This classic French moose/ beef stew, otherwise known as Beef Bourguignon, is the ultimate comfort food. Chunks of well-marbled beef are seared in olive oil and then gently braised with garlic and onions in a wine-based broth. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich, deeply flavored sauce.
It takes some time to make but I promise it’s well worth the effort. Aside from being delicious — it is my all-time most popular recipe — it’s a one-pot meal that feeds a crowd. You can also make it a day ahead; in fact, you should because the flavor improves the longer it sits.
Servings: 12
Total Time: 3 Hours 30 Minutes
INGREDIENTS
1.5 pounds boneless moose chuck (well-marbled), cut into 1-1/2-inch pieces
1.5 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
salt
freshly ground black pepper
olive oil
2 medium yellow onions, cut into 1-inch chunks
2 cloves garlic, peeled and smashed
2tablespoons tomato paste
1/4 cup all-purpose flour
2 cups dry red wine
2 cups beef broth
2 cups water
1 bay leaf
1/2 teaspoon dried thyme
1-1/2 teaspoons sugar
1 Fresh Fennel
4 large carrots, peeled and cut into 1-inch chunks on a diagonal
1 pound small white boiling potatoes (baby yukons), cut in half
Fresh chopped parsley, for serving (optional)