Beef Bourguignon for the French Peasants from 1885

Ingredients

• 3 lb Beef Chuck Roast (or short ribs, oxtail, brisket) (cut into large chunks; season with salt and pepper before cooking)
• 2 tsp Salt (for seasoning the beef)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Clarified Butter or Olive Oil (for searing the beef; clarified butter gives a higher smoke point)
• 1 qt Beef Broth (low‑sodium; reserve 2 cups for the sauce)
• 1 bundle Bouquet Garni (thyme, rosemary, bay leaf) (tied together for easy removal)
• 2 tbsp Unsalted Butter (for the sauce; 30 g)
• 0.5 lb Pork Belly (or lardons) (diced; renders fat for the sauce)
• 3 tbsp All-Purpose Flour (for the roux; 25 g)
• 2 cup Red Burgundy Wine (dry, good quality; can use a full bottle if desired)
• 1.5 cup Small White Onions (pearl onions) (peeled; can substitute shallots or finely diced small onions)

Instructions

1. Season the Beef

   Pat the beef pieces dry, sprinkle with 2 tsp salt and ½ tsp black pepper, and let rest at room temperature for 30 minutes (or refrigerate overnight).

   Time: PT30M

2. Sear the Beef

   Heat 2 tbsp clarified butter or olive oil in a large pot over high heat. Add the beef pieces in a single layer, turning every 30 seconds, until each side is browned, about 2–3 minutes total.

   Time: PT5M

   Temperature: high heat

3. Simmer the Beef

   Add enough beef broth and water to fully cover the meat, then add the bouquet garni. Bring to a boil, skim off any foam, reduce to a low simmer, cover, and cook until the meat is fork‑tender, about 2 hours (adjust 1.5–4 h depending on cut size).

   Time: PT2H

   Temperature: low simmer

4. Reserve Cooking Liquid

   Using a ladle, remove the cooked beef and set aside. Measure out 2 cups (475 ml) of the cooking liquid and set aside for the sauce; discard or repurpose the rest.

   Time: PT5M

5. Render Pork Belly

   In a clean saucepan, melt 2 tbsp butter over high heat. Add the diced pork belly and cook, stirring occasionally, until the fat has rendered and the pieces are nicely browned, about 8–10 minutes.

   Time: PT10M

   Temperature: high heat

6. Make the Roux

   Remove the pork pieces and set aside. Reduce heat to medium‑high, add 3 tbsp flour to the remaining fat, and stir constantly. Cook for about 5 minutes until the mixture turns a deep brown and smells nutty.

   Time: PT5M

   Temperature: medium‑high

7. Deglaze and Build the Sauce

   Season the roux with a pinch of salt and ¼ tsp pepper, then slowly pour in the reserved 2 cups beef broth while stirring to prevent lumps. Add 2 cups red Burgundy wine, scraping the browned bits from the bottom. Return the rendered pork belly to the pot.

   Time: PT5M

   Temperature: medium‑high

8. Cook Onions and Thicken

   Bring the mixture to a gentle boil, add the peeled small white onions, and simmer uncovered for 20–30 minutes until the onions are tender and the sauce has thickened slightly.

   Time: PT30M

   Temperature: gentle boil

9. Combine Beef and Finish

   Return the cooked beef pieces to the sauce, stir gently, and heat over medium until the meat is warmed through, about 5–10 minutes.

   Time: PT10M

   Temperature: medium

10. Serve

    Plate the beef with generous spoonfuls of the wine‑rich sauce and onions. Serve hot with crusty bread or boiled potatoes if desired.

    Time: PT0M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

15 g

Fat

30 g

Fiber

2 g