My Beef Bourgogne Is Greasy/ Oily

Considered past many to be the female parent of all stews, Beef Bourguignon is a French dish made with beef, salary lardons, carrots, onions and mushrooms slow cooked in a rich cerise wine sauce.

For the almost magnificent stew of your life, start this 2 days before yous plan to serve it, do not shortcut pan-roasting ingredients individually, and use homemade beefiness stock!

Beef Bourguignon

1 of my fondest memories of travels in Burgundy was discovering family-run bistros in small villages that served traditional French fare so incredible, you'd swear you were in a hidden Michelin star restaurant.

And being right in the region from which Beef Bourguignon hails, information technology was hard to resist ordering this iconic dish time and time over again. Every bistro had their clandestine recipe, and no two were exactly the same.

Except, perhaps, the quality that each of them were to me, the most incredible Beef Burgundy I've ever had in my life!.

I just need to add one more than to that list though: This Beef Bourguignon recipe you're reading. Information technology was created with the assist of a classically trained French chef from Burgundy residing right here in Sydney, Jean-Baptiste Alexandre of Baptiste & Wilson. For a dish this iconic, I refused to just settle for any former recipe.

This Beef Bourguignon is hands-downwards better than any I've made in my life – including Julia Child's recipe.

What goes in Beef Bourguignon

There are two main components to making Beef Bourguignon:

1. Ruby-red vino-marinated beef; and

2. Slow cooked stew

ane. Red wine marinade for beef

Here'due south what you demand for the red wine-marinated beef:

• Chuck beef – Not all beef is created equal, even when wearisome-cooked into fall-apart submission! Look for good quality chuck beefiness, ribboned with fat for the juiciest result.

  Also, be certain to either purchase BIG pre-cut pieces – as in 4-5 cm / 2" cubes – or a one single piece which y'all piece up yourself. If yous purchase pre-cut pieces that are too pocket-size, they will cook faster than the fourth dimension it takes for the sauce to develop enough flavour;

• Pinot noir – Beefiness Bourguignon is also known as Beef Burgundy, and thus the wine called for is a Pinot Noir – the well-nigh famous diverseness of wine produced in the Burgundy region of France.

  Using a lighter style wine might sound unexpected for a hearty stew, only the more delicate flavour compared to bolder wines like Shiraz makes information technology ideal for using equally a marinade so the cerise wine flavour doesn't overwhelm the natural beefiness season.

  We're using a whole bottle here. Sorry folks, you'll need some other bottle for drinking!

• Thyme and bay leaves – Classic herb aromatics;

• Carrot – Just your everyday standard carrots will do fine;

• Pearl onions – These small onions are the traditional onions used in Beef Bourguignon just are annoyingly hard to notice hither in Commonwealth of australia. I use what's sold as "pickling onions" which are nigh the aforementioned just slightly larger, so I skin an extra layer or two off the surface to brand them pearl onion size (~3 cm / one.2″ diameter).

  Culling: Only use slices of a normal onion. The terminate result tastes the aforementioned, I hope!

---

ii. The stew

And hither'southward what goes into the stew:

• Beef stock – The single biggest variable on which a stew hinges, differentiating a adept home-cooked stew and a quality, why-does-this-eatery-stew-taste-so-damned-good result.

  Homemade beef stock trumps store-bought. But if y'all're going down the shop-bought path, attempt to opt for a good quality stock from the butcher rather than the inexpensive mass-produced stuff. The difference I hope is remarkable.

  Having said that though, I would never say that this is not worth making with basic supermarket beefiness stock. It is, oh-so-very worth making!

• Bacon – Go slab bacon from your butcher if y'all can, then y'all tin can cut it yourself into large chunky lardons (batons). A proper bite of meaty bacon lardons is part of the awesomeness that is Beefiness Bourguignon.

  If you tin can't find slab bacon, attempt speck (which in Australia seems to usually smoked pork belly chunks). Failing that, normal bacon slices works just fine too;

• Mushrooms – Only your everyday normal mushrooms. Cut large ones into quarters, medium ones in one-half;

• Garlic – Flavouring (rare to meet a savoury dish around here without information technology!);

• Tomato paste – For a touch of tang, to aid thicken the sauce, for flavour and for color; and

• Flour – For thickening the sauce.

---

How to make Beef Bourguignon

For the accented best results, start this 2 days before you plan to serve it to allow for:

• Overnight marinating of the beefiness; and

• Leaving the finished stew overnight to let the flavours develop even further.

Part i: Beef marinade

1. Marinate beef for 24 hours in red vino with the onion, carrot, thyme and bay leaves. This tenderises and infuses the beefiness with cute flavour. I've tried information technology with and without marinating, and marinating is way better. It's worth information technology!

2. Strain and reserve the red wine – nosotros're going to reduce it to use as the stew braising liquid;

3. Reduce wine – Pour red vino into a bucket;

4. Reduce – Simmer until reduced by half, about vii minutes on medium high. Skim any scum off the surface using a ladle;

5. Pat beef dry – Split up the beef from the carrots and onion, then pat dry. Why? Because wet beef won't brown. Browning is key for flavour!

6. Season beef with salt and pepper. Ugh, please don't skip this step. I in one case did, and even though I was salting the sauce furiously at the end, it just wasn't the aforementioned!

---

Office 2: Making the stew

Information technology's well worth taking the time to brown each of the ingredients individually before tiresome cooking in the braising liquid. The browning adds a depth of flavour you only tin't achieve by dumping everything in at the same time!

1. Brown beef aggressively all over, because color = flavour! A very heavy pot similar a bandage iron pot / Dutch oven works all-time for this task.

   Be sure to use enough oil so the beef browns rather than burns. Piece of work in batches and don't crowd the pot otherwise the beef will just braise instead of brown.

   One time browned, remove into a basin;

2. Salary – Melt the bacon next, to release all that tasty bacon fat which nosotros and so utilize to brown the subsequent ingredients;

3. Onion next – Simply cook until you get some nice golden patches, it's impossible to brand it gold all over due to the shape. Put these in a separate bowl because these get added back into the stew partway though the boring cooking phase;

4. Mushrooms – Melt the mushrooms until golden, then add them into the same bowl as the onions;

5. Carrots last – And finally, pan-roast the carrots until you lot get some lovely colour on them. We add some butter hither, because you'll detect that the mushrooms soak upwards all the remaining salary fatty, but we need some fat to make the roux with the flour in the adjacent pace;

6. Tomato plant paste and flour – Add together the tomato paste and melt to have the raw border off. Then add flour and cook for a minute;

7. Add liquid – Slowly add the beef stock while stirring then the flour dissolves easily, no lumps! Then stir the reduced red vino in;

8. Add beef, bacon, thyme and bay leaves, so give it a skillful stir and bring to a simmer. Now, it'south ready to slow-melt into autumn-apart magnificence!

---

Part 3. Slow-cooking

This is all about fourth dimension – and not forgetting to add the onion and mushrooms partway through!

1. Oven 1 60 minutes – Cover pot and then place in the oven for 1 hour at 180°C/350°F (160°C fan). At this temperature, the stew is simmering very, very gently in the oven, similar it would on a low stove. I find the oven is easier than stove considering yous don't accept to worry about the base catching – no need to stir;

2. Add onion and mushroom then give information technology a gentle stir;

3. Render to the oven for another i½ hours, until the beef is "fall autonomously tender" – like THIS:

4. Adapt thickness and salt – At this stage, if the sauce hasn't reduced enough (ie. likewise thin) or the sauce is too thick (which can happen if you didn't employ a heavy-based pot), you tin adjust information technology using the stove.

   If it's too thin, just simmer gently on depression rut. It won't take long to reduce and thicken. If the sauce is too thick, add together a splash of water then simmer gently to bring it together again.

   Too, don't forget to check if there'south plenty salt in the sauce! Gustation and adjust as necessary. 🙂

Highly recommended: Leave overnight earlier serving

Every bit with all stews, Beef Bourguignon benefits greatly if you can leave it overnight which lets the flavours develop further and meld together even amend.

Don't get me wrong, it is sensational served on the twenty-four hour period information technology's fabricated. Simply it'due south even ameliorate the next mean solar day!

What to serve with Beef Bourguignon

I suppose one could serve this over a short pasta, polenta, or a grain. But for me, I would never contemplate annihilation other than buttery Mashed Potatoes!

And while I usually offer Paris Mash as an even more than luxe culling, I actually recall it'southward likewise rich for Beef Burgundy.

Complete your Burgundy feel with a fresh French Bistro Salad on the side. You'll notice variations of this salad served all over French republic, for a make clean and palate-cleansing side intended to serve aslope hearty mains like this.

Relish! – Nagi 10

---

Watch how to get in

Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Servings v

Tap or hover to scale

Recipe video higher up. Considered by many to be the mother of all stews, Beefiness Bourguignon is a French dish made with beef, salary lardons, carrots, onions and mushrooms slow-cooked in a rich red wine sauce.

For the most magnificent stew of your life, start this ii days earlier yous plan to serve information technology, exercise not shortcut pan roasting ingredients individually, and use homemade beefiness stock if you tin!

Beef marinade:

• ▢ 800g/ ane.half dozen lb chuck beef , cutting in four-5 cm / 2" cubes (Note 1)
• ▢ 2 large carrots (~300g/10oz), cut on an angle into 4-five cm / 2" pieces
• ▢ 16 pearl onions or pocket-sized, round pickling onions (Annotation two)
• ▢ 1 bay leaf , fresh (sub: dried)
• ▢ 3 sprigs thyme
• ▢ 750ml/ 25 oz pinot noir or other blood-red vino (Notation three)

Browning beefiness:

• ▢ 3 tbsp oil , olive, canola or vegetable
• ▢ 3/4 tsp table salt
• ▢ 1/2 tsp pepper

Stew:

• ▢ 200g/ 7oz mushrooms , halved (quarters if large)
• ▢ 150g/ 5oz bacon piece , cut into 1cm / 1/ii" thick batons (Annotation 4)
• ▢ 50g/three tbsp unsalted butter
• ▢ 3 garlic cloves , minced
• ▢ 2 tbsp tomato paste
• ▢ 6 tbsp flour , evidently/all purpose
• ▢ 3 cups beef stock (depression sodium) , preferably bootleg; otherwise the best you can afford (Annotation five)
• ▢ 1/four tsp common salt
• ▢ 2 tbsp chopped parsley , for garnish

Marinate beef:

• Marinate beefiness: Identify the Beefiness Marinade ingredients in a large, non-reactive ceramic dish or ziplock pocketbook. Marinate overnight in the refrigerator (minimum 12 hours, maximum 24 hours).

• Strain liquid into a bowl, reserve marinade. Split up the beef, carrots and onion.

• Reduce wine: Cascade red wine into a saucepan and bring to a boil over medium high rut. Simmer vigorously, skimming off whatever impurities that ascent to the surface, until reduced by half. Set aside.

Brownish beef and vegetables:

• Preheat oven to 180°C / 350°F (160°C fan).

• Dry beef: Line a tray with paper towels, spread beef out, then pat dry with paper towels.

• Flavour beefiness: Sprinkle beef with 3/4 tsp common salt and 1/two tsp black pepper.

• Brownish beef: Heat 2 tbsp oil in a large, heavy-based, oven-proof pot over loftier rut. Add together 1/3 beef and brown aggressively all over. Remove into bowl, then repeat with remaining beef, adding more oil if needed.

• Fry bacon: Add together bacon and cook for three minutes until gold. Add to bowl with beef.

• Sauté mushrooms: Add mushrooms and cook for 5 minutes, or until aureate. Remove into a new bowl.

• Sauté onion: Add together a flake of extra oil if needed, then cook onions for 5 minutes or until there are squeamish golden patches. Add to bowl with mushrooms.

• Sauté carrot: Add butter into pot. Once melted, add carrot and melt for 3 – 4 minutes until there are aureate patches. Add together garlic and cook for a further 1 minute.

• Lycopersicon esculentum paste: Add tomato paste and cook for ii minutes.

• Flour: Add flour and cook for 2 minutes.

• Add together vino and stock: While stirring, slowly pour in beef stock – this helps the flour dissolve lump-free into the stock. Then add wine and mix until flour mixture is dissolved and more often than not lump-free (Note 6).

• Add together beef into pot: Add beef, bacon, thyme, bay leaf, ane/4 tsp salt and pepper into the pot, then stir well.

Slow-cook:

• Oven 1 60 minutes: Bring to a simmer, and so cover and transfer to oven for i 60 minutes. (Note 7)

• Mushrooms and onion: Remove from oven, stir in mushrooms and onion.

• Oven i½ hours: Encompass with lid and return to oven for 1½ hours, or until beef is "fall-apart tender".

• Adjust common salt: Remove from oven, taste sauce and add salt if needed. (Annotation 8 – important!)

• Exit overnight (recommended): If fourth dimension permits, leave the stew overnight before serving because equally with all stews, it gets better with time! Reheat gently on a low stove.

• Serve over mashed potato – Essential for mopping upward every drop of that astonishing sauce!

Scaling recipe upwardly – will work perfectly, but be sure to brown the meat and vegetable in batches so you lot get some prissy colour on them. If you oversupply the pan too much, they will just braise and get watery, rather than going golden. Slow melt time will exist the same as long as you're using a heavy based pot and bring to simmer beginning before covering and transferring to oven.

---

1. Chuck beef – Wait for beef that'due south nicely ribboned with fat, every bit it will be juicier and more than tender. Don't buy pre-cut small pieces, they will cook also quickly before the flavour in the sauce develops. It'south amend to buy a large piece and cut your own to size.

ii. Pearl onions are very small onions and are irritatingly difficult to find in Commonwealth of australia. The closest are pickling onions which are slightly bigger, then simply peel an extra layer or ii off to make them the right size – around two.5cm/1″ in diameter. Soak them for x/15min in cold water, it volition soften the pare and will make them easier to peel (apply a minor pocketknife to assist).

You can too simply apply 2 brown or yellow onions, halved so cut into 1cm / 2/v" slices.

three. Pinot Noir is the traditional wine used in Beefiness Bourguignon. It's the crimson wine that the Burgundy region of France is near famous for, reflecting the origins of this dish which is also known every bit "Beefiness Burgundy".

There'southward no need to splurge on expensive wine here. Just rummage through the discount bins at your local liquor shop. The canteen I used an stop-of-bin canteen steeply discounted to $seven (I stocked up!).

4. Bacon Lardons – Bitter into a thick slice of bacon is all function of the Beefiness Bourguignon feel! If you tin't find a slab of bacon to cutting yourself, try speck which is similar (and similar fat % likewise which is key!).

Otherwise, just use streaky bacon cut into strips. Bacon is fundamental for sauce seasoning, then don't skip it!

5. Beef stock quality is the key variable here that will gear up autonomously a adept homemade Beef Bourguignon from an exceptional restaurant-quality one. Homemade beefiness stock trumps whatever store bought. Skilful quality store-bought from butchers etc. are far better than mass-produced (like Campbell's here in Commonwealth of australia).

Practise not utilise powdered beef stock. It's frankly inferior to even the bundle liquid stock and has no place hither amidst all this effort, I'chiliad afraid!

half dozen. Flour lumps –  Don't fret if yous have some lumps! They will dissolve during the slow cooking time 🙂

7. Cook method – Oven is best because information technology's entirely hands off, no need to stir to ensure base doesn't grab. But it can as well be washed on a low stove, hat on, stirring every at present and then (take actress care towards the stop then the meat doesn't break apart).

Deadening cooker: This can work but y'all'll need to reduce on the stove at the end to thicken sauce. Slow-cook for iv hours on low, add mushrooms and onion, then slow cook a further 4 hours. Transfer to pot so simmer (no lid) for 15 – 20 minutes until sauce reduces. I actually think it's but easier to use the oven!

8.Salt quantity required varies drastically depending on saltiness of bacon, homemade vs store bought stock (homemade is unsalted), then always practice this at the end andtrust your tastebuds.

With homemade beefiness stock, I add together another iii/4 tsp salt. With shop bought, information technology's unlikely you'll need more than salt.

9. Storage – Stew will keep for 5 days in the fridge, and freezes great!

10. Recipe source: Developed with the assistance of a classically trained French chef from Burgundy, Jean-Baptiste Alexandre of Baptise & Wilson. For a dish this iconic, I refused to just settle for whatsoever old recipe! Better than the Julia Child recipe I'd been using for years. 🙂

11. Nutrition per serving, assuming v servings.

Calories: 745 cal (37%) Carbohydrates: 25 chiliad (8%) Protein: 47 g (94%) Fatty: xl g (62%) Saturated Fatty: 17 g (106%) Trans Fat: 1 thousand Cholesterol: 165 mg (55%) Sodium: 1822 mg (79%) Potassium: 1206 mg (34%) Fiber: three g (13%) Sugar: 7 one thousand (8%) Vitamin A: 4476 IU (ninety%) Vitamin C: 12 mg (15%) Calcium: 69 mg (vii%) Iron: iv mg (22%)

Keywords: Beef Bourguignon, Beef burgundy, bœuf bourguignon, French beef stew

Life of Dozer

Where he's been positioned while I've been bashing out this recipe. Notice how he sprawls across ii seats – and also notice how I thoughtfully pushed them together for him. #sucker

bucherandosing.blogspot.com

Source: https://www.recipetineats.com/beef-bourguignon-beef-burgundy/

Share this post