Classic Beef Bourguignon
Classic Beef Bourguignon
This classic beef recipe is the best to make a holiday meal memorable! Tender beef slow cooked with carrots, mushrooms and pearl onions nestled in rich, red wine gravy. Wonderful comfort food! Can be made ahead for that perfect gathering of family or friends...
Classic Beef Bourguignon
Yield: 6 – 8 servings
Ingredients:
6 slices thick-sliced bacon, thinly sliced (may substitute turkey bacon)
2 1⁄2 - 3 pounds beef chuck, cut into 1 1⁄2- cubes
Kosher salt and pepper
1 pound whole carrots, washed and diagonally sliced
2 medium yellow onions, thinly sliced
2 – 3 cloves garlic, minced
1/3 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon thyme
1 bay leaf
2 cups beef broth
3 cups dry red wine
1/2 cup cognac or brandy
2 tablespoons tomato paste
4 tablespoons butter
8 ounces white mushrooms, sliced
1 pound bag frozen pearl onions, thawed
Loaf of Crusty bread
Equipment needed:
6-quart Dutch oven or large pot
Cutting board
Chef knife
Slotted spoon
Paper towels
Tongs
Dry and liquid measuring cups
Measuring spoons
Rubber spatula
Large 12-inch skillet
Ladle for serving
I love Julia Child! I decided to make something she would serve around the holidays and found a recipe similar to this one. I reduced the fat a tad… if you can even to that … and this hearty recipe was created… a wonderful, classic dish! Braised beef with simple vegetable preparation, makes this a go-to recipe when I expect company, especially during the holidays. Can be made a day ahead as well, except for the addition of the sautéed mushrooms and pearl onions. I love the flavor and crunch of the miniature pearl onions in this dish too! So glamorous your family will think you cooked all day too. Grab your Dutch oven and let’s get cooking!
Preheat oven to 325 F.
To start the cooking process, place the Dutch oven or large pot on medium high heat for 3 – 5 minutes. Slice bacon into thin lanyards, as shown above and saute bacon until golden brown. I have used turkey bacon too, but add 3 tablespoons of olive oil to replace bacon fat for cooking meat. Using a slotted spoon, remove cooked bacon and place in a small bowl. Set aside. Keep bacon fat in pot (or remove half if desired).
While bacon is cooking, cut beef chuck steak into 1 1⁄2-inch cubes. To dry meat and help increase the browning process, place meat in between two pieces of paper toweling and press to absorb any extra moisture.
Place beef cubes into hot bacon fat in a single layer. Be careful as fat may splatter. Pan fry beef ~ 5 minutes each side or until lightly browned, using tongs to turn cubes. As meat is cooking, slice onions thinly and mince garlic. Wash carrots well with a vegetable brush and slice diagonally into 1⁄2-inch pieces. When meat is browned, add carrots, onions and garlic on top of meat and stir well. Saute together for 3 minutes more. Sprinkle with flour and seasonings and continue to cook and stir for an additional 2 minutes. This will blend the flour with remaining fat left in the pan and coat meat and vegetables. The flour will help make a rich thick gravy too, as the meat slowly cooks.
Next step is to add the beef broth, wine, brandy and tomato paste to the meat mixture. Stir everything in the Dutch oven well and bring liquid to a boil. Cover Dutch oven/ pot with a tight-fitting lid and place in a preheated 325 F oven. Braise for 2 – 3 hours and meat is tender and gravy thickened.
Last step is the addition of the mushrooms and pearl onions. About an hour prior to serving, slice mushrooms and make sure onions are thawed. Melt butter in a large skillet and saute onions and mushrooms until mushrooms start to soften, ~ 5 minutes. Pour on top of meat in Dutch oven and stir well.
Doesn’t it smell sooo yummy and the gravy surrounding the beef and vegetables has a wonderful texture too! Make a pot of Garlic Smashed Potatoes to serve 6 – 8. Ladle Beef Bourguignon over garlic smashed potatoes and serve with a slice of crusty bread to absorb all that luscious gravy too! Don’t want to waste a single drop... Enjoy!!