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Beef Bourguignon

Beef Bourguignon
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It is winter. It is time to cook beef Bourguignon – a hearty and rich stew.

There is a kind of miracle about this dish: even though everyone is using mostly the same list of ingredients, the final results differ from home to home.

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This stew is so festive and luxurious that it can be served on a special occasion. Everyone loves it. Interestingly, I found that people often prefer this stew over the steaks or roast beef. Surprised? I am not. The dish looks gorgeous, tastes delightful; it is full of flavor, and… easy to eat. Literally. It is great for all ages – from younger kids to older parents and grandparents. Do you want to please your parents-in-law? Make beef Bourguignon for them – and their hearts will melt like this dish melts in your mouth.

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Traditionally the stew is served with a generous piece of toasted bread – and it is very fulfilling. But I adore when the sauce runs over creamy and fluffy mushed potatoes – this is a real bliss…

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Preparation

For the bouquet garni:

Thigh the herbs with a kitchen twine or put them into a herb infuser.

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For the stew:

In a Dutch oven, cook the bacon over medium heat until golden brown, stirring occasionally. Remove the bacon with a slotted spoon to a plate or a bowl. Set aside.

Pat dry the beef cubes with a paper towel. In a single layer, brown the beef cubes over medium-to-high heat until golden brown. (You may need to do this in batches). Remove the beef and add it to the bacon.

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In the same Dutch oven, melt the butter, add the onions, carrots and garlic; cook, stirring, for 4-5 minutes over medium heat. Sprinkle with flour and, stirring constantly, cook for 2 minutes.

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Add the wine, tomato paste and bouquet garni; bring to a boil scraping the bits from the bottom.

Return the bacon with beef into the Dutch oven, add salt and pepper; pour the stock so the liquid covers the meat and vegetables. Bring to a boil, lower heat, cover the pot with a lid and simmer for 1 ½ -2 hours. Optionally, cook the stew covered in 325 F (160 C) oven.

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Meanwhile, in a pan heat 1 tbsp of butter with 1 tsp of olive oil. Add the mushrooms and sauté them for 5-7 minutes over high heat.

Add the mushrooms and frozen pearl onions to the meat; continue cooking for 30-40 minutes or until the beef is fork tender.

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Discard the bouquet garni. Let the stew sit to develop flavors. Serve sprinkled with fresh parsley.

 

Note:

The stew can be made in advance (a day before serving) – it will be even more flavorful.

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Beef Bourguignon

Author: Nina Phomina
Course Beef and Veal, Main Dish
Cuisine French
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8
Author Nina Phomina

Ingredients

  • 8 oz (150-225 g) thick bacon, diced
  • 3 lb beef chuck, cut into 1” cubes
  • 2 tbsp butter,
  • 1 large onion, chopped
  • 3-5 cloves garlic, roughly chopped
  • 2 large carrots, cut into large chunks
  • 3 tbsp flour
  • 3/4 - 1 bottle red wine (Pinot Noir or Merlot)
  • 1 tbsp olive oil
  • 12 oz (350 g) mushrooms (champignons or cremini/baby bella), cut in half or in quarter (if large)
  • 12 oz (300-350 g) frozen pearl onions
  • 1 tbsp tomato paste
  • 1 bouquet garni
  • salt
  • black pepper
  • pinch of cayenne pepper (optional)
  • 2-3 cups beef, vegetable, or chicken stock (or use water if needed)
  • fresh parsley leaves for garnish, optional

For the basic bouquet garni:

  • 2 thyme sprigs
  • 1-2 bay leaves
  • few parsley stalks
  • few celery tops with leaves (optional)

Optional (I like to add):

  • 1/4 tsp coriander seeds
  • 1/4 tsp fennel seeds
  • 1/4 tsp black peppercorns

Instructions

For the bouquet garni:

  1. Thigh the herbs with a kitchen twine or put them into a herb infuser.

For the stew:

  1. In a Dutch oven, cook the bacon over medium heat until golden brown, stirring occasionally. Remove the bacon with a slotted spoon to a plate or a bowl. Set aside.
  2. Pat dry the beef cubes with a paper towel. In a single layer, brown the beef cubes over medium-to-high heat until golden brown. (You may need to do this in batches). Remove the beef and add it to the bacon.
  3. In the same Dutch oven, melt 1 tbsp butter, add the onions, carrots and garlic; cook, stirring, for 4-5 minutes over medium heat. Sprinkle with flour and, stirring constantly, cook for 2 minutes.
  4. Add the wine and bouquet garni; bring to a boil scraping the bits from the bottom.
  5. Return the bacon with beef into the Dutch oven, add tomato paste, salt, and pepper; pour the stock so the liquid covers the meat and vegetables. Bring to a boil, lower heat, cover the pot with a lid and simmer for 1 ½ -2 hours. Optionally, cook the stew covered in 325 F (160 C) oven.
  6. Meanwhile, in a pan heat 1 tbsp of butter with 1 tsp of olive oil. Add the mushrooms and sauté them for 5-7 minutes over high heat.
  7. Add the mushrooms and frozen pearl onions to the meat and continue cooking for 30-40 minutes or until the beef is fork tender.
  8. Discard the bouquet garni. Let the stew sit to develop flavors. Serve sprinkled with fresh parsley.

Recipe Notes

The stew can be made in advance (a day before serving) – it will be even more flavorful.

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Cook with pleasure and enjoy the world!



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