Beef Bourguignon – WellPlated.com

Beef Bourguignon (or “Boeuf Bourguignon”) is a bucket listing recipe that’s surprisingly straightforward to make at house! Fall-apart tender beef simmered in a wealthy pink wine sauce, this conventional French Burgundy beef stew is a meal you’ll keep in mind.

Why You’ll Love This Simple Beef Bourguignon Recipe

• Rustic But Spectacular. Beef Bourguignon is particular, in the best way of lengthy, slow-simmering soups and stews made with humble, significant elements. It cooks for hours, like a great Crockpot Beef Stew or Braised Brief Ribs, rewarding your endurance by turning cheap beef and carrots into one thing really magnificent.
• Comparatively Simple. I wished to make beef Bourguignon accessible to house cooks by streamlining the elements and decreasing the cook dinner time. No offense to the masters, however I discovered Julia Little one’s authentic boeuf Bourguignon and Ina Garten’s model each left me wishing for extra greens and a number of the steps felt pointless. I doubled up on the carrots and mushrooms, then eliminated elements that weren’t important to create one of the best beef Bourguignon I’ve ever had.
• Simpler Than You Suppose. While you suppose French delicacies, you in all probability suppose there’s lots of work concerned. This straightforward beef Bourguignon recipe (together with my Rooster Fricassée and French Omelette) show that isn’t the case! This recipe takes time, however the steps are simple and easy.

What Is Beef Bourguignon?

A couple of years in the past, we booked a last-minute journey to Europe, and I lived out my dream to eat conventional beef Bourguignon within the area the place it was created, Burgundy, France.

And I even had a glass (or extra) of Burgundy wine to pair with it. How fortunate am I?!

In case you’re not aware of this traditional French recipe, right here’s what it’s good to know:

• Boeuf Bourguignon is pronounced “booff boar-gone-yawn.”
• It interprets to “Burgundy Beef” (“beouf” is French for “beef” and “Bourguignon” is French for “Burgundian”).
• Boeuf Bourguignon consists of beef (often a tricky, cheap minimize like chuck), pink wine, beef inventory, carrots, aromatics like garlic and onion, pearl onions, mushrooms, and bacon.
• It tastes strong, comforting, velvety, and complicated—consider Beef Burgundy because the French equal of traditional Beef Stew.

Tips on how to Make the Greatest Beef Bourguignon

The Elements

• Chuck Roast. A troublesome, marbled minimize like chuck roast is one of the best minimize of beef for beef Bourguignon. Filled with protein, it turns into tantalizingly tender throughout cooking however nonetheless retains its taste.

• Bacon. Beef Bourguignon with out bacon simply isn’t the identical! It provides an additional layer of savory goodness that’s completely scrumptious.
• Mushrooms. A incredible addition to beef dishes like this one (and Beef Stroganoff).
• Butter. Provides richness to the dish and helps thicken the gravy (plus, it’s French!).
• Crimson Wine. In cooking, Bourguignon means “cooked in pink wine,” which is what we’re doing on this recipe. It intensifies the flavour and helps tenderize the meat throughout cooking. A dry pink wine is finest.

• Carrots and Onions. These humble greens give this French stew hearty taste. Onion and French-cuisine lovers will get pleasure from this traditional French Onion Soup too!
• Tomato Paste. Helps to create a simmered all day taste in a fraction of the time. (This trick can be used on this Crock Pot Hamburger Soup.)
• Thyme. For an earthy, herby taste.
• Beef Broth. Accentuates the meat taste and provides depth.
• All-Goal Flour. Helps thicken the stew.

The Instructions

1. Prep the Beef. Minimize the meat chuck into 1-inch cubes. Dry and season the meat.

2. Cook dinner the Bacon and Mushrooms. Begin with the bacon then sauté the mushrooms and butter within the pot with the bacon drippings. Take away to a plate.
3. Cook dinner the Beef. Sear the meat till browned on all sides. Switch beef to the plate with the bacon. Repeat with any remaining beef. Stir in about 1/4 of the wine.

4. Add Some Veggies. Sauté the carrots and onions, then add the remaining stew elements.

5. Simmer Then Bake. Lay the sprigs of thyme on prime. Let simmer. Cowl and bake beef Bourguignon at 250 levels F for 1 hour and quarter-hour.

6. Thicken. Return the pot to the stovetop. Mash the butter and flour collectively, then add the combination to the pot.

7. End. Add the pearl onions and remaining mushrooms. Carry the meat bourguignon to a boil, then let simmer. Take away the thyme. ENJOY!

Storage Ideas

• To Retailer. Refrigerate leftovers in an hermetic storage container for as much as 3 days.
• To Reheat. Rewarm beef Bourguignon in a Dutch oven on the stovetop over medium-low warmth or within the microwave.
• To Freeze. Freeze leftovers in an hermetic, freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.

What to Serve with Beef Bourguignon

• Dutch Oven. I exploit my 5.5 quart to make a Le Creuset beef Bourguignon recipe, however you should utilize any model of Dutch oven you want; STAUB is nice too.
• Wood Spoon. Helps scape up all of the scrumptious browned bits from the pot.
• Further Massive Chopping Board. Loads of room for reducing all the elements on this recipe.

Recipe Ideas and Tips

• Get That Excellent Sear. Begin by patting the meat dry. When the meat is dry on the skin, you may get a greater sear on it. Then, if you’re cooking the meat, work in batches. Crowding the pan additionally will get in the best way of searing as a result of it creates an excessive amount of steam.
• Cook dinner the Tomato Paste. While you add the garlic and tomato paste, you’ll cook dinner for 30 seconds earlier than transferring onto the following step. Cooking tomato paste is a kind of little hacks that helps take your meals to the following degree. Just like blooming spices, it provides a shocking quantity of depth and dimension!
• Deglaze the Pan. One other trick that provides taste to this beef Bourguignon recipe? Deglazing! While you pour within the wine, the acidity helps loosen the cooked-on bits on the underside and sides of the pan. Add the wine, let it sit for about 30 seconds, then use a wood turner (which seems to be like a wood spoon, however with a flat edge on the underside) or spoon to scrape till there’s nothing left sticking to the pan.