When making the hearty dish, Gros suggests using a Burgundy wine, but if that’s not available, try a Bordeaux or Beaujolais. And to ensure tender beef, be sure to cook the meat slowly.
On Oct. 1, Chef Gros and his wife, Segolene (who runs the front end), will celebrate two years of owning Voila! with a special four-course dinner. Beef bourguignon isn’t on the menu, but Chef Gros has packed the bill of fare with other French delicacies, including duck confit and crème brûleé. Bon appétit.
For more information, visit voilafrenchbistro.com.
Traditional Beef Bourguignon
Serves 6
Ingredients
2 tbsp. oil
1 tbsp. butter
2 lb. beef chuck roast cubes (beef shoulder can also work)
3 cups red wine
1 tbsp. flour
2 carrots, sliced
2 yellow onion, diced
2 cloves garlic, minced
1 tbsp. tomato paste
3 sprigs thyme
1 bay leaf
1 cup beef broth
½ lb. white button mushrooms, quartered
Preparation
• Preheat oven to 300 degrees. In a Dutch oven on the stovetop, heat the oil and butter until hot. Add the beef. Cook the beef in pan with butter and oil until the beef has browned.
• Add onion and cook until translucent and lightly browned.
• Sprinkle flour over the beef, stirring to coat and let cook for 1-2 minutes.
• Add wine, carrots, mushrooms, garlic, tomato paste, thyme sprigs, bay leaf and beef broth.
• Salt and pepper to taste
• Mix the beef and vegetables.
• Cover with a lid and bake in the oven for 2½ hours.
