Grammy's Kitchen · Beef Stew · Boeuf Bourguignon (Beef Stew With Red Wine,
One of 148 beef stew recipes we measured
from www.seriouseats.com
It ranks #3 of 148 for tenderness among the beef stew recipes we compared. 14 cooks on www.seriouseats.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.
| this recipe | typical | |
|---|---|---|
| liquid | 87% | 71% |
| fat | 2% | 3% |
| aromatics | 36% | 23% |
| salt | 9% | 0% |
| thickener | 1% | 1% |
| vegetables and beans | 77% | 91% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.5 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 480 g | 2 cups (500ml) homemade chicken stock or store-bought low-sodium broth (see note) |
| 30 g | 4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon; 30g) (see note) |
| 27 g | 2 tablespoons (30ml) vegetable oil, plus more as needed |
| 1361 g | 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks |
| Kosher salt and freshly ground black pepper | |
| 2 g | 1 teaspoon freshly ground black pepper |
| 600 g | 1 1/4 pounds carrots (600g; about 3 large), 1/2 pound (250g) peeled and split lengthwise, 3/4 pound (350g) cut into large dice (about 1 1/2 cups) |
| 250 g | 1/2 pound yellow onions (250g; about 2 medium), peeled and split in half through the root |
| 12 g | 4 medium cloves garlic, lightly crushed |
| 56 g | 1/4 cup (60ml) cognac or brandy (optional) |
| 708 g | 3 cups (750ml) dry red wine |
| 17 g | 1 tablespoon (15ml) Asian fish sauce |
| 16 g | 1 tablespoon (15ml) soy sauce |
| 1 g | 1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine) |
| 20 g | 2 tablespoons (20g) all-purpose flour |
| 110 g | 1/4 pound (110g) slab bacon or salt pork, cut into 1- by 1/4- by 1/4-inch sticks (see note) |
| 450 g | 1 pound cremini mushrooms (450g), woody stems trimmed if necessary and caps quartered |
| 225 g | 8 ounces white and/or red pearl onions (225g), peeled |
| Minced flat-leaf parsley leaves and tender stems, for garnish |
Method: 9 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is an exceptional recipe, the gelatin is a great hack. I also like Better Than Bullion low sodium in place of boxed chicken stock. I do like to run the the some of the initial cooked carrots and onion though a blender. I've even grated the carrot and onio” — a cook
“This recipe cracks the code for beef stew. It is the best I've ever made and possibly the best I have ever had. Wow. Just f&%$ing wow. It's like buttah. Something about the combination of cut of beef, only browning on 2 sides, the flavor boosters (cognac and s” — a cook