Simple Beef Bourguignon Recipe! | Try it out.
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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Beef Bourguignon with Julia Child | Cowboy Remake Beef Stew
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My Grandma's Secret Beef Bourguignon Recipe
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My Grandma’s (Secret) Beef Bourguignon FULL Recipe
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#1 thing to do, watch the video a second time. You will pick things you did not see the first time.
You can cook this the day before, chill it rapidly using for example your sink filled with ice cold water, and then refrigerate (if you eat the next day) or freeze in manageable quantities (for later)
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INGREDIENTS
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1.5 to 2kg low cuts of Beef : Shin and Chuck.
Can’t find this ? Go for something meaty and something gelatinous.
1 bottle of wine, 75cl. Ideally something robust.
1.5 liter of organic beef broth / beef stock
2 medium sized carrots.
2 medium sized onions
400 g thick-cut bacon cut into small pieces
400 g button mushrooms. Smaller are more suited.
20-30 pearl onions (about 300g)
2 tsp sugar
Seasoning to taste.
1 tbsp AP flour or 1 tbsp cornstarch, diluted in half a glass of cold water.
(if you want it creamier and a little thicker you can use 2 tbsp)
Tomato puree : 2 tsp.
Bunch of herbs :
4 sprigs of Thyme
2-3 Bay leaves
1 Green part of leek
1 Celery stalk
5 garlic cloves
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Marination
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cut meat into 2-3 inch pieces. They shrink a bit during cooking.
Add onions, carrots and the meat to a big container.
Drop the wine. All of it. Keep a glass for yourself, you deserve it.
Let this marinate in the fridge for 1 hour. I did it at room temperature because my studio is pretty cold.
THE STEW
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Strain the meat, pat it dry, Season with kosher salt
Sear the meat in oil until nicely coloured on both sides.
Discard the oil.
Sprinkle with a heaped tbsp of flour. Thickener.
Cook for a minute, stirring. Then drop the wine and the stock.
2 tsp of tomato purée for umami and colour.
Flambé safely : Don’t put your head over it, don’t do it under the kitchen hood, keep your distances.
Bring to a boil, skim the scum regularly.
Two cooking options :
#1 the oven :
2 hours at 200°C or 400°F then a little check, then again 2 hours at 200°C
#2 the stove :
Low heat, 4 hours the first three with a lid.
In both cases, the meat should be super soft and tender. If not, keep cooking.
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Garnishes :
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Cook all three garnishes during the last hour of the stew.
Place all peeled pearl onions in a pan.
Add a knob of butter, 2 tsp sugar , water till they are halfway covered
Top with a lid or with a piece of parchment paper, with a hole in the center.
About 10-15 minutes will cook and caramelise them.
When the water is gone, they should be ready (prick with a knife to see if it's soft).
If not, add water and continue. If yes, Set aside
Cut bacon into sticks ; 1inch long1/4inch wide (lardons),
Fry them on medium heat until caramelisation appears.
Remove fat (keep for cooking your next omelet)
Set aside.
Cut mushrooms into quarters, halves or leave whole if they are small.
Place them in a pan covered with a bit of beef stock.
5 minutes is all they need.
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Finish
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Add ¾ of the garnishes to the stew, one piece of dark chocolate and cook together for 30 minutes. Top plates with a little more garnishes and some fresh thyme.
Sauce should be glossy. If not you can always drop in a few knobs of cold butter off the heat, and swirl around until melted.
Piece of bread on the side and MOP AWAY !
END OF RECIPE
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Beef (Boeuf) Bourguignon by the legend Julia Child's
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Full Recipe ➡️
THIS Pot Roast is Better Than Beef Bourguignon
I said it. This pot roast might be BETTER than beef bourguignon. Get 20% off on Typhur Sync with free shipping. No code required til 12/17. After that, use code BRIAN20OFF for the discount: Typhur: / Amazon:
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BOOS BLOCK CUTTING BOARD:
10 CHEFS KNIFE:
4qt NONSTICK:
POTATO MASHER:
DIGITAL SCALE:
HALF SHEET PAN:
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*RECIPE*
▪3-5lb/1.5-2kg Beef chuck roast
▪225g (5 large) Shallot or onion, chunky diced
▪225g (3 large) Carrots, cut into obliques
▪225g (4-6 stalks) Celery, cut into 1-2”/3-5cm pieces
▪20g (4-5 cloves) Garlic, minced
▪Neutral, high smokepoint oil (canola, vegetable, soy, avocado)
▪50g (3 1/2T) unsalted butter
▪25g (1 1/2 tomato paste
▪25g (3T) flour (all purpose or gluten free flour blend. I used bob’s red mill 1 to 1)
▪150g (2/3c) red wine
▪25g (1 1/2T) worcestershire
▪15g (1T) better than bouillon beef base
▪750g (3c) beef stock
▪2 bay leaves
▪3-4 springs fresh thyme
Liberally salt all sides of the chuck roast and allow it to sit at room temp for 20 minutes.
While the beef brines, prep the veggies. Cut shallot into a chunky dice. Cut celery into 1-2”/3-5cm long planks. Cut carrots into obliques (see video @1:26) or a large chunky dice. Mince garlic.
Before searing, dry beef very well on all sides with a towel.
Preheat a dutch oven or large heavy-bottomed pot over high heat. Add a long squeeze of neutral oil. Drop in salted roast and press the meat down into the pan. Sear for 6-7 minutes until a brown crust has formed. Flip and sear on the second side for 5-6min. Transfer to a plate.
Return the pot to medium heat and add 50g of butter, followed by veggies, garlic, and a large pinch of salt. Stir and cook to caramelize and slightly soften for about 3 min. Add tomato paste. Stir and saute for about 2 minutes until it has taken on a darker rusty color. Stir in flour for 30-60 sec.
Add in wine, worcestershire and stir to deglaze solids on the bottom of the pot. When slightly thickened, add better than bouillon and stock. Bring to a simmer. When simmering, snuggle the seared beef into the pot so that it’s touching the bottom of the pot. Add bay and thyme.
Add a probe thermometer if you have one, set the temp to 195F/90C. cover the pot leaving the lid slightly ajar, and load into a 275F/135C oven to cook for 4-5 hours. Checking on the beef in about 2 hours when the temp hits 195F. Check the meat at this point. It shouldn’t be shreddable yet. Return the lid to the pot, and return the pot to the oven to cook for about 2-3 more hours, checking the roast gain at the 4-4.5 hour mark. You’re now looking to maintain the temperature of about 190-205F/90C for a few more hours until the meat is fork tender and shreddable, but does not totally fall apart. If internal temp rises above this temp, turn down the oven to maintain 190-205F/90C. When done, you'll be able to easily pull the meat apart with forks. Taste sauce for seasoning and add salt if needed.
Allow beef to rest in the cooking liquids for about 30 minutes while you finish your potatoes.
Serve a chunk of beef on top of baked bashed potatoes along with a few of the roasted veggies and extra sauce.
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Adam Ragusea's Pot Roast with Mashed Baked Potatoes:
*BAKED MASHED POTATOES:*
6 russet potatoes
Salt
115g (8Tbsp) unsalted butter
Sour cream
Peel potatoes and warp each with foil. Bake on a sheet tray at 275F/135C for about 2 hours until they’re tender and easily mashable.
Add potatoes to a tall sided pot along with a few large pinches of salt, the butter, and a large dollop (or more) of sour cream. Mash together until chunky but soft. Taste for seasoning.
CHAPTERS
0:00 Intro and prep
2:28 Searing the beef
3:10 Building the pot roast sauce
4:37 Braising the chuck roast in the oven
7:44 Making baked mashed potatoes and finishing the braise
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