Beef Bourguignon isn’t just a meal—it’s a culinary journey through the heart of French countryside cooking. This legendary dish transforms humble ingredients into a richly sophisticated experience that will transport your taste buds straight to the rolling hills of Burgundy.
Ingredients
US Measurements
For the Meat:
- Beef shoulder or rump roast – 2.2 lbs (1 kg), cut into large cubes
- Salt and black pepper – To taste
- All-purpose flour – 3 tablespoons
- Olive oil – 3 tablespoons
- Bacon cubes – 7 oz (200 g)
- Onions – 2, roughly chopped
- Garlic – 3 cloves, finely chopped
- Carrots – 2, sliced
- Mushrooms – 9 oz (250 g), quartered
For the Sauce:
- Red wine (Burgundy preferred) – 3 1/4 cups (750 ml)
- Beef stock – 1 cup (250 ml)
- Tomato paste – 2 tablespoons
- Butter – 3 tablespoons
- Bay leaves – 2
- Fresh thyme sprigs – 2
- Sugar – 1 teaspoon
Metric Measurements
Für das Fleisch:
- RinderSchulter oder Hüfte – 1 kg, in große Würfel geschnitten
- Salz und Pfeffer – Nach Geschmack
- Mehl – 3 Esslöffel
- Olivenöl – 3 Esslöffel
- Speckwürfel – 200 g
- Zwiebeln – 2, grob gehackt
- Knoblauch – 3 Zehen, fein gehackt
- Karotten – 2, in Scheiben
- Pilze – 250 g, gevierteilt
Step-by-Step Cooking Instructions
- Prepare the Meat:
- Pat beef cubes dry with paper towels
- Season generously with salt and pepper
- Coat meat lightly with flour
- Sear the Meat:
- Heat olive oil in a large Dutch oven
- Brown meat in batches until deep golden
- Remove and set aside
- Bacon and Vegetables:
- In same pot, cook bacon until crispy
- Add chopped onions, garlic, and carrots
- Sauté until vegetables are softened
- Build the Sauce:
- Return beef to the pot
- Pour in red wine and beef stock
- Add tomato paste, bay leaves, and thyme
- Bring to a simmer
- Slow Cooking:
- Cover and cook in oven at 325°F (160°C)
- Braise for 2.5-3 hours
- Meat should be fork-tender
- Finish the Dish:
- Sauté mushrooms separately
- Add to stew in last 30 minutes
- Add sugar to balance flavors
- Finish with butter to bind sauce
Nutritional Information
Per Serving:
- Calories: 550-600
- Protein: 45g
- Fat: 35g
- Carbohydrates: 10g
- Preparation Time: 30 minutes
- Cooking Time: 3 hours
- Total Time: 3.5 hours
- Servings: 4-6
Pro Cooking Tips
- Wine Selection: Use a good quality Burgundy or Pinot Noir
- Meat Preparation: Bring meat to room temperature before cooking
- Slow Cooking: Lower and slower ensures tender meat
- Make Ahead: Tastes even better the next day
Recipe Variations
- Lighter Version: Use leaner cuts of beef
- Vegetable Options:
- Add pearl onions
- Include celery root
- Herb Variations:
- Substitute thyme with rosemary
- Add fresh parsley for garnish
Frequently Asked Questions
Q1: Can I make this in a slow cooker? Yes, cook on low for 6-8 hours.
Q2: What wine works best? Burgundy, Pinot Noir, or Côtes du Rhône.
Q3: How to store leftovers? Refrigerate up to 4 days, or freeze for 3 months.
Q4: Can I make it without alcohol? Use beef stock with a splash of balsamic vinegar.
Q5: What to serve with Beef Bourguignon? Mashed potatoes, crusty bread, or buttered egg noodles.
Storage and Make-Ahead Tips
- Refrigerate in airtight container
- Flavors develop and improve overnight
- Reheat gently to prevent meat from becoming tough
A true taste of French culinary tradition awaits you in every luxurious bite!