Beef Bourguignon is a traditional French recipe that originated in the Burgundy region of France. It is a beef and red wine stew. This dish is slowly making its way from peasant dish to haute cuisine. You’ll want to try this, especially if you’re wanting to prepare something ahead of time for a gathering or family dinner time. I tried to make it as true to its roots as possible, but you know how that goes….. I hope you enjoy and let me know how it turns out!
This recipe makes enough for about 8 to 10 people.
– Extra-virgin olive oil
– 4 pounds beef chuck or round, cut into 2-inch cubes
– Kosher salt and freshly ground black pepper
– 1 tablespoon tomato paste
– 3 tablespoons all-purpose flour
– 1 bottle dry red wine, such as Burgundy
– 5 cups low-sodium beef broth
– Bouquet garni (2 fresh rosemary sprigs, 8 fresh thyme sprigs, 2 bay leaves, tied together – -with kitchen twine or tied in cheesecloth)
– 3 garlic cloves, chopped
– 1 pound white mushrooms, stems trimmed
– 2 shallots, cut into quarters
– a pinch of sugar
Making sure the beef is dry by patting the beef cubes on some paper towel, season the beef with a generous amount of salt and pepper. Add the beef to a heated pot with olive oil in batches. Fry the cubes until evenly browned on all sides, about 8 to 10 minutes. Remove from the pot to a plate.
Add the tomato paste and flour to the pot and stir to combine. Whisk in the red wine and beef broth; add the beef back into the pot along with the bouquet garni. Stir everything together and bring the mixture to a simmer. Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes. Cover the pot, reduce the heat to low, and simmer for 1 hour.
In a small skillet, over medium-low, heat a little olive oil. Add the garlic and mushrooms and cook until the mushrooms start to brown, about, about 4 to 5 minutes. Add the shallots and cook until they are heated through.
Uncover the pot and add the mushroom mixture along with the pinch of sugar to balance out the acid from the red wine. Season with salt and pepper, to taste. Turn the heat up slightly and simmer for 45 minutes longer, until the vegetables and meat are tender. Remove the bouquet garni. Transfer to a serving bowl and voila!