Beef Bourguignon à la Teri
Indulge in the rich and hearty flavors of Beef Bourguignon à la Teri, a classic French stew that's perfect for a comforting meal any day of the week. This savory dish features tender stew meat slowly braised in a sumptuous red wine sauce, complemented by aromatic vegetables and herbs. Originating from the rustic kitchens of France, this recipe is beloved for its depth of flavor and ease of preparation. Although it requires some patience with a total of 3 hours of baking, each step builds a complex taste that makes every bite an exquisite experience. Ideal for family gatherings or special occasions, this Beef Bourguignon will surely impress and satisfy the palate.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
all-purpose flour
1/4 cup (sifted)
salt
1 teaspoon (to taste)
ground black pepper
1/2 teaspoon (to taste)
cubed stew meat
2 lbs (cut into 1-inch pieces)
butter
4 tablespoons (unsalted)
onion
1 (chopped)
carrots
2 (chopped)
garlic cloves
2 (minced)
red wine
2 cups (preferably Pinot Noir)
bay leaf
1 (dried)
chopped fresh parsley
3 tablespoons (fresh)
dried thyme
1/2 teaspoon (dried)
sliced mushrooms
1 (6-ounce) can (drained)
canned onions
1 (16-ounce) can (drained)
Instructions
1
In a small mixing bowl, whisk together the all-purpose flour, salt, and ground black pepper. Coat the cubed stew meat thoroughly with this seasoned flour mixture.
2
In a large skillet, melt the butter over medium-high heat. Once hot, add the seasoned beef cubes in batches, browning them well on all sides. Transfer the browned beef to a 2-quart casserole dish.
3
Return the same skillet to the heat and add the chopped onion, carrots, and minced garlic. Sauté the vegetables for 5 to 10 minutes, or until the onion becomes translucent and tender.
4
Pour the red wine into the skillet with the sautéed vegetables, scraping up any browned bits from the bottom of the pan. Add in the bay leaf, chopped parsley, dried thyme, and the liquid from the canned mushrooms. Stir to combine.
5
Pour this aromatic mixture over the browned beef in the casserole dish, ensuring the meat is submerged in the liquid.
6
Cover the casserole dish and bake in a preheated oven at 350°F (175°C) for 2 1/2 hours. After this time, remove the lid and gently fold in the canned onions and mushroom crowns. Return to the oven, uncovered, for an additional 30 minutes to deepen the flavors and allow the sauce to thicken.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Beef Bourguignon à la Teri?
It is a classic French stew featuring tender stew meat slowly braised in a sumptuous red wine sauce with aromatic vegetables and herbs.
How much beef is required for this recipe?
The recipe calls for 2 lbs of cubed stew meat.
What type of wine is recommended?
Pinot Noir is the preferred red wine for this recipe.
What is the total baking time?
The total baking time is 3 hours: 2 1/2 hours covered and an additional 30 minutes uncovered.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
What type of meat is used?
Use 2 lbs of cubed stew meat cut into 1-inch pieces.
How is the seasoned flour mixture prepared?
Whisk together 1/4 cup of sifted all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper.
What is the first step of the recipe?
The first step is to whisk the flour, salt, and pepper together and coat the beef cubes thoroughly.
Should I brown the meat in batches?
Yes, brown the seasoned beef cubes in batches in a large skillet with melted butter.
What vegetables are sautéed in the skillet?
Chopped onion, carrots, and minced garlic are sautéed together.
How long do I sauté the vegetables?
Sauté the vegetables for 5 to 10 minutes until the onion is translucent and tender.
What do I do with the red wine?
Pour the red wine into the skillet with the sautéed vegetables, scraping up any browned bits from the pan.
Why do I scrape the bottom of the skillet?
Scraping the bottom incorporates the flavorful browned bits into the sauce.
Which herbs are used in this dish?
The recipe uses one dried bay leaf, 3 tablespoons of fresh chopped parsley, and 1/2 teaspoon of dried thyme.
Do I use the liquid from the canned mushrooms?
Yes, the liquid from the canned mushrooms is added to the aromatic vegetable and wine mixture.
What size casserole dish is required?
A 2-quart casserole dish is used for baking the stew.
How long is the initial baking period?
The initial baking period is 2 1/2 hours with the casserole dish covered.
Should the casserole be covered while baking?
It should be covered for the first 2 1/2 hours and uncovered for the final 30 minutes.
When do I add the canned onions and mushrooms?
Gently fold in the canned onions and mushroom crowns after the initial 2 1/2 hours of baking.
Do I drain the canned mushrooms?
The mushrooms themselves are drained before adding to the dish, but the liquid is reserved for the sauce.
Do I drain the canned onions?
Yes, the 16-ounce can of onions should be drained before being added to the casserole.
Why is the lid removed for the final 30 minutes?
Removing the lid allows the flavors to deepen and the sauce to thicken.
What is the origin of this recipe?
This recipe originates from the rustic kitchens of France.
What type of flour is used?
The recipe specifies 1/4 cup of sifted all-purpose flour.
How much butter is needed for browning?
You will need 4 tablespoons of unsalted butter.
What size should the beef cubes be?
The stew meat should be cut into 1-inch pieces.
How much salt and pepper are used?
The recipe calls for 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
What should the sautéed onions look like?
The onions should be translucent and tender after sautéing.
Is this recipe suitable for special occasions?
Yes, it is ideal for family gatherings or special occasions and is designed to impress.
What kind of thyme is required?
The recipe uses 1/2 teaspoon of dried thyme.