HOW TO MAKE CLASSIC BEEF BOURGUIGNON
There’s a good reason why beef bourguignon is such a beloved dish all around the globe. This is the kind of meal that calls for you to take your time cooking it, maybe have a glass or two of wine while you’re at it, and give it plenty of love while you’re doing it. It was well worth every effort.
This meal takes something as simple as beef stew and elevates it to the level of an art form, all while being quite easy to prepare. You do not need to be an expert chef to attempt this in your kitchen at home; succulent break-apart pieces of beef stewed in a rich red wine sauce make this beef bourguignon a delicious feast for the whole family.
Even though it has been recreated countless times by families all around the globe over the course of several decades, this recipe is very forgiving. We omitted some of Julia’s original instructions to make it more user-friendly and maybe seem less daunting to potential customers. Nevertheless, I refrained from changing such a flawless item since I didn’t want to ruin it.
As soon as it was done cooking, we gave it a taste test, and we discovered that the wine imparted an exceptionally robust flavor to the gravy. Please don’t worry about it or make any hasty attempts to modify it! After allowing it to sit for 15 minutes, you’ll notice the flavors beginning to meld into one another. The flavor of the wine became more subdued, and we loved it. The flavors will be much more intense if you wait until the following day to serve them.
THE INGREDIENTS LIST:
1 Tbsp.Of extra-virgin olive oil.
170 grams.Of roughly chopped bacon
1.5 kg.Of beef brisket, trimmed of fat.
1 large carrot sliced 1/2-inch thick
1 large diced white onion.
6 minced cloves of garlic.
Salt and freshly ground pepper to season.
2 Tbsp.Of flour.
2 cups red wine.
3 cups beef stock.
2 Tbsp.Of tomato paste.
A crushed beef bouillon cube.
1 Tsp.Of fresh thyme – finely chopped.
2 Tbsp.Of fresh parsley – finely chopped.
2 bay leaves.
Fresh small mushrooms; I used 400 grams quartered.
2 Tbsp.Of salted butter.
Warm the oil in a big pot with a heavy base, such as a dutch oven. For around three minutes, over a heat setting of medium, sauté the bacon until it is crispy and browned. Move the mixture to a big dish using a slotted spoon, and then put it aside.
Using paper towels, thoroughly dry the beef, then sear it in batches in the heated oil and bacon grease until it is browned on both sides. Transfer to the dish that already contains the bacon.
In the remaining oil, sauté the diced carrots and onions until the onions are soft, then add the 4 minced cloves of garlic and cook for 1 minute.
After removing any extra fat, place the beef and bacon back into the saucepan. Season the dish with a half teaspoon of coarse salt and a quarter teaspoon of ground pepper. Sprinkle with flour, give it a good spin, and then heat it for around four to five minutes to brown it.
Add the pearl onions, the wine, and just enough stock to just cover the meat. Stir to combine. After that, include the tomato paste, the bullion, and the herbs. On the burner, bring the liquid to a simmer.
Cover, move to the lower half of the oven, and cook at a low simmer for two to three hours, or until the meat is soft enough to break apart.
Prepare your mushrooms for the last five minutes of cooking time, as follows: Butter should be melted in a pan or skillet of medium size over medium heat. After the froth has subsided, add the other two cloves of garlic and continue to simmer until fragrant, which should take around 30 seconds. After that, add the mushrooms.
Cook for approximately 5 minutes, stirring the pan regularly to ensure that the butter is evenly distributed throughout the pan. Depending to your preferences, season with salt and pepper. After they have been browned, put them to the side.
Put a colander on top of the heavy-duty pot (I do this in my clean kitchen sink). After removing the casserole from the oven, drain its contents into the colander in a gentle manner.
Throw away the herbs and put the meat mixture back into the pot or Dutch oven it was cooked in. The mushrooms should be added on top of the meat. After removing any excess fat that comes to the top, let the sauce boil for a minute or two. After that, remove any remaining fat from the sauce.
You should be left with around 2 and a half cups of sauce that is thick enough that it can gently coat the back of a spoon. Add a few tablespoons of stock if the sauce is too thick for your liking. If the sauce is too watery, bring it to a boil over medium heat for approximately ten minutes, or until it has the desired thickness, and then remove it from the heat.
Taste the seasoning, and add more salt and pepper to taste, if necessary. After the meat and veggies have been coated, pour the