Beef Bourguignon
Not my best picture, I know. But the taste makes up for it
👩🍳Home Recipe : Beef Bourguignon per request of 🪼Krustycrabville🪼
Ingredients:
1 Dutch oven
2 lbs of chuck roast or shank (whichever is available and affordable)
3-4 strips of bacon
2 medium size carrots skinned and chopped
1 cup of sliced button mushrooms
1 large sweet onion diced
1 stick of celery chopped
6 cloves of garlic
1 leek
5-6 sprigs of parsley
5-6 sprigs of thyme
2 bay leaves
Salt & pepper
1/4 cup of all purpose flour
1 tbsp of tomato puree
1 32 oz box of beef stock
1 750 ml bottle of Burgundy Red (don't cheap out but didn't break the bank either)
2 tbsp of vegetable oil (or any oil with a high smoke point)
Detailed Steps:
1. Cut the beef into large chunks.
2. Take one leaf from the leek and use it to wrap the parsley, bay leaves, and thyme together then tie it up with a string.
3. Throw the beef and veggies into a large bowl and empty the bottle of wine into it, let it marinate for 2 hours.
4. After marinating, take out the cuts of beef so you can pat and dry them with a paper towel. Get as much moisture as you can out of the cuts then season them with salt and pepper. Coat them in the flour as well.
5. Set your Dutch oven on the stovetop set to medium heat. Add the oil and sear the cuts of beef on all sides. Once seared, remove the beef and cook the bacon. After the bacon is cooked, remove the bacon and use the fat to sautee the mushrooms then set aside.
6. Take the veggies and wine used to marinate and put into the Dutch oven. You'll break up the flavor at the bottom of the pot by doing this.
7. FIRE ADVISORY: BE CAREFUL: Use an extended lighter or a torch to burn out the alcohol by setting it alight. The flames will reach high so if you don't want to damage your range hood I suggest you remove the pot quickly and light it, then place back onto the heat source. Plan in advance where you want to place the pot.
8. Once all of the alcohol is burned out, you'll add the beef stock, and tomato puree. Stir to incorporate everything and add the cuts of beef. Bring to a boil, cover, then lower the heat.
9. Set your oven to 400 degrees Farenheit and place the Dutch oven inside once the temp is reached. Leave for 4 hours.
10. Add the bacon and mushrooms. Stir everything up really quick and plate up. Garnish with parsley is optional.
11. Enjoy
Beef Bourguignon is a traditional French dish known for its rich flavors and comforting appeal. Originating from the Burgundy region, the dish combines beef braised in red wine with a variety of vegetables and aromatic herbs. The key to a successful Beef Bourguignon is selecting good quality beef, such as chuck roast, which becomes tender and flavorful when cooked slowly. Marinating the beef in wine enhances the depth of the dish, while the combination of bacon, mushrooms, and root vegetables adds both texture and taste. Serving it alongside crusty bread or creamy mashed potatoes makes for an ideal dinner setting. For a variation, consider adding pearl onions or using different wine varietals to experiment with flavors. This dish is not only perfect for special occasions but also makes for delightful leftovers, as the flavors deepen over time. Whether you are an experienced cook or a culinary novice, following detailed steps can help ensure a delicious outcome. Embrace the warmth of home cooking and impress your guests with this timeless dish! Make sure to share your culinary success with friends by tagging #BeefBourguignon and join a community of food enthusiasts sharing their passion for cooking.
