Beef Bourguignon

Beef Bourguignon

Beef Bourguignon is a classic French dish that I fell in love with when I had it in Paris. Now, every time I visit France, I go on the hunt for a warm bowl. With the cold weather approaching, I was definitely craving a hearty bowl of this delicious French stew. 

The recipe originates from Burgundy, a popular wine region in France. That’s why Burgundy wine is traditionally used for the stew, however great substitutes include merlot, cabernet or pinot noir. 

Beef Bourguignon

I used top sirloin beef because I wanted it to be melt in your mouth tender, but you can use cheaper cuts of meat as well. You will just have to increase the cook time and cook the stew until the meat is tender.  Approximately an additional hour or so.

You will notice that the potatoes are cooked on the side. If you cook the potatoes with the stew, it will actually change the flavour profile and texture of the stew. That’s why it is traditionally meant to be served on the side. Pasta like tagliatelle or linguine is also another traditional option, instead of potatoes. I like to place the potatoes in the bowl and ladle the yummy stew on top. 

Now you can enjoy this comfort food on your next chilly night. 

Beef Bourguignon

Beef Bourguignon

Ingredients

  • 1 package of bacon
  • 1 red onion
  • 6 small cloves of garlic
  • 2 lbs of top sirloin beef, cut into 2-inch cubes (you can also use a variety of cheaper cuts of meat)
  • 1/4 cup of all purpose flour
  • 2 tbsp of herbs de provence
  • 1 bunch of fresh thyme
  • 2 bay leaves
  • 2 cups of red wine
  • 2 1/2 cups of beef broth
  • 12 white pearl onions, peeled
  • 6 medium carrots, peeled and chopped into ½ inch chunks
  • 2 cups of baby button mushrooms
  • ½ cup of finely chopped parsley
  • Salt and pepper to taste
  • 4 cups of chopped yellow/gold potatoes or pasta

Instructions

  1. Dice the red onion and garlic and set to the side.
  2. Peel and chop the carrots into 1/2 inch chunks and set to the side.
  3. Remove the bacon and roughly chop into 1-inch pieces.
  4. Heat a dutch oven or large pot and cook the bacon on medium low heat for a few minutes. As the fat is rendering, add in the red onion. Stir and add 1 tbsp of ghee or olive oil. Cook until the bacon is browning and the onions are translucent.
  5. While the bacon and onions are cooking, chop your beef into cubes and season with salt and pepper.
  6. Place the flour in a bowl and season it with some herbs de Provence and salt. Coat your beef chunks in the flour. Dust off the excess.
  7. Add in 1 tsp of olive oil to the bacon and onions and add the chopped garlic. Cook for a couple minutes on low heat until fragrant. Remove the entire mixture and set aside.
  8. Turn up the heat on the dutch oven and add in some ghee. Once it is hot, add the cubed beef and brown. Once it is browned add in the red wine and scrape the bottom to deglaze the pot. Add in the bacon, onion, garlic mixture and bring to a simmer for a few minutes.
  9. Add the beef stock and season with salt and pepper to your liking.
  10. Make a bouquet garni with the fresh thyme and bay leaves. Place it in the stew along with 1 tbsp of dried herbs de Provence.
  11. Add in the pearl onions and carrots.
  12. Cover and simmer on low heat for 2 hours. Stir occasionally. You may want to cook it longer to about 3 hours if you are using tougher cuts of meat.
  13. After two hours, taste test and add any additional seasoning to preference. At this time add in your baby button mushroom. If you can’t find them you can cut larger mushrooms in halves or quarters. Remember they will shrink, that is why you want to add them towards the end of the cook time. Cook for 30 minutes.
  14. While the mushrooms are cooking, in a separate pot, bring water to a boil. Add in potatoes or pasta and boil until cooked. Strain and set aside.
  15. The consistency of the stew should be slightly thick. If you feel like the bourguignon is to liquid, add in some flour to thicken. In a small cup add 1 tbsp of flour and slowly add a little bit of water while you mix until a paste forms. Add a splash more water and mix. Pour this into the stew and stir. Note, the stew will thicken more once it cools and will also be much thicker the next day. Adding too much flour will alter the flavours. This stew shouldn’t be too thick, just enough to coat the back of the spoon.
  16. Once the mushrooms are cooked, remove from heat and let it cool slightly. Also remove the bouquet garni from the stew. Sprinkle with parsley and serve.
  17. Place potatoes and pasta in a bowl and ladle the beef bourguignon on top.
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