Hi Everyone,
If you are a foodie and love to try new interesting recipes, you should definitely try a classic french dish called Beef Bourguignon which is also called Beef Burgundy. It is not a typical simple recipe you would see on my channel. This recipe is a lot more time consuming, requires brazing or slow cooking beef for 3 to 4 hours and has quite a few steps. But if you have some extra time on your hands, want to feel like a french chef or want to impress your family and friends with classic french cooking …. This recipe is for you.
Lets, start with ingredients.
Ingredients: ( serving 8-10 )
Beef ( Chuck steak, bottom round roast or stew beef ) – 3lb
Red wine – 3 ½ cups
Bourbon or cognac – 3 tablespoons
Mushrooms ( I am using Mini Bellas ) – 16oz ( 450g )
Onion ( large ) – 1pcs
Galic – 1pcs
Uncured bacon – 12 oz ( 340g )
Carrots ( medium ) – 4pcs
Thyme ( fresh or frozen ) – 2 sprigs
Unsalted butter – ½ of stick ( 60g )
Flour ( all purpose ) – 2 tablespoons
Bay leaf – 4pcs
Salt & Pepper – to taste
Beef broth – 1L ( I have used 2 packs 17 fl oz / 500mL each pack )
Tomato paste – 2 tablespoons
Pearl onions – 8oz ( 230g )
Avocado or Olive oil – 4-6 tablespoons.
For serving:
Egg noodles – 2 packages ( 8oz / 227g each )
chopped parsley
Ok, let’s get it done. Plan in advance, you will need about 4 ½ hours to cook this dish. I will break this recipe into easy steps, to make it easy to follow.
Step#1
I will start by pre-cutting and chopping all necessary ingredients. Start with bacon. Original recipe calls for less bacon, but I will use the whole pack…..can’t go wrong with extra bacon.
Now, cut the meat into about 1 ½ inches cubes. As you are selecting the meat, you need the cut which is good for long braising, slow cooking or stewing. I ended up using bottom round roast, but you can also use chuck roast or beef stew meat. Meat should fall apart after a long brazing process in the dutch oven.
Now cut mushrooms, carrots, chop onion and garlic. In this recipe we are using pearl onions. Ideally you want to use frozen ones, they are already peeled and ready to go. I end-up buying fresh pearl onions. To peel them you need to boil water, place onions in the boiling water for 10 seconds, pull them out and rinse with cold water. Cut the root side and press on the skin…it is a very easy way to peel it.
Step#2
I am using dutch oven for this recipe, which is perfect for low and slow cooking due to even heat distribution.
Put bacon in a cold dish. I am using the entire package. Saute bacon until slightly brown. Take out bacon in a separate dish and leave the bacon grease inside, we will use it to brown meat. Don’t overcrowd meat, do it in two batches. You don’t need to cook the meat through, just brown it on all sides.
Step#3
Now add oil to the pan and saute carrots, onions and garlic. I am using a separate pan for that. Saute until onions are starting to become translucent and then move to the dutch oven along with the meat to rest.
Deglaze the skillet with 1 cup of wine and ½ cup of bourbon. I am using French red wine, to keep it more authentic, but you can substitute for any red wine of your choice. You can also use cognac instead of bourbon. I suggest turning the heat off when pouring the wine, so you don’t burn yourself with the flames. After deglazing the skillet add another 2 cups of red wine and beef broth. Add some salt ( 1 teaspoon ) and 2 tablespoons of tomato paste. Set it to medium to low heat and let it simmer until at least half of the pan evaporates.
In the meanwhile add oil to the skillet and saute mushrooms until cooked then do the same with pearl onions. Original recipe requires cooking mushrooms and onions separately…..I accidentally put it all in the same skillet. After a quick fix we are back and running. Add some salt to the mushrooms right before they are ready.
Take ½ stick of butter, soften it a bit by keeping the butter close to the hot oven. Combine it with 2 tablespoons of flour until they form a thick paste and add it to the simmering pan with wine. Stir it all together.
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Step#4
Now, slow cooking time. Add cooked bacon, and wine sauce to the dutch oven with meat carrots, onions and garlic. Add bay leaf and thyme, some salt and pepper, cover it with the lead and set it on the oven at low heat. Now you have about 3 hours of low and slow cooking.
Don’t add mushrooms and onions, we will add them at the very end, as they are fully cooked already.
In a process check the meat, when ready meat should fall apart. We are on the finish line, taste it to make sure you have enough salt. Now add mushrooms and onions and keep it on the low heat for another 5 min.
I like to serve this dish with wide egg noodles, just get the noodles ready right before serving. You can also serve it with mashed potatoes.