Classic Beef Bourguignon

Introduction

Beef Bourguignon is a renowned French dish that combines tender beef with rich flavors of red wine, mushrooms, and herbs. This classic recipe brings warmth and sophistication to the table, making it perfect for special occasions or cozy dinners at home. The recipe is approachable yet elegant, providing an unforgettable dining experience.

Detailed Ingredients with Measures

Beef:

3 pounds of boneless beef chuck roast, cut into 2-inch cubes

Salt and Pepper:

To season the beef

Flour:

3 tablespoons, for coating the beef

Olive Oil:

2 tablespoons, for searing

Bacon:

6 slices, thick-cut, diced

Onion:

1 large yellow onion, diced

Carrots:

3 medium carrots, peeled and sliced into rounds

Garlic:

4 cloves, minced

Tomato Paste:

2 tablespoons

Red Wine:

2 cups of dry red wine (like Pinot Noir or Burgundy)

Beef Stock:

2 cups

Fresh Thyme:

4 sprigs

Bay Leaves:

2 leaves

Mushrooms:

12 ounces of cremini or button mushrooms, sliced

Pearl Onions:

1 cup, peeled

Butter:

2 tablespoons

Parsley:

Fresh chopped parsley, for garnish

Prep Time

Before starting the cooking process, set aside roughly 30 minutes for preparation. This time will be used for cutting the beef into cubes, slicing vegetables, and gathering all the necessary ingredients.

Cook Time, Total Time, Yield

Cook time for Beef Bourguignon is approximately 2 hours and 30 minutes, creating a deeply flavored and tender dish. Including preparation, the total time for this recipe is about 3 hours. This recipe yields six hearty servings, perfect for sharing with family or friends.

Detailed Directions and Instructions

Step 1: Prepare the beef

Cut your beef into 2-inch cubes, and pat them dry with paper towels. Season each piece generously on all sides with salt and pepper to ensure maximum flavor.

Step 2: Brown the beef

Heat a heavy-bottomed Dutch oven or large pot over medium-high heat, and add a drizzle of oil. In batches, sear the seasoned beef in the hot oil until each piece is browned on all sides. Avoid overcrowding the pot to allow the beef to develop a crust. Once browned, remove the beef and set aside.

Step 3: Sauté the aromatics

To the same pot, reduce the heat to medium. Add a tablespoon of oil if needed and sauté the diced onion, carrots, and celery until softened, typically 6-8 minutes. Stir regularly to prevent sticking.

Step 4: Add garlic

Add the minced garlic to the pot and cook for about 1 minute, stirring constantly to prevent burning. The garlic should become fragrant.

Step 5: Incorporate tomato paste

Stir in the tomato paste, ensuring it’s evenly distributed. Allow it to cook for 1-2 minutes, which enhances the depth of flavor.

Step 6: Deglaze the pot

Pour in the red wine while scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits. Bring the mixture to a simmer and let it reduce slightly, about 8-10 minutes.

Step 7: Add beef broth and seasonings

Return the browned beef along with any juices to the pot. Pour in the beef broth and add the bay leaves and thyme. Stir gently to combine.

Step 8: Simmer the stew

Bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Cook slowly for 2 hours, stirring occasionally to ensure even cooking.

Step 9: Prepare mushrooms and pearl onions

While the stew simmers, heat a separate skillet over medium heat. Add butter and sauté the mushrooms until golden brown. Remove from the skillet and set aside. In the same skillet, sauté the pearl onions until lightly browned.

Step 10: Add mushrooms and onions

After the stew has cooked for 2 hours, stir in the cooked mushrooms and pearl onions. Continue to simmer uncovered for an additional 30 minutes, allowing the vegetables to meld with the flavors of the stew.

Step 11: Thicken the stew

Make a beurre manié by combining equal parts flour and softened butter in a small bowl until smooth. Gradually whisk this mixture into the stew in small increments, allowing it to thicken to your desired consistency.

Step 12: Check seasoning

Taste the stew and adjust the seasoning with additional salt and pepper, if needed.

Step 13: Serve

Remove the bay leaves before serving. Ladle the beef bourguignon into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or mashed potatoes.

Notes

Note 1: Quality wine

Use a good-quality red wine that you would enjoy drinking. The wine plays a significant role in flavoring the dish.

Note 2: Tender beef

Simmering the stew low and slow for a couple of hours ensures tender beef. Rushing this step may result in tough meat.

Note 3: Make ahead

This dish tastes even better the next day as the flavors have more time to meld together. Store in an airtight container in the refrigerator and reheat gently on the stove.

Note 4: Beurre manié

Adding the beurre manié in small amounts prevents the stew from over-thickening. Do not skip this step for that silky finish.

Note 5: Garnishing

Optional garnishes like fresh parsley or thyme enhance the presentation and freshen the flavor.

Note 6: Sides

Pair the dish with sides like mashed potatoes, fresh pasta, or crusty French bread to soak up the flavorful sauce.

Cook techniques

Searing the Beef

Properly searing the beef is essential for flavor depth. Use a large Dutch oven, heat it thoroughly, and brown the beef cubes in batches to avoid overcrowding, ensuring they develop a deep, caramelized crust.

Making the Mirepoix

The mirepoix (a combination of onion, carrots, and celery) brings both sweetness and balance to the dish. Saute them in the rendered fat until soft and aromatic for maximum flavor absorption.

Deglazing the Pot

After searing the beef and cooking the vegetables, deglaze the pot with red wine to scrape up the flavorful browned bits at the bottom. This step infuses the dish with rich flavors.

Low and Slow Cooking

To tenderize the beef and develop layers of flavor, cook the stew low and slow in the oven. The consistent heat will create a rich, velvety sauce.

Adding Vegetables and Garnishes

Add pearl onions and mushrooms towards the end of cooking to preserve their texture and delicate flavors. Top with fresh herbs, such as parsley, for a bright finish.

FAQ

What kind of beef is best for Beef Bourguignon?

Cuts like chuck roast, brisket, or beef stew meat work best because they become tender and flavorful when cooked low and slow.

Can I make this recipe in advance?

Yes, Beef Bourguignon is actually better the next day. Store it in the refrigerator after cooling completely, then reheat gently on the stove when ready to serve.

What type of wine should I use?

A dry red wine, such as Pinot Noir, Burgundy, or Merlot, is the best choice to complement the rich flavors of the dish.

Can I make this recipe gluten-free?

Yes, substitute the flour with a gluten-free alternative or cornstarch to thicken the sauce.

What can I serve with Beef Bourguignon?

This dish pairs beautifully with mashed potatoes, buttered noodles, or crusty bread to soak up the rich sauce.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat or in the oven at 325°F until warmed through.

Can I freeze Beef Bourguignon?

Yes, this dish freezes well. Store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Conclusion

Classic Beef Bourguignon is a timeless recipe that embodies warmth, comfort, and rich flavors. This dish is perfect for special occasions or whenever you want a hearty, home-cooked meal to share. With tender beef, savory vegetables, and a deeply flavorful sauce, it is a dish that celebrates the art of slow cooking. Pair it with a crusty baguette, mashed potatoes, or even polenta for an unforgettable dining experience.

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