Today, I am going to share the recipe for beef bourguignon. It is a very popular and known French recipe that is cooked slowly with some exceptional ingredients in it. The ingredients include some red wine, slices of bacon, and veggies that give it a different taste.
Beef bourguignon is also known as beef burgundy. This is because the red wine that is mainly used to make this dish is red Burgundy. It is a beef stew that is braised in wine and stock. It also includes a lot of vegetables. It is rich in flavor and aroma.
To make beef bourguignon, season the beef. Cook the bacon in a pan and cook the beef in its grease. Set them aside and then cook carrots, onions, and pearl onions in the pan. Add tomatoes, herbs, and spices to it. Also, add flour, wine, and stock. Place in the oven for an hour and a half. In another pan, cook mushrooms in butter. Serve the beef with the veggies and mushrooms.
This is just a snippet of the recipe. Find the complete recipe below. There are other main course recipes on our blog as well that you should also check.
1. Ploughman’s Lunch– This Ploughman’s Lunch is mostly famous in pubs in the United Kingdom. The reason why it is called Ploughman’s Lunch is that it is what ‘a ploughman might eat’ while working on fields.
2. Joe’s Special Beef and Eggs– This recipe is just a mix of scrambled eggs and beef incorporated with some ground spices and spinach. It got its name after a restaurant called Original Joe’s in San Fransisco introduced a recipe in the 1920s.
3. Sha Cha Beef– Sha Cha Sauce is really underrated, and I’m not sure why. Often labeled on its packaging as “Chinese BBQ Sauce” in English, sha cha sauce is a mixture of shallots, garlic, dried shrimp, fish, and chilies.
4. Beef Salami– This homemade salami is good for party trays. It can be served on a platter with sliced cheese and crackers, or just eaten in a sandwich.
Beef Bourguignon Recipe
- Dutch Pan
- 3 pounds Boneless Beef
- 6 ounces Bacon
- 2 cups Carrots
- 1 cup Yellow Onion
- 24 Pearl Onions
- 2 teaspoons Garlic (minced)
- 1 pound White Mushrooms
- 2 teaspoons All-purpose Flour
- 1 teaspoon Tomato Paste
- 2 cups Beef Stock
- 3 cups Red Wine
- 1 teaspoon Olive Oil
- 2 teaspoons Unsalted Butter
- ½ teaspoon Thyme (chopped)
- 1 teaspoon Parsley (chopped)
- 1 ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 1 Bay Leaf
- Preheat your oven to about 350oF and place the rack in the lower position.
- Make sure all the beef pieces are dry and cut into thick cubes. Season it with some salt and pepper and keep it aside.
- Take a large dutch pan and keep it over medium heat. Add the bacon and cook it until it’s crispy, for about 5-6 minutes. Take it out and remove excess oil by keeping it on a paper towel.
- After the bacon is done, grease the bacon and cook it over high heat. After the fat is cooking, add the beef and cook it until both of its sides are entirely brown. It will take you about 6-8 minutes.
- Reduce the heat and add carrots, onions and pearl onions to the pan. Saute the onions until they are tender for about 10 minutes.
- Add the remaining ingredients like thyme, bay leaf, garlic and tomato paste and saute this mix for about 1 minute. Now, add a little flour and stir it well. Pour in the beef stock and wine and cook them until the sauce becomes thicker.
- Now, introduce the browned beef and bacon, cook it on low heat for about 5 minutes. Cover the pan and place it inside the oven. Cook it until the meat is soft and tender for about 1 ½ to 1 ¾ hour.
- In another skillet add some olive oil and some butter and add the mushrooms to it keeping the heat on medium. Cook it until they are tender and season with some salt and cook it for about 2 minutes.
- After you find that the beef is done, transfer the beef and the veggies to a bowl and cook it until the sauce comes to a boil. Check the consistency of the sauce and it should be thick enough to coat your spoon. Add more seasoning if required.
- Garnish with some chopped parsley and serve it hot.