Beef Bourguignon Recipe

Beef Bourguignon is slow-simmer consolation in a single pot, with a wealthy purple wine gravy. A traditional French beef stew the place chunks of beef are braised low and sluggish in gravy with mushrooms, carrots, herbs, and bacon till melt-in-your-mouth tender.

Taste: Wealthy and comfy with tender beef, savory mushrooms, and a deep, slow-simmered sauce that’s heat and comforting.
Approach: Searing the meat is a crucial step because it builds deep taste, and cooking the flour briefly helps create a wealthy, velvety gravy with out further thickeners.
Beneficial Instruments: A Dutch oven helps distribute warmth evenly and offers you good, dependable browning.
Serving Options: Serve with crusty homemade bread & butter for absorbing all that savory sauce.
Freezing: Beef bourguignon is freezer-friendly and ideal for make-ahead lunches or batch cooking.

Ingredient Notes

Beef Chuck Roast: My first selection is at all times beef chuck because it comes out so extremely tender. And it’s budget-friendly, so it’s one of the best of each worlds. Trim and lower it into 1-inch cubes.
Bacon: Thick-cut items of chopped bacon are greatest for this dish. The bacon fats provides taste when browning the meat.
Greens: Use purple or gold child potatoes, or potato chunks. Mushrooms, carrots, and onions present the bottom for a superb stew.
Gravy: Red wine is the important thing ingredient. Select a dry wine like Merlot, Cabernet Sauvignon, Pinot Noir, or Burgundy. Beef broth (or inventory when you have it), tomato paste, garlic, and herbs end the job to perfection.

Variations

For a extra conventional French model (à la Julia Baby), saute or braise mushrooms and pearl onions and add them on the finish, in order that they don’t break down within the stew.
You may as well use stewing beef, spherical steak, or brisket. These cuts of beef will probably want extra time within the oven than chuck, so make sure that the meat is fork-tender earlier than eradicating the meat bourguignon from the oven.
Use pancetta rather than bacon for a milder, much less smoky taste. Style and modify the salt as you go, as a result of pancetta is usually a bit saltier than bacon.
Attempt skipping the potatoes and serve purple wine beef stew over mashed potatoes, egg noodles, or buttered noodles.

The right way to Make Beef Bourguignon

Crisp the bacon, then sear the meat in batches.
Soften onions and carrots, stir in flour. Add heat broth and deglaze the pan.
Add remaining components, cowl, and bake (full recipe beneath).
Regulate seasoning and garnish with bacon.

Ideas for the Greatest Outcomes

Wine is an important ingredient on this beef bourguignon recipe. In the event you don’t have wine, I’d advocate making both beef stew or a goulash for the same dish.
Pat the meat dry and sear in batches with out crowding the pan.
Room temperature wine and broth will hold the stew cooking on the similar temperature when added.
Cooking low and sluggish ensures probably the most tender meat. If the meat just isn’t tender, it wants extra time.
Thicken beef bourguignon additional with cornstarch slurry. Mix 2 tablespoons every of cornstarch and chilly water. Drizzle into the simmering stew whereas whisking to thicken—you might not want all of the combination.

Storing and Reheating

This dish is ideal for making forward since flavors marry and it tastes even higher the following day!

Refrigerate leftovers in an hermetic container within the fridge for as much as 4 days.
Freeze for as much as 3 months, and thaw within the fridge in a single day.
Reheat gently both on the stovetop or within the microwave with a splash of broth or purple wine to loosen the sauce.

Cozy Chilly Climate Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 40 minutes

Cook dinner Time 2 hours 30 minutes

Whole Time 3 hours 10 minutes

Preheat the oven to 325°F.
In a Dutch oven or a big oven-safe pot, cook dinner the bacon over medium warmth, stirring often, till it is crisp. Switch the bacon to a paper towel-lined plate, leaving the fats within the pot.
Gently dab the meat dry with a paper towel and season with salt and pepper. Enhance the warmth to medium-high and sear the meat in small batches till browned. Switch to a plate.
In the identical pot, add the onions and carrots. You possibly can add a little bit of oil if wanted. Cook dinner over medium warmth for two to three minutes or till the onions soften barely.
Add the browned beef again to the pot and sprinkle with flour, stirring to coat. Cook dinner for two minutes. Add the broth unexpectedly and scrape up any brown bits on the underside of the pot.
Add wine, mushrooms, potatoes (if utilizing), tomato paste, garlic, thyme, rosemary, and bay leaf. Cowl the pot with a lid and switch it to the oven. Bake the stew for 2½ to three hours or till the meat is fork-tender.
Take away the bay leaf and stir in ¾ of the bacon. Style and season with further salt and pepper if desired. Garnish with remaining bacon and chopped recent parsley.

*If utilizing stewing beef, you might want a little bit bit of additional time for it to change into tender.

Potatoes could be added to this stew or go away them out and serve the stew over mashed potatoes or egg noodles. Use child potatoes, purple potatoes or Yukon gold potatoes.
Select a dry purple wine, reminiscent of Pinot Noir, Cabernet, or Merlot. Wine is required to taste this recipe.
To Thicken stew additional after baking, mix equal components cornstarch and water. Add to simmering stew a little bit bit at a time whereas whisking to succeed in desired consistency.

Diet data offered is an estimate and can range primarily based on cooking strategies and types of components used.

Course Beef, Dinner, Entree, Major Course

Delicacies American, French

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