Beef Bourguignon Recipe

Beef Bourguignon is slow-simmer consolation in a single pot, with a wealthy crimson wine gravy. A traditional French beef stew the place chunks of beef are braised low and sluggish in gravy with mushrooms, carrots, herbs, and bacon till melt-in-your-mouth tender.

• Taste: Wealthy and comfy with tender beef, savory mushrooms, and a deep, slow-simmered sauce that’s heat and comforting.
• Method: Searing the meat is a vital step because it builds deep taste, and cooking the flour briefly helps create a wealthy, velvety gravy with out additional thickeners.
• Really helpful Instruments: A Dutch oven helps distribute warmth evenly and offers you good, dependable browning.
• Serving Options: Serve with crusty selfmade bread & butter for absorbing all that savory sauce. 
• Freezing: Beef bourguignon is freezer-friendly and excellent for make-ahead lunches or batch cooking.

Ingredient Notes

• Beef Chuck Roast: My first alternative is all the time beef chuck because it comes out so extremely tender. And it’s budget-friendly, so it’s the perfect of each worlds. Trim and minimize it into 1-inch cubes.
• Bacon: Thick-cut items of chopped bacon are greatest for this dish. The bacon fats provides taste when browning the meat.
• Greens: Use crimson or gold child potatoes, or potato chunks. Mushrooms, carrots, and onions present the bottom for a superb stew.
• Gravy: Crimson wine is the important thing ingredient. Select a dry wine like Merlot, Cabernet Sauvignon, Pinot Noir, or Burgundy. Beef broth (or inventory if in case you have it), tomato paste, garlic, and herbs end the job to perfection.

Variations

• For a extra conventional French model (à la Julia Baby), saute or braise mushrooms and pearl onions and add them on the finish, so that they don’t break down within the stew.
• You may as well use stewing beef, spherical steak, or brisket. These cuts of beef will doubtless want extra time within the oven than chuck, so ensure that the meat is fork-tender earlier than eradicating the meat bourguignon from the oven.
• Use pancetta instead of bacon for a milder, much less smoky taste. Style and regulate the salt as you go, as a result of pancetta is usually a bit saltier than bacon.
• Attempt skipping the potatoes and serve crimson wine beef stew over mashed potatoes, egg noodles, or buttered noodles.

Find out how to Make Beef Bourguignon

1. Crisp the bacon, then sear the meat in batches.
2. Soften onions and carrots, stir in flour. Add heat broth and deglaze the pan.
3. Add remaining components, cowl, and bake (full recipe beneath).
4. Regulate seasoning and garnish with bacon.

Ideas for the Greatest Outcomes

• Wine is an important ingredient on this beef bourguignon recipe. For those who don’t have wine, I’d suggest making both beef stew or a goulash for the same dish.
• Pat the meat dry and sear in batches with out crowding the pan.
• Room temperature wine and broth will hold the stew cooking on the similar temperature when added.
• Cooking low and sluggish ensures probably the most tender meat. If the meat will not be tender, it wants extra time.
• Thicken beef bourguignon additional with cornstarch slurry. Mix 2 tablespoons every of cornstarch and chilly water. Drizzle into the simmering stew whereas whisking to thicken—you could not want all of the combination.

Storing and Reheating

This dish is ideal for making forward since flavors marry and it tastes even higher the following day!

• Refrigerate leftovers in an hermetic container within the fridge for as much as 4 days.
• Freeze for as much as 3 months, and thaw within the fridge in a single day.
• Reheat gently both on the stovetop or within the microwave with a splash of broth or crimson wine to loosen the sauce.

Did you make this Beef Bourguignon? Go away a ranking and remark beneath! 

Prep Time 40 minutes minutes

Cook dinner Time 2 hours hours 30 minutes minutes

Whole Time 3 hours hours 10 minutes minutes

• Preheat the oven to 325°F.

• In a Dutch oven or a big oven-safe pot, cook dinner the bacon over medium warmth, stirring continuously, till it is crisp. Switch the bacon to a paper towel-lined plate, leaving the fats within the pot.

• Gently dab the meat dry with a paper towel and season with salt and pepper. Enhance the warmth to medium-high and sear the meat in small batches till browned. Switch to a plate.

• In the identical pot, add the onions and carrots. You’ll be able to add a little bit of oil if wanted. Cook dinner over medium warmth for two to three minutes or till the onions soften barely.

• Add the browned beef again to the pot and sprinkle with flour, stirring to coat. Cook dinner for two minutes. Add the broth and scrape up any brown bits on the underside of the pot.

• Add wine, mushrooms, potatoes (if utilizing), tomato paste, garlic, thyme, rosemary, and bay leaf. Cowl the pot with a lid and switch it to the oven. Bake the stew for 2½ to three hours or till the meat is fork-tender.

• Take away the bay leaf and stir in ¾ of the bacon. Style and season with further salt and pepper if desired. Garnish with remaining bacon and chopped contemporary parsley.

*If utilizing stewing beef, you could want just a little bit of additional time for it to develop into tender.

• Potatoes might be added to this stew or go away them out and serve the stew over mashed potatoes or egg noodles. Use child potatoes, crimson potatoes or Yukon gold potatoes.
• Select a dry crimson wine, similar to Pinot Noir, Cabernet, or Merlot. Wine is required to taste this recipe.
• To Thicken stew additional after baking, mix equal components cornstarch and water. Add to simmering stew just a little bit at a time whereas whisking to succeed in desired consistency.

Energy: 582 | Carbohydrates: 20g | Protein: 47g | Fats: 30g | Saturated Fats: 12g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 14g | Trans Fats: 1g | Ldl cholesterol: 145mg | Sodium: 1416mg | Potassium: 1293mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2694IU | Vitamin C: 16mg | Calcium: 64mg | Iron: 5mg

Diet info offered is an estimate and can fluctuate primarily based on cooking strategies and types of components used.

Course Beef, Dinner, Entree, Foremost Course

Delicacies American, French

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