Beef Burgundy
Introduction to Boeuf Bourguignon
Boeuf Bourguignon, a classic French stew, is renowned for its deep, rich flavor and tender beef. Originating from the Burgundy region, this dish is a celebration of French cuisine, combining the robust flavors of red wine, mushrooms, onions, and bacon. It's a perfect meal for cozy evenings or special occasions, embodying the essence of comfort food with a luxurious twist.
Why You'll Love It
- Rich Flavor: The slow cooking process melds the flavors together, creating a complex and hearty dish.
- Perfect for Entertaining: Impress your guests with this elegant yet comforting dish.
- Make-Ahead: Boeuf Bourguignon tastes even better the next day, making it a convenient option for hosting.
Cooking Tips
To achieve the best results with Boeuf Bourguignon, consider these tips:
- Patience is key – slow cook to allow the flavors to develop fully.
- Use a good quality red wine that you would enjoy drinking.
- Brown the beef well before adding liquids for a richer flavor.
Serving Suggestions
Boeuf Bourguignon is traditionally served with potatoes, either boiled, mashed, or in the form of a creamy gratin. For a lighter option, it can also be accompanied by steamed vegetables or a simple green salad. Don't forget a slice of crusty bread to soak up the delicious sauce!
- 3 beef chuck, cut into 2-inch pieces
- 1 good quality red wine (Preferably Burgundy)
- 2 beef stock
- 1 cup pearl onions, peeled
- 2 mushrooms, quartered
- 6 bacon, cut into small pieces
- 2 tablespoons tomato paste
- 3 garlic, minced
- 1 fresh thyme
- 2 tablespoons all-purpose flour (For thickening)
- Salt and pepper (to taste)
- Preparation
Start by marinating the beef. In a large bowl, combine the beef chunks with the red wine and a bunch of fresh thyme. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight. - Cooking the Bacon
In a large Dutch oven or heavy pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside, leaving the fat in the pot. - Browning the BeefRemove the beef from the marinade (reserve the marinade) and pat dry. Season with salt and pepper. In batches, brown the beef on all sides in the bacon fat. Remove the beef and set aside.
- Sautéing VegetablesIn the same pot, add the pearl onions, cooking until browned. Add the garlic and cook for another minute.
- Deglazing and SimmeringAdd the tomato paste and flour, stirring for a few minutes. Slowly pour in the reserved marinade and beef stock, scraping up any browned bits from the bottom of the pot. Return the beef and bacon to the pot. Bring to a simmer, cover, and cook for about 3 hours, or until the beef is tender.
- Final TouchesIn the last 30 minutes of cooking, add the mushrooms. Adjust seasoning with salt and pepper, if necessary. Serve hot, garnished with fresh thyme.
Serving Size 1 serving
Servings 6
- Amount Per Serving
- Calories 600kcal
- Calories from Fat 250kcal
- % Daily Value *
- Total Fat 28gg44%
- Saturated Fat 10gg50%
- Trans Fat 1gg
- Cholesterol 135mgmg45%
- Sodium 870mgmg37%
- Potassium 1050mgmg30%
- Total Carbohydrate 20gg7%
- Dietary Fiber 3gg12%
- Sugars 5gg
- Protein 50gg100%
- Vitamin A 10% IU
- Vitamin C 15% mg
- Calcium 5% mg
- Iron 25% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
