Classic Beef Bourguignon

Why Make This Classic Beef Bourguignon

If you’re looking for a dish that embodies comfort and rich flavor, look no further than Classic Beef Bourguignon. This French classic is perfect for chilly evenings, family gatherings, or any occasion that calls for hearty, satisfying food. The combination of tender beef, savory veggies, and a luscious red wine sauce creates an unforgettable dining experience. Plus, this dish is a fantastic way to impress your friends and family with your culinary skills.

Cooking this dish allows you to savor the process as much as the end result. Imagine the savory aroma filling your kitchen as the beef simmers away, merging those exquisite flavors into a delicious stew. Whether you’re a seasoned home cook or a beginner, you’ll find that making Beef Bourguignon is rewarding and achievable.

How to Make Classic Beef Bourguignon

Making Classic Beef Bourguignon may sound daunting, but it’s a straightforward process that yields a comforting dish bursting with flavor. The key steps involve preparing the ingredients, searing the beef for depth of flavor, building a savory sauce, and then slow-cooking the mixture until everything melds beautifully. Once you’ve mastered this recipe, you might find yourself making it again and again.

Ingredients:

• 5 strips beef bacon, cut into 1" pieces
• 3 1/2 lbs beef chuck, cut into 2" pieces
• 4 tablespoons unsalted butter, divided
• 1 yellow onion, chopped
• 3 large carrots, peeled and chopped
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 2 cups non-alcoholic red wine
• 2 cups beef stock
• 1 tablespoon Better than Bouillon beef bouillon
• 2 sprigs fresh thyme
• 2 bay leaves, dried or fresh
• 10 oz frozen pearl onions, defrosted and drained
• 16 oz cremini mushrooms, quartered

Directions:

1. Prepare Ingredients: Cut beef bacon into 1" pieces. Trim and cut beef chuck into 2" cubes; pat dry and season generously with salt and pepper. Chop onion and carrots, mince garlic. Have all ingredients prepped.

2. Cook Bacon and Sear Beef: In a large Dutch oven, render beef bacon over medium heat until crisp. Remove bacon with a slotted spoon; set aside. Increase heat to medium-high. Sear beef in batches until deeply browned on all sides, adding 1-2 tablespoons butter if needed. Transfer browned beef to the plate with bacon.

3. Sauté Aromatics and Build Sauce Base: Reduce heat to medium. Add chopped onion and carrots to the pot; sauté for 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle in flour and cook for 1-2 minutes, stirring constantly. Stir in tomato paste and cook for another 1-2 minutes.

4. Deglaze and Simmer: Pour in non-alcoholic red wine; bring to a simmer, scraping up any browned bits from the bottom of the pot. Simmer for 5-7 minutes, allowing liquid to reduce slightly.

5. Combine and Braise: Return beef and any juices to the pot. Stir in beef stock, bouillon, thyme, and bay leaves. Bring to a gentle simmer. Cover tightly and transfer to a preheated oven at 325°F (160°C). Braise for 2 ½ to 3 hours, or until beef is fork-tender.

6. Finish Braise and Skim Fat: Carefully remove from oven. Skim off any excess fat from the surface. Remove and discard bay leaves. Taste and adjust seasoning with salt and pepper.

7. Prepare Garnishes: While stew braises (or after), in a separate skillet, melt 1 tablespoon butter over medium heat. Sauté defrosted pearl onions for 8-10 minutes until golden and tender. Set aside. In the same skillet, melt remaining butter over medium-high heat. Sauté mushrooms until nicely browned on all sides, about 6-9 minutes. Season lightly.

8. Combine Garnishes and Serve: Gently fold the cooked pearl onions and sautéed mushrooms into the stew; simmer for 5-10 minutes to warm through. Adjust seasoning and consistency as needed. Ladle into warm bowls, garnish generously with reserved crispy bacon and fresh chopped parsley. Serve over mashed potatoes, egg noodles, or with crusty bread.

Nutritional Information

Per serving (approximately 1 cup):

• Calories: 500
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 150mg
• Sodium: 900mg
• Carbohydrates: 30g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 40g

How to Serve Classic Beef Bourguignon

Classic Beef Bourguignon shines as a main course, but serving it up correctly can elevate the entire meal. Consider pairing this rich stew with creamy mashed potatoes for a delightful contrast. Alternatively, egg noodles or crusty bread will do wonders in soaking up the sauce. To dazzle your guests, garnish each serving with crispy bacon bits and a sprinkle of fresh parsley. A side of green beans or a simple salad can add a fresh touch to balance the dish’s richness.

How to Store Classic Beef Bourguignon

Leftovers of Beef Bourguignon can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooled stew in freezer-safe containers and store it for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove or in the microwave, adding a bit of broth if needed to adjust the consistency.

Expert Tips for Perfect Classic Beef Bourguignon

• Seasoning is key: Don’t skip seasoning the beef cubes before searing; it enhances flavor.
• Take your time: Braising the beef slowly at a low temperature results in incredibly tender meat.
• Be patient while browning: Allow the beef to truly brown before moving; this adds depth to the sauce.
• Add richness: A splash of good-quality balsamic vinegar or a whisper of brandy can deepen flavor.
• Don’t rush the garnishes: Sautéing pearl onions and mushrooms adds elegance and texture; it’s worth the extra effort.

Delicious Variations

• Vegetable Variation: Replace beef with hearty vegetables like mushrooms, carrots, and eggplant for a vegetarian version.
• Spice it up: Add a splash of Worcestershire sauce or a pinch of red pepper flakes for a little kick.
• Herb Explosion: Incorporate fresh herbs like parsley, rosemary, or a bay leaf for different flavor profiles.

Frequently Asked Questions

1. Can I use other cuts of beef?
   Absolutely! Cuts like brisket or round can also work, though beef chuck is preferred for its rich marbling, which gives an ideal texture.

2. Can I prepare this dish ahead of time?
   Yes! Beef Bourguignon actually tastes better the next day as the flavors meld. Just reheat gently on the stove.

3. What kind of wine should I use?
   A good quality non-alcoholic red wine will enhance flavor. Look for something you would enjoy drinking.

4. Can I skip the bacon?
   Definitely! You can omit the bacon for a lighter version, though it does add nice flavor.

5. Is it necessary to use non-alcoholic wine?
   If you prefer not to use alcohol, non-alcoholic red wine is a great substitute. You can also use beef stock as a base for the sauce.

6. What’s the best way to thicken the sauce?
   If the sauce is too thin, add a mix of flour and water or a cornstarch slurry towards the end of cooking.

7. What should I serve on the side?
   Classic sides include mashed potatoes, crusty bread, or buttered noodles to soak up the delicious sauce.

8. How do I adjust the seasoning before serving?
   Taste the dish just before serving and add salt, pepper, or additional herbs to suit your preferences.

9. Can this recipe be doubled?
   Yes! Just make sure you have a large enough pot to accommodate all the ingredients and adjust cooking time as needed.

10. What if I don’t have fresh thyme?
    Dried thyme works too! Use about a third of the amount since it’s more concentrated.

Conclusion

Classic Beef Bourguignon is more than just a meal; it’s a celebration of home cooking and comfort food. With its rich flavors and tender textures, it’s a fantastic recipe to impress family and friends alike. Don’t be discouraged by the steps; this dish is well worth the effort. So take a deep breath, gather your ingredients, and let the process unfold. You’ll be rewarded with a cozy, hearty dish that’s perfect for any occasion. Give it a try and share your love of cooking with others!

Classic Beef Bourguignon

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• Author: acheyakh-mohamed
• Total Time: 210 minutes
• Yield: 8 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting French classic featuring tender beef, savory vegetables, and a rich red wine sauce, perfect for chilly evenings.

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Ingredients

Scale 1x2x3x

• 5 strips beef bacon, cut into 1” pieces
• 3 1/2 lbs beef chuck, cut into 2” pieces
• 4 tablespoons unsalted butter, divided
• 1 yellow onion, chopped
• 3 large carrots, peeled and chopped
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 2 cups non-alcoholic red wine
• 2 cups beef stock
• 1 tablespoon Better than Bouillon beef bouillon
• 2 sprigs fresh thyme
• 2 bay leaves, dried or fresh
• 10 oz frozen pearl onions, defrosted and drained
• 16 oz cremini mushrooms, quartered

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Instructions

1. Prepare Ingredients: Cut beef bacon and beef chuck. Chop onion and carrots, mince garlic.
2. Cook Bacon and Sear Beef: Render beef bacon in a Dutch oven, remove bacon, then sear beef in batches.
3. Sauté Aromatics and Build Sauce Base: Sauté onions and carrots, then add garlic, flour, and tomato paste.
4. Deglaze and Simmer: Pour in red wine, scrape up browned bits, and simmer briefly.
5. Combine and Braise: Return beef, add beef stock and seasonings, cover, and braise in the oven for 2½ to 3 hours.
6. Finish Braise and Skim Fat: Remove from oven, skim fat, and adjust seasoning.
7. Prepare Garnishes: Sauté pearl onions and mushrooms in butter.
8. Combine Garnishes and Serve: Fold in garnishes and serve warm with crispy bacon and optional sides.

Notes

Serve with creamy mashed potatoes, egg noodles, or crusty bread. Garnish with crispy bacon and fresh parsley.

• Prep Time: 30 minutes
• Cook Time: 180 minutes
• Category: Main Course
• Method: Braising
• Cuisine: French

Nutrition

• Serving Size: 1 cup
• Calories: 500
• Sugar: 5g
• Sodium: 900mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 40g
• Cholesterol: 150mg

Keywords: beef bourguignon, French stew, comfort food, hearty meal, slow-cooked beef