Beef Bourguignon, also known as Boeuf Bourguignon, is a classic French dish that originated in the region of Burgundy. It is a rich and flavorful stew made with beef, red wine, vegetables, and a variety of herbs and spices. This dish has gained worldwide popularity due to its complex and delicious taste.
The main ingredient in Beef Bourguignon is beef, specifically cuts like chuck roast or stew meat. The beef is marinated in red wine and then browned to develop a deep and intense flavor. Along with the beef, the dish typically includes a medley of vegetables such as onions, carrots, and mushrooms, which add both nutrition and taste to the stew. The vegetables are sautéed to bring out their natural sweetness and then combined with the beef and other ingredients to simmer slowly until the flavors meld together.
The key element that sets Beef Bourguignon apart is the red wine. Traditionally, Burgundy wine is used, which lends a distinct and robust flavor to the stew. The wine not only adds depth to the dish but also acts as a tenderizer for the beef, resulting in tender and succulent meat. The stew is then simmered for hours on low heat, allowing the flavors to develop and infuse together, resulting in a hearty and comforting dish that is perfect for cold winter nights. Beef Bourguignon is often served with crusty bread or mashed potatoes, as these accompaniments help to soak up the rich sauce and complement the flavors of the dish.
Ingredients
3 lbs beef chunks, brisket, chuck, or stew beef
2 oz bacon chopped
1 carrot sliced
1 onion diced
6 cloves garlic minced
12 pearl onuions
3 cups red wine
1 tbsp olive oil
3 cups beef stock
salt and pepper
2 tbsp flour
2 tbsp tomato paste
1 beef bullion cube
1 tsp thyme
2 tbsp parsley
1 lb mushrooms sliced
2 tbsp butter
Method
In a large dutch oven saute the bacon over medium heat in tbsp of olive oil until crisp. Transfer to a plate.
Sear beef in batches in the bacon fat until browned on all sides. Transfer to plate with the bacon.
Saute the carrots and onion until soft.
Add 4 coves of the garlic and cook for 1 minute.
Add beef and bacon back into the pot.
Season with salt and pepper to taste. Add the flour, mix well, and cook for 4-5 minutes.
Add the pearl onions, wine, beef stock, tomato paste, bullion cube and herbs.
Bring to a boil then reduce heat to low, cover, and cook 1 1/2 to 2 hours, stirring occasionally.
When almost done, heat the butter in a skillet and add the remaining 2 cloves of garlic and the mushrooms. Cook for 5 minutes then add to the pot.
Simmer an additional 5 minutes then serve.
