1. Recipes

How to Make Beef and Barley Stew a la Bourguignon - A Step-by-Step Guide

Beef and Barley Stew a la Bourguignon is a hearty and delicious dish that is perfect for a cozy meal on a cold day. This classic French stew combines tender chunks of beef, flavorful vegetables, and hearty barley in a rich and savory broth. It is a comforting and satisfying dish that is sure to warm you up from the inside out.

The origins of this dish can be traced back to the Burgundy region of France, where it is traditionally made with beef braised in red wine. The addition of barl...

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Ingredients

  • 2 pounds beef stew meat, cut into 1/2-inch cubes
  • 2 teaspoons salt, divided
  • 1 cup all-purpose flour
  • ½ (1 pound) package thick-cut applewood-smoked bacon, cut into 1/2-inch pieces
  • 2 cups thickly sliced celery
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 5 cloves garlic, crushed
  • ½ teaspoon red pepper flakes
  • 1 ½ cups red wine
  • 2 fluid ounces cognac
  • 2 (14.5 ounce) cans stewed tomatoes, crushed
  • 3 cups reduced-sodium beef broth
  • 2 ½ cups beef consomme
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon tomato paste
  • 2 teaspoons ground thyme
  • 4 bay leaves
  • ½ teaspoon freshly ground black pepper
  • ⅔ cup pearl barley
  • 1 (8 ounce) package frozen pearl onions, thawed
  • 1 pinch white sugar
  • 1 (16 ounce) package frozen peas
  • 3 tablespoons butter
  • 1 pound crimini mushrooms, quartered
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • ¼ cup minced fresh Italian parsley

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs 47 mins
  • Total Time: 3 hrs 17 mins
  • Servings: 8
  • Yield: 8 servings

  • Place beef in a bowl; sprinkle with 1 teaspoon salt. Toss with flour to coat, shaking off excess flour.
  • Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a large stock pot, reserving 2 tablespoons bacon fat in the skillet.
  • Place the floured beef cubes in the still-hot skillet; cook in batches until browned on all sides, 8 to 12 minutes. Transfer beef to the pot with the bacon. Combine the remaining 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook over medium-high heat until tender and lightly browned, 5 to 10 minutes. Transfer vegetables to the pot.
  • Remove the skillet from heat. Pour in red wine and cognac. Return the skillet to heat; light the liquid on fire with a long match or lighter to burn off the alcohol. Transfer the liquid to the pot once the flame has died out.
  • Heat the pot over medium-high heat. Stir in stewed tomatoes, beef broth, consomme, vinegar, tomato paste, thyme, bay leaves, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, stirring stew occasionally, until flavors combine, about 1 hour. Add barley; continue cooking until tender, about 1 hour more.
  • Place pearl onions in the previously used skillet with water to cover; boil until tender, about 5 minutes. Drain, reserving about 1 inch water in the skillet. Return onions to the skillet; sprinkle with sugar. Cook over high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. Add to the stew; add peas.
  • Melt butter in a separate skillet over medium-high heat. Add mushrooms; saute until golden brown, about 5 minutes. Add to the stew; remove and discard bay leaves.
  • Mix cornstarch and cold water together in a small bowl to make a slurry. Add slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each addition until desired thickness is reached, 10 to 15 minutes. Garnish stew with parsley.

    • Nutrition

    649 cal.

    • Total Fat: 25g
    • Saturated Fat: 10g
    • Cholesterol: 84mg
    • Sodium: 1469mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 9g
    • Total Sugars: 12g
    • Protein: 36g
    • Vitamin C: 27mg
    • Calcium: 119mg
    • Iron: 7mg
    • Potassium: 1026mg

    Categories

    Beef recipes
    Barley recipes
    Stew recipes