Authentic beef bourguignon
Posted August 30, 2023 by: Admin
This Beef Bourguignon is an adapted recipe from Julia Child’s classic French beef stew. It features flavorful tender beef in a rich red wine sauce. It’s not just your average beef stew – it’s comforting and a must-try!
With the current cold weather, my go-to dinner options are often stews and soups. This beef bourguignon recipe is an adaptation of Julia Child’s classic French recipe. I aimed to simplify it so that anyone can make it in one pot. The key step is slow cooking it for 2 to 3 hours until the beef is tender and mouthwatering.
Beef Bourguignon, also known as beef Burgundy, originates from the Burgundy region in France and is a popular and classic French dish. While the traditional recipe calls for lardons (cubes of pork fat), I substituted them with thick-cut bacon. This imparts a deep and savory flavor that will leave you wanting to lick your plate clean.
Typically, the mushrooms and onions are cooked separately, but in this one-pot version, I combined everything together. The flavors remain intact, resulting in an incredible beef stew.
What’s The Difference Between Beef Stew And Beef Bourguignon?
The main difference between a typical beef stew and beef bourguignon lies in the use of wine. While beef stew is usually made with water, broth, and a tomato product, beef bourguignon always includes red wine. For authenticity, the wine used should be a red Burgundy wine.
What Wine Is Best For Beef Bourguignon?
Traditionally, beef bourguignon is made with a red Burgundy wine such as Pinot Noir. Other red Burgundy wines like Merlot or Cabernet Sauvignon can also work well. The crucial factor is selecting a red wine with enough tannins to complement the rich flavor of the stewed meat.
Expert Tips
Pat the meat dry: Use paper towels to remove excess moisture from the cubed stew meat before cooking. This will help achieve a better sear and enhance the flavor.
Saute the veggies: Layer the flavors by cooking the vegetables separately before combining them with the meat.
Season at the end: Taste the beef bourguignon before serving and adjust the seasoning with salt and pepper, if needed.
Storage
Leftover beef bourguignon can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. When reheating, thaw the stew in the refrigerator overnight if frozen, then microwave on medium power or heat on the stovetop over medium heat.
Ingredients
- 1 tablespoon olive oil optional
- 8 slices bacon thick cut, chopped
- 3 pounds stewing beef lean, cut into 1 inch pieces
- 1 large onion chopped
- 1 large carrot peeled and roughly chopped
- 1 pound pearl onions peeled
- ½ teaspoon salt or to taste
- ½ teaspoon pepper ground, or to taste
- 4 cloves garlic minced
- 1 pound mushrooms chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 tablespoon thyme fresh
- 2 cups beef broth low sodium or no sodium added
- 3 cups red wine
Instructions
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Add the bacon to a large Dutch oven or a heavy based pot that’s oven safe and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.
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Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. Add a bit of olive oil if needed, in between batches. I did 3 batches, but depends on the size of your pot.
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Add all the beef back to the pot. Next, add the chopped onion, carrot, pearl onions, garlic and season with some salt and pepper. Cook for about 3 to 5 minutes until the onions are tender and translucent.
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Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes.
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Next add the cooked bacon back into the pot along with the tomato paste, bay leaf and thyme. Then pour in the red wine and beef broth. Bring to a boil.
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Preheat the oven to 325°F degrees while you’re bringing the stew to a boil.
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Cover the pot with a lid, transfer it to the oven and cook for 2½ hours stirring every hour. I like to remove the lid half hour before finished cooking.
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Serve over cooked noodles or creamy mashed potatoes.
