This Beef Bourguignon is a scrumptious French stew that’s really straightforward to make.
This stew has a deep wealthy broth, tender chunks of beef, cozy greens, and bacon. It’s all simmered collectively for the right meal.
It’s a dish that Julia Little one was well-known for, and whereas it does want a while, more often than not is spent simmering.
A Scrumptious Stew
Beef Bourguignon (pronounced “beef bur-gee-nyon,”) or beef burgundy is a model of beef stew. The distinction between this recipe and our standard beef stew is the richness of the broth attributable to bacon and purple wine.
Carrots, onions, mushrooms, and garlic spherical out this one-pot meal. The entire thing bakes within the oven till tender.
Elements for Beef Bourguignon
This recipe is a simplified model of Julia Child’s Beef Bourguignon, with the steps considerably simplified (and components barely tailored).
Beef – When choosing meat for stew or bourguignon, select chuck roast for essentially the most tender meat. Stewing meat will works as effectively however may have slightly bit of additional time to grow to be tender.
Greens – I add potatoes, carrots, and mushrooms however any root vegetable will work on this recipe. Replcae the common onions with pearl onions if you will discover them.
Child potatoes are nice as they maintain form and wish no peeling. Yukon gold or reds work too. You may skip the potatoes and serve this dish over mashed potatoes as an alternative.
Seasonings – Herbs like thyme, rosemary, and bay leaf improve the flavour of this slow-cooked masterpiece. Fresh or dried will work.
Wine for Beef Bourguignon
The addition of wine makes beef bourguignon. Select a dry purple, like pinot noir, burgundy, cabernet sauvignon, or merlot., this provides the wealthy taste that makes this recipe so well-known! Wine for cooking doesn’t should be costly however select a wine you wouldn’t thoughts consuming. Don’t use cooking wine on this recipe, the flavour isn’t nice.
Most frequently, I embrace a alternative for wine in recipes, nonetheless, wine is a ahead taste on this dish (similar to coq au vin). On this case, I might recommend making a traditional beef stew recipe or Hungarian Goulash.
How you can Make Beef Bourguignon
- Crisp the bacon in a big Dutch oven per the recipe beneath.
- Sear the meat in small batches. Add the onions and carrots.
- Stir within the wine, beef, broth, and herbs and bake in keeping with the recipe.
Prime the stew with crumbled bacon and serve with crusty bread and even spooned right into a bowl of mashed potatoes.
Beef bourguignon may be cooked within the slow cooker or On the spot Pot following the cooking occasions for beef stew.
Ideas for Perfection
Beef Bourguignon sounds tremendous fancy, however with only a few methods and suggestions it may be tremendous straightforward!
- Brown the meat in small batches and don’t stir an excessive amount of.
- Prepare dinner bourguignon low and gradual within the oven for one of the best taste and tender beef.
- You may thicken the sauce with slightly little bit of cornstarch slurry (combine equal components cornstarch & chilly water) if desired.
- Add within the bacon on the finish however go away slightly bit to garnish too!
What to Serve With Beef Bourguignon
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Beef Bourguignon Recipe
Beef Bourguignon is a sublime, flavorful dish stuffed with contemporary veggies and tender beef.
Preheat the oven to 325°F.
In a big oven-safe pot or Dutch oven, prepare dinner the bacon till it is crisp. Switch the bacon to a bowl leaving the fats within the pot.
Gently dab the meat dry with a paper towel and season with salt and pepper. Sear the meat in small batches over medium-high warmth till browned. As soon as browned, switch to a plate.
In the identical pot, sauté onions and carrots for about 2-3 minutes, or till the onions begin to flip translucent. Return the browned beef to the pot and sprinkle with flour, stirring to coat, and let it prepare dinner for a further 2-3 minutes.
Add the broth, wine, mushrooms, potatoes (if utilizing), tomato paste, garlic, thyme, rosemary, and bay leaf. Cowl the pot and bake the stew for two ½ to three hours.
Take away bay leaf and stir in ¾ of the bacon. Style and season with extra salt & pepper if desired. Garnish with remaining bacon.
Select a dry purple wine, like Pinot Noir, Cabernet, or Merlot.
Add within the bacon on the finish however go away slightly bit to garnish too!
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: 773 | Carbohydrates: 27g | Protein: 64g | Fats: 40g | Saturated Fats: 16g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 19g | Trans Fats: 2g | Ldl cholesterol: 194mg | Sodium: 1589mg | Potassium: 2049mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3584IU | Vitamin C: 21mg | Calcium: 79mg | Iron: 7mg
Vitamin data offered is an estimate and can fluctuate primarily based on cooking strategies and types of components used.
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