: Add the remaining 1 tbsp Olive oil and 2 tbsp Butter to the Dutch oven. Add the Yellow onion, Carrots, and Celery and cook until softened, about 7-10 minutes. Add the minced Garlic and cook for 1 minute more.
Make the Sauce: Stir in the Tomato paste and Flour and cook for 2-3 minutes. Gradually pour in the reserved marinade and Beef broth, stirring constantly to prevent lumps. Bring to a simmer.
Braise the Beef: Return the beef to the Dutch oven. Add the Bay leaf and Thyme sprigs. Cover and simmer for 3-4 hours, or until the beef is very tender.
Cook Pearl Onions and Mushrooms: In a separate skillet, sauté the Pearl onions in a little butter until browned and tender. Add the Mushrooms and cook until softened. Add to the stew during the last 45 minutes of cooking.
Season and Serve: Season the stew with Salt and Pepper to taste. Garnish with Fresh parsley before serving.

Nutrition per serving

Calories 700