Also called Beef Stew, beef bourguignon is a traditional Burgundian recipe, it is a staple of French gastronomy and is very easy to cook. It is a hot dish and therefore ideal for cold periods like the current one. It should be noted that this is a recipe that requires quality beef, such as hanger steak, shank, brisket, etc. The meat should be firm to the touch and have a beautiful dark red color. It requires fairly slow cooking but takes much less time to prepare. Not far from the traditional version, today in this article I offer you the recipe for beef bourguignon with the result of very tender and tasty meat. You will surely enjoy it!
INGREDIENTS
- 3 onions
- 4 carrots
- 1 kg of stewing beef
- A bottle of red wine
- 2 tablespoons flour
- 1 head of garlic
- Thyme
- Pepper
- parsley
- Salt
- 200 g of mushrooms
- 3 bay leaves
- 1 bouillon cube
- 150g bacon or smoked bacon
- 100g of potato
Total time
Preparation: 20 min Rest: – Cooking: 3h
PREPARATION
1
First of all, start by cutting your ingredients: the onions into large cubes, the carrots into rounds, the bacon into strips, and the beef into small pieces. Also cut the mushrooms if they are very large and chop the parsley.
2
Then peel your potatoes
COOKING
1
For cooking, heat a few drops of oil or butter in a pan and caramelize the bacon over low heat, wait until all the fat comes out. Indeed, if you do it over high heat, you risk grilling the bacon before the fat is completely extracted;
2
The bacon does not need to be very crispy, as soon as it has released the fat, remove everything leaving the fat and put in a salad bowl;
3
Then grill the pieces of beef, adding salt and pepper. Let each side of the pieces caramelize well and sprinkle with flour; ⇒ To make the beef have more flavor, you can marinate the meat beforehand before cooking it. You can marinate the meat in a mixture of a little red wine, beef broth, mustard, olive oil and herbs for about 1 to 2 hours. But be careful not to marinate the meat for too long because it could become too tender and fall apart during cooking. Remember that high-quality beef will also have a stronger taste and a more tender texture once cooked. So opt for good quality!
4
In a saucepan, heat 30 cl of cooking oil and pour in the shallots and a pinch of salt. Cook for 5 to 7 minutes then pour in the mushrooms, another pinch of salt and stir. Then add the carrots, some blended or chopped garlic and stir;
5
Now pour the pieces of meat into the mixture, stir, deglaze with wine to the level, then add the grilled bacon, thyme, bay leaves, stock cube, stock and salt if you still need it and cook for an hour; ⇒ For beef bourguignon, it is important to avoid wines that are too tannic or too acidic, which could mask the flavors of the meats and vegetables. It is recommended to use red wine from the Burgundy region, such as Pinot Noir or Gamay. However, you can also use other full-bodied and fruity red wines, such as Cabernet Sauvignon or Syrah/Shiraz. The important thing is to choose a wine that will pair well with the flavors of the dish.
6
Then add the potatoes and continue cooking for an hour, ⇒ Cook over low heat! Cook without any pressure, while stirring from time to time. If you do it over high heat, your preparation will stick to the bottom of the pan and will probably grill. You can also cook your beef bourguignon in the oven at 160 degrees for 2h 30 to 3h, stirring every 30 minutes; You can also cook with a pressure cooker but I would advise you to do it either with a pan over low heat or in the oven. To allow the meat to be cooked delicately and to be very tender.
7
After cooking you can add a little cognac (optional) and chopped parsley. Hurrah! Your beef bourguignon is ready. To know if it is cooked to perfection, you can use a meat thermometer. The ideal internal temperature for beef cooked through is 71°C for well-cooked meat. You can also check the texture of the meat by pricking it with a knife or pressing it lightly with your fingers. If the meat is tender and comes away from the bones easily, it is probably ready. Don't forget to let the meat rest for a few minutes (about 5 minutes) before serving, because it continues to cook and tenderize during this time. If you don't add potatoes, you can make your beef bourguignon without adding any, and serve it with rice, it will be just as perfect. Enjoy!
Note:
You are probably wondering how to store your beef bourguignon and if by storing it it will be just as good after reheating it? Then I tell you everything To store the remaining beef bourguignon, it is recommended to put it in an airtight container and put it in the refrigerator. You can keep it in the refrigerator for about 3-4 days maximum. After 4 days it may lose its taste. To reheat it, simply put it in a saucepan over medium heat and reheat it gently, stirring from time to time until it is heated through. You can also reheat the beef bourguignon in the microwave by putting it in a suitable container and reheating it on medium power for about 2-3 minutes. Remember to stir every 30 seconds until it is heated through.
