Beef Bourguignon, a famous and traditional French recipe, is a wonderful stew made with beef braised in red wine, mushrooms and spices. This is one of my favorite recipes and I am presenting it to you with my special tips! Serve with a French Burgundy, Cabernet Sauvignon or Zinfandel.
Serves 6
Prep Time: 30 minutes
Total Time: 4-1/2 hours
Ingredients:
- 4 ounces Bacon
- 1 Tablespoon olive oil
- 3 pounds beef stewing meat cut into 2 inch cubes
- 1 carrot, sliced
- 1 onion, sliced
- 2 tablespoons flour
- Salt and pepper to taste
- 3 cups full bodied red wine
- 2 cups beef stock
- 2 cloves garlic, minced
- 1/2 teaspoon fresh thyme, chopped
- 2 tablespoons flour mixed with 2 tablespoons melted butter
- 1/4 pound pearl onions, sauteed in about 1 tablespoon olive oil
- 1 pound small button mushrooms, whole or halved, sauteed in 2 tablespoons butter
Instructions:
In a large pan, sauté the bacon over moderate heat until lightly browned. Remove bacon and set aside.
Dry the beef in paper towels before sautéing to enhance browning.
Lightly salt and pepper the beef.
Add the oil to the pan and sauté the beef until brown on all sides.
Remove the beef and place into a Dutch oven with bacon.
Add the vegetables to the sauté pan and cook on high heat until lightly browned. Add 2 tablespoons flour and continue to cook on medium heat for about 5 minutes.
Stir in the wine then add vegetables and wine to the Dutch oven.
Pour in the stock being sure to completely cover meat and vegetables.
Add garlic and herbs.
Cover dish with aluminum foil and press down slightly in center to make a well. This will catch any condensation that may occur, keeping it from falling back into your beef. Cover with the lid and place into a preheated 350 degree oven for 3 to 4 hours. The meat is done when a fork pierces it easily.
When meat is tender, remove cooking juices and pour the liquid through a sieve and collect into a saucepan. Chill liquid to remove fat from top. Re-heat liquid to simmer and reduce to about 2/3.
Add butter-flour mixture. Stir with whisk until thickened.
Adjust flavors with salt and pepper. Add mushrooms and onions to meat.
Reheat the meat and pour sauce over meat and vegetables to coat.
Cooking Wiser:
- I use top round or bottom round cut of beef but you could use sirloin tip roast
- To save time with a speedier version use left over roast from Sunday dinner, cut into chunks. Make the sauce with 2 cups beef broth, 2 cups red wine and thicken with beurre manie. Adjust the seasoning and pour over the meat.
- A beurre manie is softened butter mixed with an equal amount of flour. It is added to cooked liquid to thicken it such as a stew or soup. See my cooking tips for making sauces, adding beurre manie to the broth
- Use a French Red Burgundy wine for cooking
- Serve the bourguignon with a Red Burgundy or a big Cabernet Sauvignon.
- Serve with lots of crusty bread or egg noodles and a simple fruit salad with apples, peaches and pears
- For a healthier version, use a very lean cut of beef and omit bacon, using olive oil to brown meat and vegetables
- To save time, cook in a slow cooker on low for 6 hours, then it is ready when you get home from work