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Boeuf Bourguignon

JeannieJeannie Van Buitenen

For this beef stew, Jacques uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends.

Ingredients

  • 2 pounds beef from the flatiron part of the shoulder
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • 1 cup finely chopped onion
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon flour
  • 1 bottle of red wine
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 15 cipollini or pearl onions
  • 15 cremini mushrooms
  • 15 baby carrots
  • 5-ounce piece of pancetta
  • 1/4 cup water
  • Dash of sugar
  • Chopped fresh parsley
Boeuf Bourguignon photo
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