Indulge in the rich and comforting flavors of beef bourguignon, a classic French dish that combines tender beef with a robust red wine sauce. This hearty stew is perfect for a cozy dinner, offering a delightful blend of vegetables and aromatic herbs.
When preparing this recipe, you might need to visit the supermarket for a few key ingredients. Ensure you have a good quality red wine for the sauce, as it significantly impacts the flavor. Additionally, beef chuck is essential for its tenderness after slow cooking. Tomato paste and dried thyme might not be staples in every kitchen, so double-check your pantry before starting.
Ingredients For Beef Bourguignon Recipe
Beef chuck: A cut of beef that becomes tender and flavorful when slow-cooked.
Red wine: Adds depth and richness to the sauce; choose a good quality bottle.
Beef broth: Enhances the savory flavor of the stew.
Onion: Provides a sweet and aromatic base for the dish.
Garlic: Adds a pungent and savory note.
Carrots: Contribute sweetness and texture.
Tomato paste: Thickens the sauce and adds a rich, umami flavor.
Dried thyme: Infuses the stew with a subtle earthy aroma.
Salt: Enhances all the flavors.
Black pepper: Adds a hint of spice and warmth.
Mushrooms: Bring an earthy flavor and meaty texture.
Olive oil: Used for browning the beef and sautéing the vegetables.
Technique Tip for This Recipe
When browning the beef, make sure not to overcrowd the dutch oven. Browning in batches ensures that each piece gets a nice sear, which adds depth of flavor to the Beef Bourguignon.
Suggested Side Dishes
Alternative Ingredients
beef chuck - Substitute with lamb shoulder: Lamb shoulder has a similar texture and richness, making it a good alternative for slow-cooked dishes.
red wine - Substitute with beef broth and a splash of balsamic vinegar: This combination mimics the acidity and depth of red wine without the alcohol.
beef broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and can be used for a lighter version of the dish.
onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can enhance the dish without overpowering it.
garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it is less pungent.
carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative to carrots.
tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can add a similar depth of flavor and thickness to the sauce.
dried thyme - Substitute with dried rosemary: Dried rosemary offers a different but complementary herbal note that works well in stews.
salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with an additional umami flavor.
black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.
mushrooms - Substitute with eggplant: Eggplant can provide a similar meaty texture and absorb the flavors of the dish well.
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a suitable alternative for sautéing.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
Allow the beef bourguignon to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.
Transfer the beef bourguignon to an airtight container. Make sure the container is large enough to hold the stew without squishing the beef and vegetables.
If you plan to consume the beef bourguignon within 3-4 days, store it in the refrigerator. The flavors will meld together beautifully, making it even more delicious.
For longer storage, consider freezing. Portion the beef bourguignon into individual servings. This makes it easier to thaw and reheat only what you need.
Use freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer to save space and ensure even freezing.
Label each container or bag with the date and contents. This helps you keep track of how long the beef bourguignon has been stored.
When ready to enjoy, thaw the beef bourguignon in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
Reheat the beef bourguignon gently on the stovetop over medium heat. Stir occasionally to ensure even heating and prevent sticking.
If the sauce has thickened too much during storage, add a splash of beef broth or red wine to reach the desired consistency.
Serve hot, and enjoy the rich, comforting flavors of your beef bourguignon once again.
How to Reheat Leftovers
Stovetop Method:
- Place the leftover beef bourguignon in a saucepan or pot.
- Add a splash of beef broth or red wine to maintain moisture.
- Heat over medium-low heat, stirring occasionally, until warmed through.
Oven Method:
- Preheat your oven to 325°F (165°C).
- Transfer the beef bourguignon to an oven-safe dish.
- Cover with aluminum foil to prevent drying out.
- Heat for about 20-30 minutes, or until the dish is hot throughout.
Microwave Method:
- Place the beef bourguignon in a microwave-safe container.
- Cover with a microwave-safe lid or plastic wrap with a small vent.
- Heat on medium power in 1-minute intervals, stirring in between, until hot.
Slow Cooker Method:
- Transfer the beef bourguignon to your slow cooker.
- Set to low heat and let it warm for 1-2 hours, stirring occasionally.
Sous Vide Method:
- Place the beef bourguignon in a vacuum-sealed bag or ziplock bag.
- Submerge in a water bath set to 140°F (60°C).
- Heat for about 1 hour, ensuring the bag is fully submerged.
Double Boiler Method:
- Fill a large pot with water and bring to a simmer.
- Place the beef bourguignon in a heatproof bowl and set it over the simmering water.
- Stir occasionally until the dish is heated through.
Best Tools for This Recipe
Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for slow-cooking and braising the beef to tender perfection.
Oven: Used to maintain a consistent temperature of 350°F (175°C) for slow-cooking the beef bourguignon.
Cutting board: A sturdy surface for chopping the beef, onions, garlic, and carrots.
Chef's knife: Essential for cutting the beef into 1-inch cubes and slicing the vegetables.
Wooden spoon: Ideal for stirring the ingredients in the Dutch oven without scratching its surface.
Measuring cups: Used to measure the beef broth and other liquid ingredients accurately.
Measuring spoons: Necessary for measuring out the thyme, salt, pepper, and tomato paste.
Mixing bowl: Handy for setting aside the browned beef before adding it back to the pot.
Garlic press: Useful for mincing the garlic cloves quickly and efficiently.
Ladle: Perfect for serving the finished beef bourguignon.
Tongs: Helpful for turning and browning the beef cubes evenly.
Peeler: Used for peeling the carrots before slicing them.
Oven mitts: Essential for safely handling the hot Dutch oven when transferring it to and from the oven.
Serving dish: A nice dish to present the beef bourguignon when serving it hot with mashed potatoes or crusty bread.
How to Save Time on This Recipe
Pre-cut vegetables: Chop the onions, garlic, carrots, and mushrooms in advance and store them in airtight containers.
Marinate overnight: Let the beef chuck marinate in red wine and spices overnight to enhance flavor and reduce prep time.
Use a slow cooker: Instead of the oven, use a slow cooker to cook the beef bourguignon while you go about your day.
Batch cooking: Double the recipe and freeze half for a quick meal later.
Pre-made broth: Use store-bought beef broth to save time on making your own.
Beef Bourguignon Recipe
Ingredients
Main Ingredients
- 2 lb Beef Chuck cut into 1-inch cubes
- 1 bottle Red Wine 750ml
- 2 cups Beef Broth
- 1 Onion chopped
- 4 cloves Garlic minced
- 2 Carrots sliced
- 1 tablespoon Tomato Paste
- 1 teaspoon Thyme dried
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 8 oz Mushrooms sliced
- 2 tablespoon Olive Oil
Instructions
- 1. Preheat oven to 350°F (175°C).
- 2. In a Dutch oven, heat olive oil over medium heat. Add beef and brown on all sides. Remove beef and set aside.
- 3. In the same pot, add onions and garlic. Cook until softened.
- 4. Add carrots, mushrooms, and tomato paste. Cook for a few minutes.
- 5. Pour in red wine and beef broth. Add thyme, salt, and pepper. Bring to a boil.
- 6. Return beef to the pot. Cover and place in the oven. Cook for 3 hours or until beef is tender.
- 7. Serve hot with mashed potatoes or crusty bread.
Nutritional Value
Keywords
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