Beef Burgundy

Tender beef cooked in a flavorful red wine sauce is the main ingredient of Beef Burgundy, sometimes referred to as Boeuf Bourguignon. For special events and quiet feasts, this dish’s flavor and heartiness are ideal. Make a tasty Beef Burgundy that is sure to wow your guests by following this recipe.

Tasting Notes

The Beef Burgundy boasts a robust flavor profile with the deep, savory taste of beef complemented by the velvety texture of the red wine sauce. The slow cooking process ensures tender meat that practically melts in your mouth. This dish is a true comfort food, perfect when served over a bed of creamy mashed potatoes or buttered noodles.

Ingredients

• 2 pounds beef chuck, cut into 2-inch cubes
• Salt and black pepper to taste
• 3 tablespoons all-purpose flour
• 4 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 carrots, peeled and sliced
• 3 garlic cloves, minced
• 1 bottle (750ml) dry red wine (such as Burgundy)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 2 bay leaves
• 1 pound mushrooms, quartered
• 1/2 cup pearl onions
• Fresh parsley, chopped (for garnish)

Kitchen Equipment

• Dutch oven or large, heavy-bottomed pot
• Wooden spoon
• Chef’s knife
• Cutting board
• Mixing bowls
• Ladle

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (163°C).
2. Season and Dredge the Beef:
   • Season the beef chunks with salt and black pepper.
   • Dredge the beef in flour, shaking off any excess.
3. Brown the Beef:
   • In the Dutch oven over medium-high heat, heat 2 tablespoons of vegetable oil.
   • Brown the beef in batches, ensuring each piece develops a golden crust. Transfer browned beef to a plate.
4. Sauté Vegetables:
   • Add the remaining 2 tablespoons of oil to the pot.
   • Sauté the chopped onion, carrots, and minced garlic until softened.
5. Deglaze with Wine:
   • Pour in the red wine, scraping up any browned bits from the bottom of the pot.
   • Bring to a simmer and let it cook for 5 minutes.
6. Combine Ingredients:
   • Return the browned beef to the pot.
   • Add beef broth, tomato paste, thyme, and bay leaves.
   • Bring the mixture to a simmer.
7. Bake in the Oven:
   • Cover the Dutch oven and transfer it to the preheated oven.
   • Bake for 2 to 2.5 hours or until the beef is fork-tender.
8. Add Mushrooms and Pearl Onions:
   • Stir in mushrooms and pearl onions during the last 30 minutes of cooking.
9. Finish and Serve:
   • Remove the bay leaves and discard.
   • Garnish with chopped parsley before serving.

Pro Tips

• For richer flavor, marinate the beef in red wine for a few hours before cooking.
• Use a good quality red wine for the sauce, preferably a Burgundy or a full-bodied red.

Variations

• Serve over mashed potatoes, egg noodles, or crusty bread.
• Add bacon for an extra layer of smokiness.
• Experiment with different mushroom varieties for varied textures.

FAQs