Preparation and Cooking Time
Creating Classic Beef Bourguignon requires some time and patience, but the results are absolutely worth it. Here’s a breakdown of the time involved:
– Preparation Time: 30 minutes
– Cooking Time: 2.5 to 3 hours
– Total Time: Approximately 3 to 3.5 hours
This ample time allows the flavors to develop fully, making each serving an unforgettable experience.
Ingredients
– 2 pounds beef chuck, cut into 2-inch cubes
– Salt and pepper, to taste
– 4 tablespoons olive oil
– 6 slices bacon, diced
– 1 medium onion, chopped
– 2 carrots, sliced
– 2 cloves garlic, minced
– 2 tablespoons tomato paste
– 3 cups red wine (preferably Burgundy)
– 2 cups beef broth
– 1 bouquet garni (thyme, bay leaf, and parsley tied together)
– 1 tablespoon all-purpose flour
– 1 pound cremini or button mushrooms, quartered
– 12 pearl onions, peeled
– Fresh parsley, for garnish
Step-by-Step Instructions
To create this incredible Classic Beef Bourguignon, follow these straightforward steps:
1. Prep the Beef: Season the beef cubes generously with salt and pepper.
2. Brown the Bacon: In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add diced bacon and cook until crispy. Remove and set aside, leaving the drippings in the pot.
3. Sear the Beef: In the same pot, add the beef cubes in batches. Brown each side for 3-4 minutes. Remove and set aside with the bacon.
4. Sauté Vegetables: Add remaining olive oil if needed, then sauté the chopped onion and carrots for about 5 minutes until softened. Add the minced garlic and cook for another minute.
5. Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes, allowing the flavors to deepen.
6. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any flavorful bits. Allow to simmer for 5 minutes.
7. Return Meat to Pot: Add the beef and bacon back into the pot. Pour in beef broth and add the bouquet garni. Ensure meat is mostly submerged in liquid.
8. Simmer: Bring the mixture to a gentle simmer. Cover the pot and transfer to the oven at 325°F (163°C). Cook for 2 hours.
9. Prepare Mushrooms and Onions: While the stew cooks, in a skillet, sauté the mushrooms and pearl onions in butter until golden. Set aside.
10. Thicken Sauce: After 2 hours, remove the pot from the oven. Discard the bouquet garni. In a small bowl, mix flour with a bit of liquid from the stew to make a slurry. Stir this back into the pot to thicken the sauce.
11. Add Mushrooms and Onions: Fold in the sautéed mushrooms and pearl onions. Simmer on the stovetop for an additional 30 minutes.
12. Serve: Taste and adjust seasoning, if necessary.
Following these steps will lead you to a rich and flavorful Beef Bourguignon that captures the essence of French cooking.
Preparation and Cooking Time
Creating Classic Beef Bourguignon requires some time and patience, but the results are absolutely worth it. Here’s a breakdown of the time involved:
– Preparation Time: 30 minutes
– Cooking Time: 2.5 to 3 hours
– Total Time: Approximately 3 to 3.5 hours
This ample time allows the flavors to develop fully, making each serving an unforgettable experience.
Ingredients
– 2 pounds beef chuck, cut into 2-inch cubes
– Salt and pepper, to taste
– 4 tablespoons olive oil
– 6 slices bacon, diced
– 1 medium onion, chopped
– 2 carrots, sliced
– 2 cloves garlic, minced
– 2 tablespoons tomato paste
– 3 cups red wine (preferably Burgundy)
– 2 cups beef broth
– 1 bouquet garni (thyme, bay leaf, and parsley tied together)
– 1 tablespoon all-purpose flour
– 1 pound cremini or button mushrooms, quartered
– 12 pearl onions, peeled
– Fresh parsley, for garnish
Step-by-Step Instructions
To create this incredible Classic Beef Bourguignon, follow these straightforward steps:
1. Prep the Beef: Season the beef cubes generously with salt and pepper.
2. Brown the Bacon: In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add diced bacon and cook until crispy. Remove and set aside, leaving the drippings in the pot.
3. Sear the Beef: In the same pot, add the beef cubes in batches. Brown each side for 3-4 minutes. Remove and set aside with the bacon.
4. Sauté Vegetables: Add remaining olive oil if needed, then sauté the chopped onion and carrots for about 5 minutes until softened. Add the minced garlic and cook for another minute.
5. Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes, allowing the flavors to deepen.
6. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any flavorful bits. Allow to simmer for 5 minutes.
7. Return Meat to Pot: Add the beef and bacon back into the pot. Pour in beef broth and add the bouquet garni. Ensure meat is mostly submerged in liquid.
8. Simmer: Bring the mixture to a gentle simmer. Cover the pot and transfer to the oven at 325°F (163°C). Cook for 2 hours.
9. Prepare Mushrooms and Onions: While the stew cooks, in a skillet, sauté the mushrooms and pearl onions in butter until golden. Set aside.
10. Thicken Sauce: After 2 hours, remove the pot from the oven. Discard the bouquet garni. In a small bowl, mix flour with a bit of liquid from the stew to make a slurry. Stir this back into the pot to thicken the sauce.
11. Add Mushrooms and Onions: Fold in the sautéed mushrooms and pearl onions. Simmer on the stovetop for an additional 30 minutes.
12. Serve: Taste and adjust seasoning, if necessary.
Following these steps will lead you to a rich and flavorful Beef Bourguignon that captures the essence of French cooking.
