BEEF BOURGUIGNON (French Beef Stew)
Get Surfshark VPN at - Enter promo code LAGERSTROM for 83% off and 3 extra months for free! Beef Bourguignon or Beef Burgundy is the ultimate slow cooked beef stew. My version still takes time, but includes a few simple tricks to make this dish a bit more approachable for the home cook.
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RECIPE
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▪5-6lb or 2 1/2kg beef chuck roast
▪1 large onion
▪5 large carrots
▪2 celery stalks
▪1 head of garlic, cut in half
▪A few sprigs of thyme
▪2 bay leaves
▪750ml/1 bottle dry red wine (i’m using pinot noir)
▪1500g or 1.5L beef stock + additional 480g or 2 cups beef stock
▪25g or 1 3/4Tbsp tomato paste
▪42g or 1.5oz demi glace
▪230g or 1c water (to scrape fond from sheet tray)
▪4 packets or 1oz total? of powdered gelatine
▪1/2kg or 1lb of cremini mushrooms
▪6 small-medium yukon gold potatoes, peeled
▪57g or 4 Tbsp ( ½ stick) butter
▪Salt
▪Olive oil
Preheat oven to 550F or as high as it will go. Cube up meat, cutting off large chunks of fat. Coat with a generous glug or two of olive oil and plenty of salt. Toss to coat, then place meat on a sheet tray. Roast in the oven for 15-20min then remove from oven.
Peel and roughly chop onion, 1 carrot, and celery. Add bottle of wine to large heavy bottomed pot over high heat and add in onion, carrot, celery, garlic, and herbs and bring to a boil. Once boiling, reduce heat to medium and cook for 15-20min. Reduce oven heat to 300f and add 1500g beef stock, tomato paste, and demi glace.
With heat off, place a doubled layer of cheesecloth over your large pot (see video @3:50) and place been chunks on top of cheesecloth. Pour water into sheet tray and use a wooden spoon to scrape up as much fond as possible and add that into the pot. Tuck cheese cloth into pot and around beef, heat over med-high until simmering, then cover, and cook in the oven at 300F/148C for about 3 hours. Check the progress after about 2 hours, remove the lid and continue to cook for another 45min-1hour. When meat is braised properly it should be fork tender, but not completely falling apart. Allow to pot to cool slightly on the counter before placing in the fridge to cool completely.
After cooled (i usually allow it to sit overnight), skim off as much fat as possible. Reheat the pot over medium heat to re-liquify. Once melted, remove beef from braising liquid. Using a fine mesh strainer, strain out and separate all solids from your braising liquid, making sure to squeeze out liquid from cheesecloth and veg. Skim off any excessive fat.
Add strained liquid back into pot and heat to a simmer over medium high to reduce for about 45min or until thickened.
Dissolve gelatine into 2 cups beef stock and allow to bloom for 5 minutes and add to braising liquid.
Roughly chop carrots and mushrooms.
When braising liquid is reduced by ⅔ add carrots and continue to cook for about 15 more minutes.
Preheat nonstick pan over med-high heat. Add in olive oil (about 25g or generous squeeze) and add mushrooms and a pinch of salt. Cook for about 12 minutes over medium heat. Once golden brown, add mushrooms into braising liquid.
When liquid is reduced to about 20% of it’s original volume and bubbles are becoming large, add beef back to braising liquid, spooning sauce over meat as it warms. Cook for 10 more minutes to continue reducing by about 5-10% more.
Make smashed potatoes. Dice potatoes into 1” dice, add to sauce pan, cover with water, and bring to simmer then reduce heat to low and cook until done. Add butter and large pinch of salt. Mash and taste for seasoning.
Serve beef, carrots, mushrooms and sauce over smashed potatoes.
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HOW TO MAKE FANCY POTATO PUREE:
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#beefbourguignon #braisedandglazed #beefburgundy
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Beth's Beef Bourguignon Recipe | ENTERTAINING WITH BETH
Learn how to make my Beef Bourguignon Recipe, a great recipe for Christmas Dinner!
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BETH'S BEEF BOURGUIGNON RECIPE
Serves 6-8
INGREDIENTS:
3lbs (1350 g) Chuck Beef (stew meat) cut into 1” chunks
½ cup (60 g) flour
1 tbsp (15 ml) olive oil
6 strips of applewood smoked bacon, sliced into bite sized pieces
1 cup (150 g) chopped yellow onion
2 cups (300 g) carrots, cut on the bias into 1” chunks
3 cups (700 ml) red wine (Cotes du Rhone or Pinot Noir)
3 cups (700 ml) Swanson® Beef Stock
¼ cup (60 ml) tomato paste
2 garlic cloves, minced
2 tsp (10 ml) dried thyme
1 bay leaf
1 tsp (5 ml) salt
freshly cracked pepper to taste
2 tbsp (30 g) butter
8 oz (230 g) white button mushrooms cut in half
1 cup (150g) frozen pearl onions
1 tbsp (5.5 g) flour+ 2 tbsp (15 ml) water
¼ cup (60 ml) fresh parsley, roughly chopped
METHOD:
Season the beef with salt and pepper to taste. The dredge the beef through the flour coating lightly. Set aside.
In a large, oven safe Dutch oven, heat 1 tbsp (15 ml) of olive oil. Sautee bacon until crispy. Drain out of pan with a slotted spoon and allow to drain on a plate lined with paper towel.
Cook the diced onion and carrots in the bacon fat until the onions are slightly caramelized and carrots begin to become slightly tender. Remove the vegetables with a slotted spoon and transfer to a bowl and set aside.
Add a drizzle more of olive oil to your pan if needed, set flame on medium high, and sear your beef in the hot oil, in a single layer, in batches being careful not to crowd the beef. You are looking for the beef to become golden brown on each side. You may need to do this in 3-4 batches to sear all your beef. Place seared meat on a plate and set aside.
DO NOT RINSE OUT PAN. All those drippings=flavor! Instead, keeping your flame on medium high, deglaze this pan with the 3 cups of wine. Loosen the bits at the bottom of your pan with a wooden spoon. Then add the 3 cups of Swanson® Beef Stock.
Then add the tomato paste, the garlic, the thyme, bay leaf, salt and pepper. Stir with a whisk to combine.
Add the sautéed carrots and onions, the beef and the cooked bacon. Place your stew in a preheated oven at 325F (162C) for 2 hours.
Once your stew has been in the oven for 1hour and 30 minutes. You are ready for the next stage.
In a small sautee pan, melt 1 tbsp (15 g) of the butter, add mushrooms and season with salt and pepper, sautee the mushrooms until browned and tender. Add the mushrooms, along with any pan drippings to the stew. Along with 1 cup (150 g) of frozen pearl onions.
Meanwhile prepare your “slurry” (basically a combo of 1 tbsp (7.5 g) flour and 2 tbsp water (30 ml) water that will thicken our stew). Mix with a fork until smooth.
At the 2 hour mark, remove your stew from the oven. Remove the cover. Place the pot on a high flame, add the slurry and bring to a boil, simmer for 1 minute or until the sauce has thicken up a bit. Then add the bacon. Add 1 tbsp of butter to create a smooth and velvety finish. Ladle into bowls and top with the fresh parsley.
OR IF MAKING AHEAD AND NOT SERVING RIGHT AWAY: Proceed like this :)
Allow the stew to cool completely.
Transfer to a container, and refrigerate. Reheat stew on medium low, covered until heated through. (it will look thicker in texture, but will thin as it heats)
Ladle into bowls, garnish with freshly chopped parsley. Serve with crusty French baguette. Enjoy!
PLEASE NOTE: This video has been sponsored by Swanson®. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising.
Anthony Bourdain's Boeuf Bourguignon | Back to Bourdain E11
One of the most famous French dishes of all time. Learning to cook Boeuf Bourgingon with Anthony Bourdain's Les Halles Cookbook. This dish took more time than I expected, but I imagine this is perfect to put together on a winter day. Roughly cut up some ingredients, simmer for a few hours, begrudgingly shovel some snow, and come back to a delicious french stew.
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00:00 - Anthony Bourdain's Boeuf Bourgingon
01:11 - Prepping The Ingredients
04:45 - BURNING THE BEEF
07:25 - Plating, Tasting, What I Would Do Different
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#anthonybourdain #beef #beoufbourgingon
How To Make Beef Bourguignon | Chef Jean-Pierre
Hello There Friends! Today I'm very excited to teach you how to make My Beef Bourguignon. It is essentially a Beef Stew with the addition of a Beautiful Red Wine. If you haven't watched my Beef Stew video yet I highly recommend you do as its one of the most popular videos on the Channel!
I hope you enjoy this Delicious Beef Bourguignon! Let me know how you did in the comments below.
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Simple Beef Bourguignon Recipe! | Try it out.
Beef Bourguignon | Together | Jamie Oliver | Christmas
What better way to ease ourselves into the festive season than this warming, seasonal Beef Bourguignon featuring a signature twist from my new book Together. This utterly delicious and easy to prepare beef stew is the perfect dish to share with family and friends on a chilly winter's evening and will definitely have you going back for seconds!
This recipe and so many more are available in my new cook book Together - Out now
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