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Let me tell you about my favorite winter dish - beef bourguignon. This classic French stew warms both body and soul. Rich, hearty, and packed with flavor, it's perfect for cold evenings. I've been perfecting this recipe for years, and now it's a family favorite. The tender beef simmered in red wine creates a depth of flavor that's simply irresistible. Trust me, once you try this, you'll be hooked. Ready to dive into French cuisine? Let's get cooking!
Ingredients for Beef Bourguignon Stew
- Beef Chuck: Tenderizes during slow cooking, adds rich flavor, and becomes melt-in-your-mouth delicious in the stew.
- Burgundy or Pinot Noir Red Wine: Infuses depth and complexity, tenderizes meat, and adds a rich, fruity undertone to the stew.
- Beef Broth: Provides a savory base, enhances meaty flavor, and adds depth to the stew's overall taste profile.
- Onion: Adds sweetness, depth, and aroma to the stew, creating a flavorful base for the other ingredients to meld.
- Carrots: Bring natural sweetness, vibrant color, and a hint of earthiness, balancing the flavors in the stew.
- Garlic: Enhances savory notes, adds complexity, and infuses a deep, aromatic flavor into the stew.
- Mushrooms: Provide a meaty texture, absorb flavors, and add an earthy umami richness to the stew.
- Tomato Paste: Adds depth, richness, and a touch of sweetness, enhancing the overall flavor profile of the stew.
- Dried Thyme: Infuses a warm, herbaceous flavor, adds depth, and complements the other ingredients in the stew.
- Flour: Thickens the stew, adds body, and helps create a rich, velvety texture for a hearty and satisfying dish.
Read more: Instant Pot Beef Bourguignon Recipe
Essential Tools for Making This Classic French Stew
- Dutch oven: Essential for searing and slow cooking the beef to tender perfection.
- Chef's knife: Needed for cutting the beef, onions, carrots, and mushrooms into uniform pieces.
- Cutting board: Provides a stable surface for chopping and prepping ingredients safely and efficiently.
- Wooden spoon: Ideal for stirring and scraping up flavorful browned bits from the bottom of the pot.
- Measuring cups: Ensures accurate amounts of wine, broth, and other liquids for the perfect balance of flavors.
Beef Bourguignon Stew Recipe
A classic French beef stew braised in red wine, with carrots, onions, and mushrooms.
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Equipment
- Dutch Oven
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 lbs Beef Chuck cut into 1-inch cubes
- 1 bottle Red Wine Burgundy or Pinot Noir
- 2 cups Beef Broth
- 1 Onion chopped
- 4 Carrots sliced
- 2 cloves Garlic minced
- 8 oz Mushrooms sliced
- 2 tbsp Tomato Paste
- 1 tsp Thyme dried
- 2 tbsp Flour
- to taste Salt and Pepper
Read more: Mushroom Bourguignon Casserole Recipe
Instructions:
- 1. Preheat oven to 350°F (175°C).
- 2. In a Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside.
- 3. In the same pot, sear the beef cubes until browned on all sides. Remove and set aside.
- 4. Add onions and carrots to the pot and cook until softened.
- 5. Stir in garlic and cook for another minute.
- 6. Add flour and tomato paste, stirring constantly for about 2 minutes.
- 7. Pour in wine and beef broth, scraping up any browned bits from the bottom of the pot.
- 8. Return beef and bacon to the pot. Add thyme, salt, and pepper.
- 9. Bring to a simmer, cover, and transfer to the oven. Cook for 2.5 to 3 hours, until the beef is tender.
- 10. Add mushrooms in the last 30 minutes of cooking.
- 11. Serve hot, garnished with fresh parsley if desired.
Notes:
This dish pairs well with mashed potatoes or crusty bread.
Nutrition value:
Calories: 450kcalCarbohydrates: 15gProtein: 35gFat: 20gSaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 5mg
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Tried this recipe?Let us know how it was!
Read more: Jewish Beef Stew
Can You Make Beef Bourguignon Stew Ahead of Time?
Make Ahead Instructions
- Cook the beef bourguignon stew as directed in the recipe.
- Let the stew cool completely before transferring it to an airtight container.
- Refrigerate for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or resealable bag, removing any excess air.
- Label with the date and freeze for up to 3 months.
Burgundy wine in this beef bourguignon stew recipe is not just for flavor; it also helps tenderize the meat, resulting in a more succulent dish.
Common Questions About Beef Bourguignon Stew Answered
FAQ:
Can I use a different type of wine for this beef bourguignon stew recipe?
Yes, you can substitute the burgundy or pinot noir with a different red wine of your choice, but it may alter the flavor slightly.
How long does it take to cook this beef bourguignon stew in the oven?
The beef bourguignon stew needs to cook in the oven for about 2.5 to 3 hours until the beef is tender.
Can I make this beef bourguignon stew recipe ahead of time?
Yes, this stew actually tastes even better the next day, so you can make it ahead of time and reheat it when ready to serve.
Do I have to add mushrooms to this beef bourguignon stew?
No, the mushrooms are optional. You can leave them out if you prefer or if you have an allergy.
Can I freeze the leftovers of this beef bourguignon stew?
Yes, you can freeze the leftovers of this stew in an airtight container for up to 3 months. Just thaw and reheat when you're ready to enjoy it again.
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