Slow-Cooked Beef Bourguignon: A Comforting Classic

To make a tasty slow-cooked beef bourguignon, you need some key ingredients. These are important for a flavorful dish. You can use a crockpot or traditional cooking.

The main ingredients for beef bourguignon are:

  • 2 pounds of beef short ribs or chuck, cut into 2-inch pieces
  • 1 large onion
  • 3 cloves of garlic
  • 2 carrots
  • 2 celery stalks
  • 1 cup of red wine
  • 2 cups of beef broth
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of salt
  • 1/4 cup of all-purpose flour
  • 2 tablespoons of butter for thickening the sauce

Having these ingredients ready makes your beef bourguignon rich and tasty. Beef, veggies, and red wine make a hearty dish. It’s great for special times or any day.

Choosing the Right Cut of Beef and Wine

Choosing the right beef and wine is key for a tasty Beef Bourguignon. Look for tough cuts like short ribs or chuck. These become tender with slow cooking and soak up the dish’s rich flavors.

A full-bodied red wine is perfect for this hearty dish. Burgundy or Côtes du Rhône are great choices. They add depth to the sauce. If you want something else, pick a rich, fruity red wine. Good substitutes include:

  • Merlot
  • Syrah
  • Malbec

Remember, the goal is to balance flavors. The right beef and wine will make your Beef Bourguignon unforgettable. By picking the right cuts and wine, and thinking about substitutes, you’ll make a delicious dish.

Beef Cut Wine Pairing
Short Ribs Burgundy
Chuck Côtes du Rhône

Preparing Your Slow-Cooked Beef Bourguignon

To make a tasty beef Bourguignon, start by seasoning the beef. Use salt and pepper to make it flavorful. Then, coat the beef in flour and shake off extra flour.

Next, sear the beef in a Dutch oven with oil. Do this over medium-high heat until it’s brown on all sides.

After searing the beef, set it aside. Add more oil if needed. Then, sauté onions, garlic, carrots, and celery until they’re soft. This makes the dish very tasty.

Key Preparation Steps

  • Season the beef with salt and pepper for enhanced flavor.
  • Coat the beef in flour and sear it in a Dutch oven until browned.
  • Sauté the onions, garlic, carrots, and celery until softened.
  • Add red wine, beef broth, thyme, and the browned beef back to the pot.

Lastly, cover the pot and cook it in the oven or slow cooker. Cook for hours until the beef is tender. This makes the dish very comforting and full of flavor.

Step-by-Step Cooking Method

To make a tasty slow-cooked beef bourguignon, first heat your oven to 300°F (150°C). This French dish takes time, but it’s worth it for its rich flavor. While the oven warms up, get your ingredients ready.

Once everything is set, mix all the ingredients in a big Dutch oven or slow cooker. Make sure the beef is fully covered with liquid.

The cooking time varies based on your choice. Here are your options:

  1. Cooking in a Dutch oven: cover it with a lid and bake for 2.5 to 3 hours, or until the beef is tender.
  2. Cooking in a slow cooker: cook on low for 8 to 10 hours.

Both ways will give you a tender beef bourguignon. It’s great over mashed potatoes, egg noodles, or crusty bread. This traditional French recipe is a classic in beef stew cuisine. With these easy steps, you can make a delicious meal for your loved ones.

Cooking Method Cooking Time Temperature
Dutch Oven 2.5-3 hours 300°F (150°C)
Slow Cooker 8-10 hours Low

By following these simple steps and using the right ingredients, you’ll make a delicious slow-cooked beef bourguignon. It’s sure to be a hit in your French recipes.

Mastering the Perfect Sauce

To make a rich beef bourguignon sauce, you need to know how to thicken it. French cooking is famous for its sauces, and this one is no different. The sauce must be thick and full of flavor.

Getting the sauce just right is key. You can use a roux, made from flour and butter, to thicken it. Or, you can cook the sauce longer to make it thicker and more flavorful.

Traditional Thickening Techniques

  • Using a roux to thicken the sauce
  • Reducing the sauce by cooking it for a longer period
  • Whisking in a slurry made from flour and water

Learning these old ways to thicken sauce will help you make a great beef bourguignon sauce. The sauce should be thick enough to coat a spoon but still flow well. This way, it’s perfect for topping beef and veggies. With a bit of practice, you’ll get it just right and enjoy a true French dish.

Technique Description
Roux Cooking flour in butter to create a thickening agent
Reduction Cooking the sauce for a longer period to evaporate liquid and concentrate flavors
Slurry Whisking in a mixture of flour and water to thicken the sauce
Print
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Slow-Cooked Beef Bourguignon: A Comforting Classic


  • Author: Jessica

Ingredients

Scale

Beef Bourguignon Base:

  • 2 pounds beef short ribs or chuck, cut into 2-inch pieces
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup red wine (Burgundy or Côtes du Rhône recommended)
  • 2 cups beef broth
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup all-purpose flour
  • 2 tablespoons olive oil

Thickening the Sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour

Instructions

  1. Prepare the Beef:
    • Season the beef with salt and pepper. Coat with flour and shake off the excess.
  2. Sear the Beef:
    • Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.
  3. Sauté the Vegetables:
    • In the same pot, add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.
  4. Deglaze and Combine:
    • Pour in the red wine and scrape the bottom of the pot to release any browned bits. Add beef broth, thyme, and the seared beef. Stir to combine.
  5. Cook:
    • For a Dutch oven: Cover and cook in a preheated oven at 300°F (150°C) for 2.5 to 3 hours.
    • For a slow cooker: Transfer the mixture to the slow cooker and cook on low for 8 to 10 hours.
  6. Thicken the Sauce:
    • If needed, melt butter in a small pan and whisk in flour to form a roux. Stir the roux into the stew and cook until thickened.
  7. Serve:
    • Serve hot over mashed potatoes, egg noodles, or crusty bread. Garnish with fresh parsley if desired.

Notes

Prep Time: 20 minutes
Cooking Time: 3 hours (Dutch oven) or 8-10 hours (slow cooker)
Total Time: 3 hours 20 minutes (Dutch oven) or 8 hours 20 minutes (slow cooker)
Calories: 420 kcal per serving
Servings: 6

Traditional and Modern Serving Suggestions

Beef bourguignon can be served in many ways. This dish from French cuisine goes well with different sides. You can choose from old favorites or new ideas.

Classic French Accompaniments

Traditional sides for beef bourguignon include boiled potatoes, egg noodles, or crusty bread. These help soak up the sauce. Other classic choices are:

  • Garlic mashed potatoes
  • Roasted vegetables like carrots and Brussels sprouts
  • Crusty baguette slices

Contemporary Serving Ideas

For a modern twist, try beef bourguignon over mashed sweet potatoes, polenta, or roasted veggies. Add fresh thyme or parsley for color. Serve with a side salad or steamed veggies for a light touch.

Serving Suggestion Description
Boiled Potatoes A classic pairing for beef bourguignon, boiled potatoes help to soak up the rich sauce.
Mashed Sweet Potatoes A modern twist on the classic pairing, mashed sweet potatoes add a touch of sweetness to the dish.
Roasted Vegetables A lighter option, roasted vegetables such as carrots and Brussels sprouts provide a refreshing contrast to the rich beef bourguignon.

Make-Ahead Tips and Storage Guidelines

Slow-Cooked Beef Bourguignon is great for making ahead. You can cook it a day or two before. Then, refrigerate or freeze it until you’re ready to eat.

To make it ahead, cool the sauce and beef to room temperature. This stops bacteria from growing. After cooling, you can store it in the fridge for 3 days or freeze for 3 months.

To reheat, thaw frozen leftovers in the fridge overnight. Then, warm them up in the oven or on the stovetop.

Here are some tips for storing and reheating Slow-Cooked Beef Bourguignon:

  • Use airtight containers for fridge or freezer storage.
  • Label and date containers for easy tracking.
  • Reheat to 165°F (74°C) for food safety.
Storage Method Storage Time Reheating Instructions
Refrigerator Up to 3 days Reheat in the oven or on the stovetop until warmed through.
Freezer Up to 3 months Thaw overnight in the refrigerator, then reheat in the oven or on the stovetop until warmed through.

Follow these tips to enjoy Slow-Cooked Beef Bourguignon anytime. It stays safe to eat.

Wine Pairing Recommendations

Finding the right wine for Slow-Cooked Beef Bourguignon can be hard. But, with a few tips, you can pick the perfect wine. A great wine can make your meal even better.

Start with a French wine from Burgundy, like a Pinot Noir. This wine is light and goes well with Beef Bourguignon. It has the right balance of flavors. For cheaper options, look for wines with similar qualities from other places.

Regional Wine Selections

Wines from Bordeaux, Loire Valley, and Rhone Valley are great choices. They offer a variety of wines that match Beef Bourguignon’s flavors. Think about what you like and how much you want to spend.

Budget-Friendly Alternatives

Looking for affordable wine? There are many good options. Here are a few:

  • Pinot Noir from Oregon’s Willamette Valley is like Burgundy but cheaper.
  • Grenache-based reds from Rhone Valley are full-bodied and affordable.
  • Merlot-based reds from Bordeaux are smooth and easy to drink, and won’t break the bank.
Wine Region Price Point
Pinot Noir Burgundy $20-$50
Pinot Noir Willamette Valley $15-$30
Grenache-based red blend Rhone Valley $10-$25

Finding the right wine is about balance. You want the wine and food to work together. With some trying and patience, you’ll find the perfect match for your Beef Bourguignon.

Savor the Magic: Your Beef Bourguignon Journey Complete

As you finish making your slow-cooked beef bourguignon, the smell of french food fills the air. It makes your senses tingle and gets you excited. This dish is more than food; it’s a special experience.

Creating the perfect slow-cooked beef bourguignon is a big deal. It’s about choosing the best ingredients and waiting patiently for it to cook. Every step shows the love and effort put into making a great meal. Cooking and sharing this dish is something special that everyone will remember.

Why not invite friends and family to try your slow-cooked beef bourguignon? It’s great for any occasion, and everyone will love it. When you all sit down to eat, remember. The real magic of french cuisine is the time you spend together, making memories.

FAQ

Q: What is the origin of Beef Bourguignon?

A: Beef Bourguignon comes from Burgundy, France. It was a peasant dish. It used tough beef that was slow-cooked to make it tender.

Q: What are the essential ingredients for a perfect Beef Bourguignon?

A: You need 2 pounds of beef short ribs or chuck. Also, 1 large onion, 3 cloves of garlic, 2 carrots, and 2 celery stalks. Use 1 cup of red wine and 2 cups of beef broth.Don’t forget 1 teaspoon of dried thyme and 1/2 teaspoon of salt. And 1/4 cup of flour and 2 tablespoons of butter for thickening.

Q: How do I choose the right cut of beef for Beef Bourguignon?

A: Choose tougher cuts like short ribs or chuck. They get tender and flavorful with slow cooking. These cuts are perfect for a slow-cooked beef bourguignon.

Q: What type of wine is best for Beef Bourguignon?

A: Use a full-bodied red wine like Burgundy or Côtes du Rhône. It adds depth and complexity. If you prefer something else, choose a rich, fruity red wine.

Q: Can I make Beef Bourguignon ahead of time?

A: Yes, you can prepare it ahead of time. Cook the sauce and beef a day or two before. Then refrigerate or freeze until ready to serve.

Q: How do I store leftovers of Beef Bourguignon?

A: Cool it down before refrigerating or freezing. This prevents bacterial growth. Leftovers last up to 3 days in the fridge or 3 months in the freezer.To reheat, thaw frozen leftovers in the fridge overnight. Then, reheat in the oven or on the stovetop until warm.

Q: What are some traditional serving suggestions for Beef Bourguignon?

A: Serve it with boiled potatoes, egg noodles, or crusty bread. These soak up the savory sauce well. For a twist, try it over mashed sweet potatoes, polenta, or roasted vegetables.

Q: Can I use a slow cooker to make Beef Bourguignon?

A: Yes, a slow cooker is great for Beef Bourguignon. Put all the ingredients in, cover it, and cook on low for 8 to 10 hours. It’s perfect for a crockpot beef bourguignon.

Q: What is the best way to thicken the sauce in Beef Bourguignon?

A: Use a roux to thicken the sauce. Cook flour in butter, then whisk it into the sauce. You can also reduce the sauce by cooking it longer. This concentrates the flavors.

Q: What wine pairs well with Beef Bourguignon?

A: A red wine from Burgundy, like Pinot Noir, pairs well. It complements the dish’s rich flavors. For a budget option, look for a light-bodied red with moderate acidity and tannins.
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