bourguignon beef

Beef Bourguignon

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Bourguignon beef (Boeuf Bourguignon), also called Burgundy beef, is a classic stew braised in red wine. The secret of Bourguignon beef is a slow cooker.

Bourguignon Beef Origin

Bourguignon beef originates from Burgundy. It is a Bourgogne region French (my region). The Burgundy region is also well known for exceptionally good wine.

So, naturally, the region’s signature and the historical dish is a combination of these two specialties. Also, the wine is very important. The red wine should be a Burgundy red; a Pinot Noir or Gamay.

The flavors of the wine infuse the beef and beautifully complement the other ingredients, making the stew rich and intensely flavorsome.

Today, beef bourguignon continues to be a favorite amongst foodies all over the world.

What to Drink with a Beef Bourguignon?

A boeuf Bourguignon + red bourgogne is a winning addition. Why complicate your life sonce it works very well. But for this long-simmered dish with flavor thanks to carrots, herbs and bacon, a wine with a certain body is required to keep it up. To be preferred, appellations such as Mercurey, Pommard or Nuits-Saint-Georges.

Wines to avoid
No white matches this dish’s strength and its texture, especially since it is a red wine that gives the sauce its flavor. The subtlety of an old Burgundy with very delicate aromas may go unnoticed.

Beef Bourguignon

Recipe by MayeliceCourse: French Recipes, Recepies, Winter recipesCuisine: FrenchDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

442

kcal

Ingredients

  • 3 lb. beef

  • Kosher salt

  • Bacon, cut

  • 2 tbs vegetable oil

  • Beef chuck

  • 8 carrots peeled

  • 1 chopped onion in 4

  • Minced cloves garlic

  • 3 tbs flour

  • 1cup Burgundy red wine

  • 4 tbs tomato paste

  • 1 cup Cremini mushrooms

  • Freshly chopped parsley, for garnish

  • 4 sprigs thyme

  • 1 low-sodium beef

  • 3 bay leaf

Directions

  • Season beef with salt and pepper.
  • In a large Dutch oven over medium heat add bacon and cook, stirring until crispy, about 5 minutes
  • Turn heat to medium-high and, add beef in a single layer, in oil. Cook until seared on all sides, about 10 minutes. Repeat with remaining beef. 
  • Then add onions for about 5 minutes
  • Add carrots and mushrooms
  • Pour the flour into the Dutch oven
  • And add tomato paste, garlic, thyme, and bay leaf
  • Pour slowly the red wine
  • Mix the low sodium beef into 1 cup of hot water and pour into Dutch oven
  • Close and cook in a small heat for about 1 hour
  • Garnish with parsley

Notes

  • Reduce the sauce for an intense flavor

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