Beef Bourguignon | Beef Stew With Burgundy Wine
Beef Bourguignon, which is also known as Beef Burgundy or Boeuf Bourguignon is a delicious, French beef stew, made famous by Julia Child. Join Eric from Simply Elegant Home Cooking as he demonstrates his take on this classic stew! The key here is to SLOWLY cook the stew on low heat over a long period of time to tenderize and maximize the flavor. Additional flavor is also added by using a whole 750ml bottle of burgundy wine. The dish can be served as a traditional stew or reduced further and served over top of mashed potatoes.
Ingredients:
-2 ½ lbs chuck roast
-3 strips bacon
-1 tablespoon cooking oil
-4 tablespoon butter
-3 tablespoon flour
-1 large white onion
-6 carrots
-2 tablespoon fresh thyme leaves
-3 tablespoon tomato paste
-3 cloves garlic
-750ml red burgundy wine
-2 cups HOMEMADE beef stock
-12 ounce red pearl onions
-12 ounce cremini mushrooms
-salt and pepper to taste
-1 handful fresh parsley (optional)
Directions:
-Remove meat from fridge an hour before cooking, blot it dry with a paper towel, cut into large chunks, and season liberally with salt and pepper.
-Preheat a large French oven, also known as a Dutch Oven, over medium heat for 15 minutes until full temperature is reached.
-Dice the bacon, add the oil to the French Oven, and sauté the bacon until crispy. Remove the bacon to a plate.
-In the same pan, sear the beef. It is very important to get a deep color on the meat so be sure not to over crowd the pan. Sear in two batches if needed.
-After roughly 3 minutes per side, remove the beef and set aside on a plate.
-In the same pan, add in the onion and the carrots and sauté until they have softened. Be sure to season with more salt and pepper at this stage too.
-After onions and carrots are softened, add in the garlic, thyme, and tomato paste. Cook for about 1 minute, stirring constantly so as not to burn the garlic.
-Deglaze the pan with the red wine, and add back in the bacon and the beef. Add the beef stock and bring back up to a simmer.
-Once the beef stew is up to a simmer, turn off the stovetop, partially cover the stew, and place the pot into a preheated 300 degree oven. The beef bourguignon will cook in the oven for roughly 3 hours, or until tender.
-After about 2 ½ hrs, preheat a large skillet and add 2 tablespoon of butter along with the mushrooms and pearl onions. Add a little salt and pepper and sauté for about 10 minutes or until caramelized.
-Once the onions and mushrooms are ready, remove the Beef Bourguignon from the oven, add in the onions and mushrooms, and stir to incorporate. Remove the lid and let the dish cook for another 15 minutes or so either back in the oven or on the stovetop over medium low heat.
-In the Meantime, mix the remaining 2 tablespoons of butter with the flour, mash with a fork, and add this to the beef stew. Stir to incorporate. This will thicken the sauce as it cooks for the final 15 minutes.
-Garnish with fresh parsley if desired, serve and enjoy!
Bœuf Bourguignon Recipe | Classic French Dish
This boeuf bourguignon recipe (red wine beef stew) is a staple food in France as it is perfectly suited for home cooking. This step by step video recipe will clearly show you how to recreate that dish and get those incomparable burgundy flavors on your table. Get the recipe:
The Boeuf bourguignon dish is actually not called that way because of its wine but because the original recipe uses Beef from the burgundy region. of course nowadays we use any type of quality beef and if possible French wine but any full body red wine will do too.
Cook the stew in the oven (with the lid on) at 200 Celsius or 392 F for 2h to 2h.30 minutes
if you need to convert to other format use this converter:
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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BOEUF (beef) BOURGUIGNON - By RECIPE30.com
A classic French beef and red wine stew that's all about flavours!
Get full recipe here
Slow cooking is the secret to this dish. Beef burgundy or in French, Boeuf Bourguignon is a well know dish across France. It's a slow cooked stew, braised in red wine and beef stock and arguably one of the most delicious beef dishes in existence. I used rump steak in this recipe but you can use any cheaper style cuts or gelatinous meats as it cooks for hours and still be amazingly tender. Use a good red wine, as they say, a wine that you would drink, ideally a French burgundy or any bold full bodied red such as Cabernet Sauvigon, Syrah, Mouverde or Shiraz. Of course buy an extra bottle or two, and enjoy it with your delicious meal.