Boeuf Bourguignon

Boeuf Bourguignon
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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. 
  • 5 pound boneless beef short ribs (10, 8-ounce portions)
  • 1 bunch celery, washed, medium dice
  • 3 spanish onion, medium dice
  • 3 large carrots, washed, large slices
  • 1 bunch thyme
  • 1 gallon burgundy wine
  • 2 quarts beef broth
  • 30 cipolini onions, peeled
  • 30 heirloom baby carrots, peeled and cut in half
  • 60 fingerling potatoes, large cuts
  • 1 bunch parsley sprigs
  • kosher salt, to taste
  • cracked black pepper, to taste
  • 2 quarts vegetable oil
  • 1 pound butter
  • 3 cup demi galce
  1. Preheat oven to 300 degrees.
  2. 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.
  3. Add one cup of oil to rondeau and place all beef in hot pan. Sear until brown on all sides.
  4. 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.
  5. Add burgundy wine and reduce by 3/4. Add beef broth, bring to boil, then pour liquid over the beef.
  6. Wrap the baking dish with aluminum foil and place in the preheated oven for four to five hours, or until meat is fork tender.
  7. Remove meat from liquid and chill it in the refrigerator.
  8. 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.
  9. In separate large sauté pan, roast heirloom carrots until al dente, and cipollini onions are soft. Chill in refrigerator.
  10. Place beef back in cooking liquid and bring to a simmer. Heat meat back up until the internal temperature reaches 170 degrees.
  11. 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.
  12. 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.
  13. Garnish with parsley sprigs.