Beef Burgundy, also known as Boeuf Bourguignon, is a classic French dish that hails from the Burgundy region. It's a rich, hearty stew made by slow-cooking beef in red wine, typically Burgundy wine, along with onions, garlic, carrots, mushrooms, and sometimes bacon or pancetta. The dish is known for its deep flavors, tender meat, and luxurious sauce.
Ingredients:
- Beef chuck: 2-3 pounds, cut into 1-2 inch cubes
- Red wine: 3 cups (preferably Burgundy)
- Beef broth: 2 cups
- Carrots: 2-3, sliced
- Onions: 2, chopped
- Garlic: 4 cloves, minced
- Mushrooms: 1 pound, sliced
- Bacon or pancetta: 4 ounces, diced
- Tomato paste: 2 tablespoons
- Flour: 2 tablespoons (optional, for thickening)
- Bay leaves: 2
- Thyme: 1 teaspoon (dried) or 2 sprigs (fresh)
- Butter: 2 tablespoons
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
- Fresh parsley: chopped, for garnish
Instructions:
-
Marinate the Beef (optional but recommended):
- Place the beef cubes in a large bowl and pour the red wine over them. Add bay leaves and thyme.
- Cover and refrigerate for several hours or overnight.
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Prepare the Ingredients:
- Remove the beef from the marinade (if used) and pat it dry. Reserve the wine.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat.
- Add the diced bacon or pancetta and cook until crispy. Remove with a slotted spoon and set aside.
- In the same pot, brown the beef in batches, ensuring not to overcrowd the pot. Once browned, remove the beef and set aside.
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Cook the Vegetables:
- In the same pot, add the onions and cook until softened.
- Add the garlic and cook for another minute until fragrant.
- Stir in the carrots and mushrooms, cooking until they begin to soften.
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Deglaze the Pot:
- Add the tomato paste and flour (if using), stirring to coat the vegetables.
- Pour in the reserved wine and beef broth, scraping up any browned bits from the bottom of the pot.
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Combine and Simmer:
- Return the beef and bacon to the pot. Add thyme, bay leaves, and season with salt and pepper.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, or until the beef is tender.
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Final Adjustments:
- Check the seasoning and adjust with salt and pepper if needed.
- If the sauce is too thin, you can remove the lid and simmer uncovered for a bit to reduce it.
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Serve:
- Garnish with fresh parsley and serve hot.
Serving Suggestions:
Beef Burgundy is often served over egg noodles, mashed potatoes, or with a side of crusty French bread to soak up the sauce. A glass of red Burgundy wine complements the dish beautifully.
