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"Time-Saving Tips for Perfecting Beef Bourguignon Every Time"

Writer's picture: Kevin DamKevin Dam

Beef Bourguignon is a classic French stew that's hearty and rich in flavor. It's traditionally made with beef braised in red wine, beef broth, and seasoned with garlic, onions, and a bouquet garni, with pearl onions and mushrooms. Let's walk through a recipe with some tips and tricks to ensure your Beef Bourguignon is a show-stopper.



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  • Dish name: Beef Bourguignon

  • Cuisine: French

  • Preparation time: 30 minutes

  • Cooking time: 3 to 4 hours

  • Yield: Serves 6


Ingredients:


  • 2 pounds beef chuck, cut into 2-inch cubes

  • 6 ounce slab of bacon, cut into small strips

  • Salt and pepper

  • 1/4 cup all-purpose flour

  • 2 cups red Burgundy wine (or another dry red wine)

  • 2 to 3 cups beef broth

  • 2 tablespoons tomato paste

  • 1 bouquet garni (thyme, bay leaves, and parsley tied together)

  • 3 cloves garlic, minced

  • 1 large onion, chopped

  • 1 pound fresh mushrooms, quartered

  • 1 bag of frozen pearl onions, thawed; or fresh ones, peeled

  • Fresh parsley, chopped for garnish


Instructions:


  1. Preheat your oven to 325°F (162°C).

  2. Render the bacon in a large Dutch oven over medium heat; remove with a slotted spoon and set aside.

  3. Pat the beef cubes dry, season with salt and pepper, and sear in batches in the bacon fat until browned on all sides. Set aside with the bacon.

  4. Sprinkle the flour over the remaining fat, stir and cook for a few minutes to make a roux.

  5. Stir in wine slowly, followed by enough beef broth to cover the beef. Add the tomato paste and bouquet garni.

  6. Return the beef and bacon to the pot. Bring to a simmer, cover, and place in the oven for about 2.5 hours or until beef is tender.

  7. While the stew is in the oven, sauté the mushrooms and onions in a separate pan until caramelized.

  8. Once the beef is tender, add the onions and mushrooms to the stew, and cook for another 30 minutes.

  9. Adjust seasoning, garnish with fresh parsley, and serve.


Tips and Tricks:


  • Marinating: For an even deeper flavor, you can marinate the beef in the wine overnight with some of the herbs and a bay leaf.

  • Bacon: Using slab bacon and rendering it slowly allows the fat to infuse with the stew, adding depth to the flavor.

  • Wine Quality: The quality of the wine you use will significantly affect your Bourguignon. Use a wine you would enjoy drinking.

  • Searing: Make sure the beef is patted very dry before searing. If it's too wet, it won't brown properly.

  • Thickening: If the stew isn't as thick as you'd like by the end, you can mix a little cornstarch with water and stir it in, then cook for another 10 minutes.

  • Pearl Onions: The classic recipe uses pearl onions, which add a sweet depth. If you can’t find fresh ones, frozen are fine, just make sure they’re thawed.

  • Slow Cook: Don't rush the cooking process—low and slow is key to allowing the flavors to meld and the beef to become fork-tender.

  • Resting: Let the stew sit for a while after cooking, as the flavors develop more as it cools down a bit.

  • Serving: Serve it with potatoes, noodles, or a slice of crusty bread to absorb the delicious sauce.




Following these steps and tips, you'll have a luxurious and comforting Beef Bourguignon that transports you straight to the French countryside. Bon appétit!

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1 Comment


Mohamed Njounkou
Jun 29, 2024

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