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Boeuf Bourguignon
Serves
10-12 servings
Total Time
About 4.5 hours
Prep Time
30 minutes
Cook Time
3.5-4 hours
About
James Beard Award–winning chef Ken Oringer, of Boston’s Uni, Coppa, and Toro, reimagines a French classic for modern menus with this deeply flavored Beef Bourguignon. Traditionally, this rustic stew features beef braised low and slow in red wine with bacon, onions, and carrots.
Chef Oringer elevates the dish by using short ribs or chuck flap for rich, tender meat and enhancing the umami with Kikkoman® Gluten-Free Tamari Soy Sauce. The tamari balances the bold red wine and beef stock with a subtle depth of flavor, resulting in a sauce that’s velvety, savory, and menu-ready.
Perfect for cold-weather menus, banquets, or as a shareable entrée, this dish is a comforting yet refined option that highlights both classic technique and global inspiration.
Ingredients
- 1.4 kg (3 lbs) boneless beef short ribs or chuck flap, cut into 2-inch cubes
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 Tbsp extra virgin olive oil
- 2 slices bacon, cut into small pieces
- 3 carrots, trimmed and cut into 2-inch chunks
- 1 onion, peeled and chopped
- 2 Tbsp tomato paste
- 2 garlic cloves, peeled and chopped
- 720 ml (3 cups) red wine
- 720 ml (3 cups) beef broth
- 1 Tbsp Kikkoman® Gluten-Free Tamari Soy Sauce
- 2 sprigs fresh thyme
- 2 bay leaves
- 60 ml (¼ cup) water
- 2 Tbsp cornstarch (gluten-free)
Directions
- Preheat oven to 325°F (165°C). Line a plate with paper towels and set aside.
- Pat beef dry with paper towels. Season evenly with salt and pepper.
- In a Dutch oven, heat olive oil over medium heat. Add bacon and cook until browned, about 5 minutes. Transfer to the prepared plate with a slotted spoon.
- Increase heat to medium-high. Sear beef in batches until well-browned on all sides, 2–4 minutes per side. Transfer to a bowl and repeat with remaining beef.
- Reduce heat to medium. Add carrots and onions; cook until lightly browned, about 5 minutes. Stir in tomato paste and garlic; cook 1 minute.
- Deglaze with red wine, scraping the bottom of the pot. Stir in beef broth, Kikkoman® Gluten-Free Tamari Soy Sauce, thyme, and bay leaves. Return beef and bacon to the pot; bring to a simmer. Cover.
- Transfer pot to the oven. Braise until beef is fork-tender, 3–4 hours.
- Remove from oven; discard thyme and bay leaves. In a small bowl, combine water and cornstarch, then stir into the stew. Bring to a boil over medium-high heat, then simmer until thickened, 6–8 minutes.
- Adjust seasoning with additional salt and pepper as needed. Serve hot.
Recipe courtesy of Chef Ken Oringer of Uni, Coppa, and Toro.
