Boeuf Bourguignon

boeuf_bourguignon

Boeuf Bourguignon, also known as Beef Burgundy, is a classic French dish that hails from the Burgundy region of the country. This hearty and delicious stew is a perfect winter warmer, and it is the ideal dish to serve to family and friends on a cold evening.

The dish gained national fame after it was featured in the iconic cookbook “Mastering the Art of French Cooking” by Julia Child in the 1960s. Since then, it has become a staple dish of French cuisine and can be found on almost every French restaurant’s menu.

Boeuf Bourguignon is a slow-cooked beef stew that is made with simple ingredients and cooked in flavorful red wine. The dish is traditionally made with beef chuck or round, bacon, onions, carrots, garlic, mushrooms, and herbs such as thyme and bay leaves.

One of the key ingredients in this recipe is red wine. The wine should be a dry, heavy-bodied red wine such as a Burgundy or Pinot Noir. The wine plays a significant role in flavoring the dish, and it should be used generously. The beef should be browned in bacon fat before it is slow-cooked in the red wine, which adds an additional layer of flavor.

The bacon adds a smoky flavor to the dish and is cooked with the beef until it renders its fat, which is then used to cook the vegetables. The onions, carrots, and garlic are sautéed in the bacon fat until they are caramelized, which adds a deep richness to the stew.

Mushrooms add an earthy flavor to the dish and are added towards the end of the cooking process to ensure that they retain their shape and texture. The herbs, such as thyme and bay leaves, not only add flavor but also lend a fragrant aroma to the dish.

Boeuf Bourguignon is a perfect dish for entertaining as it can be made ahead of time and reheated before serving. The flavors of the dish intensify as it sits, and it is even better the next day.

To serve Boeuf Bourguignon, it is traditionally accompanied by mashed potatoes or crusty bread to soak up the rich sauce. This dish pairs well with a full-bodied red wine, such as a Burgundy or Syrah.

In conclusion, Boeuf Bourguignon is a classic French dish that is both savory and satisfying. The slow-cooking process ensures that the beef is tender and succulent, and the flavors of the red wine and bacon add a depth of richness and smokiness to the dish. This recipe is perfect for a cozy night in with friends and family, and it is sure to leave everyone feeling warm and satisfied.

Ingredients:

• 1 pound beef chuck, cut into cubes • 4 slices bacon, diced • 1 onion, chopped • 2 cloves garlic, minced • 2 carrots, chopped • 1 stalk celery, chopped • 2 tablespoons all-purpose flour • 2 cups beef broth • 2 cups red wine • 1 bay leaf • 1 teaspoon thyme • Salt and pepper, to taste • 1 package button mushrooms, washed and sliced • Fresh parsley, chopped, for garnish

Directions:

  1. Preheat the oven to 350F (175C).

  2. In a large Dutch oven, cook the bacon over medium heat until crisp, about 7-8 minutes.

  3. Remove the bacon with a slotted spoon and set it aside.

  4. Add the beef cubes to the Dutch oven and cook them until browned on all sides. Remove them from the Dutch oven and set them aside.

  5. Add the onion, garlic, carrots, and celery to the Dutch oven, and cook them over medium heat until the onion is translucent, about 5-7 minutes.

  6. Sprinkle the flour over the vegetables and stir well to combine.

  7. Return the beef and bacon to the Dutch oven, and add the beef broth, red wine, bay leaf, thyme, salt, and pepper. Bring the mixture to a boil.

  8. Cover the Dutch oven and transfer it to the oven. Bake for 2-3 hours, or until the beef is tender.

  9. In a separate pan, sauté the mushrooms until they are tender.

  10. Add the mushrooms to the Dutch oven during the final 30 minutes of cooking.

  11. Garnish with chopped fresh parsley before serving.

  12. Serve with mashed potatoes or crusty French bread, and a glass of red wine. Enjoy!