beef bourguignon
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Beef Bourguignon

The breakdown of tender pieces cooked with a rich red wine sauce makes julia child’s beef bourguignon an incredible family meal.

beef bourguignon

Beef Bourguignon (French Buf Bourgignon) is a worldwide favorite for some reason. This is a recipe for which you want to take time to cook, drink a glass or two of wine while preparing it, and show a lot of love. Every step is worth it.

We have added four different cooking methods to our recipe to make your life easier: traditional oven, stovetop, slow cooker and ready cooker or pressure cooker methods. Whichever you choose, you won’t be disappointed!

beef bourguignon

beef bourguignon

INGREDIENTS

  • 1 tablespoons extra-virgin olive oil
  • 6 ounces (170g) bacon, roughly chopped
  • 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
  • 1 large carrot sliced 1/2-inch thick
  • 1 large white onion, diced
  • 6 cloves garlic, minced (divided)
  • 1 pinch coarse salt and freshly ground pepper
  • 2 tablespoons flour
  • 12 small pearl onions (optional)
  • 3 cups red wine like Merlot, Pinot Noir, or a Chianti — for a milder sauce, use only 2 cups of wine
  • 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
  • 2 tablespoons tomato paste
  • 1 beef bullion cube, crushed
  • 1 teaspoon fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped (divided)
  • 2 bay leaves
  • 1 pound fresh small white or brown mushrooms, quartered
  • 2 tablespoons butter

INSTRUCTIONS

TRADITIONAL OVEN METHOD:

  1. Preheat oven to 350°F (175°C).
  2. Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  3. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
  4. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  5. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
  6. Cover, transfer to lower part of the oven and simmer for 3 to 4 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
  7. In the last 5 minutes of cooking time, prepare your mushrooms:

Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.

  1. Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
  2. Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
  3. Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
  4. You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly.

If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.

  1. Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
  2. If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.

Garnish with parsley and serve with mashed potatoes, rice or noodles.

  1. To serve the following day, allow the casserole to cool completely, cover and refrigerate.

The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

NOTES

STOVE TOP BEEF BOURGUIGNON:

  1. In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  2. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
  3. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  4. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
  5. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
  6. Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
  7. Garnish with parsley and serve with mashed potatoes, rice or noodles.

INSTANT POT BEEF BOURGUIGNON / PRESSURE COOKER:

  1. Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish). Sauté the bacon in 1 tablespoon of oil until crisp and browned. Remove with a slotted spoon and set aside.
  2. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat.
  3. Return bacon to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.
  4. Add in the onions, pearl onions, carrots, wine, 2 cups of stock, tomato paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time.
  5. After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).
  6. While steam is releasing, prepare your buttered mushrooms (OPTIONAL — or add them straight in without cooking in butter if desired): Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Set aside.
  7. Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes.
  8. Add the buttered mushrooms, garnish with parsley and serve with mashed potatoes, rice or noodles.

SLOW COOKER BEEF BOURGUIGNON:

  1. In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl.
  2. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
  3. Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.
  4. Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
  5. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.
  6. Garnish with fresh parley and serve with mashed potatoes, rice or noodles.

 

beef bourguignon

3 Comments

  1. 5 stars
    Beef Bourguignon.Dry the beef cubes with paper towels and then sprinkle with salt and pepper. In batches in one layer, wrap the beef in hot oil for 3 to 5 minutes, turn brown on all sides. Remove the cubes that have solidified onto the plate with bacon and continue cooking until all beef has browned. Set aside.

  2. 5 stars
    Beef Bourguignon.I love this food. The best thing to use is cast iron, a cap with a creuset-type lid. I do things a little differently. Everybody does. For starters, mushrooms should be wild mushrooms, the store purchase button, any type of portobello mushroom, or honestly they are not worth your time. You need a rich flavor of good earthy wild mushrooms, not slippery lumps of anything. Its smell should penetrate your nose while smelling them. Leaving them completely is the only alternative to using wild dried mushrooms. I also fry (beef shank / shin good) whole / high heat, rare in the middle, half an hour in the oven, chopped on a few large red onions and large carrots. By the way, I reduce the bottle of red wine in a large shallow pan until I can’t smell it with the previously fried chopped red onion, garlic, anchovies x6, lemon zest (bay leaf if you wish) and good tomato paste (sun dried best). In this pot, besides roasted meat, a light stock, plus a simple dark color made with a little extra butter is poured into the roasting tin. Leave a bouquet garni, thyme, tarragon, thyme, celery sticks, etc. Lightly season all stages. Then you’re ready to go. Add all the small shallots, unpeeled and half at the top and bottom. Fresh tender baby carrots are added to the end plus beautiful large lardons grilled caramelized air treatment panccetta or alternative. Avoid wet salted processed bacon. What you do is layering on the flavor layer. Taste as you go, but remember, the reduction will intensify flavors, so you are not looking for something very rich or salty in the early stages. In addition to seasoning for salt, roasting and lightly seasoning, I leave until the end of the reduction levels until I am more or less happy. I use pink crushed Himalayan mineral salt these days, it seems to give much more depth and flavor than the flat table or the authoritative density of sea salt. I finally do it because after the reduction I use anchovy and tomato puree, which can be salty enough, and also slightly spice everything on the go. The last thing I tested with pepper. It takes about three hours in the oven, at a very low temperature or even in a heatsink cast iron pot (at the lowest gas) at the top of the furnace in a heat distributor or separator. I like the last method because it’s easier to see what’s going on. Especially after one or two excellent wines. It turns out beautiful, rich and silky smooth without an oven. Gently twist the meat once or twice with a spoon to make sure it doesn’t stick. In fact, if you do not have an oven, you can pre-cut the meat in a frying pan, high gas, continue to turn, so it will solidify evenly. I do not marinate the meat before roasting, but I always use the best wine I can get. Never use a cheap wine, it will ruin everything. Taste it before you use it, cork wine can be worse than cheap wine! To be honest, do not use it if something is not happy drinking because the quality of the wine is critical, as long as it is red and vintage enough, the variety of grapes is not so much. I’m always going for a French Pinot noir just for reliability and consistency. Wine dominates the whole dish. It is very sweet, very coarse / dry with tannins, they will all come back to you and it is very difficult if it is not possible to recover. It’s not tanning here, it’s a nice cooking and a dessert! The balance acidity must be perfectly compatible. It is very easy and does not waste much time, you need to relax in it and let it cook itself. Bon Appetit!

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