I braise fall-apart beef low and gradual in pink Burgundy (Pinot Noir) wine with bacon, pearl onions, mushrooms, and carrots for cozy, restaurant-quality consolation meals. Make it within the oven, in an Prompt Pot, or in a Sluggish Cooker.
What’s Beef Bourguignon?
Boeuf Bourguignon is likely one of the most well-known French beef stews and a staple of French delicacies. Historically, beef is braised low and gradual in pink Burgundy wine with lardons (sort of fatty cured, unsmoked pork slab), onions, mushrooms, and a bouquet garni (herbs tied collectively). Then the sauce is usually completed—very Frenchly—with just a little beurre manié (an alternative choice to roux) or flour for physique. It’s traditional rustic bistro fare, a fixture in Parisian bistros and throughout France, particularly in Burgundy. It’s normally served with small boiled or mashed potatoes, buttered noodles, or just a hunk of crusty bread. When it’s completed proper, the sauce (the pink wine gravy) is shiny and savory—you mainly want a baguette as a flotation system. Good for entertaining and cold-weather nights!
Make Cozy French Beef Stew in Purple Wine at Residence!
My Beef Bourguignon model sticks to custom whereas minimizing the trouble. I nonetheless use the classics to make the pink wine gravy: Pinot Noir (Burgundy if I’ve it), pancetta/bacon, mushrooms, and pearl onions. I sear well-marbled beef till it’s deeply bronzed, then braise it gently in pink wine and beef inventory with carrots, onion, garlic, thyme, and a contact of tomato paste to make a shiny, velvety, intensely savory beef stew. I brown the mushrooms and pearl onions individually till caramelized and glistening, and fold them in on the finish so that they hold their texture and add huge, roasty taste (as an alternative of going pale and soggy within the stew). I take advantage of a Dutch Oven, this restaurant-quality recipe serves a household of 4–6 comfortably, and—better part—tastes even higher the following day. Whats up, make-ahead entertaining and cold-weather consolation meals!
Finest Beef Choices for Beef Bourguignon
- My best option is chuck roast as a result of it’s well-marbled and collagen-rich, so it turns buttery and tender with out a lot babysitting. You can even use brief ribs (boneless or English-cut)—they carry huge beef taste and pure gelatin to the pink wine stew; in the event that they’re bone-in, I merely cut back the added broth by about ½–1 cup and plan to skim a little bit of fats after the braise. I additionally advocate beef cheeks for that shreddy texture; they take nicely to an extended, mild cook dinner and make the sauce really feel plush.
- Brisket is an alternative choice I like as a result of the fats cap retains it juicy; I hold the simmer additional mild and keep away from over-reducing the gravy so it stays tender. If beef spherical (high/backside) is all you’ll find, it is going to work, however it’s lean: I’d reduce the cubes just a little bigger, braise on the barest simmer, and cease the discount sooner to maintain it from drying out.
- Cuts to keep away from listed below are tenderloin, strip, and sirloin—they’re lean, dear, and don’t profit from lengthy braising, so that you received’t get that melt-in-the-mouth outcome you’re after.
Finest Wine Decisions for Boeuf Bourguignon
- Burgundy/Pinot Noir is the standard selection as a result of the brilliant acidity of this pink wine cuts by way of the wealthy, gelatinous sauce and pairs nicely with carrots, mushrooms, and thyme, which is strictly what Bourguignon wants. Pinot’s low-to-moderate tannins received’t flip harsh or bitter because the stew liquid reduces within the oven, and lighter oak (or none) means the stew tastes savory and beefy. I’m comfortable within the $12–22 vary for these types. Search for unoaked to flippantly oaked bottles and phrases like “recent,” “brilliant,” or “food-friendly” on the shelf tags.
- Straightforward options are Merlot (with smooth tannins), Chianti, or Beaujolais.
- Wines to keep away from (and why): I don’t advocate huge, closely oaked Cabernet or very tannic reds—these tannins can focus into bitterness because the stew reduces, and the oak can style clumsy within the sauce. Tremendous-jammy wines could make the stew really feel flat and candy. Additionally, skip “cooking wine.”
- No-alcohol workaround: If you wish to skip wine altogether, use 3½–4 cups low-sodium beef inventory plus 1–2 tablespoon pink wine vinegar and 1 teaspoon balsamic for mild acidity. I would cut back the pink wine gravy a bit longer to pay attention, then end with a small knob of butter for gloss.
Different Substitutions & Variations
- Beef Substitutes: Pork shoulder or lamb stew meat is a scrumptious twist to this traditional dish!
- Pancetta/Bacon: Should you aren’t a pork eater, simply omit this. Use extra oil for browning the meat as an alternative.
- Mushrooms: Shiitakes, oysters, or a wild mushroom combine may give an earthier taste to this dish.
- Pearl onions: Halved small shallots or chopped candy onions can substitute the pearl onions if wanted.
Serving Concepts
There are such a lot of cozy methods to serve this French beef stew! In fact, my household loves after I serve it the standard means: over buttery roasted garlic mashed potatoes or buttered egg noodles, with a crusty baguette on the facet. Beef Bourguignon can also be nice over tacky polenta (Parmesan or Gruyère) or perhaps a easy, creamy risotto. In fall and winter, I like to make use of (you guessed it!) my favourite winter squash—roasted butternut squash or acorn squash purée, kabocha and even pumpkin! I additionally extremely advocate tossing Beef Bourguignon with extensive pappardelle ribbons (that Italian–French mashup!), or spoon it into baked russets or over crispy smashed potatoes with chives and crème fraîche. Gnocchi is one other nice possibility—the sauce clings prefer it was made for it.
Extra Beef Recipes
- Garlic Butter Steak with Roasted Brussels Sprouts & Butternut Squash
- The Finest Steak Marinade (The Full Ribeye Steak Dinner + Aspect Dishes)
- Vegetable Beef Soup
- Floor Beef Gnocchi
- Grilled Flank Steak with Mango-Avocado Salsa
Beef Bourguignon
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Substances
- 2 ½ lbs beef chuck or stew meat reduce into 1-1 ½ inch cubes
- Kosher salt and pepper to style
- 4 ounces pancetta or thick-cut bacon diced
- 2 tablespoons olive oil divided
- 3 medium carrots peeled and sliced
- 1 small yellow onion diced
- 1 tablespoon recent thyme leaves or 1 teaspoon dried
- 6 cloves garlic minced
- 2 tablespoons tomato paste
- ¼ cup all-purpose flour
- 3 cups dry pink wine Burgundy or Pinot Noir
- 3 cups beef broth
- 1 bay leaf
- 8 ounces pearl onions recent or frozen, peeled
- 8 ounces cremini or white mushrooms halved or quartered
Garnish
- ¼ cup Recent parsley roughly chopped
- Thyme leaves roughly chopped
Directions
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Preheat the oven to 325 levels F.
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Pat beef dry and season with salt and pepper. Put aside.
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In a big Dutch oven over medium warmth, cook dinner pancetta or bacon till crisp. Use a slotted spoon to switch to a plate. Go away the fats within the pot.
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Flip the warmth to medium excessive. Working in batches, sear the meat on all sides within the pancetta fats, including a little bit of olive oil as wanted. Switch seared beef to the plate with pancetta.
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Add 1 tablespoon olive oil to the pot, if wanted. Sauté carrots, diced onion, and thyme till the onions have softened, about 5–7 minutes.
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Stir in garlic and tomato paste; cook dinner 1 minute extra.
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Sprinkle flour over the greens, stirring to coat.
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Slowly pour in pink wine, scraping up any browned bits.
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Add beef broth, bay leaf, beef and pancetta to the pot.
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Carry to a simmer, then cowl and switch to the oven. Cook dinner for two½ to three hours, till beef is fork-tender.
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About half-hour earlier than the stew is finished, sauté the mushrooms and pearl onions in a skillet with just a little olive oil, salt, and pepper till browned and simply tender.
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Stir the mushrooms and pearl onions into the stew. Return the pot to the oven, uncovered, for the remaining 20–half-hour to permit the sauce to scale back barely.
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Discard bay leaf. Style and regulate seasoning with salt and pepper. Serve scorching with mashed potatoes, buttered noodles, or crusty bread.
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Observe: I present useful step-by-step photographs + ideas under this recipe card. ⬇️⬇️
Notes
- Patting the meat dry earlier than seasoning and searing is crucial for browning the meat which provides taste and depth to this dish.
- Don’t overcrowd the pot whenever you’re browning the meat. Be affected person and work in batches.
- Cook dinner gradual on low always! This recipe requires endurance. Don’t flip the temperature of your oven as much as attempt to hasten the cooking course of. Should you enhance the temperature it is going to boil the meat and turn out to be robust which is the alternative of what you need.
- Make forward: Consuming the completed stew the next day is definitely the very best! It provides time for the flavors to meld and will get higher in a single day.
- Take away additional fats: If there’s a number of additional fats on high, be happy to skim it off the highest.
- Blanc model: Use white wine as an alternative of pink, omit the tomato paste, and add just a little little bit of cream on the very finish for a lighter model.
Different Cooking Strategies
- Sluggish Cooker: After you brown the meat and aromatics, switch all the things to a gradual cooker and cook dinner on low for 8-10 hours.
- Prompt Pot: Utilizing the saute operate for browning after which stress cook dinner all the things (besides the pearl onions and mushrooms), for 45 minutes with a pure launch. Stir within the sauteed mushrooms and onions, cowl, and let it keep heat for about 20 minutes earlier than serving.
Storage
- Rerfrigerate: Retailer the cooled stew into an hermetic container within the fridge for as much as 4 days.
- Freeze: You’ll be able to freeze the cooled stew in an hermetic freezer secure container or resealable bag for as much as 3 months. Thaw in a single day within the fridge earlier than reheating.
- Reheat: Both place on the stovetop over medium low warmth in a pot till warmed by way of or microwave in a microwave secure bowl, barely lined with a canopy, till it reaches your required temperature.
Provides
- Knife
- Slicing board
- Measuring spoons
- Measuring cups
- 5 quart Dutch oven
- Tongs
Make Beef Bourguignon (Step-by-Step Photographs & Ideas)
- Preheat & prep. Preheat oven to 325°F. Pat beef very dry for higher browning; season with salt and pepper.
- Cook dinner pancetta/bacon. In a big Dutch oven over medium warmth, cook dinner pancetta/bacon till crisp; take away with a slotted spoon and go away the fats within the pot.
- Sear the meat (in batches). Over medium-high, brown beef on all sides in pancetta fats, including just a little olive oil as wanted. Don’t crowd (crowding steams). Switch to the plate with pancetta.
- Construct the bottom. Add 1 tablespoon oil if wanted; sauté carrots, onion, and thyme till softened, 5–7 minutes. Stir in garlic and tomato paste and cook dinner 60–90 seconds to toast the paste till it turns deep brick pink colour and turns into aromatic. Sprinkle flour over the greens; stir 30 seconds.
- Thicken & deglaze. Slowly pour in pink wine, scraping up all fond. (Tip: let the wine simmer 2–3 minutes to melt its edge.)
- Braise. Return beef and pancetta to the pot; add beef broth and bay leaf. Carry to a mild simmer (naked bubbles), cowl, and switch to the oven for two½–3 hours till beef is fork-tender. (Oven warmth offers steadier braise, much less scorching than stovetop)
- Brown the garnish veggies. About half-hour earlier than the braise is finished, brown mushrooms and pearl onions in a skillet with just a little oil. Season close to the top so that they don’t launch an excessive amount of liquid.
- End & assemble. Stir mushrooms and onions into the stew; return the pot to the oven uncovered for 20–half-hour to flippantly cut back. Discard bay leaf. Style and regulate salt/pepper. To steadiness flavors, you possibly can add 1 teaspoon pink wine vinegar or a squeeze of lemon. (Too skinny? Scale back additional or whisk in a pea-sized beurre manié (a roux of butter and flour). Too thick? Loosen with heat inventory.)
- Serve: Scorching over buttery mashed potatoes or buttered egg noodles, with crusty bread for dipping into the stew. (Tip: swirl in a small knob of chilly butter off warmth for a shiny, restaurant-style sauce.)
