Bordeaux-Style Beef Stew
Bordeaux-Style Beef Stew is a rich and hearty dish inspired by the flavors of the Bordeaux region in France. This stew features tender chunks of beef simmered slowly in a robust red wine from Bordeaux, which imparts deep flavor and complexity. The beef is browned and then cooked with onions, garlic, carrots, and mushrooms, along with herbs such as thyme and bay leaves. The red wine and beef broth create a luscious, savory sauce that enhances the beef's richness. Often finished with a touch of butter for added richness, this stew is perfect for a comforting and elegant meal, typically served with crusty bread or over mashed potatoes.
Ingredients
- 3.31 lbs beef chuck and beef cheek
- 2 onions
- 1 head of garlic
- 1 bouquet garni
- 1.76 oz butter
- 1 bottle Bordeaux red wine
- 3.38 oz olive oil
- 2 tbsp cornstarch
- Salt
- Pepper
Instructions
- Peel the onions. Cut the beef chuck and cheek into pieces, trim them, and place them in a pot. Cover with water. Bring to a boil and skim off the impurities. Remove the meat from the pot and reserve the broth.
- Add the butter and olive oil to the pot and let it melt. Sauté the onions with the meat pieces for 1 minute, stirring. Add the unpeeled garlic cloves, the bouquet garni, and the red wine. Season with salt.
- Add enough reserved broth to cover the meat completely. Bring to a boil. Lower the heat to the lowest setting. Cover and cook for at least 5 hours until the meat is tender.
- Remove the meat and bouquet garni. Blend the sauce, strain it through a fine sieve, return it to the pot, and add the cornstarch diluted in a bit of water. Let it thicken while stirring. Adjust the seasoning with salt and generously pepper.
- Reincorporate the meat pieces. Allow them to heat through and serve with potato gratin.
Video
Notes
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