HOW TO MAKE CLASSIC BEEF BOURGUIGNON
This dish is ideal for the holidays since it consists of tender beef floating in a rich wine sauce. When it comes to a warm and comforting meal, nothing beats a delicious braise. This dish takes a straightforward beef stew and elevates it to the level of an art form. This traditional recipe, which you will cook time and time again, is packed with flavorful ingredients.
This recipe for classic beef bourguignon turns out perfectly every time. Although it does take some time, the majority of the cooking in the recipe is done without human intervention. There is some effort involved in the beginning, but you shouldn’t let that scare you off!
One of those meals that give off an air of sophistication is beef bourguignon. If you’ve ever read the whole original recipe, you’ll know that there are a TON of different processes. I’ve taken the traditional recipe and made some minor adjustments to it in order to make it even more delectable and straightforward to prepare.
THE INGREDIENTS LIST:
Bacon strips; I used 5 cuts into 1″ pieces.
3 1/2 Pounds.Of beef chuck – cut into 2″ pieces.
4 Tbsp.Of unsalted butter.
A chopped yellow onion.
3 large chopped carrots.
5 minced garlic cloves.
2 Tbsp.Of tomato paste,
3 Tbsp.Of all-purpose flour,
2 Cups.Of Burgundy wine, or other bold red wine
2 Cups.Of beef stock
1 Tbsp.Of Better than Bouillon beef bouillon
Fresh thyme; I used 2 sprigs.
2 dried bay leaves.
10-oz.Of frozen pearl onions.
16-oz.Of cremini mushrooms.
kosher salt and freshly cracked pepper.
Turn on the oven and set the temperature to 350 degrees Fahrenheit.
Put the bacon pieces in the dutch oven. Reduce the heat to medium and cook the bacon until it is browned and part of the fat has been rendered, turning it periodically. Bacon may be removed from the skillet and placed in a separate dish using a slotted spoon.
Sprinkle salt and pepper over the steak cubes and rub them in well. Raise the dutch oven’s temperature to medium-high and brown the steak on both sides. This may need group work. Take the steak out of the skillet.
Turn down the heat to medium and add the remaining butter (2 tablespoons). Cook the onions and carrots in the olive oil for two to three minutes, stirring often.
Put in the minced garlic and continue cooking for one more minute. Next, whisk in the tomato paste and continue cooking for another two to three minutes, until the paste has darkened in color.
Sprinkle the flour over the tomato paste after it’s done, and then whisk it in well. Keep stirring for the first two to three minutes of cooking.
Toss in the wine and use a silicone spoon to scrape the pot’s bottom for any browned pieces. In a large pot, bring the beef broth and bouillon to a boil.
Toss the meat, bacon, thyme, bay leaves, and garlic back into the stew. Place the covered saucepan in the oven. Set the timer for 2 hours and 30 minutes.
About 2 hours and 15 minutes into the cooking time, melt the remaining butter in a pan over medium heat. Add the mushrooms after the butter has become frothy, and sauté them until they are browned.
Cook for a further 5 minutes with the pearl onions added, or until they are browned. Add salt and pepper to taste.
After taking the beef bourguignon out of the oven, add the vegetables. Put it back in the oven for another 45-60 minutes, or until the meat is extremely soft.
Cover and let rest for 30 minutes after taking it out of the oven.