Beef Bourguignon Recipe
Description
Delve into the timeless elegance of French cuisine with our Beef Bourguignon Recipe, a dish that exemplifies the art of slow cooking with rich flavors. Originating from the Burgundy region of France, Beef Bourguignon is a robust stew where tender chunks of beef are braised in red wine and complemented by a medley of vegetables, herbs, and seasonings. This Beef Bourguignon Recipe invites you to savor the harmony of tender meat infused with the essence of wine and aromatic herbs, creating a meal that is both comforting and sophisticated. Whether you're preparing for a special dinner party or a cozy family meal, our Beef Bourguignon Recipe is your guide to achieving culinary perfection with each delicious bite.
Ingredients for Beef Bourguignon Recipe
For the Beef Bourguignon:
Instructions for Beef Bourguignon Recipe
Preparing the Beef Bourguignon Recipe:
Prepare the Beef:
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Pat the beef cubes dry with paper towels to ensure a good sear. Season generously with salt and black pepper to bring out the beef's natural flavors.
Brown the Beef:
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In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides, about 5 minutes per batch. Remove the beef and set aside.
Cook the Bacon:
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In the same pot, add 6 ounces of diced bacon and cook until crispy. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot for added flavor.
Sauté the Vegetables:
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Add the finely chopped onion, sliced carrots, and minced garlic to the pot. Cook until the onion is soft and translucent, about 5 minutes, stirring occasionally.
Make the Roux:
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Stir in 2 tablespoons of tomato paste, coating the vegetables, then sprinkle 2 tablespoons of all-purpose flour over the mixture. Cook for 2 minutes to form a roux, which will thicken the sauce.
Add Wine and Broth:
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Pour in 3 cups of red wine and 2 cups of beef broth, stirring to deglaze the pot and scrape up any browned bits from the bottom.
Combine Ingredients:
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Return the beef and bacon to the pot, add the bouquet garni, and bring the mixture to a simmer over low heat.
Cook the Beef Bourguignon:
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Cover the pot with a lid and let the Beef Bourguignon simmer for 2 1/2 hours, stirring occasionally, until the beef is tender and infused with the rich flavors of wine and herbs.
Sauté Mushrooms and Pearl Onions:
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In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the quartered mushrooms and pearl onions, cooking until golden brown, about 8 minutes.
Finish the Dish:
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Stir the sautéed mushrooms and pearl onions into the Beef Bourguignon pot. Simmer uncovered for an additional 15 minutes to meld flavors and thicken the sauce.
Rest and Serve:
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Allow the Beef Bourguignon to rest for 15 minutes before serving. Remove the bouquet garni and garnish with freshly chopped parsley for a burst of color and freshness.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 37g57%
- Saturated Fat 14g70%
- Cholesterol 125mg42%
- Sodium 850mg36%
- Potassium 900mg26%
- Total Carbohydrate 18g6%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 50g100%
- Vitamin A 1200 IU
- Vitamin C 10 mg
- Calcium 70 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Beef Bourguignon Recipe Variation Options
Vegetarian Beef Bourguignon:
- Substitute beef with hearty vegetables like portobello mushrooms and eggplant, using vegetable broth and wine for the sauce.
Beef Bourguignon with Beer:
- Replace red wine with a dark beer for a rich and slightly malty flavor profile that complements the beef.
Herb-Infused Beef Bourguignon:
- Enhance the bouquet garni with additional herbs such as rosemary or tarragon for an aromatic twist.
Spicy Beef Bourguignon:
- Add a touch of cayenne pepper or smoked paprika for a spicy kick that adds depth to the traditional recipe.
White Wine Beef Bourguignon:
- Use a dry white wine instead of red for a lighter and more delicate version of the classic dish.
Beef Bourguignon Recipe Cooking Tips
Choose the Right Cut:
- Use beef chuck or brisket for the best results, as these cuts are well-suited for slow cooking and become tender over time.
Brown the Meat Properly:
- Ensure the beef cubes are well-browned on all sides to develop a deep, rich flavor base for the stew.
Deglaze for Flavor:
- Make sure to scrape up all the browned bits from the bottom of the pot when adding wine, as they add essential flavor to the sauce.
Cook Slowly:
- Allow the stew to cook slowly over low heat to ensure the beef absorbs the flavors and becomes tender.
Adjust Seasoning:
- Taste and adjust seasoning before serving to ensure the flavors are balanced and to your liking.
Beef Bourguignon Recipe Serving Suggestions
Serve with Mashed Potatoes:
- Pair the Beef Bourguignon with creamy mashed potatoes to absorb the rich sauce and complement the flavors beautifully.
With Crusty Bread:
- Offer a side of crusty French bread for dipping into the delicious sauce, enhancing the overall dining experience.
Over Egg Noodles:
- Serve the Beef Bourguignon over buttered egg noodles for a hearty and comforting meal that is satisfying and flavorful.
With Roasted Vegetables:
- Balance the richness of the dish with a side of roasted vegetables like Brussels sprouts or carrots for added texture and flavor.
Garnish with Fresh Herbs:
- Top with freshly chopped parsley or chives for a burst of color and a hint of freshness that complements the stew.
Reader Engagement
We invite you to share your experiences with our Beef Bourguignon Recipe! Have you tried making this classic French stew at home? What variations did you explore, and how did they turn out? Please share your thoughts, tips, and any creative twists you’ve added to the recipe in the comments below. Your feedback helps us and fellow readers discover new ways to enjoy this iconic dish.
Did you make this recipe?
Frequently Asked Questions
Yes, you can use cuts like brisket or short ribs, which are suitable for slow cooking and will become tender in the stew.
A full-bodied red wine like Burgundy or Pinot Noir is traditionally used, but you can also experiment with other red wines that you enjoy.
Yes, Beef Bourguignon tastes even better the next day as the flavors meld together. Simply reheat gently before serving.
To thicken the sauce, you can reduce it by simmering uncovered or stir in a slurry of flour and water.
Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
Yes, substitute the wine with additional beef broth and a splash of balsamic vinegar for depth of flavor.
Mashed potatoes, crusty bread, or roasted vegetables are excellent choices to complement the rich flavors of Beef Bourguignon.
Yes, feel free to add vegetables like potatoes, parsnips, or green beans to make the dish more robust.
Store any leftover Beef Bourguignon in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Beef Bourguignon is a classic French dish that originated in the Burgundy region, traditionally made with beef and local wine, evolving over time to use chicken.
