by carrie
Christmas, Dinner, Fall, French, Main Course, Winter
Description
Beef Bourguignon is perfect to make when the weather starts to change and gets a little chilly outside. Although I can make this recipe anytime of the year even in the Summer.
This Beef Bourguignon is based off of a recipe I found while we were traveling around France. We visited Comte Senard and had a wonderful meal there that gave me the courage to try this recipe out.
This was one of my Conquering Intimidating Dishes get the full story here with all the pictures: A French Classic Beef Bourguignon
Otherwise you can skip to the recipe below!
Servings
4
Ingredients
Olive Oil
1 1/2 pounds of Cubed Chuck Steak
1 large yellow onion, chopped
1 large carrot, sliced in rounds
6 ounces pancetta cut into small pieces
1/2 bottle of red burgundy wine (and 1 glass for you, if you wish)
1 teaspoon of minced garlic
1 pound of crimini or porcini mushrooms, sliced
1/2 cup of peal onions (frozen bag is fine)
3 cups of chicken stock
3 bay Leaves
4 sprigs of fresh thyme
2 tablespoons butter
1 tablespoon tomato paste
salt and pepper to taste
8 slices of bread to make toast
Preparation
Meat Preparation & Needs:
Your butcher or the meat department at your store should have chuck steak in cubes in the meat case. Just make sure it is chuck meat that is cubed up. To prep the meat pat it down dry with a paper towel. Salt and pepper it to your liking. This will help the meat to brown and caramelize better.
Toast for the Beef Bourguignon
I like to serve this dish with toast points. All you will need is 4 slices of bread and a toaster. Toast the bread to a medium crisp. Slice the toast in half so that 1 slice makes 2 triangles. You should have 8 triangles of toast. Serve them on the side of the Beef Bourguignon once it is plated.
Note: I used a Dutch oven on the stove top to prepare everything then I put it in the oven at 275 degrees for 2 hours. Make sure your pot can go into the oven or you can simmer it on the stove top for 2 hours.
1. In a large heavy pot or Dutch oven coat the bottom with olive oil and warm it up
2. Add the pancetta and sauté until caramelized
3. Take the pancetta out with a slotted spoon and add to a bowl that is set aside
4. Add the meat and begin to saute until all of the pieces are brown on the outside
Beef Bourguignon
5. Take the meat out and add it to the bowl where you have the pancetta
6. Next add the chopped yellow onions and carrots sauté them until soft, about 8 minutes
Beef Bourguignon
7. Add the pancetta back in the pot and continue cooking and stirring for 3 minutes
8. Next add back the meat and mix in with all the other ingredients
9. Add the chicken stock, bay leaves and thyme sprigs
10. Add the garlic, tomato paste, and red wine
Beef Bourguignon
11. Cover with the lid and put in the oven at 275 degrees for about 2 hours
After 1.5 hours
12. Take the mushrooms and 1/2 cup of the pearl onions and sauté them in an pan with the butter until they are soft
Beef Bourguignon
13. Take it out of the oven after two hours
14. Fish out the bay leaves and the thyme sprigs (as best you can)
15. Add the mushroom and pearl onions to the mixture and stir in
Beef Bourguignon
16. Simmer on the stove top until meat is very tender. If you want to thicken the sauce take the lid off and let simmer to get a more concentrated sauce.
Notes on being too thick:
If it is too thick and
- has a strong flavor add 1 cup water to lighten it up
- needs a bit more punch add 1/2 cup of wine plus 1/2 cup of water
- tart add 1 cup of chicken stock.
Notes on being too watery:
If you want to thicken it before serving, mix the cooking liquid from the pot with flour in a small bowl until well blended. Stir this mixture back into the stew. Continue cooking for 5 minutes.
Ingredients to thicken:
3 tablespoons juice (cooking liquid) from the pot
2 tablespoons flour
