Hearty Beef Bourguignon
Table of Contents
Hearty Beef Bourguignon : Your New Favourite Dinner?
Ever get that craving for something proper comforting? I do, like, every other week! That's when I reach for my beef bourguignon recipe .
This ain't your fancy restaurant version; it's the real deal, the Classic Beef Bourguignon that warms you from the inside out.
It's savoury, rich, and just makes you feel good. You know?
This dish hails from Burgundy, France, and it's been warming hearts for ages. It's essentially a rich beef stew , simmered in red wine until the beef is melt-in-your mouth tender.
It's medium difficulty, takes about 4- 5 hours (mostly hands off), and feeds 6-8 hungry souls. Perfect for Sunday dinner, honestly.
Why You'll Love This Beef Stew Recipe
Honestly, the best thing? This red wine beef stew is packed with flavour! Red wine isn't only nice to drink it also adds depth of flavor.
Plus, it's got a good hit of protein, thanks to all that beef. It's the ultimate delicious family meals dish.
Serve it when you really want to impress (or just spoil!) your loved ones.
The Secret Ingredient
What makes this recipe special? It's the quality of the wine. Use a bottle you'd happily drink; that makes all the difference.
Trust me on this one. And don't rush the searing it's crucial for developing that deep, rich flavour. I once skipped searing, and honestly? The stew just wasn't the same.
It's worth the extra few minutes, promise.
What You'll Need
Alright, let's dive into what you'll need for this masterpiece of a French Beef Stew Recipe .
Ingredients & Equipment
Right, let's dive into what you'll need. Don't worry, making Delicious Family Meals like this beef bourguignon ain't rocket science. It's all about good ingredients and a bit of patience.
Main Ingredients for Your Beef Bourguignon
Here's what you'll need for this Classic Beef Bourguignon , broken down for ya:
Beef: 3 lbs ( 1.4 kg ) beef chuck, cut into 1 inch cubes. Get the chuck. Trust me. Quality is king. Look for good marbling, that's where the flavor is at.
Olive Oil: 2 tbsp ( 30 ml ). For searing that beautiful beef.
Seasoning: 1/2 tsp ( 2.5 ml ) salt and 1/4 tsp ( 1.25 ml ) black pepper. To taste, of course.
Flour: 2 tbsp ( 15g ) all-purpose. For that lovely crust on the beef.
Bacon/Pancetta: 4 oz ( 115g ), diced. Pancetta's fancier, but bacon works a treat.
Onion: 1 large yellow onion, chopped. Don't skimp.
Carrots: 2, peeled and chopped. Veg power!
Celery: 2 ribs, chopped. The backbone of flavor.
Garlic: 2 cloves, minced. Because garlic makes everything better.
Tomato Paste: 1 tbsp ( 15ml ). Adds a richness you won't believe.
Red Wine: 3 cups ( 710 ml ) dry red. Use something you'd drink! Burgundy is traditional, but a Pinot Noir or Cabernet Sauvignon works wonders.
This is key for a good Red Wine Beef Stew .
Beef Broth: 2 cups ( 475 ml ), low sodium. Don't want it too salty, now do we?
Balsamic Vinegar: 1 tbsp ( 15ml ). A secret weapon.
Thyme: 1 sprig fresh. Adds that je ne sais quoi .
Bay Leaf: 1. Can't forget the bay leaf!
Mushrooms: 1 lb ( 450g ) cremini, quartered. The earthiness is perfect.
Butter: 1 tbsp ( 15ml ), unsalted. For sautéing those shrooms.
Olive Oil: 1 tbsp ( 15ml ). To go with the butter, naturally.
Pearl Onions: 12, peeled. Frozen are absolutely fine.
Parsley: 1 tbsp ( 15ml ), chopped. For a little freshness.
Seasoning Notes for Your French Beef Stew Recipe
For this French Beef Stew Recipe , don't be shy with the herbs. Thyme and bay leaf are essential. The balsamic adds a lovely zing.
If you're feeling adventurous, a pinch of smoked paprika can add a lovely depth. If you haven't got thyme, rosemary will do in a pinch.
Equipment Needed
Nothing too fancy here. Just the basics for an Easy Beef Bourguignon .
- Dutch Oven: A big one, at least 6 quarts ( 5.7 litres ). If you don't have one, a heavy bottomed pot will do.
- Large Skillet: For searing that beef and sautéing those mushrooms.
- Usual suspects: Cutting board, knife, measuring cups and spoons, wooden spoon.
Don't fret if you don't have a fancy Dutch oven. Just use what you've got! The main thing is to get stuck in and enjoy the process.
This Boeuf Bourguignon Recipe is worth it, I promise! And if you're looking for an easier option, there's always the Slow Cooker Beef Bourguignon version - less hands-on, but still mega tasty.
Unlocking the Secrets to Perfect Beef Bourguignon
Fancy a bit of France in your own kitchen? Let's dive into the wonderful world of beef bourguignon . This isn't just any beef stew recipe ; it’s a hug in a bowl, a dish that whispers "delicious family meals" with every bite.
Trust me; once you master this classic beef bourguignon , you'll be the star of every dinner party. You know, Boeuf Bourguignon recipe that's both impressive and comforting?
Prep Steps: Your Mise en Place Mission
Essential mise en place Right, first things first, let's get organised. Chop your 3 lbs of beef chuck into nice, even cubes.
Get your onions, carrots, and celery prepped. Honestly, having everything ready before you start makes life so much easier. Trust me on this one.
Time saving organization tips While you're at it, why not peel those pesky pearl onions and quarter your mushrooms ? Freezing pearl onions for a bit makes peeling them a breeze.
Little wins, eh?
Safety reminders (if applicable) Always use a sharp knife and a stable cutting board. And for goodness sake, don’t try to catch a falling knife. Let it drop and get a plaster!
step-by-step: From "Oh My Gosh" to "Magnifique"
- Season & Flour: Pat your beef cubes dry. Season them with salt and pepper, then dredge in flour. Tap off the excess.
- Sear the Beef: In a hot Dutch oven with 2 tbsp olive oil , sear the beef in batches until browned on all sides. Remove and set aside. Don't overcrowd, or the beef will steam.
- Sauté Veggies: Cook diced 4 oz pancetta until crispy. Remove. Sauté chopped onion, carrots, and celery in the rendered fat until softened. Add 2 cloves minced garlic and 1 tbsp tomato paste ; cook for 1 minute .
- Deglaze & Simmer: Deglaze the pot with 3 cups dry red wine , scraping up the browned bits. Add 2 cups low sodium beef broth, 1 tbsp balsamic vinegar, 1 sprig thyme, and 1 bay leaf . Bring to a simmer.
- Braise the Beef: Return the beef to the pot. Cover and simmer over low heat for 3-3. 5 hours , or until fork tender.
Pro Tips: Chef's Secrets Revealed
Expert techniques or shortcuts A splash of brandy or cognac when deglazing the pan? Oh my gosh! That little bit of booze adds a crazy richness to this french beef stew recipe .
Common mistakes to avoid Don’t skip the searing! It builds so much flavour.
make-ahead options (if applicable) This red wine beef stew is even better the next day! Honestly, make it a day ahead, chill it, and then reheat for maximum flavour.
It will become a easy beef bourguignon
Recipe Notes for the Perfect Beef Bourguignon
Right, so you're about to tackle this Beef Bourguignon Recipe . Honestly, it's not as scary as it sounds! It's a bit like building Lego, just with food.
Here are a few extra tips to help you nail it. Trust me, I've made my fair share of kitchen bloopers along the way.
Let's get this right!
Serving Suggestions: Plating like a Pro!
Think about how you're going to plate this Classic Beef Bourguignon . I like to serve it over creamy mashed potatoes.
It just soaks up that amazing sauce! For a bit of fancy, garnish with fresh parsley. Oh, and a crusty baguette? Essential for mopping up every last bit.
A proper salad will cut the Delicious Family Meals richness, you know?
Storage Tips: Keepin' it Fresh
Got leftovers? Lucky you! The Beef Stew will last 3-4 days in the fridge. Pop it into an airtight container.
To reheat, gently simmer on the hob, or microwave it. You can freeze it too, for up to 3 months .
Just thaw overnight in the fridge before reheating. That way you still can enjoy this Boeuf Bourguignon Recipe .
Variations: Swapsies!
Want to switch things up a bit? Make it gluten-free by using gluten-free flour. Easy peasy. For a veggie version, swap the beef for mushrooms and lentils.
Loads of them, mind you. And root vegetables like carrots and parsnips. Boom, vegetarian Red Wine Beef Stew . Simple as.
Nutrition Basics: What You're Gettin'
Okay, let's keep it real. This Beef Bourguignon is proper comfort food. It's not exactly a diet dish, is it? You're getting protein from the beef.
Plus some vitamins and minerals from the veggies. But hey, everything in moderation, right? It's about enjoying good food. And nothing beats a French Beef Stew Recipe on a cold day! I've tried it in the Slow Cooker Beef Bourguignon , I swear!.
Honestly, don't overthink it! This Beef Stew Recipe is forgiving. Have fun, and enjoy the process. You've got this! Now, get cooking!
Frequently Asked Questions
Can I make beef bourguignon ahead of time? Does it freeze well?
Absolutely! In fact, beef bourguignon is often even better the next day. The flavors have more time to meld together, creating an even richer, more satisfying dish. It also freezes beautifully; just let it cool completely, then transfer it to an airtight container or freezer bag.
It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
What's the best cut of beef to use for beef bourguignon?
Chuck roast is generally considered the best choice for beef bourguignon. It has plenty of marbling, which renders down during the long braising process, resulting in a super tender and flavorful stew. You can also use stewing beef or even short ribs, but be sure to adjust the cooking time accordingly.
I don't have Burgundy wine. What's a good substitute for the wine in beef bourguignon?
No worries, you don't have to break the bank with a fancy Burgundy! A dry red wine like Pinot Noir or Cabernet Sauvignon works perfectly well. The key is to use a wine you'd actually enjoy drinking. Avoid "cooking wine," as it often contains added salt and artificial flavors.
If you don't have red wine, you can use grape juice mixed with a tablespoon of red wine vinegar. It won't be quite the same, but it'll do in a pinch!
Why is my beef bourguignon sauce thin and watery?
A thin sauce can be caused by a few things. First, make sure you sear the beef properly before braising, as this helps thicken the sauce. Also, be sure not to overcrowd the pot while browning the beef as that can cause steaming instead of searing and prevent proper flavor development.
You can also thicken the sauce at the end by simmering it uncovered for a while to reduce the liquid, or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
Is there a vegetarian version of Beef Bourguignon?
Yes! You can easily adapt beef bourguignon into a vegetarian dish. Replace the beef with hearty mushrooms like portobellos or cremini, lentils, and other root vegetables like parsnips or sweet potatoes. Use vegetable broth instead of beef broth.
The key is to focus on building deep, savory flavors with ingredients like balsamic vinegar and soy sauce, just like you would with the beef version.
Hearty Beef Bourguignon
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550-650 |
|---|---|
| Fat | 30-40g |
| Fiber | 3g |