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Beef Bourguignon Recipe

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Beef Bourguignon Recipe

Beef Bourguignon is a classic French dish that boasts rich flavors and tender meat. It’s a perfect choice for a comforting meal on a chilly evening. Here’s how to make it:

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Ingredients:

  • 2 pounds beef chuck, cut into cubes
  • 4 slices bacon, chopped
  • 4 carrots, sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 cup red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • Thyme, bay leaf, salt, and pepper to taste

Instructions:

Preparing Ingredients:

Start by cutting the beef into bite-sized cubes. Chop the bacon, carrots, onion, garlic, and mushrooms.

Browning the Beef:

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Season the beef cubes with salt and pepper. In a large Dutch oven, brown the beef in batches until it’s nicely seared on all sides. Set aside.

Sauteing Vegetables:

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In the same Dutch oven, cook the chopped bacon until crispy. Remove it from the pan and set it aside. In the bacon fat, sauté the onions and garlic until they’re soft and fragrant. Add the carrots and mushrooms, and cook until they start to soften.

Deglazing the Pan:

Pour the red wine into the pot, scraping up any browned bits from the bottom. Let it simmer for a few minutes to reduce slightly.

Adding Wine and Broth:

Return the beef to the pot. Add the beef broth, tomato paste, thyme, and bay leaf. Bring the mixture to a simmer.

Simmering and Braising:

Cover the pot and transfer it to a preheated oven. Let it braise for about 2 hours, or until the beef is tender and the flavors have melded together.

Serving Suggestions:

Beef Bourguignon is traditionally served with crusty bread, mashed potatoes, or buttered noodles. Garnish with fresh parsley before serving.

Variations and Tips:

  • For a twist on the classic recipe, try adding pearl onions or diced potatoes.
  • To save time, you can prepare the dish in advance and reheat it when you’re ready to serve.
  • Leftovers can be frozen for up to 3 months.

Health Benefits of Beef Bourguignon:

While Beef Bourguignon is indulgent and hearty, it also offers some nutritional benefits. Beef is a good source of protein, iron, and B vitamins. Additionally, the vegetables in the dish provide fiber and essential vitamins and minerals.

In conclusion, Beef Bourguignon is a timeless dish that’s perfect for special occasions or cozy dinners at home. With its rich flavors and tender beef, it’s sure to become a favorite in your recipe rotation.

FAQs:

  1. Can I use a different cut of beef for Beef Bourguignon?
    • While chuck roast is traditionally used for Beef Bourguignon, you can also use other cuts like brisket or short ribs for similar results.
  2. How long does it take to cook Beef Bourguignon?
    • Beef Bourguignon typically takes about 2 to 3 hours to cook, including preparation and braising time.
  3. Can I make Beef Bourguignon in a slow cooker?
    • Yes, you can adapt this recipe for a slow cooker. Follow the same steps for preparing the ingredients and browning the beef, then transfer everything to the slow cooker and cook on low for 6 to 8 hours.
  4. What can I serve with Beef Bourguignon?
    • Beef Bourguignon pairs well with crusty bread, mashed potatoes, rice, or buttered noodles.
  5. Can I freeze Beef Bourguignon leftovers?
    • Yes, you can freeze Beef Bourguignon leftovers for up to 3 months. Allow the dish to cool completely before transferring it to an airtight container or freezer bag. Reheat gently on the stovetop or in the microwave before serving.

Source: cafedelites.com

Beef Bourguignon Recipe

Beef Bourguignon Recipe

Yield: 6
Prep Time: 15 minutes
Cook Time: 3 hours

Beef Bourguignon is a classic French dish that boasts rich flavors and tender meat. It's a perfect choice for a comforting meal on a chilly evening.

Ingredients

  • 1 tablespoons extra-virgin olive oil
  • 6 ounces (170g) bacon, roughly chopped
  • 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (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)
  • 1 pinch coarse salt and freshly ground pepper
  • 2 tablespoons flour
  • 12 small pearl onions (optional)
  • 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
  • 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
  • 2 tablespoons tomato paste
  • 1 beef bullion cube, crushed
  • 1 teaspoon fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped (divided)
  • 2 bay leaves
  • 1 pound fresh small white or brown mushrooms, quartered
  • 2 tablespoons butter

Instructions

    TRADITIONAL OVEN METHOD:

  • Preheat oven to 350°F (175°C).

  • Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.

  • Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

  • In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

  • Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.

  • Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).

  • In the last 5 minutes of cooking time, prepare your mushrooms:

  • Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs

  • Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.

  • Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.

  • You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. 

  • Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.

  • If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.

  • To serve the following day, allow the casserole to cool completely, cover and refrigerate.

Notes

STOVE TOP BEEF BOURGUIGNON:

  1. In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  2. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
  3. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  4. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
  5. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
  6. Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
  7. Garnish with parsley and serve with mashed potatoes, rice or noodles.
INSTANT POT BEEF BOURGUIGNON / PRESSURE COOKER:
  1. Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish). Sauté the bacon in 1 tablespoon of oil until crisp and browned. Remove with a slotted spoon and set aside.
  2. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. 
  3. Return bacon to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.
  4. Add in the onions, pearl onions, carrots, wine, 2 cups of stock, tomato paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time. 
  5. After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).
  6. While steam is releasing, prepare your buttered mushrooms (OPTIONAL -- or add them straight in without cooking in butter if desired): Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Set aside.
  7. Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes. 
  8. Add the buttered mushrooms, garnish with parsley and serve with mashed potatoes, rice or noodles.
SLOW COOKER BEEF BOURGUIGNON:
  1. In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl.
  2. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
  3. Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.
  4. Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
  5. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.
  6. Garnish with fresh parley and serve with mashed potatoes, rice or noodles.

Nutrition Information
Yield 1 Serving Size 6
Amount Per ServingCalories 3285Total Fat 104gSaturated Fat 42gTrans Fat 1gUnsaturated Fat 50gCholesterol 408mgSodium 3961mgCarbohydrates 153gFiber 21gSugar 51gProtein 146g

The information contained herein is subject to change.

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