Description
Beef Bourguignon
Ingredients:
2 lbs (900g) beef chuck, cut into cubes
2 tbsp olive oil
Salt and black pepper to taste
4 oz (120g) bacon, chopped
1 large onion, diced
2 carrots, sliced
3 garlic cloves, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
2 cups (480ml) red wine
2 cups (480ml) beef broth
1 bouquet garni (thyme, bay leaf, and parsley tied together)
1 cup pearl onions
1 cup mushrooms, sliced
Instructions:
1. Sear the Beef:
Season beef with salt and pepper. Heat olive oil in a heavy pot, sear beef on all sides until browned. Remove and set aside.
2. Cook the Bacon:
In the same pot, cook bacon until crispy. Remove and set aside.
3. Prepare the Vegetables:
Sauté onion and carrots in the bacon fat until softened. Add garlic and tomato paste, cooking for 1 minute.
4. Build the Base:
Sprinkle flour over the vegetables, stir well, and cook for 2 minutes. Gradually add wine, scraping the bottom of the pot. Pour in beef broth and add the bouquet garni.
5. Simmer:
Return beef and bacon to the pot. Cover and simmer on low heat for 2 hours, stirring occasionally.
6. Add Final Ingredients:
In the last 30 minutes, add pearl onions and mushrooms. Cook until tender.
7. Serve:
Serve hot over mashed potatoes or buttered noodles for a comforting, hearty meal.
Step-by-Step Guide
Follow this detailed guide for a foolproof Beef Bourguignon. First, ensure your beef chuck is cut into uniform 2-inch cubes for even cooking. Pat the cubes completely dry with paper towels before seasoning; this is crucial for a proper sear. Use a heavy, oven-safe pot or Dutch oven over medium-high heat. Sear the beef in batches to avoid overcrowding, which steams the meat. After removing the beef, cook the bacon until crisp, then remove it. In the rendered fat, sauté the diced onion and sliced carrots for 8-10 minutes until they begin to caramelize. Add the minced garlic and tomato paste, stirring for a full minute to cook out the raw paste taste.
Next, sprinkle the flour over the vegetable mixture and cook, stirring constantly, for two minutes to form a roux. This thickens the stew. Slowly pour in the red wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the pot bottom. Add the beef broth and bouquet garni. Return the beef and bacon to the pot, bring to a simmer, then cover and reduce heat to low. Let it simmer gently for 1.5 hours. After this time, add the pearl onions and sliced mushrooms. Continue simmering, covered, for another 30-45 minutes until the beef is fork-tender and the sauce has thickened. Skim off any excess fat from the surface before serving.
Serving Suggestions
Classic pairings include creamy mashed potatoes, buttered egg noodles, or a crusty baguette to soak up the rich sauce. For a modern twist, serve over parsnip purée, polenta, or a bed of roasted root vegetables. Garnish with fresh chopped parsley. A side of simple green beans or a crisp green salad with a vinaigrette dressing helps balance the hearty dish. A glass of the same red wine used in the recipe is the perfect accompaniment.
How-to Summary
To make Beef Bourguignon: 1) Sear seasoned beef cubes. 2) Cook bacon. 3) Sauté onions, carrots, garlic, and tomato paste in the bacon fat. 4) Add flour to make a roux, then deglaze with red wine. 5) Add broth and herbs, return meat, and simmer for 1.5 hours. 6) Add pearl onions and mushrooms, then simmer 30-45 more minutes. 7) Serve hot with your chosen starch.
Frequently Asked Questions
What is the best cut of beef for this stew?
Beef chuck is ideal. It’s a well-marbled, tough cut that becomes incredibly tender and flavorful through long, slow cooking.
Can I make Beef Bourguignon ahead of time?
Yes, it often tastes better the next day. Let it cool completely, refrigerate, and gently reheat on the stovetop. The flavors deepen overnight.
What type of red wine should I use?
Use a dry, full-bodied red wine you would enjoy drinking, like a Pinot Noir, Burgundy, or Cabernet Sauvignon. Avoid cooking wines.
Can I cook this in a slow cooker or Instant Pot?
Absolutely. For a slow cooker, complete steps 1-4 on the stove, then transfer everything to the cooker and cook on low for 6-8 hours. For an Instant Pot, use the sauté function for steps 1-4, then pressure cook on high for 35-40 minutes.
My sauce is too thin. How can I thicken it?
If the stew is done but the sauce is runny, remove the meat and vegetables. Simmer the liquid uncovered until it reduces to your desired consistency, then return everything to the pot.
Common Mistakes to Avoid
- Overcrowding the pot when searing: This steams the meat instead of creating a flavorful brown crust. Sear in batches.
- Using lean beef: Lean cuts like sirloin will become dry and tough. Stick with marbled, tough cuts like chuck.
- Skipping the flour step: The roux is essential for thickening the sauce properly. Don’t omit it.
- Boiling the stew: Maintain a gentle, low simmer. A hard boil will make the beef tough and can cause the sauce to break.
- Adding the mushrooms and pearl onions too early: They will become mushy. Add them in the final 30-45 minutes.
Conclusion
Beef Bourguignon is the ultimate comfort food, transforming simple ingredients into a rich, complex, and deeply satisfying dish. While it requires time and patience, the process is straightforward and rewarding. By following this enhanced guide, avoiding common pitfalls, and utilizing the provided tips, you can confidently create a restaurant-quality stew at home. This classic is perfect for a special weekend dinner or a make-ahead meal that promises to impress with its depth of flavor and tender, fall-apart beef.