It’s the middle of winter here in Sydney and a bit on the chilly side and that means I am craving comfort food. For me there are few dishes that are more comforting than a hearty stew and this Beef Bourguignon is an all time favourite at my house. Packed with succulent beef and delicious veggies, slow cooked in a red wine sauce, there is much to love about the classic Beef Bourguignon.
What is Beef Bourguignon?
Beef Bourguignon, also known as Boeuf Bourguignon, hails from the Burgundy region of France. This iconic dish features chunks of beef braised in red wine, traditionally Burgundy wine (although we have used Pinot Noir), along with beef broth or Brodo, and flavoured with garlic, onions, vegetables and a bouquet garni. It is then slow-cooked to perfection, allowing the flavours to meld together into a mouth-watering stew.
Beef Bourguignon Ingredients
- chuck steak
- red wine (Burgundy or Pinot Noir)
- olive oil
- butter
- beef stock or Brodo if you have it in hand or any kind of beef bone broth
- speck or bacon
- flour
- onion
- garlic
- carrot
- celery
- herbs (parsley, bay leaves, thyme)
- mushrooms
- pearl onions (pickling onions in Australia)
- salt and pepper
Serving Suggestions
Beef Bourguignon is incredibly versatile when it comes to serving options!
- Serve it over our Best Ever Mashed Potatoes: The creamy texture of mashed potatoes pairs perfectly with the rich sauce.
- With Crusty French Bread: Use the bread to soak up every last bit of the delicious sauce.
- On a Bed of Rice: Simple and satisfying, rice makes a great base for this hearty stew.
Tips for the Perfect Beef Bourguignon
- Choose the Right Wine: A good quality Burgundy wine is traditional, but any dry red wine will work well (Pinot Noir works really well).
- Slow and Steady: Don’t rush the cooking process. The long, slow simmering is key to achieving tender beef and a flavourful sauce.
- Season to Taste: Always taste your stew before serving and adjust the seasoning as needed.
Final Thoughts
Classic Beef Bourguignon may sound fancy, but with these easy-to-follow steps, you can bring a taste of France to your kitchen without any hassle. This dish is perfect for impressing guests or indulging in a comforting meal on a cosy evening at home. Give it a try and experience the magic of this French classic for yourself!
Bon appétit!
Beef Bourguignon
Equipment
- 1 dutch oven
- 1 Saucepan
- 1 fry pan (skillet)
Ingredients
- 1 kg chuck steak cut into 5cm chunks
- 1 bottle red wine Burgundy or Pinot Noir
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cups beef stock or Brodo/ bone broth if you have it.
- 150 grams speck or bacon cut into lardons
- 3 tbsp flour
- 1 onion
- 1 head of garlic cut in half
- 3 carrots cut into 5cm chunks
- 3 celery stalks cut into 5cm chunks
- herbs (parsley, bay leaves, thyme) few sprigs each tied together in a bouquet garni
- 10 button mushrooms halved
- 12 pearl onions pickling onions in Australia
- salt and pepper to taste
Instructions
- Cook off the wine: In a saucepan pour in the wine and bring to the boil, then turn the heat down and simmer for 15 minutes, then set aside.
- Cook the Speck: In the dutch oven cook the speck lardons in a little olive oil until crispy. Remove the speck and set aside, leaving the fat in the pot.
- Prep the Beef: Start by seasoning the beef cubes with salt and pepper, then dusting in flour. Then in the same Dutch oven, brown the beef in batches to ensure even cooking. Once browned, set the beef aside.
- Sauté the Vegetables: Add the chopped onion, sliced carrots, and celery and a tbsp of flour to the pot. Cook until the vegetables are softened and the onions are translucent. Remove and set aside.
- Combine Ingredients: Pour the wine and beef stock into the dutch oven deglazing the bottom of the pot. Return the beef, speck and vegetables to the pot. Add the halved garlic and bouquet garni.
- Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 2 hours.
- Finish with Pearl Onion and Mushrooms: Add the pearl onions and butter to a pan and sauté until golden brown (about 5 minutes) next add the mushrooms to the pearl onions and continue to cook for a couple of minutes. Once nicely browned add them to the dutch oven and continue to simmer for half an hour or until beef is tender.
That looks like the perfect winter dinner. 😄