Delicious beef stew called “beef Burgundy” is ideal for winter dinners. This substantial meal is often referred to as beef bourguignon or boeuf bourguignon. Red wine, beef broth, meat, and a ton of veggies are used to prepare this beef bourguignon dish. Over mashed potatoes, egg noodles, rice, or all by itself, serve this beef burgundy stew. Whatever the case, it is excellent!
Red wine makes this beef burgundy dish so that supper would only be complete with a beverage glass.
This recipe for beef bourguignon is bursting with flavor and contains beef, carrots, onions, mushrooms, red wine, cognac, and beef broth. I enjoy making a big batch of this and storing it for later.
It freezes nicely and reheats easily on the stove, making it the perfect dinner to prepare ahead of time.
I suggest serving the beef burgundy stew with egg noodles or mashed potatoes. That will fill you up! Undoubtedly among the most fantastic winter meals.
This traditional Beef Burgundy dish is a delicious winter supper. The ideal stew for chilly evenings!
Beef Burgundy Recipe
Twenty minutes for preparation and 3 hours for cooking.
Delicious beef stew called “beef Burgundy” is ideal for winter dinners. This substantial meal is often referred to as beef bourguignon or boeuf bourguignon. Red wine, beef broth, meat, and a ton of veggies are used to prepare this beef bourguignon dish. Over mashed potatoes, egg noodles, rice, or all by itself, serve this beef burgundy stew. Whatever the case, it is excellent!
Ingredients:
- 8 slices of bacon, a quarter-inch thick, and 1 tablespoon of canola oil.
- 1 boneless beef chuck weighing 3 pounds, with the fat, removed and chopped into 1-inch cubes.
- Kosher salt.
- Fresh black pepper, freshly ground.
- 5 carrots, cut into 1-inch slices on the diagonal.
- Diced one big yellow onion.
- 4 minced and split garlic cloves.
- All-purpose flour, 2 tablespoons.
- 1 750 ml bottle of fine red wine, preferably Cote du Rhone or Pinot Noir.
- Cognac, 1/2 cup.
- 2 cups of canned beef broth.
- Tomato paste, one spoonful.
- 1 bay leaf,
- 4 tablespoons unsalted butter,
- 1 pound of frozen pearl onions that have been thawed,
- 1 pound of fresh cremini mushrooms with the stems removed and the caps thinly cut.
Instructions:
- Heat oven to 325°F
- Pat the beef dry with paper towels and season with salt & pepper; leave aside.
- Mix the flour, salt, and pepper; leave aside.
- Put the bacon in a Dutch oven placed over medium heat. Use a slotted spoon to transfer the bacon pieces to a dish covered with paper towels after cooking until the fat has rendered.
- Stir in 1 tablespoon of canola oil and wait 30 seconds for the oil to heat up. 1/3 of the meat cubes should be added to the saucepan; flip as necessary to brown both sides. Repeat with remaining steak searing 1/3rd of the beef at-a-time. Put the bacon and meat on the same platter.
- Fill the Dutch oven with the chopped onions and carrots. 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper should be added. Sauté for 8 to 12 minutes or until the veggies are tender-crisp. Cook for another 30 seconds after adding half of the minced garlic.
- Reintroduce the meat and bacon to the saucepan and the veggies. Add flour to the heart and vegetable mixture, then simmer for 5 minutes while stirring often.
- Slowly pour in the wine while you deglaze (scrape the tasty pieces) the pan. Add enough beef stock to almost cover the meat and the cognac.
- Stir in the tomato paste, thyme, and bay leaf. Put the pot in the oven after bringing it to a simmer and covering it with a tight-fitting lid.
- Cook the beef for two to three hours, stirring regularly, or until tender to the fork.
- Have the onions and mushrooms ready while the steak is cooking. In a medium saucepan, melt 2 tablespoons of butter over low heat. Add the frozen pearl onions and season with freshly ground black pepper and kosher salt—Sauté for 8 to 10 minutes, or until the onions gently brown. Sliced cremini mushrooms, the remaining 2 tablespoons of butter, and the remaining garlic, minced, should all be added to the pan—Sauté for 6 to 8 minutes or until golden brown. If necessary, add freshly ground black pepper and kosher salt to taste. Hold back until the meat is prepared.
- Move the stew from the oven to the burner after the meat is thoroughly cooked and soft. Turn the burner to medium heat after removing the cover. Bring the stew to a boil after adding the pearl onion and mushroom combination (stovetop). Simmer for 15 minutes at a low temperature. After taking the fuss off the heat, give it another 15 minutes to rest.
- Throw away the rosemary sprig and bay leaf. Serve the stew over egg noodles or mashed potatoes after seasoning to taste.
- Enjoy!