Difficulty Level: Advanced
Why it’s great for your cooking channel: Beef Bourguignon is an ideal recipe for your cooking channel because it combines culinary tradition with visually appealing results. The rich, deep flavors developed through slow cooking will captivate your audience, and the step-by-step process provides valuable techniques for home cooks. Additionally, the dish’s vibrant colors and hearty ingredients make for stunning visuals on camera. By featuring Beef Bourguignon, you can showcase the art of French cooking and inspire your viewers to create this luxurious dish in their own kitchens.
Description: Beef Bourguignon is a classic French stew made with tender chunks of beef slow-cooked in a rich red wine sauce, accompanied by hearty vegetables like carrots, onions, and mushrooms. This dish, steeped in tradition, showcases the depth of flavor that comes from slow-cooking meat in wine, making it a luxurious and comforting meal.
Preparation time: 30 minutes
Cooking time: 2.5 – 3 hours
Serving size: Serves 6
Ingredients:
- 3 lbs (1.4 kg) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 4 tbsp olive oil
- 6 oz (170 g) bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 3 cups (720 ml) red wine (preferably Burgundy)
- 2 cups (480 ml) beef broth
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 2 bay leaves
- 1 lb (450 g) pearl onions, peeled
- 1 lb (450 g) mushrooms, quartered
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Ingredients:
- Preheat your oven to 350°F (175°C).
- Season the beef cubes with salt and pepper.
- Brown the Beef:
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning all sides. Remove the beef and set aside.
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning all sides. Remove the beef and set aside.
- Cook the Bacon and Vegetables:
- In the same pot, add the diced bacon and cook until crispy. Remove and set aside.
- Add the chopped onion and sliced carrots to the pot, cooking until they begin to soften, about 5-7 minutes. Add the garlic and cook for another minute.
- Build the Flavor Base:
- Stir in the tomato paste and cook for another 2 minutes. Sprinkle the flour over the vegetables, stirring to combine, and cook for an additional 2 minutes to eliminate the raw flour taste.
- Stir in the tomato paste and cook for another 2 minutes. Sprinkle the flour over the vegetables, stirring to combine, and cook for an additional 2 minutes to eliminate the raw flour taste.
- Deglaze and Simmer:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for about 10 minutes, allowing the wine to reduce slightly.
- Add the beef broth, thyme, bay leaves, browned beef, and crispy bacon back to the pot. Bring the mixture to a simmer.
- Oven Cooking:
- Cover the Dutch oven and place it in the preheated oven. Cook for 2 hours, until the beef is very tender.
- Cover the Dutch oven and place it in the preheated oven. Cook for 2 hours, until the beef is very tender.
- Cook the Onions and Mushrooms:
- While the stew is cooking, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the pearl onions and cook until they are lightly browned, about 10 minutes. Set aside.
- In the same skillet, add the quartered mushrooms and cook until they are browned, about 5-7 minutes. Set aside.
- Combine and Finish:
- After 2 hours, remove the pot from the oven. Add the cooked pearl onions and mushrooms to the stew. Return the pot to the oven and cook for an additional 30 minutes.
- After 2 hours, remove the pot from the oven. Add the cooked pearl onions and mushrooms to the stew. Return the pot to the oven and cook for an additional 30 minutes.
- Serve:
- Remove the bay leaves and discard. Garnish the Beef Bourguignon with chopped fresh parsley and serve hot, preferably over mashed potatoes, buttered noodles, or crusty French bread.
