Boeuf Bourguignon (Burgundy)
Boeuf Bourguignon is a testament to the culinary heritage of Burgundy, a region known for its exceptional wines and culinary traditions. It is said to have originated as a peasant dish, where tough cuts of beef were slow-cooked in red wine to tenderize them. The dish was made with ingredients readily available in the region, such as Burgundy wine, onions, carrots, and mushrooms. Over the years, it has gained popularity and is now celebrated not only in Burgundy but also in French cuisine as a whole.
Equipment
- 1 Dutch Oven Or a heavy bottomed caserole pot
Ingredients
- 800 g beef such as chuck or sirloin, cut into cubes
- 200 g bacon chopped
- 200 g carrots peeled and sliced
- 200 g onions diced
- 200 g mushrooms sliced
- 3 cloves garlic minced
- 750 ml red wine preferably Burgundy
- 500 ml beef broth
- 30 g all-purpose flour
- 30 g butter
- 2 tablespoons olive oil
- 2 bay leaves
- 2 sprigs of thyme
- Salt and pepper to taste
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the bacon and cook until it becomes crisp. Remove the bacon and set it aside.
- Season the beef cubes with salt and pepper, then add them to the pot. Sear the beef on all sides until it's browned. Remove the beef and set it aside.
- In the same pot, add the onions, carrots, and mushrooms. Cook them for about 5 minutes until they start to soften. Add the minced garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for 2-3 minutes to remove the raw flour taste.
- Return the beef and bacon to the pot. Pour in the red wine and beef broth, ensuring the ingredients are well submerged. Add the bay leaves and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is tender.
- In the last 15 minutes of cooking, melt the butter in a separate pan and sauté the mushrooms until they're browned and tender. Add the mushrooms to the stew.
- Season the Boeuf Bourguignon with additional salt and pepper if needed. Remove the bay leaves and thyme sprigs before serving.
- Serve the Boeuf Bourguignon hot, preferably over mashed potatoes or with a side of crusty bread to soak up the rich sauce.
Nutrition
Serving: 500gCalories: 1085kcalCarbohydrates: 24gProtein: 46gFat: 73gSaturated Fat: 27gPolyunsaturated Fat: 9gMonounsaturated Fat: 29gTrans Fat: 3gCholesterol: 191mgSodium: 1052mgPotassium: 1366mgFiber: 3gSugar: 7gVitamin A: 8619IUVitamin C: 9mgCalcium: 104mgIron: 6mg
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