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Cabarrus Magazine

Breaking Bread: Boeuf Bourguignon

Jan 01, 2017 08:30AM ● By Jason Huddle

Breaking Bread: Boeuf Bourguignon

Boeuf Bourguignon



7 oz. thick-cut bacon in 1 ½-inch lengths

4 lbs. chuck roast in 2- to 3-inch cubes

2 large carrots, peeled and sliced

1 large yellow onion, sliced

3 cups red wine (Burgundy or Bordeaux)

2 Tbsp. tomato paste

4 garlic cloves, mashed

2 lbs. Crimini mushrooms, quartered

28 white pearl onions, peeled

2 Tbsp. flour

Beef stock  (Le Gout, Knorr) as needed




Extra virgin olive oil

Salt & pepper

6 fresh thyme sprigs

3 bay leaves

6 fresh parsley sprigs



Prepare herb bouquet by tying together, or wrapping in cheese cloth, 4 thyme sprigs, all parsley sprigs and the bay leaves. Simmer bacon in a quart of water for 10 minutes. Drain, dry and set aside. In large Dutch oven or braising pan, sauté bacon until lightly browned. Remove to side dish for later; save drippings. Pat chuck roast dry, season with salt and pepper, and brown on all sides on high heat; add extra virgin olive oil if needed. (Allow room for meat to breathe while cooking by doing small amounts at a time to allow thorough browning.) Remove beef and set aside. In same pan, sauté garlic, onions and carrots for 8 to 10 minutes in drippings. Drain off excess oil and add beef back to pan with carrots and onions. Toss contents together, season with salt and pepper, and sprinkle in flour. Mix thoroughly for 3 minutes, stirring occasionally to prevent burning. Add red wine, tomato paste and enough beef stock to cover ingredients. Stir until tomato paste is mixed thoroughly; add herb bouquet. Place in a 325˚ preheated oven for 2 hours. In separate sauté pan, melt 3 tablespoons butter until foaming stops. Add mushrooms and pearl onions, and sauté for 10 minutes; do not to break the onions. Season with 2 sprigs of thyme, salt and pepper. Set aside. At 2 hours, add pearl onions and mushrooms to the Bourguignon and return to oven for 1 hour. Meat should be fork tender; adjust time if needed. Before serving, remove herb bouquet and serve with choice of pasta, potatoes or vegetable. Enjoy!

Francois Bouali was born into two cultures that are drenched in French cuisine: Tunisia on his father’s side and France on his mother’s side. Now an authentic French chef, Bouali makes his own bread, pastry, classic French dishes, and even his own cheese – selections that will be offered at Chez Francois.

Lin Childers grew up in the kitchen with his grandmother, who was a native of France. At the age of five, he started cooking and learning about herbs, spices and classical European cuisine. Having begun his career at age 14 at Carolina Country Club in Spartanburg, SC, Childers worked in many fine dining establishments and country clubs throughout the South before joining Chez Francois.

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