Beef Bourguignon

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Description

Beef Bourguignon, a classic French dish, is a slow-cooked stew with tender beef, aromatic vegetables, and a rich red wine sauce. Originating from the Burgundy region of France, this dish transforms simple ingredients into a luxurious meal. Perfect for cozy dinners, it’s best served with crusty bread or over mashed potatoes.

Ingredients

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 6 slices of bacon, chopped
  • 1 large onion, diced
  • 2 large carrots, sliced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 cups (475ml) red wine (Burgundy or Pinot Noir)
  • 2 cups (475ml) beef broth
  • 1 tbsp fresh thyme leaves or 1 tsp dried thyme
  • 2 bay leaves
  • 1 lb (450g) baby potatoes or cremini mushrooms
  • Fresh parsley for garnish

Optional Ingredients:

  • 1 tbsp butter for extra richness
  • 1 tbsp cognac or brandy for added depth of flavor

Instructions

  1. Prepare and Brown the Beef:
  • Season beef cubes with salt and pepper.
  • Heat 1 tbsp of olive oil in a large Dutch oven over medium-high heat.
  • Sear the beef in batches until browned on all sides, about 2-3 minutes per side. Remove and set aside.
  1. Cook the Bacon and Vegetables:
  • Add chopped bacon to the pot and cook until crisp. Remove bacon and set aside.
  • In the bacon fat, add onions and carrots, cooking until softened, about 5 minutes. Add garlic and cook for 1 minute.
  1. Deglaze and Combine:
  • Stir in the tomato paste and flour, cooking for 1-2 minutes.
  • Slowly add red wine to deglaze, scraping up browned bits from the bottom of the pot.
  • Add beef broth, thyme, and bay leaves, then return beef and bacon to the pot.
  • Bring to a simmer, cover, and cook for 2-3 hours on low heat until the beef is tender.
  1. Add Potatoes/Mushrooms and Finish:
  • Add potatoes or mushrooms to the stew, cover, and cook for another 30 minutes, until vegetables are tender.
  • Taste and adjust seasoning if needed.
  1. Serve:
  • Garnish with fresh parsley and serve hot.

Tips for Success

  • Use a good quality, dry red wine for the best flavor.
  • Don’t rush the browning of the beef; it adds deep flavor to the stew.
  • Let the stew sit for 30 minutes after cooking to enhance the flavors.

Recommendations

  • Serve with crusty bread, creamy mashed potatoes, or buttered noodles.
  • Pair with a glass of Burgundy or Pinot Noir.

Nutrition (per serving, approx.)

  • Calories: 480
  • Protein: 40g
  • Carbohydrates: 16g
  • Fat: 26g
  • Fiber: 3g
  • Sugars: 5g

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