Hey there, fellow food lovers!
Are you in the mood for some hearty comfort food? I’ve got you covered!
Today, I’m diving into a classic dish: beef bourguignon.
It’s rich, flavorful, and oh-so-satisfying. Perfect for cozy nights in!
Don’t worry; I’ll walk you through each step so you can impress everyone at your dinner table.
Let’s get started on this delicious adventure!
Suggestions for Ingredient Substitution
Beef brisket or chuck steak can be replaced with portobello mushrooms or seitan for a vegetarian option. These alternatives provide a meaty texture and absorb flavors well. Adjust cooking time as needed, as plant-based options typically require less time to become tender.
Red wine can be substituted with grape juice mixed with a tablespoon of vinegar for an alcohol-free version. This maintains the dish’s fruity acidity while eliminating alcohol content. Use the same amount as called for in the recipe.
All-purpose flour can be swapped with cornstarch or arrowroot powder for a gluten-free thickener. Use half the amount of cornstarch or arrowroot compared to flour, and mix with cold water before adding to the dish to prevent clumping. These alternatives will achieve a similar thickening effect without altering the flavor significantly.
| Preparation Time | 30-45 minutes |
| Cooking Time | 120-180 minutes |
| Total Time | 150-225 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3700
- Protein: 220-250 g
- Fat: 180-200 g
- Carbohydrates: 60-80 g
Ingredients
For the beef bourguignon:
- 2 tbsp all-purpose flour
- 3 lb beef brisket (cut into 2-inch chunks)
- 1/2 tsp salt
- 1 beef bouillon cube (crushed)
- 6 oz bacon (chopped, for rendering fat and flavor)
- 1 tsp fresh thyme (finely chopped)
- 4 minced garlic cloves
- 1 large white onion (diced)
- 1 large carrot (sliced into 1/2-inch pieces)
- 12 small pearl onions
- 1 tbsp fresh parsley (chopped)
- 1/4 tsp black pepper (freshly ground for best flavor)
- 2 tbsp tomato puree (adds a rich umami depth)
- 1 tbsp olive oil (I use Colavita extra virgin olive oil)
- 2 bay leaves
- 2 cups beef broth
- 3 cups dry red wine (like Pinot Noir or Cabernet Sauvignon)
For the mushrooms:
- 2 minced garlic cloves
- 2 tbsp butter (I like Kerrygold unsalted butter)
- 1 lb mushrooms (quartered, such as cremini or button)
For garnish:
- 1 tbsp fresh parsley (chopped)
Step 1: Prepare Ingredients
Preheat your oven to 350°F (175°C).
Begin by heating oil in a large dutch oven or heavy-based pot.
Sauté the bacon over medium heat for about 3 minutes until it’s crisp and browned.
Use a slotted spoon to transfer the bacon to a large dish and set it aside for later use.
Step 2: Sear the Beef
Pat the beef dry with paper towels.
In batches, sear the beef in the hot oil and bacon fat until browned on all sides.
Once done, remove the beef and place it in the dish with the bacon.
Step 3: Cook Vegetables and Combine
In the same pot with the remaining oil/bacon fat, sauté the carrots and diced onions for about 3 minutes until softened.
Add 4 cloves of minced garlic and cook for another minute.
Drain any excess fat, leaving about 1 tablespoon in the pan.
Return the bacon and beef to the pot and season with 1/2 teaspoon of coarse salt and 1/4 teaspoon of ground pepper.
Sprinkle with flour, toss well, and cook for 4-5 minutes to brown.
Step 4: Add Liquids and Herbs
Stir in pearl onions, wine, and enough stock to barely cover the meat.
Add tomato paste and bouillon, along with your choice of herbs.
Bring the mixture to a simmer on the stove.
Cover the pot and transfer it to the lower part of the oven.
Let it simmer for 2 to 3 hours or until the meat is fall-apart tender, making sure the liquid simmers very slowly.
Step 5: Cook Mushrooms
In the last 5 minutes of cooking time, prepare the mushrooms.
Heat butter in a medium-sized skillet over medium heat.
When the foam subsides, add the remaining 2 cloves of garlic and cook until fragrant (about 30 seconds).
Add the mushrooms and cook for about 5 minutes, occasionally shaking the pan to coat with butter.
Season with salt and pepper if desired, then set aside.
Step 6: Finalize and Serve
Place a colander over a large pot in a clean kitchen sink.
Remove the casserole from the oven and carefully pour its contents into the colander to catch the sauce.
Discard the herbs.
Return the beef mixture to the dutch oven and add the mushrooms over the meat.
Skim off any fat from the sauce, then simmer for a minute or two and skim any remaining fat.
If the sauce is too thick, add a few tablespoons of stock.
If too thin, boil over medium heat for about 10 minutes until reduced to the right consistency.
Adjust seasoning with salt and pepper, then pour the sauce over the meat and vegetables.
Step 7: Reheat and Serve
For immediate serving, simmer the beef bourguignon for 2 to 3 minutes to heat through.
Garnish with parsley and serve with mashed potatoes, rice, or noodles.
If serving the next day, allow the casserole to cool completely, cover, and refrigerate.
Before serving, let it come to room temperature and then gently reheat over medium-low heat for about 10 minutes, basting the meat and vegetables with the sauce.
