Beef Burgundy (also known as Beef Bourguignon) is a classic French dish that features tender beef stewed in a rich red wine sauce with vegetables and aromatic herbs. It’s a comforting, hearty dish that's perfect for special occasions or a cozy dinner. Here’s how to make it:
Ingredients:
- 2 lbs (900g) beef chuck (cut into 1-2 inch cubes)
- 4 slices bacon (chopped)
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 2 cups red wine (such as Burgundy or Pinot Noir)
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 2-3 bay leaves
- 1 cup carrots (peeled and sliced)
- 1 cup button mushrooms (halved or quartered)
- 1 cup pearl onions (or regular onions, peeled and quartered)
- Salt and pepper (to taste)
- Fresh parsley (for garnish)
Instructions:
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Prepare the Beef:
- Preheat your oven to 325°F (163°C).
- Pat the beef cubes dry with paper towels and season them with salt and pepper.
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Brown the Beef:
- In a large Dutch oven or oven-proof pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
- In the same pot, add the olive oil. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove the beef and set aside with the bacon.
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Sauté Vegetables:
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
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Create the Sauce:
- Sprinkle the flour over the onions and garlic, stirring to coat. Cook for about 2 minutes to remove the raw flour taste.
- Gradually add the red wine, scraping up any browned bits from the bottom of the pot. Stir in the beef broth, tomato paste, thyme, and bay leaves.
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Combine and Cook:
- Return the browned beef and bacon to the pot. Stir to combine.
- Bring the mixture to a simmer, then cover and transfer the pot to the preheated oven. Bake for 2-2.5 hours, or until the beef is tender.
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Add Vegetables:
- While the beef is cooking, prepare the vegetables. In a separate skillet, sauté the carrots, mushrooms, and pearl onions in a bit of oil until browned and tender.
- About 30 minutes before the beef is done, add the sautéed vegetables to the pot, stirring to combine.
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Finish and Serve:
- Once the beef is tender and the sauce has thickened, remove the pot from the oven. Discard the bay leaves and adjust seasoning with salt and pepper if needed.
- Garnish with fresh parsley before serving.
Tips:
- Wine: Use a good quality red wine for the best flavor. The wine should be something you would enjoy drinking.
- Thickening Sauce: If the sauce needs thickening, you can simmer it on the stovetop after baking, or mix a bit of flour with butter and stir it into the sauce.
- Make Ahead: Beef Burgundy can be made a day in advance and stored in the refrigerator. The flavors will develop further as it sits. Reheat gently before serving.
Beef Burgundy is a rich, savory dish with deep flavors that pair beautifully with crusty bread, mashed potatoes, or buttered noodles. It’s a perfect choice for a hearty and impressive meal.
