Beef Burgundy Recipe
I absolutely love this Beef Burgundy recipe because it combines the rich, deep flavors of red wine and tender beef that come together in a comforting and hearty dish perfect for cozy nights in. Plus, the caramelized pearl onions and crispy bacon add a delicious burst of sweetness and savoriness that truly take this stew to the next level.
Boeuf Bourguignon, or Beef Burgundy, is a classic French dish that I love. The calm tones of tender beef chuck, seared in olive oil, blend so splendidly with the smoky notes of bacon, the muted woodsy flavors of mushrooms, and the red wine and beef broth (both more than a little enriched by garlic and bouquet garni).
This dish, with carrots and pearl onions, has such a perfect way of balancing flavors, from the beef to the red wine, that it might as well be a model for hearty French comfort food.
Ingredients
Chuck beef: It is protein-rich, and gives denseness and fatness.
Bacon: Imparts a smoky flavor and a hint of saltiness.
Red wine: Deepens flavor with its fruity notes and acidity.
Carrots: For their sweetness and fiber, which provide balance and texture.
Fungi: Flavor of the Earth, adds umami and mouthfeel.
Garlic: Odoriferous, intensifies taste, and has medicinal values.
Sweet, natural, and aromatic, onions give depth to dishes.
Ingredient Quantities
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- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bouquet garni (thyme, bay leaf, parsley)
- 1/2 pound carrots, sliced
- 1/2 pound pearl onions, peeled
- 1/2 pound mushrooms, quartered
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 tablespoon sugar
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Instructions
1. In a large Dutch oven or heavy pot, pour in the olive oil and heat over medium. Add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside.
2. The beef cubes are seasoned with salt and pepper. The pot holds the beef as it is browned in batches on all sides. The beef is removed from the pot and set aside with the bacon.
3. In a pot, add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
4. Dust the flour over the onions and garlic, stirring constantly to mix them into a roux. Cook for about 2 minutes, or until the flour becomes a light brown color.
5. The red wine should be poured in slowly, with the careful attention required to free any browned bits from the bottom of the pot. The next step is straightforward: add the beef broth and the tomato paste, and stir until the two are nicely integrated with the wine and the pot’s other contents.
6. Put the bacon and beef back into the pot. Add the bouquet garni and bring the mixture to a simmer. Cove and cook over low heat for
1.5 to 2 hours, or until the beef is tender.
7. At the same time, in another pan, melt the butter over medium heat. Add the sugar and the pearl onions, and cook until the onions are golden brown and caramelized. This will take about 30 minutes. Set aside.
8. The sliced carrots and quartered mushrooms should be added to the beef mixture, and continue cooking for 20-30 minutes more or until the vegetables are tender.
9. Blend all of the ingredients together gently so that the caramelized pearl onions join the stew and happen to be in every bite.
10. Season to taste with salt and pepper. Before serving, take out the bouquet garni. Enjoy the Beef Burgundy with your preferred side dishes.
Equipment Needed
1. Large Dutch oven or heavy pot
2. Slotted spoon
3. Knife for chopping
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Wooden spoon or spatula for stirring
8. Small pan for caramelizing onions
9. Spoon or ladle for serving
FAQ
- Q: Can I use a different cut of beef for this recipe?Yes, you can substitute beef chuck with another stewing beef, such as brisket or short ribs, as long as it is suitable for slow cooking.
- Q: What kind of red wine should I use?A: A Burgundy or Pinot Noir is traditional, but any dry red wine suitable for cooking will work well.
- Q: How can I make this dish gluten-free?Use a gluten-free flour blend or cornstarch to thicken the sauce instead of all-purpose flour.
- Q: Can this be made in advance?A: Of course, Beef Burgundy often tastes even better the next day as the flavors meld over time. One just has to remember to reheat it gently before serving.
- Q: Is there an alternative to pearl onions?You can use standard onions, but the sweetness and presentation of pearl onions make them a better choice.
- Q: Can I skip the bacon?
Substitutions and Variations
Use canola oil or vegetable oil instead of olive oil.
Replace 4 slices of bacon with 2 tablespoons of pancetta, or, for a vegetarian option, simply omit it.
When a milder flavor is desired, use shallots rather than onion.
Substitute red wine with grape juice or extra beef broth for a version that avoids alcohol.
Substitute chicken broth for beef broth for a flavor that’s not quite so beefy.
Pro Tips
1. Choose the Right Cut: Use well-marbled beef chuck for the best flavor and tenderness. It breaks down beautifully during the long cooking process.
2. Wine Selection: Opt for a quality Burgundy or Pinot Noir, as the wine’s flavor significantly impacts the dish. Avoid cooking wines and choose something you’d enjoy drinking.
3. Sear with Care: When browning the beef, ensure not to overcrowd the pan. Browning the meat in batches will develop a deep, rich flavor without steaming.
4. Bouquet Garni: Tie your herbs tightly in cheesecloth or a muslin bag so they impart their flavor without leaving bits in the stew. This makes it easier to remove the bouquet garni before serving.
5. Make Ahead: This dish often tastes better the next day as the flavors meld together. Consider making it a day in advance, and simply reheat gently when ready to serve.
Beef Burgundy Recipe
My favorite Beef Burgundy Recipe
Equipment Needed:
1. Large Dutch oven or heavy pot
2. Slotted spoon
3. Knife for chopping
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Wooden spoon or spatula for stirring
8. Small pan for caramelizing onions
9. Spoon or ladle for serving
Ingredients:
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- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bouquet garni (thyme, bay leaf, parsley)
- 1/2 pound carrots, sliced
- 1/2 pound pearl onions, peeled
- 1/2 pound mushrooms, quartered
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 tablespoon sugar
“`
Instructions:
1. In a large Dutch oven or heavy pot, pour in the olive oil and heat over medium. Add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside.
2. The beef cubes are seasoned with salt and pepper. The pot holds the beef as it is browned in batches on all sides. The beef is removed from the pot and set aside with the bacon.
3. In a pot, add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
4. Dust the flour over the onions and garlic, stirring constantly to mix them into a roux. Cook for about 2 minutes, or until the flour becomes a light brown color.
5. The red wine should be poured in slowly, with the careful attention required to free any browned bits from the bottom of the pot. The next step is straightforward: add the beef broth and the tomato paste, and stir until the two are nicely integrated with the wine and the pot’s other contents.
6. Put the bacon and beef back into the pot. Add the bouquet garni and bring the mixture to a simmer. Cove and cook over low heat for
1.5 to 2 hours, or until the beef is tender.
7. At the same time, in another pan, melt the butter over medium heat. Add the sugar and the pearl onions, and cook until the onions are golden brown and caramelized. This will take about 30 minutes. Set aside.
8. The sliced carrots and quartered mushrooms should be added to the beef mixture, and continue cooking for 20-30 minutes more or until the vegetables are tender.
9. Blend all of the ingredients together gently so that the caramelized pearl onions join the stew and happen to be in every bite.
10. Season to taste with salt and pepper. Before serving, take out the bouquet garni. Enjoy the Beef Burgundy with your preferred side dishes.