Say No to Beef No Beef Org
Beefiness Bourguignon was one of my bucket listing recipes, and it did not disappoint! Autumn-autonomously tender beefiness simmered in a rich reddish vino sauce, this traditional French beefiness stew is i of the most special dinners we've shared.
Last month, Ben and I booked a last-minute trip to Europe, where I lived out my dream to eat beefiness Bourguignon (or as it is chosen in French "Boeuf Bourguignon") in the region where information technology was created, Burgundy, France.
And I even had a glass (or ii) of Burgundy wine to pair with it. How lucky am I?!
- Boeuf Bourguignon is pronounced "booff boar-gone-yawn."
- Information technology translates to "Burgundy Beefiness" ("beouf" is French for "beefiness" and "Bourguignon" is French for "Burgundian").
- Boeuf Bourguignon consists of beef (usually a tough, inexpensive cut similar chuck), red vino, beefiness stock, carrots, aromatics like garlic and onion, pearl onions, mushrooms, and salary.
- It tastes robust, comforting, velvety, and complex.
If you've never had the pleasure of tasting beefiness Bourguignon, you may be wondering, "what is special about beefiness Bourguignon?"
Beefiness Bourguignon is special because information technology cooks for hours, it reflects the ingredients of the state where it originates (scarlet wine for which Burgundy is famous for is used in the recipe), and it turns humble ingredients like inexpensive beef and carrots into something truly spectacular.
Cheesy as it sounds, if I could put it simply, I would say beef Bourguignon tastes similar love.
Beef Stew vs. Beefiness Bourguignon
The difference betwixt beef stew and beef Bourguignon is whether or not it contains vino from Burgundy. Archetype beefiness stew recipes (like my Instant Pot Beef Stew) do non include vino. Notwithstanding, beef Bourguignon is considered a beef stew.
In other words, all beef Bourguignons are beef stew, just not all beefiness stews are beef Bourguignon (yous know, the rectangle/foursquare logic).
How to Make Beefiness Bourguignon
E'er since nosotros returned from Burgundy, I've wanted to recreate beef Bourguignon, only with a Well Plated twist.
I wanted to go far accessible to dwelling cooks by streamlining the ingredients and reducing the cook fourth dimension.
No crime to the masters, but I constitute the boeuf Bourguignon Julia Child original version and even Ina Garten's version left me wishing for more vegetables to residual the meat.
- I doubled up on the carrots and mushrooms, a move all of my gustation testers appreciated.
- I removed ingredients that, while tasty, were non essential to creating a successful, traditional dish I would proudly serve to any of the wonderful Burgundy wine makers nosotros met.
- Similar a ho-hum cooker beefiness Bourguignon, this recipe takes time, but the steps are straightforward.
If ever in that location were an piece of cake beef Bourguignon recipe, this is it!
The Ingredients
- Chuck Roast. Chuck roast is the best cutting of meat for beef Bourguignon. It becomes tantalizingly tender during cooking simply still retains its flavour.
- Bacon. Beef Bourguignon without bacon just isn't the aforementioned! It adds an extra layer of savory goodness that is absolutely succulent.
- Mushrooms. A fantastic add-on to beef dishes like this one. Plus, mushrooms are packed with fiber and antioxidants.
- Butter. Adds richness to the dish, which is central for making this the best beefiness Bourguignon recipe.
- Red Wine. In cooking, Bourguignon means "cooked in carmine vino," which is what we're doing in this recipe. It intensifies the flavour and helps tenderize the beef during cooking. A dry red wine similar Pinot Noir works all-time here.
- Carrots. Tender, tasty carrots add wonderful color and season. Rich in cobweb and vitamins, carrots are too a nutritious addition.
- Onions. A mix of yellow onions and frozen pearl onions add flavour and texture.
- Lycopersicon esculentum Paste. Helps to create a simmered all day flavor in a fraction of the fourth dimension.
- Beef Broth. Accentuates the beef flavor and adds depth.
- Thyme. For an earthy, herby flavor.
- All-Purpose Flour. Helps thicken the stew.
The Directions
- Cutting the beef chuck into 1-inch cubes. Dry and season the beefiness.
- Cook the salary, and so remove information technology to a plate. Sauté the mushrooms and butter in the pot with the bacon drippings. Remove to a plate.
- Sear the beef until browned on all sides. Transfer beef to the plate with the bacon. Repeat with any remaining beefiness. Stir in about 1/iv of the wine.
- Sauté the carrots and onions. Add garlic cloves and tomato paste.
- Return the beef and bacon to the pot. Pour in the remaining wine and broth.
- Lay the springs of thyme on pinnacle (you lot can leave the stems on). Let simmer. Encompass and broil beef Bourguignon at 250 degrees F for 1 hr and 15 minutes.
- Return the pot to the stovetop. Mash the butter and flour together, and then add the mixture to the pot.
- Add together the pearl onions and remaining mushrooms. Bring to a boil, then let simmer. Remove the thyme. DIG IN!
How to Serve Beefiness Bourguigon
- With Breadstuff. The most traditional and (in my opinion) delicious pick. Toasted, crusty staff of life is the perfect pairing with beef Bourguignon.
- With Potatoes. Beef Bourguignon with potatoes is too tasty! Try either Crockpot Mashed Potatoes or Roasted Fingerling Potatoes.
- With Noodles. Egg noodles would pair nicely with this dish.
- With Rice. A simple side of patently rice will aid soak up the scrumptious juices.
- With Veggies. Any of your favorites! Buttered peas are what Julia Child served with beef Bourguignon, and they would exist a adept choice. Or endeavor a roasted green vegetable, such every bit Roasted Brussels Sprouts with Garlic or the more corrupt Maple Salary Brussels Sprouts.
Wine Pairing
Pair this beef Bourguignon with a cerise Burgundy (best choice!). Or, effort a full bodied pinot noir, merlot, or cabernet sauvignon.
Storage Tips
- To Shop. Refrigerate leftovers in an closed storage container for upward to three days.
- To Reheat. Rewarm beefiness Bourguignon in a Dutch oven on the stovetop over medium-low estrus or in the microwave.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for upward to three months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Upwardly to 1 twenty-four hours in advance, cut the beef, bacon, carrots, onion, and garlic every bit directed. Store each separately in the refrigerator.
What to Serve with Beefiness Bourguignon
Recommended Tools to Brand this Recipe
- Dutch Oven. I made this as a Le Creuset beef Bourguignon recipe, but yous tin use whatsoever brand of Dutch oven you similar.
- Wooden Spoon. Helps scape up all the delicious browned bits from the pot.
- Extra Large Cutting Board. Enough of room for cutting all of the ingredients in this recipe.
The Best Dutch Oven
A classic, versatile kitchen tool that will last you a lifetime. I dearest using mine for soups and stews, casseroles, pasta, and more!
The side by side time you need a special meal, I hope you try this boeuf Bourguignon recipe.
It is a rich pot of slow-simmered beloved, and you tin can taste that dearest in every bite!
Often Asked Questions
How Can I Use My Beef Bourguignon Leftovers?
Serve leftovers on a bed of pasta or rice for a hearty and comforting meal.
Tin can I Use a Dissimilar Cut of Beefiness?
While I recommend boneless chuck roast for this recipe, you could swap another stewing beef, such every bit top round roast or lesser circular roast. If you'd like to apply brusk ribs, try this Braised Short Ribs recipe.
Can I Brand Beef Bourguignon without Vino?
The wine is part of what makes this recipe so flavorful and unique. If yous omit the wine, it won't have quite the same richness. If you must leave it out, additional beef broth is what you can substitute for scarlet wine in Bourguignon.
My Crockpot Beef Stew, which is not every bit reliant on wine, could also be a nice alternative.
- two ane/4 pounds boneless chuck roast cut into one-inch pieces
- 4 ane/4 teaspoons kosher salt plus additional to taste
- 2 teaspoons ground black pepper plus additional to sense of taste
- v slices thick-cutting bacon cut into pieces (5 to 6 ounces)
- 32 ounces baby bella mushrooms sliced
- 2 tablespoons unsalted butter at room temperature
- 1 (750 ml.) bottle dry out cherry wine such every bit Pinot Noir, divided
- 2 pounds carrots scrubbed and cut diagonally into 3/4-inch slices (I leave the peels on)
- 2 yellow onions thinly sliced
- three cloves minced garlic about ane tablespoon
- one tablespoon tomato paste
- 1 (15-ounce) can reduced sodium beef goop divided, plus additional as needed
- six sprigs fresh thyme tied into a bundle
- 2 tablespoons all-purpose flour
- 10 to 12 ounces frozen pearl onions no demand to thaw
- Chopped fresh parsley for serving
- Toasted baguette slices for serving
-
Preheat the oven to 250 degrees F. Brand sure to position the racks so that you lot tin can fit a large Dutch oven inside with its lid on.
-
With paper towels, pat the beefiness dry. Flavour with two teaspoons salt and 1 teaspoon black pepper.
-
Heat a large Dutch oven over medium. Add the bacon and cook, stirring occasionally, until the bacon is browned and starting time to turn well-baked and the fat has rendered, about 10 minutes. With a slotted spoon, remove the bacon to a large plate.
-
Add together the mushrooms and ane tablespoon butter to the pot. Stir to combine. Sauté over medium low until the mushrooms are nicely browned and have given up their liquid, nigh 8 minutes. Add together ane/iv teaspoon salt and stir coat. Let cook 30 additional seconds. Transfer to a separate plate or bowl that is separate from the bacon.
-
Increase the Dutch oven heat to medium-loftier. Add a single layer of beefiness cubes (be careful the cubes do not bear on—y'all'll need to work in batches) and sear until the beef is nicely browned on all sides, well-nigh three to v minutes (y'all do non demand to melt it all the way through). Remove to the plate with the salary. Repeat with remaining beef (have your time hither and don't overcrowd the pan. Information technology'southward worth it!).
-
Advisedly pour in virtually i/4 of the canteen of wine. With a wooden spoon, stir to scrape up any browned $.25 from the bottom of the pot (the dark stuff on the lesser is flavour!).
-
Reduce the estrus to medium. Add the carrots, onion slices, and the remaining two teaspoons salt and 1 teaspoon pepper. Saute the onions and carrots until the onions are lightly browned, virtually 10 minutes, stirring occasionally.
-
Stir in the garlic and tomato paste and cook for 30 seconds, until very fragrant.
-
Return the beefiness and salary to the pot, along with whatever juices that have collected on the plate. Add the remaining wine and broth.
-
Add together the thyme. Increment the heat to bring the liquid to a simmer. Comprehend, then carefully transfer the pot to the oven. Broil the boeuf bourguignon for 1 hr and 15 minutes. The meat and vegetables should feel very tender when pierced with a fork.
-
Place the pot back on the stove. In a pocket-sized bowl, mash the butter and flour together with a fork. Stir it into the stew.
-
Stir in the pearl onions and reserved mushrooms. Bring the stew to a boil, and so lower the heat and let simmer for 15 minutes. Remove the herb bundle. Taste and adjust salt and pepper as desired. Sprinkle with fresh parsley. Serve hot with toasted baguette slices for soaking upward the goop.
- TO Store: Air-condition leftovers in an airtight storage container for upwardly to 3 days.
- TO REHEAT: Rewarm beef Bourguignon in a Dutch oven on the stovetop over medium-low rut or in the microwave.
- TO FREEZE: Freeze leftovers in an closed, freezer-safe storage container for upward to 3 months. Let thaw overnight in the fridge before reheating.
- TO Brand Ahead: Upward to 1 twenty-four hours in advance, cut the beef, bacon, carrots, onion, and garlic as directed. Store each separately in the refrigerator.
Serving: 1 (of half dozen) Calories: 712 kcal Carbohydrates: 36 thou Protein: 44 m Fat: 36 g Saturated Fat: 15 g Polyunsaturated Fat: 4 thou Monounsaturated Fat: sixteen k Trans Fat: ane g Cholesterol: 147 mg Potassium: 2102 mg Fiber: 7 g Sugar: 14 g Vitamin A: 25503 IU Vitamin C: 18 mg Calcium: 140 mg Iron: 5 mg
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Source: https://www.wellplated.com/beef-bourguignon/
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