Beef Burguignon is an exquisite French meal. Similar to Coq qu vin, just with beef and a bit more delicious. It is time consuming with many separate stages, nothing too difficult, just takes a lot of time to make. But it is totally worth it. My inspiration for this recipe was: https://chefjeanpierre.com/recipes/beef-bourguignon-recipe/.
Beef Burguignon
Servings: 7
Preparation time: 1 hour
Cooking time: 3 hours
Difficulty: medium to hard
Ingredients
- 1.5 kg of boneless beef
- 150 g of bacon
- 2 big onion
- 4 carrots
- 300 g of mushrooms
- ~20 pearl onions (I used canned)
- 3 garlic cloves
- 1 beef cube (ideally real stock if you have)
- 1 teaspoon of thyme
- 10-12 small potatoes
- 1 bottle of good Bordeaux wine
- 2 tablespoons of flour
- oil for frying the meat
- salt and pepper to taste
Directions
- Cut the meat into smaller pieces. I clean the fat from the meat, as much as I can.
- You can at this point do all your prep as well to have all the ingredients at had: roughly chop the onion and carrots, cut your mushrooms if they are too big, the bacon, open the bottle of wine.
- We will use two dishes: a bit aluminum pan to fry the things and the main pot which will be a Dutch oven.
- Fry the meat in a very hot pan with a bit without overcrowding your pan until the meat is well golden. I had to do it in two batches. Remove the meat on a separate plate.
- While the meat is frying you can put in the main pot where the dish will cook the bacon. I use for this a Dutch oven pot. The fire should be on low so that the bacon is releasing all the fat. This will take quite a while.
- Remove the bacon on your meat plate and add the onion, allowing it to caramelize on small fire. This will again take quite a while.
- In the pan where you fried the meat, you can add the mushrooms and a pinch of salt to make the remove as much water as possible. When they reduce, you can remove them from the pan.
- Add the pearl onion and let them in the pan until they brown a bit.
- Going back to the Dutch oven: once the onion is soft and lightly caramelized, add your carrots for a few min.
- You can now add the cooked mushrooms too, the meat and the bacon. Last one to add is the garlic.
- Add the thyme.
- In the pan now empty, add the whole bottle of wine to de-glaze it but also to bring the wine to a boil and reduce it for 1-2 min.
- You can pour the wine now in the Dutch oven.
- Here you have a choice: if you have 3 more hours on your hand, you can finish the meal. Or you can pop in in the fridge once it is cool and continue the second day.
- We will now thicken the sauce with a cool method that will allow the flour to cook: you add the flour in a strainer and then you quickly whisk it with a whisker until it is gone. If any clumps remain in the strainer, you can throw them away. (If you waited until the second day, make sure you bring your pot to a boil first before you add the flour)
- Add the little potatoes, mix well and add the lid on and start cooking the meal on low fire for 3 hours.
- You need to stir it occasionally, every half an hour or so.
- After 3 hours, the goodness is ready to be served.
- It is even better the second day: the meat is incredibly tender, the wine is only a hint, since we removed the alcohol through boiling, the veggies in it are soft and delicious.
