Make Delicious Beef Bourguignon In Just 3 Easy Steps

Indulge in the rich flavors of classic French cuisine with our easy-to-follow guide on how to make beef bourguignon. This hearty and comforting dish is sure to become a family favorite.

Ingredients:

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 3 cups Burgundy wine (or dry red wine)
• 2 cups beef broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Season and Brown the Beef

• Season the beef cubes with salt and pepper.
• Heat the olive oil in a large Dutch oven or pot over medium-high heat.
• Brown the beef cubes in batches, working in a single layer to prevent overcrowding.
• Remove the beef from the pot and set aside.

2. Make the Roux

• Add the flour to the pot and whisk to combine with the remaining oil and meat juices.
• Cook for 1-2 minutes, or until the roux turns a light golden brown.

3. Deglaze the Pot

• Gradually whisk in the Burgundy wine.
• Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
• Bring to a simmer and cook for 5 minutes, or until the wine has reduced by half.

4. Add the Broth and Vegetables

• Pour in the beef broth and add the carrots, celery, onions, garlic, tomato paste, bay leaf, thyme, salt, and black pepper.
• Bring to a boil, then reduce heat and simmer for 1 hour.

5. Return the Beef

• Return the browned beef cubes to the pot.
• Cover and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.

6. Serve and Enjoy

• Serve the beef bourguignon over mashed potatoes, egg noodles, or rice.
• Garnish with fresh parsley or thyme.

Tips for Perfect Beef Bourguignon:

• Use a good quality Burgundy wine for the best flavor.
• Brown the beef in batches to ensure even browning.
• Don’t overcook the beef, as it will become tough.
• Simmer the stew for at least 2 hours to allow the flavors to develop.
• Serve the beef bourguignon warm with a side of crusty bread to soak up the delicious sauce.

Variations:

• Add mushrooms, bacon, or pearl onions to the stew for extra flavor.
• Use a different type of red wine, such as Merlot or Cabernet Sauvignon.
• Serve the beef bourguignon with a dollop of sour cream or crème fraîche for richness.

The Secret Behind the Flavor:

Beef bourguignon is a classic dish that showcases the power of slow cooking and the harmonious blend of flavors. The combination of Burgundy wine, beef broth, and vegetables creates a rich and complex sauce that perfectly complements the tender beef. The slow simmering process allows the flavors to meld and develop, resulting in a dish that is both comforting and unforgettable.

Top Questions Asked

1. Can I use a different type of wine?

Yes, you can use any dry red wine, but Burgundy is the traditional choice for beef bourguignon.

2. How can I thicken the sauce?

If the sauce is too thin, you can add a cornstarch slurry (equal parts cornstarch and water) and simmer until thickened.

3. Can I make beef bourguignon ahead of time?

Yes, you can make beef bourguignon up to 3 days in advance. Simply reheat before serving.

4. What are some good side dishes for beef bourguignon?

Mashed potatoes, egg noodles, or rice are all excellent choices.

5. Can I use a slow cooker to make beef bourguignon?

Yes, you can. Brown the beef and vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.