Home Healthy Food Beef Bourguignon – WellPlated.com

Beef Bourguignon – WellPlated.com

Beef Bourguignon – WellPlated.com


Beef Bourguignon (or “Boeuf Bourguignon”) is a bucket checklist recipe that’s surprisingly simple to make at residence! Fall-apart tender beef simmered in a wealthy pink wine sauce, this conventional French Burgundy beef stew is a meal you’ll bear in mind.

classic french Beef Bourguignon with carrots and mushrooms in a bowl

Why You’ll Love This Straightforward Beef Bourguignon Recipe

  • Rustic But Spectacular. Beef Bourguignon is particular, in the best way of lengthy, slow-simmering soups and stews made with humble, significant elements. It cooks for hours, like a very good Crockpot Beef Stew or Braised Quick Ribs, rewarding your persistence by turning cheap beef and carrots into one thing really magnificent.
  • Comparatively Straightforward. I needed to make beef Bourguignon accessible to residence cooks by streamlining the elements and decreasing the cook dinner time. No offense to the masters, however I discovered Julia Baby’s authentic boeuf Bourguignon and Ina Garten’s model each left me wishing for extra greens and among the steps felt pointless. I doubled up on the carrots and mushrooms, then eliminated elements that weren’t important to create the most effective beef Bourguignon I’ve ever had.
  • Simpler Than You Suppose. Once you suppose French delicacies, you in all probability suppose there’s quite a lot of work concerned. This simple beef Bourguignon recipe (together with my Rooster Fricassée and French Omelette) show that isn’t the case! This recipe takes time, however the steps are simple and easy.
easy beef Bourguignon recipe in a Dutch oven

5 Star Evaluate

“That is AMAZING! It made me really feel like an actual French chef. My home smelled sooo good the entire time it was cooking too!”

— Nicole —

What Is Beef Bourguignon?

A number of years in the past, we booked a last-minute journey to Europe, and I lived out my dream to eat conventional beef Bourguignon within the area the place it was created, Burgundy, France.

And I even had a glass (or extra) of Burgundy wine to pair with it. How fortunate am I?!

When you’re not aware of this traditional French recipe, right here’s what that you must know:

  • Boeuf Bourguignon is pronounced “booff boar-gone-yawn.”
  • It interprets to “Burgundy Beef” (“beouf” is French for “beef” and “Bourguignon” is French for “Burgundian”).
  • Boeuf Bourguignon consists of beef (normally a tricky, cheap minimize like chuck), pink winebeef inventory, carrots, aromatics like garlic and onionpearl onionsmushrooms, and bacon.
  • It tastes sturdy, comforting, velvety, and complicated—consider Beef Burgundy because the French equal of traditional Beef Stew.
A Dutch oven of the best beef Bourguignon recpe

Easy methods to Make the Finest Beef Bourguignon

The Components

  • Chuck Roast. A tricky, marbled minimize like chuck roast is the most effective minimize of beef for beef Bourguignon. Full of protein, it turns into tantalizingly tender throughout cooking however nonetheless retains its taste.

Substitution Tip

Whereas I like to recommend boneless chuck roast for this recipe, you might swap one other stewing beef, reminiscent of prime spherical roast or backside spherical roast.

  • Bacon. Beef Bourguignon with out bacon simply isn’t the identical! It provides an additional layer of savory goodness that’s completely scrumptious.
  • Mushrooms. A implausible addition to beef dishes like this one (and Beef Stroganoff).
  • Butter. Provides richness to the dish and helps thicken the gravy (plus, it’s French!).
  • Pink Wine. In cooking, Bourguignon means “cooked in pink wine,” which is what we’re doing on this recipe. It intensifies the flavour and helps tenderize the meat throughout cooking. A dry pink wine is greatest.

Ingredient Word

Actually genuine beef Bourguignon is made with wine from the Burgundy area of France that comprises 100% pinot noir grapes. When you’re fortunate sufficient to have a bottle of this implausible wine available, nice! In any other case, select any pinot noir wine you take pleasure in.

A bowl of classic French beef Bourguignon with bread slicesA bowl of classic French beef Bourguignon with bread slices
  • Carrots and Onions. These humble greens give this French stew hearty taste. Onion and French-cuisine lovers will take pleasure in this traditional French Onion Soup too!
  • Tomato Paste. Helps to create a simmered all day taste in a fraction of the time. (This trick can be used on this Crock Pot Hamburger Soup.)
  • Thyme. For an earthy, herby taste.
  • Beef Broth. Accentuates the meat taste and provides depth.
  • All-Function Flour. Helps thicken the stew.

Dietary Word

If you wish to make this beef Bourguignon gluten-free, you possibly can experiment with substituting the flour for cornstarch. Whisk 1 tablespoon along with 3 tablespoons water or inventory to create a slurry, then add to the stew. Then, add the butter.

The Instructions

  1. Prep the Beef. Lower the meat chuck into 1-inch cubes. Dry and season the meat.
Bacon sizzling in a Dutch ovenBacon sizzling in a Dutch oven
  1. Prepare dinner the Bacon and Mushrooms. Begin with the bacon then sauté the mushrooms and butter within the pot with the bacon drippings. Take away to a plate.
  2. Prepare dinner the Beef. Sear the meat till browned on all sides. Switch beef to the plate with the bacon. Repeat with any remaining beef. Stir in about 1/4 of the wine.
Cut carrots and onions in a Dutch ovenCut carrots and onions in a Dutch oven
  1. Add Some Veggies. Sauté the carrots and onions, then add the remaining stew elements.
French Beef Bourguignon cooking in a Dutch ovenFrench Beef Bourguignon cooking in a Dutch oven
  1. Simmer Then Bake. Lay the sprigs of thyme on prime. Let simmer. Cowl and bake beef Bourguignon at 250 levels F for 1 hour and quarter-hour.
Mashed butter and flour in a bowlMashed butter and flour in a bowl
  1. Thicken. Return the pot to the stovetop. Mash the butter and flour collectively, then add the combination to the pot.
A Dutch oven of easy beef Bourguignon simmeringA Dutch oven of easy beef Bourguignon simmering
  1. End. Add the pearl onions and remaining mushrooms. Carry the meat bourguignon to a boil, then let simmer. Take away the thyme. ENJOY!

Wine Pairing

Pair this beef Bourguignon with a pink Burgundy (most suitable option!). Or, attempt a full-bodied pinot noir, merlot, or cabernet sauvignon.

Storage Ideas

  • To Retailer. Refrigerate leftovers in an hermetic storage container for as much as 3 days.
  • To Reheat. Rewarm beef Bourguignon in a Dutch oven on the stovetop over medium-low warmth or within the microwave.
  • To Freeze. Freeze leftovers in an hermetic, freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.

Meal Prep Tip

As much as 1 day prematurely, minimize the meat, bacon, carrots, onion, and garlic as directed. Retailer every individually within the fridge.

You can also make this whole dish a day forward; rewarm gently earlier than serving.

A bowl of boeuf Bourguignon with mushrooms and red wineA bowl of boeuf Bourguignon with mushrooms and red wine

What to Serve with Beef Bourguignon

  • Dutch Oven. I exploit my 5.5 quart to make a Le Creuset beef Bourguignon recipe, however you should utilize any model of Dutch oven you want; STAUB is nice too.
  • Wood Spoon. Helps scape up all of the scrumptious browned bits from the pot.
  • Additional Massive Slicing Board. Loads of room for slicing all the elements on this recipe.

Recipe Ideas and Methods

  • Get That Excellent Sear. Begin by patting the meat dry. When the meat is dry on the skin, you will get a greater sear on it. Then, once you’re cooking the meat, work in batches. Crowding the pan additionally will get in the best way of searing as a result of it creates an excessive amount of steam.
  • Prepare dinner the Tomato Paste. Once you add the garlic and tomato paste, you’ll cook dinner for 30 seconds earlier than shifting onto the following step. Cooking tomato paste is a kind of little hacks that helps take your meals to the following degree. Just like blooming spices, it provides a shocking quantity of depth and dimension!
  • Deglaze the Pan. One other trick that provides taste to this beef Bourguignon recipe? Deglazing! Once you pour within the wine, the acidity helps loosen the cooked-on bits on the underside and sides of the pan. Add the wine, let it sit for about 30 seconds, then use a picket turner (which appears like a picket spoon, however with a flat edge on the underside) or spoon to scrape till there’s nothing left sticking to the pan.
The best beef Bourguignon without potatoes in a bowlThe best beef Bourguignon without potatoes in a bowl
  • 2 1/4 kilos boneless chuck roast minimize into 1-inch items
  • 4 1/4 teaspoons kosher salt plus extra to style
  • 2 teaspoons floor black pepper plus extra to style
  • 5 slices thick-cut bacon minimize into items (5 to six ounces)
  • 32 ounces child bella mushrooms sliced
  • 2 tablespoons unsalted butter at room temperature
  • 1 bottle dry pink wine (750 ml) reminiscent of Pinot Noir, divided
  • 2 kilos carrots scrubbed and minimize diagonally into 3/4-inch slices (I depart the peels on)
  • 2 yellow onions thinly sliced
  • 3 cloves minced garlic about 1 tablespoon
  • 1 tablespoon tomato paste
  • 1 can reduced-sodium beef broth (15-ounces) divided, plus extra as wanted
  • 6 sprigs recent thyme tied right into a bundle
  • 2 tablespoons all-purpose flour
  • 10 to 12 ounces frozen pearl onions no must thaw
  • Chopped recent parsley for serving
  • Toasted baguette slices for serving

  • Preheat the oven to 250℉. Ensure to place the racks so that you could match a big Dutch oven inside with its lid on.

  • With paper towels, pat the meat dry. Season with 2 teaspoons salt and 1 teaspoon black pepper.

  • Warmth a big Dutch oven over medium warmth. Add the bacon and cook dinner, stirring sometimes, till the bacon is browned and starting to show crisp and the fats has rendered, about 10 minutes. With a slotted spoon, take away the bacon to a big plate.

  • Add the mushrooms and 1 tablespoon butter to the pot. Stir to mix. Sauté over medium low till the mushrooms are properly browned and have given up their liquid, about 8 minutes. Add 1/4 teaspoon salt and stir coat. Let cook dinner 30 extra seconds. Switch to a separate plate or bowl that’s separate from the bacon.

  • Improve the Dutch oven to medium-high warmth. Add a single layer of beef cubes (watch out the cubes don’t contact—you’ll must work in batches) and sear till the meat is properly browned on all sides, about 3 to five minutes (you do not want to cook dinner it during). Take away to the plate with the bacon. Repeat with remaining beef (take your time right here and don’t overcrowd the pan. It’s price it!).

  • Rigorously pour in about 1/4 of the bottle of wine. With a picket spoon, stir to scrape up any browned bits from the underside of the pot (the darkish stuff on the underside is taste!).

  • Scale back the warmth to medium. Add the carrots, onion slices, and the remaining 2 teaspoons salt and 1 teaspoon pepper. Saute the onions and carrots till the onions are evenly browned, about 10 minutes, stirring sometimes.

  • Stir within the garlic and tomato paste and cook dinner for 30 seconds, till very aromatic.

  • Return the meat and bacon to the pot, together with any juices which have collected on the plate. Add the remaining wine and broth.

  • Add the thyme. Improve the warmth to deliver the liquid to a simmer. Cowl, then rigorously switch the pot to the oven. Bake the boeuf bourguignon for 1 hour and quarter-hour. The meat and greens ought to really feel fork-tender.

  • Place the pot again on the range. In a small bowl, mash the butter and flour along with a fork. Stir it into the stew.

  • Stir within the pearl onions and reserved mushrooms. Carry the stew to a boil, then decrease the warmth and let simmer for quarter-hour. Take away the herb bundle. Style and regulate salt and pepper as desired. Sprinkle with recent parsley. Serve scorching with toasted baguette slices for absorbing the broth.

  • TO STORE: Refrigerate leftovers in an hermetic storage container for as much as 3 days.
  • TO REHEAT: Rewarm beef Bourguignon in a Dutch oven on the stovetop over medium-low warmth or within the microwave.
  • TO FREEZE: Freeze leftovers in an hermetic, freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.
  • TO MAKE AHEAD: As much as 1 day prematurely, minimize the meat, bacon, carrots, onion, and garlic as directed. Retailer every individually within the fridge.

Serving: 1(of 6)Energy: 712kcalCarbohydrates: 36gProtein: 44gFats: 36gSaturated Fats: 15gPolyunsaturated Fats: 4gMonounsaturated Fats: 16gTrans Fats: 1gLdl cholesterol: 147mgPotassium: 2102mgFiber: 7gSugar: 14gVitamin A: 25503IUVitamin C: 18mgCalcium: 140mgIron: 5mg

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