Don’t let the flowery title idiot you; this Beef Bourguignon recipe is definitely simple to make!
A French traditional, this stew is crammed with tender beef, greens, and bacon all slow-cooked in a wealthy, pink wine broth.
- It’s an entire meal in only one pot with a wealthy pink wine gravy.
- It’s fancy to say, fancy to eat, and simple to make—it is a simplified model of a Julia Youngster recipe.
- The meat is slow-cooked till it’s melt-in-your-mouth tender, and the flavour is unmatched.
- This meal is nice to prep forward because it reheats and freezes effectively.
What Goes Into Beef Bourguignon
Beef: My first alternative is all the time beef chuck because it comes out so extremely tender. I purchase a roast, trim off the fats, and lower it into 1-inch cubes. You may also use stewing beef, spherical steak, or brisket.
Bacon: Bacon provides taste and salt to this recipe, and the fats is used to simmer the meat.
Wine: Wine flavors the broth along with tenderizing the meat. Select a dry pink like Merlot, Cabernet Sauvignon, Pinot Noir, or Burgundy. No want for expensive bottles of wine for cooking, though Julia most well-liked to ‘take a look at’ the wine whereas she cooked—and I’m proper there together with her!
Greens: This cozy nation stew makes use of onions, carrots, mushrooms, and potatoes. You may add different root greens as effectively.
Seasonings: Use contemporary or dried herbs on this recipe. Different taste boosters embrace bacon,
I add the potatoes to the stew as I prefer it all to cook dinner directly—I discover it a bit simpler since I don’t have to cook dinner a second facet dish.
Should you’d want, depart the potatoes out of the stew and spoon the stew over mashed potatoes or do-it-yourself egg noodles. Different veggies so as to add are celery, diced candy potatoes, or pearl onions.
Make Beef Bourguignon
- Cook dinner the bacon till crisp. Put aside, leaving the fats within the pan.
- Sear the chunks of beef and soften the onion.
- Stir in remaining components, cowl, and bake (recipe beneath).
- Stir half the bacon, season with salt and pepper, and garnish with the remaining bacon.
Whereas it appears fancy, it’s really simple to make! Serve it with crusty bread for dipping and dunking.
Holly’s Ideas and Methods
- Wine is a necessary ingredient on this beef bourguignon recipe. Should you don’t have wine, I’d suggest making both beef stew or a goulash for the same dish.
- Cooking low and gradual ensures probably the most tender meat. If the meat is just not tender, it wants extra time.
- The onions will dissolve into the sauce—in the event you’d like chunks of onion within the stew, soften them with a little bit of butter and add them after 90 minutes of cooking.
- Thicken beef bourguignon additional with cornstarch slurry. Mix 2 tablespoons every of cornstarch and chilly water. Drizzle into the simmering stew whereas whisking to thicken—you could not want all of the combination.
Storage and Leftovers
Beef bourguignon is a kind of meals that tastes simply nearly as good (and even higher) the following day. Retailer leftovers in an hermetic container within the fridge for as much as 4 days and reheat on the stovetop. Freeze parts in zippered baggage for as much as 4 months and thaw in a single day within the fridge earlier than reheating.
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Beef Bourguignon Recipe
Beef Bourguignon is a sublime stew with tender meat and greens in a pink wine gravy.
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Preheat the oven to 325°F.
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In a big oven-safe pot or Dutch oven, cook dinner the bacon over medium warmth, stirring often, till it is crisp. Switch the bacon to a paper towel lined plate, leaving the fats within the pot.
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Gently dab the meat dry with a paper towel and season with salt and pepper. Improve the range to medium-high and sear the meat, in small batches, till browned. As soon as browned, switch to a plate.
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In the identical pot, add the onions and carrots. You may add a little bit of oil if wanted. Cook dinner over medium warmth for two to three minutes or till the onions soften barely.
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Add the browned beef to the pot and sprinkle with flour, stirring to coat. Cook dinner for two minutes. Add the broth abruptly and scrape up any brown bits on the underside of the pot.
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Add wine, mushrooms, potatoes (if utilizing), tomato paste, garlic, thyme, rosemary, and bay leaf. Cowl the pot with a lid and switch it to the oven. Bake the stew for two ½ to three hours or till the meat is fork-tender.
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Take away the bay leaf and stir in ¾ of the bacon. Style and season with further salt and pepper if desired. Garnish with remaining bacon.
Select a dry pink wine, resembling Pinot Noir, Cabernet, or Merlot. Wine is required to taste this recipe.
To Thicken stew additional after baking, mix equal components cornstarch and water. Add to simmering stew slightly bit at a time whereas whisking to achieve desired consistency.
Energy: 574 | Carbohydrates: 19g | Protein: 48g | Fats: 30g | Saturated Fats: 12g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 14g | Trans Fats: 1g | Ldl cholesterol: 145mg | Sodium: 1191mg | Potassium: 1518mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2695IU | Vitamin C: 15mg | Calcium: 57mg | Iron: 5mg
Vitamin data offered is an estimate and can fluctuate primarily based on cooking strategies and types of components used.
Course Beef, Dinner, Entree, Principal Course
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