Most of us have probably heard of 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 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. Braising the beef for an extended period of time makes the meat tender, and lends a fuller flavor to the stew than beef stock 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!
Note: If you would like to schedule this cook, but do not want to wait for the broiler to cool before refrigerating, sauté the bacon in a medium skillet over medium-high heat for 6-8 minutes instead of broiling.
My Cook: Boeuf Bourguignon
- 2 pieces (4 oz) bacon, finely chopped
- 1½ lbs lean stew beef, cut into 2” cubes
- ½ cup red full-bodied wine
- ½ cup beef stock
- 1 tbsp tomato paste
- 2 carrots, peeled and cut into ½” cubes
- 18 to 24 pearled onions, peeled (we recommend using frozen)
- 2 cloves garlic, peeled
- 1 sprig fresh thyme, plus more for garnish
- 1 sprig fresh rosemary
- 1 bay leaf
- 12 oz new potatoes, about 1-2” in diameter
- 1 tbsp butter
Transfer bacon to a Suvie pan, insert into one of the top zones of your Suvie, and broil for 10 minutes, stirring halfway through until browned and crispy.
Whisk red wine, beef stock, and tomato paste into the pan with the bacon. Generously season beef on all sides with salt and pepper.
Add the beef, carrots, onions, garlic, thyme, rosemary, and bay leaf to the Suvie pan with the red wine mixture, making sure all ingredients are partially submerged. Place pan 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 and discard the garlic, thyme, rosemary, and bay leaf. Season stew with salt and pepper as needed.
Cut potatoes in half, toss with the butter, and season with salt to taste. Divide potatoes between 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.