Most of us have probably heard of the recipe boeuf bourguignon in relation to Julia Child’s pièce de résistance, “Mastering the Art of French Cooking”. Luckily, with Suvie, you don’t need to master French cooking or even have braised anything before to make and enjoy this staple of French cuisine. Boeuf bourguignon translates to “beef burgundy” as Burgundy wine is the most common varietal used in this recipe. Beef braised in wine for an extended period of time helps break down the meat making it tender and rich and lends a fuller flavor than just beef stock or water alone. Enjoy this classic French stew over buttered potatoes and grab a crusty French baguette to dunk in the stew for a completely immersive experience. Bon appétit!
My Cook: Boeuf Bourguignon
- 4 oz bacon
- 1½ lbs lean stew beef, cut into 2” cubes
- Salt and pepper to taste
- ½ cup red full-bodied wine
- ½ cup beef stock
- 1 tbsp tomato paste
- 2 carrots, cut into ½” cubes
- 18 to 24 pearl onions, peeled (we recommend using frozen)
- 2 cloves garlic, whole
- 1 sprig fresh thyme, plus more for garnish
- 1 sprig fresh rosemary
- 1 bay leaf
- 12 oz new potatoes, approx 1-2” in diameter
- 1 tbsp butter
Finely chop bacon and cook in a medium skillet over high heat for 4-5 minutes until browned and crispy.
Remove from heat and transfer to a paper towel-lined plate. Combine red wine, beef stock, and tomato paste in a medium bowl and stir until tomato paste is incorporated, mix in bacon. Generously season beef on all sides with salt and pepper.
Add the pieces of stew meat, carrots, onions, garlic, thyme, rosemary, and bay leaf to a Suvie pan. Pour red wine mix over the beef and veggies. Make sure all ingredients are partially submerged in the cooking liquid. Place into upper zone of Suvie.
Add potatoes to starch pan and load into starch zone of Suvie.
Fill reservoir, enter My Cook > Slow Cook & Starch settings and cook now or schedule.
My Cook > Slow Cook & Starch Settings
High for 6 hours
Starch: 30 minutes
After the cook, remove the garlic, thyme, rosemary, and bay leaf from the bourguignon and discard. Taste and season with salt and pepper as needed.
Cut potatoes in half or quarters, toss with the butter and season with salt to taste. Divide potatoes among four bowls. Ladle the bourguignon over the potatoes. Top with additional fresh thyme leaves as garnish and enjoy!
Boeuf Bourguignon is traditionally made using Red Burgundy which makes it a perfect no-risk wine pairing choice. Alternatively, any full-bodied red like a Merlot should work as well.