Beef Bourguignon Recipe : A Classic French Stew
Introduction
Beef Bourguignon is a rich and comforting French dish made with tender beef, red wine, and vegetables. It’s perfect for a cozy dinner or impressing guests. This stew is easy to prepare, but it does require patience as the slow cooking enhances the flavors. Whether you’re a beginner or an experienced cook, this dish will be a crowd-pleaser!
Ingredients
(Serves 2-3 People)
• 1 ½ lbs (700g) beef stew meat (cut into 1.5-inch cubes, seasoned with salt and pepper)
• 1/3 cup smoky bacon (diced)
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 1 bottle (750ml) red wine (Pinot Noir or Bourgogne)
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 stalk celery (chopped)
• 2 sprigs fresh thyme
• 1 bouquet garni (bay leaves, parsley, and thyme tied with kitchen twine)
• 12 baby carrots (washed and trimmed)
• 12-16 small shallots (peeled)
• 5 oz (150g) button mushrooms (quartered)
• 3 tbsp butter (divided)
• 2 tbsp all-purpose flour
• Salt and pepper (to taste)
• Cooking oil (for browning)
Instructions
Brown the Beef
Season the beef cubes with salt and pepper. Heat oil in a large Dutch oven or pot over medium-high heat. Brown the beef in batches until golden on all sides, then remove and set aside.
Cook the Bacon
In the same pot, add the diced bacon and cook until crispy. Remove and set aside with the beef.
Sauté the Onion and Garlic
In the same pot, add chopped onion and minced garlic. Cook over medium heat until the onion becomes soft and translucent, about 5 minutes.
Deglaze with Wine
Pour in the red wine, scraping up the brown bits from the bottom of the pot. Let the wine simmer for 3-5 minutes to reduce slightly.
Combine and Simmer
Return the browned beef and bacon to the pot. Add beef stock, tomato paste, chopped celery, and the bouquet garni. Stir to combine. Bring to a simmer, then cover and transfer the pot to a preheated oven at 275°F (135°C). Cook for 2 ½ hours, stirring occasionally.
Prepare the Vegetables
While the stew is cooking, prepare the vegetables. In a pan, melt 1 tbsp of butter over medium heat. Add the baby carrots and shallots, cooking them until lightly browned, about 5 minutes. Remove and set aside.
Cook the Mushrooms
In the same pan, add the remaining butter and sauté the mushrooms for 3-4 minutes until tender and browned. Set aside with the carrots and shallots.
Finish the Stew
After 2 ½ hours, remove the Dutch oven from the oven. Discard the bouquet garni and stir in the sautéed vegetables. Return the pot to the oven, uncovered, for another 30 minutes to allow the flavors to meld and the sauce to reduce.
Thicken the Sauce
In a small bowl, mix the flour with 2 tbsp of water to form a paste. Stir this paste into the stew and cook on the stovetop for an additional 10 minutes to thicken the sauce.
Plating and serving
Once the stew has thickened and the beef is tender, remove from heat. Serve the beef bourguignon hot, garnished with fresh parsley if desired.
Tips & Tricks
• Wine Choice: Use a full-bodied red wine like Pinot Noir or Bourgogne for the best flavor.
• Make-Ahead: Beef Bourguignon tastes even better the next day as the flavors continue to develop.
• Vegetable Variations: You can swap the baby carrots for parsnips or add potatoes for a heartier dish.
Serving Suggestions
• Side Dish: Serve with mashed potatoes, buttered noodles, or crusty bread to soak up the delicious sauce.
• Wine Pairing: A glass of red wine, such as Pinot Noir or Cabernet Sauvignon, will complement the richness of the beef and sauce.
Conclusion
Beef Bourguignon is a luxurious and hearty dish that’s perfect for a special occasion or a cozy dinner. The tender beef and rich, flavorful sauce are sure to impress your guests or family. Enjoy this classic French comfort food with a glass of wine and good company!
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