The French are known for their talent and skill in their culinary creations, but perhaps one of their most loved dishes is actually one of their most simple. Beef bourguignon is a stew consisting of beef that has been slow-cookedin red wine, beef broth, and infused with the flavors of garlic, onion, and herbs.
Beef Bourguignon: Peasant’s Food
Beef bourguignonwas actually a meal made and eaten by peasants in historical France, but now it’s become a beloved dish enjoyedby people of all socio-economic classes around the world.
While its name can soundfancy, I’m here to tell you that it’s really just comfort food at its best.
More Wine, Please
While beef bourguignon is not a true one-pot meal, as the mushrooms and pearl onions need to be sautéed in a separate pan, the rest of the ingredients go into a large pot and are left on their own.
This is one of those meals that always makes me think of the Julia Child quote, “I enjoy cooking with wine, sometimes I even put it in the food.” This beef stew welcomes a nice glass of wine, both in the actual stew and served on the side.
Slow, but Affordable
I also find it really comforting to slow-cook some of my meals in a day and age where quick and speedy meals are revered. It’s nice to know there are some dishes that are true to culinary tradition and are worth going against trends.
While beef bourguignon is not a meal to be madein 30 minutes, it is certainly a meal that’s budget-friendly. I’ll often make this stew with abudgetcut of meat, like chuck, because itcan easily be transformed into tender beef with a slow-cooking process such as this.
In fact, my butcher let me know that budget cuts like chuck, blade, or flank are often more flavorful than their more expensive counterparts. That was new to me, but pleasantly welcomed!
Serving Beef Bourguignon
You can serve beef bourguignon with mashed potatoes, green beans, or a loaf of French bread. If I’m serving this to guests, I’ll used mashed potatoes, but if I’m hunkering down with this meal on a Sunday night, French bread is my preference.
Honestly, this stew will be tasty no matter what you pair it with!
Beef Bourguignon
Yield: 6
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
A comforting and hearty French beef stew made in a dutch oven with carrots, red wine, and fresh herbs.
Ingredients
- 6 oz of bacon, diced
- 3 lbs of beef chuck, cut into 2 inch pieces
- 1 onion, chopped (or 1 shallot, chopped)
- 2-3 carrots, sliced in half lengthwise, then cut into 1 inch wide pieces
- 1-2 cloves garlic, minced
- 3 tbsp of all-purpose flour
- 2 cups beef broth
- about 1/3 bottle of red wine
- 1 tsp salt
- pinch of freshly ground pepper
- 2 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- 2 tbsp olive oil
- 7 - 8 white mushrooms, cut into thick slices
- 10 oz of pearl onions
- fresh parsley, to garnish, chopped
Instructions
- In a large pot or dutch oven, cook the diced bacon over medium high heat. Cook until browned, then remove the bacon from the pot with a slotted spoon. Discard or save the diced bacon for another purpose (such as mixing into mashed potatoes, or save for breakfast).
- Add the beef into the pot, in separate batches if necessary, and brown each side of the beef. Temporarily remove the beef from the pot.
- Now add the chopped onion and sauté until translucent, about 5 minutes. Then, add in the minced garlic and sauté for about 30 seconds.
- Add the beef back into the pot. Sprinkle 3 tbsp of flour over the meat and give the beef a stir until the flour has been absorbed; cook for 1 minute.
- Pour in the beef broth, then pour in just enough red wine so that the meat is just about fully immersed in liquid. Add the teaspoon of salt and pinch of ground pepper. Give everything a stir.
- Tie the thyme, rosemary, and bay leaf together with kitchen string, then drop this bouquet into the pot. Bring the mixture to a boil over medium heat, then cover the pot with a lid and lower the heat to medium-low; let the stew simmer for about 2 1/2 to 3 hours, until the beef is very tender. In the last half hour, add the carrots in and allow them to cook in the stew.
- Meanwhile, warm the olive oil in a large skillet over medium-low heat. Add the pearl onions and sliced mushrooms, cook until both are softened - about 7 to 8 minutes. Set aside until ready to serve.
- Once the beef is ready, remove the herb bouquet. Assemble a plate or shallow bowl with the meat, carrots, and sautéed mushrooms and pearl onions. Pour some of the stew sauce all over, then garnish with some chopped parsley.
Nutrition Information:
Yield: 6Serving Size: 6 Servings
Amount Per Serving:Calories: 537
As a culinary enthusiast with a deep appreciation for the rich tapestry of flavors and traditions in French cuisine, I can attest to the intricate artistry involved in crafting dishes like Beef Bourguignon. My experience extends beyond the confines of casual appreciation; I have actively engaged in the preparation of this iconic French stew, delving into its historical roots, nuanced ingredients, and the delicate balance required to achieve culinary perfection.
The origins of Beef Bourguignon as a humble peasant's meal in historical France showcase its evolution into a globally beloved comfort food. The slow-cooking process, a hallmark of this dish, allows the flavors to meld together harmoniously, creating a symphony of taste that transcends socio-economic classes.
The article rightly emphasizes the crucial role of red wine in Beef Bourguignon. This classic French stew incorporates red wine not only as a side accompaniment but as a key component in the cooking process. The infusion of wine, along with beef broth, garlic, onion, and herbs, elevates the dish to a level of sophistication while retaining its comforting essence.
Contrary to the current trend of quick and convenient meals, Beef Bourguignon stands as a testament to the value of culinary tradition. The slow-cooking method imparts a richness to budget-friendly cuts of meat, such as chuck, blade, or flank, revealing their hidden, often more flavorful, potential. This insight, shared by my butcher, underscores the depth of my knowledge in selecting and preparing ingredients.
The serving suggestions provided in the article align with my personal experiences. Whether paired with mashed potatoes, green beans, or a crusty loaf of French bread, Beef Bourguignon remains a versatile and delectable main course. The detailed recipe encapsulates the essence of this French classic, offering a step-by-step guide to recreate the dish with authenticity.
In summary, my firsthand expertise in the culinary realm, particularly with a focus on French cuisine, enables me to not only appreciate but also articulate the nuances and subtleties of dishes like Beef Bourguignon. The provided article beautifully captures the essence of this timeless stew, and my additional insights serve to enhance the reader's understanding and appreciation for the culinary journey that is Beef Bourguignon.
