Beef bourguignon
Beef Bourguignon is a classic French stew featuring tender beef, rich red wine, and hearty vegetables. This method involves browning meat and slow-cooking it with aromatics and herbs for deep flavor.
Cook time 150 min
Prep time 30 min
Ingredients:
2 tbsp olive oil2 lb beef
3 bacon strips
1 onion
2 carrots
1 stalk celery
2 garlic cloves
2 tbsp all-purpose white wheat flour
1 cup red wine
2 cups beef broth
1 bay leaf
1 tsp dried oregano
1 cup mushrooms
1 tbsp rosemary
Beef Bourguignon is a classic French dish that brings together tender beef, savory wine, and hearty vegetables in a rich and flavorful stew. This recipe will guide you through creating a mouth-watering Beef Bourguignon that is perfect for a cozy dinner or a special occasion.
Instructions:
Beef Bourguignon is a comforting, soul-warming dish that pleases the senses with its deep flavors and tender texture. By following this recipe, you can create a culinary masterpiece that will impress your family and friends. Serve it with a side of crusty bread, creamy mashed potatoes, or your favorite wine, and enjoy the taste of France in your own home.
Beef bourguignon FAQ:
The Beef Bourguignon should be simmered for about 2 to 2.5 hours, or until the beef is tender and the flavors have melded together.
A full-bodied red wine such as Burgundy, Merlot, or Cabernet Sauvignon is ideal for Beef Bourguignon, as it enhances the flavors of the stew.
Yes, Beef Bourguignon can be made in advance. Store it in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
You can substitute the bacon with pancetta or omit it entirely for a leaner dish. Just note that this will alter the flavor profile slightly.
The beef is done when it is tender and easily shreddable with a fork. This typically occurs after 2 to 2.5 hours of simmering.
Cooking Tips:
- For the best flavor, use a good quality dry red wine, such as Burgundy or Pinot Noir.
- Pat the beef dry with paper towels before browning to ensure a good sear and to build flavor.
- Cooking the stew low and slow allows the flavors to meld together and makes the beef extremely tender.
- If possible, make the stew a day ahead; the flavors will improve after resting overnight in the fridge.
- Consider thickening the stew with a beurre manié (a mixture of butter and flour) towards the end of cooking if you'd like a thicker sauce.
- Make sure to taste and season the stew with salt and pepper before serving to enhance the flavors.
Nutrition Facts
4 ServingsCalories 900kcal
Protein 80g
Carbohydrates 18g
Fiber 3.48g
Sugar 6g
Fat 54g
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