Beef Bourguignon! Even the name of this sumptuous dish swirls around the tongue with an exquisite blend of sophistication and rustic heartiness. Borrowed from the bourgignonne cuisine of the Burgundy region in France, this classic dish is a culinary symbol of creating something utterly delicious from basic elements. It’s a beguiling ballet born from beef, wine, and time; a bold braise that transforms the simple into the sublime, offering a charmingly rich and rewarding meal.
Ingredients List
– 3 pounds of beef chuck, cut into chunks
– 1 bottle of full-bodied red Burgundy wine
– 4 carrots, peeled and sliced
– 2 onions, finely chopped
– 6 cloves of garlic, minced
– 2 cups of beef broth
– 3 sprigs of fresh thyme
– 2 sprigs of fresh rosemary
– Sea salt and black pepper
– Olive oil
– 250 grams of fresh mushrooms
– 100 grams of smoked bacon, chopped
– 2 tablespoons of all-purpose flour
– A bunch of fresh parsley to garnish
Instructions
1. Begin by seasoning the beef chunks liberally with sea salt and black pepper. Heat a drizzle of olive oil in a large Dutch oven or heavy pot and sear the beef chunks until they are browned on all sides. Remove the beef chunks from the pot and set them aside.
2. In the same pot, sautée the onions until they’re soft and fragrant, following with a handful of minced garlic cloves for depth.
3. Stitch in the flavor of smoked bacon by adding it to the pot, stirring until it’s crispy. Introduce the all-purpose flour at this point, and stir well to create a base with a depth as dark as an aged Burgundy wine and a flavor as intriguing as a crime novel.
4. Now, the heart of this recipe is added, the red Burgundy wine, followed by the beef broth, fresh thyme and rosemary. Return the beef chunks back to the pot, take a step back, and admire the harmony of flavors being created.
5. A gentle simmer for 2-3 hours will weave the magic, allowing the meat to absorb the flavors and become fork-tender.
6. Add the sliced carrots and sautéed mushrooms about an hour before the dish is complete, to maintain a crunch to contrast the tender beef.
7. Garnish with chopped fresh parsley before serving.
Cooking Time & Servings
Cooking time for a proper Beef Bourguignon is around 3 hours. However, the magic of this time-honored dish is in the slow cooking, which allows the flavors to fuse together. This recipe should serve approximately 6 people.
Nutritional Information
Every serving of Beef Bourguignon is loaded with protein, essential vitamins, and minerals. It is excellent for those in need of a Vitamin B12 boost. Your body needs B12 for vital functions like maintaining nerve health and producing DNA.
*Below is a rough guide to the nutritional values per serving:*
**Calories:** 505 kcal
**Protein:** 52g
**Carbohydrates:** 10g
**Fat:** 20g
**Vitamin B12:** 2.4 mcg
Tips and Tricks
If you prefer non-alcoholic options, substitute the wine with grape juice combined with a splash of balsamic vinegar. To save time, you can prepare Beef Bourguignon in a slow cooker. For those preferring a low-carb option, replace the all-purpose flour with almond or coconut flour.
Ending on a savory note, this recipe highlights the importance of…
… allowing time to unlock the true depth of flavors. From searing the beef to the final stage of plating it up, creating a stunning Beef Bourguignon is an exceptional cooking journey. While the dish might seem complex, the outcome is always worth the effort.
Leave us a comment below about your experience making this dish. Share your creation on social media and relish the experience with others!
Frequently Asked Questions
**Q: Can I prepare Beef Bourguignon in advance?**
A: Absolutely! The flavors deepen when stored overnight, making it even more delicious.
**Q: What can I serve alongside Beef Bourguignon?**
A: It goes well with creamy mashed potatoes, crusty bread, or simply over rice.
**Q: Can I freeze Beef Bourguignon?**
A: Yes, it freezes extremely well.
**Q: Is Beef Bourguignon gluten-free?**
A: It can be! Simply replace the all-purpose flour with a gluten-free option.
**Q: What can I use if I don’t have Burgundy wine?**
A: Any full-bodied red wine such as Merlot or Cabernet Sauvignon can be used as an alternative.
