As you take your first bite of Beef Bourguignon, you’re immediately transported to the rolling hills of Burgundy, France. This classic French dish is known for its rich and complex flavors that are sure to satisfy any meat lover’s craving.
The tender beef, slowly braised in red wine and beef broth, is infused with the flavors of aromatic vegetables, herbs, and spices, resulting in a dish that is hearty, flavorful, and comforting.
Join me as we explore the origins and ingredients of Beef Bourguignon, and discover how to make this classic dish at home to impress your family and guests with its delicious French charm.
- 3 lbs. beef chuck roast, cut into 2-inch cubes
- 6 slices of bacon, diced
- 2 cups of red wine, preferably Burgundy
- 2 cups of beef broth
- 2 tablespoons of tomato paste
- 2 tablespoons of flour
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 bay leaves
- 2 sprigs of fresh thyme
- Salt and pepper, to taste
- Chopped parsley, for garnish
- Preheat the oven to 350°F (175°C).
- In a large Dutch oven, heat the olive oil over medium-high heat. Brown the beef cubes in batches until browned on all sides, then transfer to a plate and set aside.
- In the same Dutch oven, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside.
- In the same Dutch oven, add the chopped onion, garlic, carrots, and celery. Cook for about 5-7 minutes, or until the vegetables are softened.
- Add the tomato paste and flour to the vegetables and stir until combined.
- Addthe red wine and beef broth to the Dutch oven, scraping up any browned bits on the bottom of the pot. Bring to a simmer.
- Return the beef and bacon to the pot, along with the bay leaves and thyme. Season with salt and pepper to taste.
- Cover the Dutch oven and transfer it to the preheated oven. Cook for about 2-3 hours, or until the beef is tender and falling apart.
- Remove the Dutch oven from the oven and discard the bay leaves and thyme. Skim any excess fat from the surface of the stew.
- Serve hot, garnished with chopped parsley, and accompanied with crusty bread, mashed potatoes, or egg noodles.
Note: Beef Bourguignon can also be made in a slow cooker or on the stovetop. For the slow cooker method, brown the beef and bacon beforehand, then add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. For the stovetop method, simmer the stew in a covered pot on low heat for 2-3 hours, stirring occasionally.
- Use a good quality beef chuck roast that is well-marbled with fat. This will ensure that the meat is tender and flavorful after cooking.
- Brown the beef cubes in batches to avoid overcrowding the pan, which can cause the meat to steam instead of brown.
- Use a good quality red wine, preferably Burgundy, for the best flavor. If you prefer not to use alcohol, you can substitute the red wine with an equal amount of beef broth.
- Cook the stew low and slow, either in the oven or on the stovetop, to allow the flavors to meld together and the meat to become tender and flavorful.
- For a thicker sauce, you can mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the stew during the last 30 minutes of cooking.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat the stew gently in a covered pot on the stovetop or in the microwave.
- Serve Beef Bourguignon with crusty bread, mashed potatoes, or egg noodles to soak up the delicious sauce.
What are some other dishes that use red wine as an ingredient?
Red wine is a versatile ingredient that can be used in a variety of dishes to add depth and complexity of flavor. Here are a few examples of other dishes that use red wine:
- Coq au Vin: This classic French dish features chicken braised in red wine with bacon, mushrooms, and onions.
- Beef short ribs: Slow-cooked beef short ribs are often braised in red wine to create a rich and savory sauce.
- Osso Buco: This Italian dish features veal shanks that are braised in red wine with vegetables and herbs.
- Ratatouille: This vegetable stew from the Provence region of France often includes red wine in the sauce, along with tomatoes, eggplant, zucchini, and bell peppers.
- Mushroom risotto: Red wine can be used to deglaze the pan when making mushroom risotto, adding a rich and earthy flavor to the dish.
- Beef stew: Red wine is often used in the sauce for beef stew, along with beef broth, vegetables, and herbs.
- Beef and mushroom pie: This classic British dish features beef and mushrooms simmered in a red wine sauce, topped with a pastry crust and baked until golden brown.
By using red wine as an ingredient in your cooking, you can add a depth of flavor and complexity to your dishes that will impress your guests and elevate your cooking to the next level.
What are some tips for selecting the right red wine to use in cooking?
Choosing the right red wine for cooking is important to ensure that the dish has the intended flavor profile. Here are some tips to help you select the best red wine for your cooking:
- Choose a wine that you would enjoy drinking: The flavor of the wine will be concentrated in the dish, so it’s important to choose a wine that you like the taste of.
- Use a wine that complements the dish: As a general rule, red wines with bold flavors, such as Cabernet Sauvignon or Syrah, pair well with rich meat dishes, while lighter red wines, such as Pinot Noir, pair well with lighter dishes.
- Consider the acidity of the wine: Acidic wines, such as Chianti or Sangiovese, pair well with tomato-based sauces, while lower acidity wines, such as Merlot or Zinfandel, pair well with cream-based sauces.
- Avoid using “cooking wine”: Cooking wines are often low-quality wines that are heavily salted and flavored, and can give your dish an artificial taste. Instead, use a good quality wine that you would drink on its own.
- Don’t overspend on the wine: While it’s important to use a good quality wine, you don’t need to break the bank. A mid-range wine that you enjoy drinking should work well for cooking.
- Consider the sweetness of the wine: Sweeter wines, such as Port or Madeira, can be used in dessertsor sweet sauces, while drier wines are better suited for savory dishes.
- Adjust the amount of wine based on the recipe: Some recipes may call for a specific amount of wine, while others may leave it up to the cook’s discretion. As a general guideline, use about 1 cup of wine for every 3-4 pounds of meat in a recipe.
In conclusion, red wine is a versatile ingredient that can be used to add depth and complexity of flavor to a variety of dishes. When choosing a red wine for cooking, it is important to choose a wine that you enjoy drinking, and that complements the dish you are making. Consider the acidity and sweetness of the wine, and adjust the amount based on the recipe.
By using a good quality wine and following these tips, you can elevate your cooking to the next level and create dishes that are rich in flavor and complexity. Whether you are making Beef Bourguignon, Coq au Vin, or any other red wine-based dish, a well-chosen wine can make all the difference.