Ah, Beef Bourguignon—the name alone conjures up images of cozy French kitchens and the rich aroma of red wine simmering with tender beef. This dish, a classic from the heart of Burgundy, is like wrapping yourself in a flavorful blanket on a crisp autumn day. I first tried it during a trip to Paris and have been hooked ever since. Strange how a simple stew can evoke such vivid memories and emotions, right?
Steps
- Preheat the oven to 350°F (175°C) and heat olive oil in a large dutch oven or heavy pot. Sauté chopped bacon over medium heat until browned and crispy, then remove from the pot and set aside.
- Pat the beef dry with paper towels and sear in the remaining oil and bacon fat until browned on all sides. Remove the beef and place it with the bacon.
- In the same pot, cook sliced carrots and diced onions until softened, then add minced garlic and sauté briefly. Drain excess fat, return the beef and bacon to the pot, and season with salt and pepper.
- Sprinkle flour over the beef mixture, toss to coat, and cook for a few minutes to brown. Add pearl onions, wine, and enough beef stock to barely cover the meat, then stir in tomato paste, bouillon, and herbs.
- Bring the mixture to a simmer on the stove, cover, and transfer to the oven. Cook for 2 to 3 hours until the meat is tender.
- As the stew nears completion, prepare the mushrooms by heating butter in a skillet. Add garlic and cook briefly before adding quartered mushrooms, cooking until browned. Season with salt and pepper.
- After removing the stew from the oven, strain the sauce into a pot, discard the herbs, and return the beef mixture to the dutch oven. Add mushrooms over the beef.
- Simmer the sauce for a couple of minutes to thicken, skimming off any fat. Adjust the seasoning, pour the sauce over the beef and vegetables, and serve with your choice of mashed potatoes, rice, or noodles.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 ounces bacon, roughly chopped
- 3 pounds beef brisket, trimmed of fat, or chuck steak or stewing beef, cut into 2-inch chunks
- 1 large carrot, sliced 1/2-inch thick
- 1 large white onion, diced
- 6 cloves garlic, minced (divided)
- Coarse salt, to taste
- Ground pepper, to taste
- 2 tablespoons flour
- 12 small pearl onions (optional)
- 3 cups red wine (such as Merlot, Pinot Noir, or Chianti) – use 2 cups for a milder sauce
- 2-3 cups beef stock (increase to 3 cups if using 2 cups of wine)
- 2 tablespoons tomato paste
- 1 beef bouillon cube, crushed
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped (divided)
- 2 bay leaves
- 1 pound fresh white or brown mushrooms, quartered
- 2 tablespoons butter
Nutritional Values
Calories: 624kcal | Carbohydrates: 19g | Protein: 59g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 151mg | Sodium: 1,163mg | Potassium: 1,519mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2,031IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 6mg
FAQ
- What type of meat is ideal for Beef Bourguignon?
- While several cuts of beef can be used, brisket is often favored for its tender, juicy results. Chuck steak and stewing beef are also good options if brisket is unavailable.
- Can I make Beef Bourguignon without wine?
- Yes, you can substitute the wine with beef stock. However, be aware that the wine contributes significantly to the dish’s flavor, and omitting it may alter the taste.
- What should I serve with Beef Bourguignon?
- This dish pairs excellently with mashed potatoes, but you can also serve it with plain rice or noodles to soak up the rich sauce.
- Which cooking methods are suitable for Beef Bourguignon?
- You can prepare Beef Bourguignon using a traditional oven, stovetop, slow cooker, or an Instant Pot/pressure cooker. Each method offers a slightly different cooking experience but aims to achieve the same delicious result.
- How can I ensure the best flavor in my Beef Bourguignon?
- Allow the dish to rest for about 15 minutes after cooking to help the flavors meld together. Additionally, cooking the mushrooms separately in butter and adding them at the end enhances the dish’s overall taste.
Tips
- Allow the dish to rest for about 15 minutes after cooking to let the flavors meld together; this will mellow the wine flavor in the gravy and enrich the overall taste.
- Add the mushrooms towards the end of cooking to keep them plump and flavorful. Cook them separately with butter and garlic before combining them with the stew for the best texture and taste.
- Simmer the strained gravy for a couple of minutes to achieve a rich, glossy consistency. If the sauce is too thick, thin it with a bit of stock. If it’s too thin, boil it down until it reaches the desired thickness.
- If you’re concerned about using too much wine, you can reduce it to 2 cups and increase the beef stock to 3 cups. However, using wine is highly recommended for achieving the classic taste.
Equipment
- Dutch oven or heavy-based pot
- Instant Pot or pressure cooker (optional, depending on your preferred cooking method)
- Slow cooker (optional, depending on your preferred cooking method)
- Medium-sized skillet/pan
- Slotted spoon
