I’m so excited to share this incredible recipe for Beef Bourguignon! It is one of my absolute favorite dishes, and I make it every chance I get. It’s a classic French stew that is packed with flavor, and it’s surprisingly easy to make. The beef is slow cooked in a rich red wine sauce, and it’s just the perfect balance of sweet and savory. I guarantee that this dish will become a regular in your home. So let’s get started!
Beef Bourguignon Recipe
- 2 tablespoons olive oil
- 3-4 pounds beef chuck roast, cut into cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (750 ml) bottle red wine
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 bay leaves
- 4 carrots, peeled and cut into 1-inch pieces
- 1 (8 ounce) package sliced mushrooms
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- Hey everyone! Here’s a delicious way to spice up your mealtime. Let’s make some Beef Bourguignon.
- Step 1: Heat the olive oil in a large Dutch oven over medium heat.
- Step 2: Add the beef cubes and cook until lightly browned, about 8 minutes.
- Step 3: Add the chopped onion and garlic, and cook until the onion is softened, about 5 minutes.
- Step 4: Add the flour, thyme, rosemary, salt, and pepper, and stir to combine.
- Step 5: Pour the red wine into the Dutch oven and bring to a simmer. Add the tomato paste and beef broth, and stir to combine.
- Step 6: Add the bay leaves and carrots, and reduce the heat to low. Simmer for 1 hour 30 minutes.
- Step 7: Add the mushrooms and butter, and stir to combine. Simmer for an additional 30 minutes.
- Step 8: Remove from the heat and stir in the fresh parsley.
- Enjoy your Beef Bourguignon! Bon Appetit!
- Calories: 345
- Total Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 74mg
- Sodium: 890mg
- Total Carbohydrates: 21g
- Dietary Fiber: 5g
- Sugar: 7g
- Protein: 33g
What is beef bourguignon and why is it so delicious?
Beef Bourguignon is a classic French dish that is incredibly delicious. It’s comprised of beef that is slowly simmered in a red wine sauce with mushrooms, carrots, and onions. The flavors are incredibly rich and tender, and the beef is incredibly succulent and juicy.
The key to making the perfect Beef Bourguignon is to cook it slowly, allowing the flavors to really come out. The longer it cooks, the more tender the beef will become and the more flavorful the sauce. The wine also plays a crucial role, adding a deep and complex flavor to the dish.
The dish is usually served with a side of mashed potatoes or egg noodles. The potatoes or noodles help to soak up all the delicious sauce and the beef is the perfect pairing. It’s also great served with a side of crusty bread or a green salad.
Beef Bourguignon is a classic French dish that is definitely worth trying. The slow-cooked beef is incredibly tender and flavorful, and the rich red wine sauce is to die for. It’s the perfect meal for a special occasion or just a cozy night in.
What kind of beef is best to use for an authentic beef bourguignon?
When it comes to making an authentic beef bourguignon, you’ll want to use the best beef you can get your hands on. The best beef to use is a cut of beef that is well-marbled, such as chuck or brisket. This type of beef has the right combination of fat and flavor that will make your beef bourguignon truly delicious.
For the best results, you’ll want to choose beef that is grass-fed and organic. Grass-fed beef has a richer flavor and is healthier for you than grain-fed beef. Ideally, you should get the beef from a local butcher or farmers’ market. This will ensure that you are getting the freshest, highest-quality beef available.
When it comes to making an authentic beef bourguignon, you can’t go wrong with a well-marbled cut of grass-fed beef. Take the time to find the best beef you can, and you’ll be rewarded with a truly delicious beef Bourguignon.
How do you prepare and season the beef for a delicious beef bourguignon?
Preparing the beef for a delicious Beef Bourguignon starts with the right kind of beef. Choose a cut of beef with good marbling and a bit of fat, like chuck roast, short ribs, or brisket.
- Before cooking, season the beef generously with salt and pepper. You can also add some herbs such as thyme, rosemary, and bay leaves or a dry rub for extra flavor.
- Once the beef is seasoned, it’s time to brown it. Heat some oil in a large Dutch oven, add the beef, and cook until all sides of the beef are nicely browned.
- After the beef is browned, it’s time to add the aromatics. This includes garlic, onions, carrots, and celery. Cook until the vegetables are soft and the aromas are fragrant.
- Finally, add the red wine and beef stock and bring it to a boil. Then reduce the heat to a low simmer and let the beef cook for a few hours, or until it’s tender and falling apart.
What tips can you follow to make sure your beef bourguignon is the best?
You want to make sure your beef bourguignon is the best it can be? Here are a few tips that’ll help you get there:
- Start with the right ingredients: You’ll want to get the best quality beef and vegetables you can find. Go for high quality red wine for the best flavor.
- Don’t rush the cooking process: Take your time and let the stew simmer for a few hours. This will make sure the flavors are well-blended and the beef is tender.
- Don’t forget the aromatics: Make sure to add garlic, onions, and herbs. This will give the stew a great flavor that will make your beef bourguignon stand out.
- Add the wine at the end: Make sure to add the wine near the end of the cooking time. This will make sure that the wine doesn’t evaporate too much and the stew doesn’t become too acidic.
- Use a thickening agent: You can use a little cornstarch to help thicken the stew and give it a nice texture.
- Let it rest: Let the stew sit for a few minutes before serving to let the flavors really settle in.
What vegetables do you need to make a perfect beef bourguignon?
If you want to make a perfect beef bourguignon, you’ll need some delicious vegetables. It’s a great way to add flavor and texture to your dish. Carrots, celery, mushrooms, onions, and garlic are all essential ingredients for a classic beef bourguignon. A few potatoes or some pearl onions can also give your stew a nice touch.
Carrots are a great way to add sweetness and texture to a beef bourguignon. Make sure to cut them into small cubes so they can cook quickly. Celery adds a wonderful crunch and a subtle taste to the stew. Cut the celery into small pieces, as well.
Mushrooms are a must-have for any beef bourguignon. Button or cremini mushrooms are the most common type used, but you can use any type of mushroom you like. Slice them thin so they can release all their delicious flavors into your stew.
Onions and garlic are also essential for a beef bourguignon. The onions should be chopped finely and added before the garlic. This will give them a chance to caramelize before the garlic is added, which will provide a deeper flavor.
Potatoes and pearl onions can also be included in your beef bourguignon. Potatoes are a great addition and can help to thicken the stew. Pearl onions, which are small and sweet, will give your stew a nice sweetness.
So, if you’re making a beef bourguignon, don’t forget to include carrots, celery, mushrooms, onions, and garlic. A few potatoes or pearl onions can also be added for extra flavor and texture.
What wine pairs best with a beef bourguignon to really make it shine?
Nothing brings out the flavor of a beef bourguignon like a great glass of wine. A good red is the way to go and a Pinot Noir is the classic choice. You can also opt for a Beaujolais. The light and fruity profile pairs nicely with the rich and savory flavors of the beef bourguignon.
But if you’re looking for something a bit bolder, a Cabernet Sauvignon is your best bet. The deep and robust flavor of the Cabernet lends itself perfectly to the beef bourguignon. It really brings out the flavor of the beef and the earthiness of the sauce.
If you’re feeling adventurous, you could try a Syrah or a Zinfandel. Both are bold and full-bodied wines that can really stand up to the bold flavors of the beef bourguignon.
Whichever wine you choose, make sure it’s a good quality wine that can stand up to the bold flavors of the dish. A good bottle of wine can really make a beef bourguignon shine.