As the first leaves start to hint at their departure, there’s something almost magical about the simmering aroma of beef bourguignon wafting through the kitchen. It’s like hugging a warm blanket on a stormy night—comforting, nostalgic, and utterly irresistible. I swear, the slow-cooked tenderness of the beef mingling with rich, deep flavors brings a symphony of coziness that rivals a favorite old song.
Steps
- Preheat your oven to 350°F (175°C). Heat olive oil in a large dutch oven or heavy-based pot and sauté chopped bacon until crispy, about 3 minutes. Remove the bacon with a slotted spoon and set it aside.
- Dry the beef chunks with paper towels and sear them in batches in the hot oil/bacon fat until browned on all sides. Transfer the beef to the dish with the bacon.
- In the remaining fat, sauté sliced carrots and diced onions until softened, around 3 minutes. Add 4 minced garlic cloves and cook for an additional minute. Drain excess fat, leaving about a tablespoon in the pot.
- Return the bacon and beef to the pot, seasoning with coarse salt and ground pepper. Sprinkle flour over the mixture, toss well, and cook for 4-5 minutes to brown.
- Add pearl onions, wine, and enough beef stock to just cover the meat. Incorporate tomato paste, a crushed bouillon cube, fresh thyme, half of the parsley, and bay leaves. Bring to a simmer on the stove.
- Cover the pot, transfer it to the lower part of the oven, and simmer for 2 to 3 hours until the meat is tender. Adjust the heat so the liquid simmers very slowly.
- In the final 5 minutes of cooking, prepare the mushrooms. Heat butter in a skillet over medium heat, add the remaining minced garlic, and cook until fragrant. Add quartered mushrooms, cooking for about 5 minutes, and set aside.
- Place a colander over a large pot to strain the casserole’s contents, collecting the sauce. Discard the herbs. Return the beef mixture to the pot and add the browned mushrooms over the meat.
- Simmer the sauce for 1-2 minutes, skimming off any fat. Adjust the consistency by adding stock if too thick, or reduce if too thin. Season to taste with salt and pepper.
- Pour the sauce over the meat and vegetables. If serving immediately, simmer for 2-3 minutes to heat through, garnish with remaining parsley, and serve with mashed potatoes, rice, or noodles.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 ounces bacon, roughly chopped
- 3 pounds beef brisket, chuck steak, or stewing beef, cut into 2-inch chunks
- 1 large carrot, sliced ½-inch thick
- 1 large white onion, diced
- 6 cloves garlic, minced (divided)
- 1 pinch coarse salt
- 1 pinch ground pepper
- 2 tablespoons flour
- 12 small pearl onions (optional)
- 3 cups red wine (such as Merlot, Pinot Noir, or Chianti) or 2 cups for a milder sauce
- 2-3 cups beef stock (use 3 cups if using 2 cups of wine)
- 2 tablespoons tomato paste
- 1 beef bouillon cube, crushed
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped (divided)
- 2 bay leaves
- 1 pound fresh white or brown mushrooms, quartered
- 2 tablespoons butter
Nutritional Values
Calories: 624kcal | Carbohydrates: 19g | Protein: 59g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 151mg | Sodium: 1163mg | Potassium: 1519mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2031IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 6mg
FAQ
- What kind of beef should I use for Beef Bourguignon?
- Brisket is recommended for the best results as it becomes tender and juicy. However, chuck steak or any stewing beef you have available can also be used.
- Which red wine is suitable for making Beef Bourguignon?
- A good-quality Burgundy is traditionally recommended. We enjoyed using a $20 bottle of Pinot Noir. The choice doesn’t need to be expensive, just ensure it’s a quality brand.
- Can I make Beef Bourguignon without wine?
- Yes, you can substitute wine with beef stock, but the depth of flavor might differ. If the wine is omitted, increase the beef stock to 5 cups for the recipe.
- What should I serve with Beef Bourguignon?
- Mashed potatoes are a classic accompaniment, but plain rice or noodles also work well. These sides allow the rich flavors of the dish to shine.
- How can I reduce the strong wine flavor in the gravy?
- Let the dish rest for about 15 minutes after cooking; this allows the flavors to meld together, mellowing the wine’s intensity. The flavors improve even more if served the next day.
Tips
- Let the Flavors Settle: After cooking, let the dish rest for at least 15 minutes to allow the flavors, particularly the wine, to meld together and mellow out. This step enhances the taste, especially if you plan to serve it the next day.
- Perfect Mushroom Timing: Add the mushrooms towards the end of the cooking process. Sauté them separately in butter with garlic, salt, and pepper before incorporating them for a plump and flavorful finish.
- Gravy Consistency: After straining the sauce, simmer it for a few minutes to achieve a rich and glossy texture. If it’s too thick, gradually add stock to thin it, or boil it if it’s too thin until it reaches the desired consistency.
- Wine Choice and Quantity: Opt for a good quality burgundy or Pinot Noir for the wine component. If you prefer a milder wine flavor, reduce the wine to 2 cups and increase the beef stock accordingly.
Equipment
- Dutch Oven – A heavy-based pot essential for the traditional oven method.
- Instant Pot/Pressure Cooker – If you choose to use the pressure cooker method.
- Slow Cooker – Necessary for the slow cooker method.
- Large Skillet or Pan – Useful for sautéing ingredients separately, such as the mushrooms.
- Colander – For straining the liquid from the meat and vegetables.
- Slotted Spoon – For transferring cooked ingredients like bacon.
