Vermicular | Beef Bourguignon (Red Wine Beef Stew)

Beef Bourguignon (Red Wine Beef Stew)

Tailored for: Musui–Kamado
Cooking Flow
146 min
Cooking Steps

[MED] 6 min

[LOW] 40 min

[EXT LOW] 90 min

[LOW] 10 min


1 ¾ lb boneless beef chuck, cut into 8 chunks
1 tablespoon vegetable oil
⅓ lb bacon block or pancetta, cut into rectangular pieces
1 medium carrot, peeled, cut into ⅓” slices
8 pearl onions
8 mushrooms, halved
1 bouquet garni (parsley, thyme, and bay leaves)
½ teaspoon kosher salt
Freshly ground black pepper, to taste

Red Wine Marinade
1 ¼ cups (300 ml) red wine
½ medium onion, grated

Beurre Manié
2 tablespoons unsalted butter, room temperature
2 tablespoons all-purpose flour, sifted

Sour cream, optional

  1. (1st day) For Beurre Manié, combine butter and flour in a bowl to make a paste. Preheat the pot over [MED] heat. Once [GRILL OK] sign appears, add vegetable oil. Sear beef for about 1 minute per side or until golden brown. Add wine and bring to a boil. Transfer the beef and wine into a bowl, add grated onion, and lightly stir. Marinate beef in a sealable bag overnight in the refrigerator.

  2. (2nd day) Remove beef from the marinade. Set the marinade aside (to be added to stew later on).

  3. Add beef, bacon, carrot, pearl onions, mushrooms, salt, and black pepper into the pot, and stir lightly. Place bouquet garni on top. Cover and braise over [LOW] heat for about 40 minutes or until carrots are cooked through.

  4. Once carrot is cooked through, pour the marinade into the pot and bring to a boil over [MED] heat, uncovered. Cover and simmer over [EXT LOW] for 90 minutes.

  5. Once beef is tender, gradually stir in the Beurre Manié until fully dissolved. Braise over [LOW] heat for an additional 10 minutes, stirring occasionally, or until stew reaches desired thickness.

  6. Season with salt and pepper to taste and serve with sour cream.

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