This publish could comprise affiliate hyperlinks. Please see our privateness coverage for particulars.
A traditional French stew with oh-so-tender braised crumble beef with greens in an opulent pink wine gravy sauce.
why i like beef bourguignon
- Oh-so-tender sluggish cooked, crumble chunks of beef, braised to perfection
- Should luxurious, velvety pink wine sauce, nice for date evening, weekend firm or vacation gatherings
- Straightforward, speedy streamlined model with out compromising taste
- So good over mashed potatoes and crusty bread for sopping
what precisely is beef bourguignon
Much like its sister dish, coq au vin, beef bourguignon (also called beef Burgundy) is a traditional French stew made with braised beef, garlic, onions, carrots, mushrooms and bacon in a wealthy pink wine sauce. Beef bourguignon is commonly served with boiled potatoes, mashed potatoes or pasta.
beef bourguignon versus beef stew
Whereas each beef bourguignon and beef stew are very related, the principle distinction is the presence of pink wine within the dish. Beef stew is often made with little to no wine, whereas beef bourguignon makes use of considerably extra with some recipes utilizing a full bottle of wine.
ideas and methods for achievement
- Use a heavy pot. A heavy backside pot, reminiscent of a Dutch oven, is good right here for sluggish cooking and even warmth distribution.
- Use high sirloin steak. Utilizing sirloin as a substitute of the standard chuck roast not solely saves time, however it’s a reduce of meat that’s way more leaner than chuck roast.
- Sear the meat. Searing the steak over medium excessive warmth will add all the additional, deeper flavors right here, sealing all of the juices inside.
- Select a wine you’ll drink. A dry pink wine (cabernet sauvignon, pinot noir or merlot) is nice right here – it doesn’t should be something fancy or overpriced. Simply one thing you don’t thoughts sipping on since you should have an open bottle.
- Use good-quality inventory. The higher high quality your inventory, the higher your dish. Many manufacturers like to pack within the salt so all the time go for unsalted or a lower-sodium selection.
- Contemporary herbs are greatest. Though you may definitely substitute dried herbs, recent herbs are excellent right here, delivering the very best type of taste.
- Serve with crusty bread. Serve with all of the selfmade crusty bread for dipping, sopping and dunking!
- Leftovers are even higher. Much like lasagna, beef bourguignon tastes even higher with time, giving the flavors an opportunity to meld and intensify much more.
- Reheat over low warmth. Skim and discard any fats off the floor, reheating over low warmth on the stovetop till warmed by.
what to serve with Beef Bourguignon
Straightforward Beef Bourguignon: Regularly Requested Questions
A pink burgundy (a pinot noir) is a well-liked alternative of wine for beef bourguignon. Cabernet sauvignon and merlot are additionally nice choices.
Extra beef inventory can be utilized for pink wine as a non-alcoholic substitute. Inventory can be much less acidic and extra gentle in taste than pink wine.
Completely! However as a result of dried herbs are sometimes stronger/concentrated than recent herbs, you want much less when utilizing dry. The right ratio is 1 tablespoon recent herbs to 1 teaspoon dried herbs.
Leftovers will be saved in an hermetic container within the fridge for 2-3 days.
Leftovers will be reheated on the stovetop over low warmth, stirring often, till heated by, about 20-Half-hour.
Beef bourguignon could be very a lot freezer-friendly. You’ll be able to freeze the leftovers in particular person freezer luggage, thaw in a single day, and reheat on the stovetop over low warmth, stirring often, till heated by.
- 4 slices bacon, diced
- 2 kilos high sirloin steak, diced
- Kosher salt and freshly floor black pepper, to style
- 1 medium candy onion, diced
- 2 carrots, peeled and diced
- 3 cloves garlic
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 ½ cups dry pink wine
- 1 ½ cups beef inventory
- 4 sprigs recent thyme
- 2 bay leaves
- 2 tablespoons chopped recent parsley leaves
for the mushroom onion combination
- 1 ½ tablespoons unsalted butter
- 8 ounces cremini mushrooms
- 1 cup frozen pearl onions, thawed
- 2 cloves garlic, minced
- 1 teaspoon chopped recent thyme leaves
- Kosher salt and freshly floor black pepper, to style
-
Warmth a big stockpot or Dutch oven over medium excessive warmth. Add bacon and prepare dinner till brown and crispy, about 6-8 minutes. Switch to a paper towel-lined plate, reserving extra fats within the Dutch oven.
-
Season steak with 1 teaspoon salt and 1/2 teaspoon pepper.
-
Working in batches, add steak to the Dutch oven and prepare dinner, stirring often, till evenly browned, about 6-8 minutes; put aside.
-
Cut back warmth to medium. Add onion and carrots, and prepare dinner, stirring often, till tender, about 3-4 minutes.
-
Stir in garlic till aromatic, about 1 minute.
-
Whisk in flour and tomato paste till flippantly browned, about 1 minute.
-
Stir in wine, scraping any browned bits from the underside of the Dutch oven.
-
Stir in beef inventory, thyme and bay leaves. Return steak to the Dutch oven. Carry to a boil; scale back warmth and simmer till flavors have blended and stew has thickened, about Half-hour.
-
Take away thyme sprigs and bay leaves. Stir in mushroom onion combination, bacon and parsley till warmed by, about 1-2 minutes; season with salt and pepper, to style.
-
Serve instantly.
for the mushroom onion combination
-
Soften butter in a giant forged iron skillet over medium excessive warmth. Add mushrooms and onions, and prepare dinner, stirring often, till tender, about 5-6 minutes.
-
Stir in garlic and thyme till aromatic, about 1 minute; season with salt and pepper, to style.
