Boeuf Bourguignon

Foxwood's Resort and Casino Chef Yaffe shares his modern twist on a classic dish
Staff Writer
Boeuf Bourguignon

Foxwoods Resort and Casino

This perfectly balanced Boeuf Bourguignon is tender but rich with flavor. Try pairing it with an Oberon Cabernet Sauvignon, Belle Glos Pinot Noir, or Pommard Burgundy to bring the flavors of the dish to life. 

10
Servings
857
Calories Per Serving
Deliver Ingredients

Ingredients

For the Boeuf Bourguignon

  • 5  Pounds  boneless beef short ribs (10, 8-ounce portions)
  • bunch celery, washed, medium dice
  • Spanish onion, medium dice
  • large carrots, washed, large slices
  • bunch thyme
  • gallon Burgundy wine
  • quarts beef broth
  • 30  cipolini onions, peeled
  • 30  heirloom baby carrots, peeled and cut in half
  • 60  fingerling potatoes, large cuts
  • bunch parsley sprigs
  • kosher salt, to taste
  • cracked black pepper, to taste
  • quarts vegetable oil
  • 1  Pound  butter
  • 3  Cups  demi galce

Directions

For the Boeuf Bourguignon

Preheat oven to 300 degrees.

Place a large rondeau over medium-high heat. While the pan is heating up, season the beef generously with salt and cracked pepper on both sides.

Add one cup of oil to rondeau and place all beef in hot pan. Sear until brown on all sides.

Remove beef from pan and place into six-inch deep baking pan.  The large rondeau, add butter, diced onion, celery, sliced carrot, thyme to cook for seven minutes.

Add burgundy wine and reduce by 3/4. Add beef broth, bring to boil, then pour liquid over the beef.

Wrap the baking dish with aluminum foil and place in the preheated oven for four to five hours, or until meat is fork tender. 

Remove meat from liquid and chill it in the refrigerator.

Strain liquid, discarding vegetables, but reserve the cooking liquid. Place cooking liquid in a pot and reduce it by half.  Add demi-glace, and set aside.

In separate large sauté pan, roast heirloom carrots until al dente, and cipollini onions are soft. Chill in refrigerator. 

Place beef back in cooking liquid and bring to a simmer. Heat meat back up until the internal temperature reaches 170 degrees. 

On sheet pans add heirloom carrots and cipollini onions, and place in pre heated 350 degree oven for about 10 minutes or until warm all the way through. Next, In a medium rondeau, add the remainder of vegetable oil (about a quart full) and the cut potatoes. Fry the potatoes until they are cooked and golden brown.

In 10 large serving bowls add two potatoes, three onions and three carrot halves around the bowl, lay braised beef on top of vegetables, and pour cooking liquid over beef to create a pool of sauce below it.

Garnish with parsley sprigs.

Nutritional Facts

Total Fat
58g
83%
Saturated Fat
26g
100%
Cholesterol
236mg
79%
Carbohydrate, by difference
25g
19%
Protein
61g
100%
Vitamin A, RAE
18µg
3%
Vitamin B-12
7µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
32mg
3%
Choline, total
211mg
50%
Fiber, total dietary
4g
16%
Folate, total
14µg
4%
Iron, Fe
7mg
39%
Magnesium, Mg
48mg
15%
Niacin
8mg
57%
Pantothenic acid
2mg
40%
Phosphorus, P
408mg
58%
Riboflavin
1mg
91%
Selenium, Se
72µg
100%
Sodium, Na
484mg
32%
Water
122g
5%
Zinc, Zn
23mg
100%