Welcome! If you’re looking for a comforting, rich, and hearty dish, then you’re in the right place. Today, we’re diving into the delicious world of Beef Bourguignon! This classic French stew, also known as Boeuf Bourguignon, brings together tender beef, a luscious red wine sauce, and earthy mushrooms for a deeply satisfying meal. Perfect for chilly days, this Beef Bourguignon recipe is easy to follow and ideal for any home cook looking to impress. Let’s get started on this incredible dish!
Introduction
Beef Bourguignon, or “Boeuf Bourguignon,” is a traditional French recipe hailing from the Burgundy region, famous for its wine. This classic dish blends the rich flavors of beef slow-cooked in a red wine sauce with mushrooms, onions, and bacon, creating an unforgettable, savory experience. Often served with crusty bread, egg noodles, or mashed potatoes, Beef Bourguignon has become a worldwide favorite for both casual and special occasions. Why is Beef Bourguignon a must-try? It’s a heartwarming meal that offers layers of flavor and satisfaction, perfect for any beef lover or fan of classic French cuisine!
Ingredients for Beef Bourguignon
To prepare this delightful dish, you’ll need:
- 1 large yellow onion – diced (about 2 cups)
- 1 medium carrot – sliced into 1/2-inch rounds (about 1/3 cup)
- 3 cloves of garlic – minced
- 8 ounces thick-cut bacon (5 to 6 slices) – cut crosswise into 1/2-inch pieces
- 3 pounds boneless beef chuck roast – trimmed and cut into 2-inch cubes
- 3 teaspoons kosher salt, divided, plus more to taste
- 3/4 teaspoon freshly ground black pepper, divided, plus more as needed
- 1 tablespoon tomato paste
- 3 tablespoons all-purpose flour
- 1 (750 ml) bottle of dry red wine
- 1 cup low-sodium beef broth
- 5 sprigs fresh thyme
- 2 dried bay leaves
- 8 ounces pearl onions (about 25), not thawed if frozen
- 8 ounces cremini mushrooms – quartered
- 3 tablespoons unsalted butter
- Chopped fresh parsley, for garnish (optional)
Optional Serving Suggestions:
- Egg noodles
- Mashed potatoes
- Crusty bread
How to Make Beef Bourguignon – Step by Step
Step1: Prepare the Oven
- Preheat your oven to 350°F (175°C), positioning a rack in the lower third.
Step2: Cook the Bacon
- In a large, oven-safe Dutch oven, cook the bacon over medium heat until crispy and browned, around 10-12 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the fat in the pot.
Step3: Sear the Beef
- Pat dry the beef cubes with paper towels and season with 2 teaspoons of salt and 1/2 teaspoon of pepper. Brown the beef in batches in the bacon fat, about 2-3 minutes per side. Transfer each batch to the plate with the bacon.
Step4: Cook the Vegetables
- Add the diced onion and sliced carrot to the pot. Sauté for about 3 minutes until softened. Add the garlic and cook until fragrant, approximately 30 seconds.
Step5: Build the Sauce
- Stir in the tomato paste until it darkens in color, about 1-2 minutes. Sprinkle flour over the vegetables and stir well to combine. Let the flour cook for 1 minute to eliminate any raw flavor.
Step6: Add Liquids and Herbs
- Pour in the red wine, scraping up browned bits from the bottom. Add beef broth, thyme sprigs, bay leaves, and remaining 1/2 teaspoon of salt. Return the beef and bacon to the pot, along with any juices.
Step7: Bake in the Oven
- Cover the pot and place it in the preheated oven. Bake for 2 hours or until the beef is tender.
Step8: Prepare the Mushrooms and Pearl Onions
- Melt butter in a skillet over medium heat. Add pearl onions, mushrooms, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sauté for 12-15 minutes until browned and tender.
Step9: Combine and Finish
- Add the mushrooms and onions to the beef pot, stirring gently. Remove and discard bay leaves and thyme stems. Adjust seasoning with additional salt and pepper as needed. Garnish with chopped parsley if desired.
Helpful Tips for Beef Bourguignon
- Choose the Right Cut of Beef: Opt for beef chuck roast or a similar cut that can hold up to long cooking times and still become tender.
- Deglaze for Extra Flavor: Scrape up all the browned bits in the pot when you add the wine; they add rich flavor to the sauce.
- Avoid Overcrowding: Brown the beef in small batches to ensure even browning.
- Add Fresh Herbs Last: Adding herbs like parsley at the end gives a burst of freshness.
Cooking Tips for the Best Beef Bourguignon
- Use a Heavy Pot: A Dutch oven works best to hold the heat and cook evenly.
- Slow and Low is Key: Letting the dish cook slowly allows the flavors to meld together perfectly.
- Wine Choice: Opt for a Burgundy or other good quality dry red wine for an authentic touch.
- Cut Vegetables Evenly: Uniform pieces of vegetables ensure even cooking.
Serving Suggestions for Beef Bourguignon
This savory stew pairs beautifully with a few select sides:
- Egg Noodles: Their light texture complements the richness of the stew.
- Mashed Potatoes: Creamy mashed potatoes offer a soft contrast to the tender beef.
- Crusty Bread: Ideal for soaking up the luscious wine sauce.
Add a glass of red wine, like a Burgundy, to elevate the meal further.
Nutritional Information
Beef Bourguignon offers a rich profile of nutrients:
- High Protein: Thanks to the beef, this dish provides a substantial amount of protein.
- Iron: The beef in this dish supplies essential iron for energy and cell function.
- Antioxidants from Red Wine: The wine contains antioxidants which may provide heart health benefits.
Nutritional Information (per serving)
- Calories: 750 kcal
- Fat: 36g
- Carbohydrates: 15g
- Protein: 50g
- Fiber: 2g
- Iron: 40% Daily Value (DV)
- Vitamin A: 30% DV
- Vitamin C: 15% DV
Storage and Leftovers for Beef Bourguignon
- Storing: Place leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat to avoid drying out the beef.
- Freezing: Beef Bourguignon can be frozen for up to 3 months in an airtight container. Thaw in the fridge before reheating.
Frequently Asked Questions (FAQs) for Beef Bourguignon
- Can I make Beef Bourguignon in advance?
- Absolutely! In fact, the flavors often improve when made a day ahead.
- Can I substitute another type of meat?
- Yes, lamb or pork can work as alternatives, but cooking times may vary.
- What if I don’t have a Dutch oven?
- You can use any oven-safe, heavy-bottomed pot with a tight lid.
- What wine works best in Beef Bourguignon?
- A Burgundy wine is ideal, but any dry red wine works well.
Related Recipes for Beef Lovers
Explore more hearty recipes that complement this Beef Bourguignon! Check out Ultimate Cowboy Casserole Cornbread – A Hearty Meal for a comforting dish, or try the Sausage Balls Recipe with Red Lobster Mix for a delightful appetizer.
Conclusion
There you have it—an authentic and rich Beef Bourguignon recipe that brings the warmth and depth of French cooking right to your kitchen. I encourage you to give this recipe a try and bring the taste of Burgundy to your next dinner. Leave a comment below and share how it went or any unique twists you added! Happy cooking, and bon appétit!
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Beef Bourguignon Recipe: Classic French Comfort Dish
Description
Welcome! If you’re looking for a comforting, rich, and hearty dish, then you’re in the right place. Today, we’re diving into the delicious world of Beef Bourguignon! This classic French stew, also known as Boeuf Bourguignon, brings together tender beef, a luscious red wine sauce, and earthy mushrooms for a deeply satisfying meal. Perfect for chilly days, this Beef Bourguignon recipe is easy to follow and ideal for any home cook looking to impress. Let’s get started on this incredible dish!
Ingredients
- 1 large yellow onion – diced (about 2 cups)
- 1 medium carrot – sliced into 1/2-inch rounds (about 1/3 cup)
- 3 cloves of garlic – minced
- 8 ounces thick-cut bacon (5 to 6 slices) – cut crosswise into 1/2-inch pieces
- 3 pounds boneless beef chuck roast – trimmed and cut into 2-inch cubes
- 3 teaspoons kosher salt, divided, plus more to taste
- 3/4 teaspoon freshly ground black pepper, divided, plus more as needed
- 1 tablespoon tomato paste
- 3 tablespoons all-purpose flour
- 1 (750 ml) bottle of dry red wine
- 1 cup low-sodium beef broth
- 5 sprigs fresh thyme
- 2 dried bay leaves
- 8 ounces pearl onions (about 25), not thawed if frozen
- 8 ounces cremini mushrooms – quartered
- 3 tablespoons unsalted butter
- Chopped fresh parsley, for garnish (optional)
Optional Serving Suggestions:
- Egg noodles
- Mashed potatoes
- Crusty bread
Instructions
Step 1: Prepare the Oven
- Preheat your oven to 350°F (175°C), positioning a rack in the lower third.
Step 2: Cook the Bacon
- In a large, oven-safe Dutch oven, cook the bacon over medium heat until crispy and browned, around 10-12 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the fat in the pot.
Step 3: Sear the Beef
- Pat dry the beef cubes with paper towels and season with 2 teaspoons of salt and 1/2 teaspoon of pepper. Brown the beef in batches in the bacon fat, about 2-3 minutes per side. Transfer each batch to the plate with the bacon.
Step 4: Cook the Vegetables
- Add the diced onion and sliced carrot to the pot. Sauté for about 3 minutes until softened. Add the garlic and cook until fragrant, approximately 30 seconds.
Step 5: Build the Sauce
- Stir in the tomato paste until it darkens in color, about 1-2 minutes. Sprinkle flour over the vegetables and stir well to combine. Let the flour cook for 1 minute to eliminate any raw flavor.
Step 6: Add Liquids and Herbs
- Pour in the red wine, scraping up browned bits from the bottom. Add beef broth, thyme sprigs, bay leaves, and remaining 1/2 teaspoon of salt. Return the beef and bacon to the pot, along with any juices.
Step 7: Bake in the Oven
- Cover the pot and place it in the preheated oven. Bake for 2 hours or until the beef is tender.
Step 8: Prepare the Mushrooms and Pearl Onions
- Melt butter in a skillet over medium heat. Add pearl onions, mushrooms, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sauté for 12-15 minutes until browned and tender.
Step 9: Combine and Finish
- Add the mushrooms and onions to the beef pot, stirring gently. Remove and discard bay leaves and thyme stems. Adjust seasoning with additional salt and pepper as needed. Garnish with chopped parsley if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Choose the Right Cut of Beef: Opt for beef chuck roast or a similar cut that can hold up to long cooking times and still become tender.
- Deglaze for Extra Flavor: Scrape up all the browned bits in the pot when you add the wine; they add rich flavor to the sauce.
- Avoid Overcrowding: Brown the beef in small batches to ensure even browning.
- Add Fresh Herbs Last: Adding herbs like parsley at the end gives a burst of freshness.
