This Beef Bourguignon is a tackle a traditional French stew.

This stew has a deep wealthy taste from crimson wine. Tender chunks of beef, mushrooms, carrots, potatoes and bacon are cooked collectively for the right meal.

Don’t let the flamboyant title of this dish scare you! It’s a dish that Julia Youngster was well-known for and whereas it does want a while, it’s truly not troublesome to make.

A pot of Beef Bourguignon with herbs

What’s Beef Bourguignon?

Beef Bourguignon (pronounced “bef bur-gee-nyon,”) is a beef stew recipe. The distinction between this recipe and an everyday beef stew is the quantity of wine added to the broth giving it a deep taste.

Carrots, onions, mushrooms, and garlic spherical out this one-pot meal. The entire thing bakes within the oven till tender.

Ingredients for Beef Bourguignon

Elements for Beef Bourguignon

This recipe is a simplified model of Julia Child’s Beef Bourguignon with the steps considerably simplified (and components barely tailored).

Beef When choosing meat for stew or bourguignon, I favor chuck beef as a result of it comes out so tender however stewing meat works nicely too. Select well-marbled beef and trim any giant chunks of fats.

Greens – Any root vegetable will work on this recipe. If yow will discover pearl onions, substitute these, they’re so good in stew!

Potatoes – Child potatoes maintain their form nicely and require no peeling nonetheless Yukon gold or crimson potatoes will work too. Russet potatoes (or baking potatoes) are extra grainy and don’t maintain their form as nicely.

I add the potatoes in however you may depart them out and serve this dish over mashed potatoes as an alternative.

Seasonings Herbs like thyme, rosemary, and bay leaf improve the flavour of this slow-cooked masterpiece. Recent or dried will work.

Wine for Beef Bourguignon

Wine is used to taste the broth on this recipe. Select a dry crimson, like pinot noir, burgundy, cabernet sauvignon, or merlot, this provides the wealthy taste that makes this recipe so well-known!

Wine for cooking doesn’t must be costly however select a wine you wouldn’t thoughts ingesting. Don’t use cooking wine on this recipe, the flavour isn’t nice.

No Wine?

Most frequently, I’ll provide a suggestion to interchange alcohol in recipes nonetheless the wine is the ahead taste on this dish (identical to coq au vin).

When you may substitute it with beef inventory, on this case, I’d recommend making a beef stew with flavors that aren’t so depending on wine.

Whereas there are variations of non-alcoholic wine, I discover they’re usually extra juice-like, and relying on the model, they might not work nicely on this recipe. If the recipes beneath name for wine, it’s in a smaller amount and will be substituted with further broth.

Steps for Making Beef Bourguignon

How you can Make Beef Bourguignon

  1. Fry the bacon in a big dutch oven. Take away the bacon with a slotted spoon however preserve the fats within the pan per the recipe beneath.
  2. Dab the meat dry with a paper towel. Sear in small batches in single layers within the bacon grease over medium-high warmth. Take away from pan.
  3. Saute onions and carrots (with a little bit of flour).
  4. Add beef again to the pot and stir in herbs, wine, and remaining components.
  5. Cowl with a lid and bake in response to the recipe beneath.

Add cooked bacon as a garnish after the stew is cooked.

Adding wine to Beef Bourguignon

Beef bourguignon will be cooked within the slow cooker or pressure cooker following the cooking occasions for beef stew.

Ideas for Perfection

Beef Bourguignon sounds tremendous fancy, however with just some tips and ideas it may be tremendous simple!

  • Select beef that’s well-marbled like chuck roast and trim off seen fats.
  • Don’t stir the meat an excessive amount of when searing. This helps it get a pleasant crust.
  • Add a tablespoon or two of butter or olive oil when cooking the onion and carrot if wanted.
  • Low and sluggish is the important thing to nice taste (and texture) on this recipe. We favor to oven-bake this stew however you may calmly simmer bourguignon on the range.
  • You’ll be able to thicken the sauce with a little bit little bit of cornstarch slurry (combine equal elements cornstarch & chilly water and add to the new broth a bit at a time to thicken).
  • Add within the bacon on the finish however depart a little bit bit to garnish too!

Like chili and lasagna, this recipe tastes simply pretty much as good (or virtually higher) the subsequent day!

Bowls of Beef Bourguignon

What to Serve With Beef Bourguignon

Extra Methods to Sluggish Cook dinner Beef

If you happen to’ve received stewing beef or chuck, listed here are a number of favorites!

Did your loved ones love this Beef Bourguignon? You should definitely depart a score and a remark beneath! 

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Beef Bourguignon Recipe

Beef Bourguignon is a sublime, flavorful dish stuffed with recent veggies and tender beef.

Prep Time 40 minutes

Cook dinner Time 2 hours 30 minutes

Complete Time 3 hours 10 minutes

  • Preheat oven to 325°F.

  • Cook dinner bacon till crisp. Take away bacon from the pan leaving the fats within the backside of the pan.

  • Dab the meat dry with a paper towel and season with salt and pepper. Brown within the bacon fats in small batches. Take away from the pan and put aside.

  • Add onions and carrot to the pan and cook dinner 2-3 minutes or simply till the onion begins to melt. Add beef again to the pan, stir in flour, and cook dinner 2-3 minutes.

  • Add broth, wine, mushrooms, potatoes (if utilizing), tomato paste, garlic, thyme, rosemary, and bay leaf. Cowl and bake 2 ½ to three hours.

  • Take away bay leaf, stir in bacon, and serve.

Potatoes will be added to this stew or you may depart them out and serve the stew over mashed potatoes.
Select beef that’s nicely marbled and trim off seen fats (chuck is our favourite).
Select a dry crimson wine, like Pinot Noir, Cabernet, or Merlot.
Add within the bacon on the finish however depart a little bit bit to garnish too!
To Thicken stew additional after baking, mix equal elements cornstarch and water. Add to simmering stew a little bit bit at a time whereas whisking to succeed in desired consistency.

4.91 from 40 votes↑ Click on stars to fee now!
Or to go away a remark, click here!

Energy: 753 | Carbohydrates: 26g | Protein: 56g | Fats: 41g | Saturated Fats: 17g | Ldl cholesterol: 181mg | Sodium: 1204mg | Potassium: 1927mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3578IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 7mg

Vitamin data supplied is an estimate and can range based mostly on cooking strategies and types of components used.

Course Beef, Dinner, Entree, Major Course
Delicacies American, French
laddle of Beef Bourguignon with writing
pot and laddle full of Beef Bourguignon with writing
Beef Bourguignon in bowls with a title
close up of Beef Bourguignon in a laddle with a title

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