Authentic French Beef Bourguignon
Beef Bourguignon is more than just a dish; it’s a culinary journey that embodies the richness of French cuisine. Tender beef stewed slowly in a luxurious blend of red wine, aromatic herbs, and fresh vegetables creates a symphony of flavors that dance harmoniously on the palate. The luscious, deep sauce, infused with hints of cognac and a touch of sweetness, is perfect for sopping up with crusty French bread or serving alongside creamy mashed red-skinned potatoes. Crafting this stew is a loving labor that yields rich rewards, evoking the rustic charm of a cozy bistro in the heart of Burgundy. The delightful aroma that fills your kitchen is sure to transport you to la belle France, igniting memories of splendid meals and shared moments. This heartwarming dish not only nourishes the body but also warms the soul, making it ideal for family gatherings or special occasions. Serve alongside a fresh salad to balance the meal, and indulge in a glass of spicy red Zinfandel for the full experience.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
fresh rosemary
1 sprig (whole)
fresh thyme
6 sprigs (whole)
fresh chives
3 sprigs (whole, for bouquet garni)
canola oil
2 tablespoons (for browning meat)
beef roast
4 lbs (trimmed and cut into 1½ to 2-inch cubes)
flour
¼ cup (for dusting meat)
cognac
¼ cup (for deglazing)
dry red wine
750 ml (1 bottle)
beef stock
2 cups (for braising)
tomato paste
2 tablespoons (for richness)
sugar
1 pinch (to balance flavor)
large onion
1 (cut into large pieces)
garlic cloves
4 (minced)
mushroom
1 lb (sliced)
carrots
3 (halved lengthwise and sliced)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
Instructions
1
Begin by creating a bouquet garni: Tie the rosemary and thyme together with the chives and set aside.
2
Trim any excess fat from the beef roast, then cut it into 1½ to 2-inch cubes. Season the meat generously with salt and pepper.
3
In a large Dutch oven, heat the canola oil over high heat until shimmering. Carefully add the beef cubes in batches, ensuring not to overcrowd the pan. Brown the beef on all sides, allowing a rich crust to develop, then remove from the pot and set aside.
4
Once browned, reduce the heat slightly and sprinkle the flour over the seared meat, tossing to coat evenly. This will help to thicken the sauce later.
5
Gradually add the cognac to the pot, stirring constantly while scraping the browned bits from the bottom. This adds incredible depth of flavor.
6
Slowly pour in the bottle of dry red wine, continuing to stir and scrape the pan to release all delicious flavors. Then, add the beef stock, tomato paste, and your bouquet garni. Bring the mixture to a boil.
7
Once boiling, reduce the heat to a gentle simmer and let it cook uncovered for about 15 minutes. Stir occasionally until the alcohol has mostly evaporated and the sauce begins to thicken. After 15 minutes, cover the pot and let it simmer on low heat for one hour.
8
While the stew simmers, prepare the vegetables. Cut the onion into large pieces (approximately 1 to 1½ inches square). After the hour, add this onion, pinch of sugar, sliced mushrooms, minced garlic, and halved carrots into the pot. Stir the ingredients and cover the pot.
9
Let everything simmer for an additional 30 minutes or until both the beef and vegetables are beautifully tender.
10
Once done, remove the bouquet garni from the pot and season the Bourguignon with salt and pepper to taste.
11
Serve hot, with a side of mashed or roasted red-skinned potatoes and a fresh salad for a complete meal. Bon appétit!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic French Beef Bourguignon?
It is a classic French stew consisting of tender beef slow-cooked in a rich sauce of red wine, aromatic herbs, and fresh vegetables.
What cut of meat is used in this recipe?
The recipe calls for 4 lbs of beef roast, trimmed and cut into cubes.
How large should the beef cubes be?
The beef should be cut into 1.5 to 2-inch cubes for optimal cooking.
What herbs are used to make the bouquet garni?
The bouquet garni is made by tying together 1 sprig of fresh rosemary, 6 sprigs of fresh thyme, and 3 sprigs of fresh chives.
What type of oil is used for browning the meat?
Two tablespoons of canola oil are used to brown the beef over high heat.
Why is the beef browned in batches?
Browning in batches ensures the pan is not overcrowded, which allows a rich crust to develop on the meat.
What is the purpose of adding flour to the meat?
Adding 1/4 cup of flour to the seared meat helps to thicken the sauce as the stew simmers.
Why is cognac used in Beef Bourguignon?
Cognac is used for deglazing the pot, helping to scrape up browned bits and adding incredible depth of flavor.
How much wine is required for this recipe?
A full 750 ml bottle of dry red wine is needed for the sauce.
What other liquids are added to the stew?
In addition to wine and cognac, the recipe uses 2 cups of beef stock.
Why is tomato paste included in the ingredients?
Two tablespoons of tomato paste are added to provide richness to the sauce.
How long does the stew simmer initially?
The mixture is first boiled, then simmered uncovered for 15 minutes, followed by a covered simmer for one hour.
When should I add the vegetables to the pot?
Vegetables should be added after the beef has already simmered covered for one hour.
How should the onion be prepared?
One large onion should be cut into large pieces, approximately 1 to 1.5 inches square.
What types of mushrooms are used?
The recipe calls for 1 lb of sliced mushrooms.
How many carrots are needed?
The recipe requires 3 carrots, halved lengthwise and sliced.
How much garlic is included?
Four minced garlic cloves are added to the stew with the other vegetables.
Why is a pinch of sugar added?
A pinch of sugar is added along with the vegetables to help balance the flavors of the stew.
How long do the vegetables cook in the stew?
The vegetables simmer with the meat for an additional 30 minutes until everything is tender.
What do I do with the bouquet garni after cooking?
The bouquet garni should be removed from the pot and discarded before serving.
How is the dish seasoned?
The Beef Bourguignon is seasoned with salt and pepper to taste at the end of the cooking process.
What are the suggested side dishes?
It is traditionally served with mashed or roasted red-skinned potatoes and a fresh salad.
Can I serve this with bread?
Yes, crusty French bread is highly recommended for sopping up the luscious sauce.
What wine pairs well with the finished meal?
A glass of spicy red Zinfandel is recommended to complement the rich flavors of the dish.
What equipment is best for making this stew?
A large Dutch oven is the ideal vessel for this slow-cooked recipe.
Is this a good dish for guests?
Yes, it is described as a heartwarming dish ideal for family gatherings or special occasions.
How would you describe the flavor profile?
It is a symphony of flavors featuring a deep, luscious sauce with hints of cognac and aromatic herbs.
What region of France does this dish represent?
The dish evokes the rustic charm of a cozy bistro in the heart of Burgundy.
How do I know when the beef is ready?
The beef is ready when it becomes beautifully tender after the final 30-minute simmer with the vegetables.
Can I prepare the meat in advance?
The beef roast should be trimmed and cubed, then seasoned generously with salt and pepper before browning.