Beef Bourguignon Recipe

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

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

Ingredient Notes

• Beef Chuck Roast: My first selection 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 pink or gold child potatoes, or potato chunks. Mushrooms, carrots, and onions present the bottom for a superb stew.
• Gravy: Red 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 Youngster), 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 seemingly want extra time within the oven than chuck, so make sure that the meat is fork-tender earlier than eradicating the meat bourguignon from the oven.
• Use pancetta rather than 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.
• Strive skipping the potatoes and serve pink wine beef stew over mashed potatoes, egg noodles, or buttered noodles.

Easy methods 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 under).
4. Modify seasoning and garnish with bacon.

Suggestions for the Finest 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 maintain the stew cooking on the similar temperature when added.
• Cooking low and gradual ensures essentially 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—chances are you’ll 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 pink wine to loosen the sauce.

Did you make this Beef Bourguignon? Go away a score and remark under! 

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 regularly, 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. Improve 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 possibly can 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 abruptly 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 extra salt and pepper if desired. Garnish with remaining bacon and chopped contemporary parsley.

*If utilizing stewing beef, chances are you’ll want a bit of bit of additional time for it to change into tender.

• Potatoes will be added to this stew or depart them out and serve the stew over mashed potatoes or egg noodles. Use child potatoes, pink potatoes or Yukon gold potatoes.
• Select a dry pink wine, resembling 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 a bit of bit at a time whereas whisking to achieve 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

Vitamin data offered is an estimate and can fluctuate based mostly on cooking strategies and types of components used.

Course Beef, Dinner, Entree, Essential Course

Delicacies American, French

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