Beef Burgundy, also known as boeuf bourguignon, is a beloved French dish that has captured hearts and stomachs worldwide. This hearty stew features tender chunks of beef braised in a rich, red wine sauce with mushrooms, onions, and other aromatic vegetables. The long, slow cooking process allows the flavors to meld together, creating a dish that is both comforting and sophisticated.
Originating in the Burgundy region of France, Beef Burgundy has become a classic French bistro staple. Its popularity can be attributed to its versatility, as it can be adapted to suit various dietary preferences and regional tastes. Whether you prefer your beef Burgundy served with crusty bread, mashed potatoes, or a side of pasta, this dish is sure to satisfy even the most discerning palate.
So, get ready to embark on a culinary journey and discover the delicious world of Beef Burgundy.
BEST WINE FOR BEEF BOURGUIGNON
Choosing the right wine to complement your Beef Bourguignon is essential for a truly enjoyable dining experience. The rich, hearty nature of this dish calls for a wine with similar characteristics. A classic Burgundy wine like Pinot Noir or Beaujolais is an excellent choice, as their light bodies and bright acidity complement the earthy flavors of the stew without overpowering it. For a bolder option, Cabernet Sauvignon or a Bordeaux blend with a higher proportion of Cabernet Sauvignon can handle the robust flavors of Beef Bourguignon. Their tannins and acidity help to cut through the richness of the dish.
THE VEGETABLES
Your description of the process for making beef bourguignon is wonderfully detailed! It really highlights the care that goes into preparing each ingredient to ensure they maintain their texture and flavor. The sautéing method you mentioned is definitely worth the extra effort, as it elevates the dish from a typical stew to something truly exceptional.
By cooking the vegetables separately, you’re allowing them to develop their flavors without turning them into mush during the long cooking time of the beef. This technique ensures that each bite is packed with flavor, whether it’s the sweet burst of the pearl onions or the earthy richness of the mushrooms.
The rich, creamy sauce you describe sounds absolutely delicious, and it’s great to see how the lack of vegetable moisture contributes to that. It seems like the fussiness really pays off in the end! Have you made beef bourguignon recently, or are you planning to try this method soon?
HOW TO MAKE BEEF BOURGUIGNON
INGREDIENTS
- For the Stew:
- 8 ounces bacon or salt pork*
- 3 pounds chuck roast, cut into 2-inch pieces
- Salt and pepper
- Oil for searing beef and sautéing vegetables
- 1 tablespoon butter (for coating beef with flour)
- 1/3 cup flour
- 1 large onion, chopped
- 1 pound carrots (about 7-8 medium), chopped into 1-inch pieces
- 6 cloves garlic, smashed and sliced
- 3 cups red wine (750ml bottle)
- 2-4 cups Zoup! Good, Really Good® Beef Bone Broth
- 2 tablespoons tomato paste
- 1/3 cup fresh parsley, chopped
- 6 sprigs fresh thyme
- 2 bay leaves
- Rind from salt pork (if using)
- For the Pearl Onion Garnish:
- 14 ounces frozen pearl onions
- 2 cups water
- 1/2 teaspoon kosher salt
- 2 tablespoons butter
- For the Mushroom Garnish:
- 1 pound mushrooms, halved or quartered
- 4 tablespoons butter, divided
- 2 tablespoons olive oil, divided
INSTRUCTIONS
- Prepare the Bacon or Salt Pork:
- If using bacon, cut it into 1-inch pieces and cook in a large, oven-safe pot (preferably enameled cast iron) over medium heat. Remove when browned and set aside on a paper towel-lined plate, leaving the grease in the pot.
- If using salt pork, cut the rind off and set it aside. Slice the salt pork into strips and cook in the pot until browned. Remove and set aside, leaving the grease.
- Sear the Beef:
- Pat the beef pieces dry with a paper towel and season with salt and pepper.
- Heat the grease in the pot over medium-high heat and sear the beef in batches, ensuring each piece has space to brown (about 1-2 minutes per side). Remove the beef to a plate.
- Coat the Beef:
- Lower the heat to medium and return all the beef to the pot along with the cooked bacon or salt pork. Add the butter and let it melt. Sprinkle the flour over the meat and stir to coat. Cook for 1-2 minutes until the flour absorbs and cooks slightly.
- Sauté the Vegetables:
- In a separate skillet, heat 1 tablespoon olive oil over medium-high heat. Sauté the chopped onion and carrots for 3-4 minutes until starting to brown. Add the garlic and sauté for an additional 30 seconds. Remove from heat and set aside.
- Reduce the Wine (Optional):
- In the same skillet, add the red wine and bring to a boil, scraping up the browned bits from the bottom. Reduce the heat and let it simmer until reduced by about a cup (10-15 minutes).
- Simmer the Stew:
- Preheat the oven to 300°F (150°C). Pour the reduced wine over the beef in the pot. Add enough beef broth to mostly cover the beef. Bring to a simmer on the stovetop, stirring to prevent burning.
- Add the tomato paste, parsley, thyme, bay leaves, and the rind from the salt pork. Stir to combine (do not add the carrots yet).
- Cover the pot with a lid and transfer it to the oven. Cook for 1 hour and 30 minutes.
- Add Carrots:
- After 90 minutes, stir in the sautéed carrots. Cover and return the pot to the oven for an additional 60-90 minutes, ensuring the total cooking time is at least 2.5 to 3 hours.
- Prepare the Pearl Onions:
- In the same skillet used for the wine, add the frozen pearl onions, water, salt, and butter. Bring to a boil, then reduce to a simmer for about 20 minutes, stirring occasionally. Once the water has evaporated, allow the onions to brown in the remaining butter. Set aside.
- Sauté the Mushrooms:
- Clean and dry the mushrooms. In the same skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium-high heat. Sauté half of the mushrooms for about 4-5 minutes until browned, then remove and repeat with the second half.
- Final Steps:
- Once the beef is tender (it should break apart easily), remove the pot from the oven. Taste the sauce and adjust seasoning as needed. If too thin, you can strain the stew, return the liquid to the pot, and simmer until thickened.
- Remove the thyme stems, bay leaves, and salt pork rind (if used). Stir in the pearl onions and mushrooms.
- Serve:
- Serve the beef bourguignon over mashed potatoes or buttered egg noodles.
NOTES
*Bacon is smoky and not traditional for this dish; salt pork is recommended for a less smoky flavor. If using bacon, you do not need to boil it to reduce the smokiness.
Optional wine reduction enhances flavor and reduces sourness, but you can skip this step if preferred.
NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 1013kcal
- Carbohydrates: 29g
- Protein: 59g
- Fat: 65g
- Saturated Fat: 27g
- Cholesterol: 227mg
- Sodium: 900mg
- Potassium: 1724mg
- Fiber: 5g
- Sugar: 10g
- Vitamin A: 12775IU
- Vitamin C: 21mg
- Calcium: 126mg
- Iron: 8mg
Enjoy your cooking! This classic dish is sure to impress with its rich flavors and textures.
