BEEF BOURGUIGNON
- WineCheeseScallops
- Aug 12, 2024
- 5 min read
Updated: Jan 3
Experience the rich, comforting flavors of classic French cuisine with our Beef Bourguignon recipe. Perfect for a special dinner or a cozy night in, this dish combines tender, slow-cooked beef with hearty vegetables, aromatic herbs, and a luxurious red wine sauce. Paired with buttery lemon parsley noodles, it’s a meal that’s both indulgent and satisfying. Our step-by-step guide ensures that even novice cooks can master this timeless dish, while seasoned chefs will appreciate the depth of flavor and elegant presentation. Elevate your next meal with this show-stopping recipe that’s sure to impress.
Why Our Beef Bourguignon Recipe is Fantastic:
Rich, Deep Flavors: The combination of red wine, bacon, and herbs infuses the beef with an incredible depth of flavor that’s both savory and satisfying.
Tender, Juicy Beef: Slow-cooked to perfection, the beef is melt-in-your-mouth tender, making every bite a delight.
Elegant Yet Accessible: We break down the steps so that even beginners can achieve a gourmet-quality dish with ease.
Versatile Pairing: Our buttery lemon parsley noodles add a bright, fresh contrast to the rich stew, creating a balanced and harmonious meal.
Impressive Presentation: The vibrant colors and hearty ingredients make this dish as visually appealing as it is delicious.
Perfect for Special Occasions: Whether it’s a date night or a family gathering, this recipe is sure to impress your guests.
Customizable Vegetables: We provide options for vegetable cuts and ingredients, allowing you to personalize the dish to your taste.
Pro Tips Included: From creating the perfect sear on the beef to achieving the right sauce consistency, our recipe is packed with tips for a flawless execution.
Time-Tested Classic: This recipe stays true to the traditional French method, ensuring an authentic dining experience.
Comfort Food with a Gourmet Twist: It’s the ultimate comfort food, elevated with a touch of elegance for a truly special meal.
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Beef, a culinary superstar, steals the spotlight in countless dishes thanks to its hearty flavor and rich texture. It's not just about the taste—beef packs a nutritional punch with protein, iron, and zinc, making it a go-to for a satisfying meal. Whether you're savoring a juicy steak or a slow-cooked stew, beef's versatility ensures that every bite is packed with depth and character. Different cuts offer unique experiences, from the melt-in-your-mouth tenderness of filet mignon to the robust flavor of a slow-cooked brisket.
Now, let’s dive into the world of Beef Bourguignon, a dish that’s as luxurious as it sounds! This French classic hails from the Burgundy region, renowned for its wine and rich culinary heritage. Picture tender chunks of beef, slowly simmered in a luscious red wine sauce, accompanied by earthy mushrooms, sweet carrots, and crispy bacon. The dish transforms a simple meal into a decadent feast, blending the savory essence of slow-cooked beef with the deep, complex flavors of Burgundy wine. Originating in the 19th century, Beef Bourguignon is a testament to French cooking’s knack for turning humble ingredients into something truly extraordinary. It’s the ultimate comfort food that brings a touch of French sophistication to your table, making every bite a delicious adventure!
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Another, more classic plating style!
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Ingredients:
4 pounds beef, cubed (we're lucky to get loin tips from our butcher, but chuck roast works well too)
One 750-milliliter bottle Pinot Noir
2 Tbsp olive oil
8 ounces bacon, diced
Kosher salt and freshly ground black pepper
1 pound carrots, sliced (I prefer oblique/diagonal cuts)
½ red onion, sliced
1 celery stalk, sliced
4 cloves garlic, chopped
½ cup tomato paste
2 cans low-sodium beef stock (14 oz each)
2 sprigs fresh rosemary
2 bay leaves
Fresh thyme sprigs
4 Tbsp unsalted butter
3 Tbsp all-purpose flour
1 twelve-ounce bag frozen pearl onions
1 pound baby Bella mushrooms, stems discarded, caps thickly sliced (quarter smaller ones and cut larger ones into 6 pieces)
Fresh parsley, chopped, for garnish
Buttery Lemon Parsley Noodles:
1 pound egg noodles
4 Tbsp unsalted butter, at room temperature, divided
¼ cup finely minced fresh parsley
Zest and juice of 2 lemons (reserve zest of one for garnish)
½ tsp kosher salt
½ tsp freshly ground black pepper
Instructions:
Marinate the Beef: Place the beef in a large bowl and add the wine, ensuring all the meat is submerged. Cover and refrigerate overnight or up to 24 hours.
Prepare the Wine: Strain the wine into a small saucepan and bring it to a simmer, skimming as needed.
Preheat the Oven: Preheat your oven to 250°F.
Cook the Bacon: In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Cook the bacon for 8 to 10 minutes, stirring occasionally until lightly browned. Use a slotted spoon to transfer the bacon to a large plate.
Sear the Beef: Pat the beef cubes dry with paper towels, then season with salt and pepper. In batches, sear the beef in the hot oil for 3 to 5 minutes per side, turning to brown all sides. Avoid crowding the pot to ensure a good sear. Transfer the browned beef to a platter or a 9x9 pan to preserve the juices.
Cook the Vegetables: In the same pot, add the carrots, celery, and onions. Season with 1 tablespoon of salt and 2 teaspoons of pepper. Cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 to 2 more minutes. Stir in the tomato paste, coating the vegetables thoroughly.
Combine Ingredients: Return the beef, bacon, and any accumulated juices to the pot. Add the simmered wine and enough beef broth to nearly cover the meat (use 2 cans). Make an herb bouquet with the rosemary, thyme, and bay leaves, and submerge it in the pot. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven. Cook for about 1½ hours, or until the meat and vegetables are very tender.
Thicken the Stew: In a small bowl, combine 2 tablespoons of room temperature butter with the flour, then stir this mixture into the stew. Add the frozen onions. In a separate pan, sauté the mushrooms with the remaining 2 tablespoons of butter for 10 minutes, until lightly browned, then add them to the stew. Bring the stew to a boil on the stovetop, then reduce the heat and simmer for 15 minutes. Adjust seasoning to taste.
Serve: To serve, place some Buttery Lemon Parsley Noodles in a bowl. Ladle the stew over the noodles, and garnish with parsley and reserved lemon zest.
Buttery Lemon Parsley Noodles:
Cook the Noodles: Cook the egg noodles according to the package instructions. Drain and set aside.
Butter the Noodles: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the cooked noodles and stir to coat them in butter. Allow some of the noodles to develop a pan-fried texture.
Finish with Lemon and Parsley: Stir in the parsley, lemon zest, and juice. Season with salt and pepper to taste, and toss once more before serving.
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For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
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One of my absolute favorites! We even shared it with our neighbors, and here's what they said: "It was as good as any meal I've had at a high-end restaurant, and better than most!" I'll be requesting this dish again, ASAP!