Classic French Bouilli

Ingredients

• 2 pounds (900g) beef chuck, cut into chunks 2 pounds (900g) beef chuck, cut into chunks
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, chopped 1 onion, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 2 parsnips, peeled and diced 2 parsnips, peeled and diced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 45g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, toss the beef chunks with flour until evenly coated.
2. 2.
   Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Add the sliced carrots, diced turnips, and diced parsnips to the pot. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Return the beef to the pot and pour in the beef broth and red wine. Stir in the tomato paste, bay leaves, dried thyme, and Dijon mustard. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves before serving. Adjust the seasoning if needed.
8. 8.
   Serve the Bouilli hot, accompanied by crusty bread or mashed potatoes.

Treat your ingredients with care...

• Beef chuck — Choose well-marbled beef chuck for the best flavor and tenderness. Trim any excess fat before cutting into chunks.

Tips & Tricks

• For a richer flavor, sear the beef chunks in batches until well-browned before proceeding with the recipe.
• If you prefer a thicker broth, mix a tablespoon of cornstarch with cold water and stir it into the simmering Bouilli until desired thickness is achieved.
• Feel free to add other vegetables like potatoes or leeks to customize the dish to your liking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Bouilli in deep bowls, allowing the tender beef and vegetables to swim in the flavorful broth. Garnish with fresh parsley for a pop of color and freshness. Enjoy with a side of crusty bread or creamy mashed potatoes.

Presentation advice

To present the Bouilli beautifully, arrange the beef chunks and vegetables on top of the broth, allowing their vibrant colors to shine through. Drizzle a little extra virgin olive oil over the dish for a glossy finish. Serve with a sprig of fresh thyme or a sprinkle of chopped chives for an elegant touch.