Beef Burgundy Recipe
Known in France as Boeuf Bourguignon, this is a classic of French cooking. Yes, it is a simple beef stew, but it is also one of the most delicious dishes you will ever eat. After the long cooking time, the beef becomes incredibly tender. The sauce thickens and the flavor intensifies into something fabulous.
You can find several recipes for this dish, so feel free to improvise a little when it comes to vegetables. Use what you like and take out what you do not. Serve Beef Burgundy with a green salad and some French bread for the full experience. You will soon find yourself making it again.
Take a look at the recipe and you will see that in addition to the meat, various other typically French ingredients are called for, such as garlic, parsley, thyme and bacon. Use Burgundy wine if you can get it, else another type of red wine will work just fine. Do try and use French red wine though, to keep the flavor authentic.
Although at first glance this might seem like a time-consuming recipe, look closer and you will see a lot of the time is just cooking time, when you can relax and let the beef burgundy cook by itself. This is a rich, robust and very tasty stew made and served in the French tradition, which is perfect when you want indulgent comfort food and have some time to cook.
Delicious Beef Burgundy
Summary: Beef burgundy is a classic French recipe featuring beef, Burgundy wine and other key ingredients for an unmistakable flavor of France. This recipe yields a full-flavored, hearty meal.
- ¼ pound bacon
- 4 Tablespoons butter
- 2-½ to 3 pounds of beef, cubed
- 1-½ teaspoons salt
- ¼ teaspoon pepper
- 2 Tablespoons almond flour
- 2 carrots, sliced
- 1 onion, sliced
- 1 Tablespoon tomato paste
- 2 cloves garlic, finely chopped
- 1 Tablespoon fresh thyme (1 teaspoon dried)
- 1 Tablespoon fresh parsley, finely chopped
- 1 bay leaf
- 3 cups Burgundy red wine or similar full-bodied wine
- 2-½ cups beef stock
- 1 pound crimini mushrooms
- 1 cup frozen green peas
- Preheat the oven to 425 degrees F.
- Cut the bacon into small strips. Sauté it in a tablespoon of butter in a deep saucepan until it is cooked but not crisp.
- Pat the beef dry using a paper towel. Add it to the bacon in 3 or 4 batches. Brown each batch and remove from the pan. Set aside both the beef and the bacon in a baking dish. Season them with salt, pepper and almond flour. Put the meat in the oven without a lid for 10 minutes. In this time, the flour will absorb into the meat, creating a light crust. Remove from the oven. Lower the heat to 325 degrees F.
- On the stove, put a tablespoon of butter into the saucepan with the leftover bacon fat. Sauté the carrots and onion until they are soft; approximately 8 minutes. Mix in the tomato paste, thyme, garlic, bay leaf, and parsley. Stir in the beef broth and wine. Bring the mixture to a gentle boil. Let it simmer for 3 to 5 minutes. Pour the mixture over the meat in the casserole pan. Cover the pan and let it cook in the oven for 2-1/2 hours. The liquid should be simmering the entire time. When it is done, the meat will be tender enough to pull apart easily with a fork.
- While the meat is baking, slice the mushrooms and let them sauté in the remaining butter. Do not overcrowd the mushrooms or they will not brown. Cook them in small batches, adding more butter as needed. Set the browned mushrooms aside. Warm the peas in the pan and set aside.
- When the meat has finished cooking, remove the dish from the oven.
- Set a colander into a large bowl and pour the stew into the colander, catching all the liquid in the bowl. Gently boil the liquid for 8 to 10 minutes in a saucepan. Pour over the meat, peas, and mushrooms. Garnish with parsley and serve.
Preparation time: 20 minute(s)
Cooking time: 3 hour(s)
Number of servings (yield): 6
Culinary tradition: French
Beef Burgundy, or Beouf Bourguignon, is a rich beef stew from France. Full of mushrooms, succulent cubes of beef and other goodies, it brings the rustic charm of France to your kitchen. Serve it with slices of fresh French bread and you have got a meal fit for a king. It takes a long time to cook, but the result is the best beef stew you have ever tasted. Most of the time is taken up by the stew baking in the oven to create Beef Burgundy’s signature sauce. This is a recipe to savor; it makes any meal special.
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