Beef Bourguignon, a classic French dish that has stood the test of time, is a symphony of flavors, aromas, and textures that will transport you to the heart of Burgundy, a region renowned for its rich culinary heritage. This hearty beef stew, slowly simmered in red wine and beef broth until the meat is melt-in-your-mouth tender, is a testament to the power of simple ingredients transformed into culinary masterpieces.
While its origins can be traced back to the 19th century, Beef Bourguignon has evolved over time, with each household and region adding their unique touch to the recipe. Today, it stands as a beloved dish that graces tables worldwide, bringing families and friends together to savor the warmth and comfort it embodies.
Beef Bourguignon is a good source of protein, iron, and fiber. It also contains vitamins B12, B6, and niacin, as well as minerals such as potassium, phosphorus, and zinc.
Beef Bourguignon is more than just a dish; it’s an experience that embodies the warmth and hospitality of French cuisine. With its rich flavors, tender meat, and comforting aroma, it’s no wonder this classic dish has stood the test of time. Gather your loved ones, savor each bite, and let the flavors of Beef Bourguignon transport you to the heart of Burgundy.
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Beef Bourguignon
Ingredients
- 2 pounds 900 grams beef chuck, cut into 1-inch cubes
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 1 pound 450 grams onions, thinly sliced
- 2 pounds 900 grams carrots, peeled and cut into 1-inch chunks
- 1 pound 450 grams mushrooms, sliced
- 4 cloves garlic minced
- 3 bottles 750 ml each red wine, preferably Burgundy Pinot Noir
- 2 cups 500 ml beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon dried bay leaf
- Salt and pepper to taste
Instructions
- Marinate the beef: In a large bowl, toss the beef cubes with salt, pepper, and 2 tablespoons of olive oil. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Sauté the vegetables: In a large Dutch oven or ovenproof pot, heat 2 tablespoons of olive oil over medium heat. Add the onions and cook until softened and translucent, about 10 minutes. Stir in the carrots and continue cooking for 5 minutes more.
- Sear the beef: Remove the vegetables from the pot and set aside. Increase the heat to high and add the beef cubes in batches, searing them on all sides until browned. Return the vegetables to the pot along with the mushrooms and garlic. Cook for 2-3 minutes more, stirring occasionally.
- Prepare the braising liquid: In a separate bowl, whisk together the red wine, beef broth, tomato paste, Dijon mustard, thyme, and bay leaf. Pour the braising liquid over the beef and vegetables in the pot.
- Braise the beef: Bring the liquid to a simmer, then cover the pot tightly with a lid. Transfer the pot to a preheated oven at 300°F (150°C) and braise for 2-3 hours, or until the beef is tender and falling apart.
- Thicken the sauce: Remove the pot from the oven and take off the lid. Skim off any excess fat from the surface of the sauce. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Gradually whisk the cornstarch mixture into the sauce until it thickens to your desired consistency.
- Serve and enjoy: Taste and adjust seasonings as needed. Serve the Beef Bourguignon hot over mashed potatoes, rice, or egg noodles, garnished with fresh parsley or thyme.
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