The Best Beef Burgundy Recipe Serious Eats

Tender fall autonomously chunks of beef simmered in a rich crimson wine gravy makes Julia Child's Beef Bourguignon an incredible family unit dinner.

Julia Child'southward Beef Bourguignon (Bœuf Bourgignon in French) is a earth wide loved classic for a reason. This is 1 recipe where you want to take your time cooking it, drinking a drinking glass of wine or two while preparing it, and show it a lot of love. Every stride is worth it.

In our recipe, we included four different cooking methods to make your life easier: traditional oven, stove peak, tedious cooker and instant pot or pressure cooker methods. Whichever i you cull, yous will not exist disappointed!

Beef Bourguignon

Adapting this Beef Bourguignon from Julia's best seller, Mastering the Art of French Cooking, this dish raises a simple beef stew to an art form and is not likewise difficult to make at all. You don't need to be an experienced melt to endeavor this in your kitchen at abode.

Even though it'southward been remade all over the world countless times by families over the decades, information technology'southward an extremely forgiving recipe. We cutting out a few steps from Julia'southward original to make information technology a little easier and maybe a little less intimidating. Even so, I didn't want to mess with something and then perfect.

Julia Child = Genius.

How do you make a beef bourguignon?

I don't know about you merely when reading the original recipe from Julia'due south volume, I immediately became as nervous as Amy Adams' Julie in the movie Julie and Julia. And then MANY STEPS. And then I poured myself a wine and began my mission to follow AT Least one recipe in my life as best as I could.

The results were unbelievable. I can honestly say I have never enjoyed a stew as much as I did when it was washed.

Trying it again and skipping simply a couple of steps to endeavor to cutting down on some the work and washing extra pots; calculation a little more than of this and that, I have to say the results were only about the aforementioned simply with a petty added flavour.

What did we practise differently?

• Julia'south showtime step is to simmer salary rind and fat in h2o for 10 minutes, remove and then proceed to fry lightly in oil. Nosotros skipped this and merely went straight to frying until well-baked and browned.
• When beef and veggies are in, Julia suggests to set the casserole in the oven for 4 minutes, and then toss the meat and render to the oven for 4 minutes more. Nosotros skipped this also and opted to proceed cooking over stove meridian. This didn't make a divergence.
• We added a couple extra cloves of garlic feeling we missed that detail flavor, and added more than herbs into the stew.
• Likewise, Julia prepares her pearl sized onions seperate from the Beefiness Bourguignon itself, adding them in nigh the finish of cooking. My family completely skipped over the onions in their bowls, eating everything else and leaving them behind. And so, the second time effectually, I added them in with all of the ingredients, saving a pot and stove top cooking fourth dimension, and the results were better for us. We saved the onions!
• Lastly, Julia asks u.s. to wash out the casserole and return the beefiness and bacon to it at the end of the recipe. This I couldn't bring myself to do, wanting to keep every single lick of flavor in that pot.

I was left craving this the side by side day, so nosotros made it over again and again. No regrets.

What meat is best for beef bourguignon?

We tried this with a few cuts of beef: brisket, chuck steak and stewing beefiness (yes, the third time I made it was in our Instant Pot/Multi Cooker). Brisket yielded our favourite result.

The meat fell apart so beautifully and tasted better than the others with a juicy outcome. Having said the though, you can use whichever stewing beef yous can notice or have on mitt.

Tips to an incredible BeefBourguignon

1. Taste exam: We taste tested it immediately after cooking and plant that the wine was an extremely strong season in the gravy. Delight don't worry or attempt to adapt it straight abroad! Let it rest for xv minutes and the flavours begin to settle into each other. The wine flavour mellowed out and we LOVED it. If yous're serving it the side by side day, the flavours are fifty-fifty meliorate.
2. Don't skip the buttery garlic mushrooms. When I tried calculation them in from the outset, they had shrivelled up into nothingness by the end. They actually are incredible added in fresh from the pan, plump and buttery. I couldn't resist adding some garlic to them along with some salt and pepper. It added a lot more season to the end consequence.
3. Simmer the gravy. Please don't skip this stride. Subsequently straining the liquid, simmer it for a minute or two and picket the magic of a deliciously rich and glossy gravy thicken earlier your optics. If the sauce is too thick, add a few tablespoons of stock at a fourth dimension to thin it out. However, if the sauce is too thin, eddy it over medium heat for about 10 minutes, or until reduced to the correct consistency.

Yous should be left with about ii 1/2 cups of sauce thick enough to coat the back of a spoon.

Which red vino is best for beef bourguignon?

Julia recommends a good quality burgundy for her Beef Bourguignon recipe. We used a $20 bottle of Pinot Noir as we love cooking with that particular wine. It doesn't need to exist expensive, only try to get a skillful quality brand.

Worried about the amount of wine? Reduce information technology to 2 cups and upwards the stock to 3 cups (for oven and stove elevation methods merely). If you don't desire to employ wine, you tin can get out it out all together and apply all beef stock. Nonetheless, I cannot guarantee the flavor. The wine makes this incredible.

What practise you serve with beef bourguignon?

Definitely Mashed potatoes! Y'all can besides serve it with plain rice or noodles. There is and so much flavour in this, you lot need a fairly obviously side to get with information technology.

Beef Bourguignon NOW ON VIDEO!

• one tablespoons extra-virgin olive oil
• 6 ounces (170g) bacon, roughly chopped
• 3 pounds (1 ane/2 kg) beefiness brisket, trimmed of fatty (chuck steak or stewing beef) cut into 2-inch chunks
• ane big carrot sliced 1/ii-inch thick
• 1 large white onion, diced
• 6 cloves garlic, minced (divided)
• 1 pinch coarse salt and freshly footing pepper
• 2 tablespoons flour
• 12 minor pearl onions (optional)
• 3 cups cherry wine similar Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
• ii-3 cups beef stock (if using two cups of vino, use iii cups beefiness stock)
• 2 tablespoons tomato paste
• ane beef bullion cube, crushed
• 1 teaspoon fresh thyme, finely chopped
• two tablespoons fresh parsley, finely chopped (divided)
• two bay leaves
• 1 pound fresh small white or brownish mushrooms, quartered
• 2 tablespoons butter

TRADITIONAL OVEN METHOD:

• Preheat oven to 350°F (175°C).

• Estrus the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium oestrus for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set up aside.

• Pat dry beef with paper towel; sear in batches in the hot oil/bacon fatty until browned on all sides. Remove to the dish with the salary.

• In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add iv cloves minced garlic and cook for 1 minute. Drain backlog fat (leave about i tablespoon in the pan) and return the bacon and beef back into the pot; season with i/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for iv-v minutes to brown.

• Add the pearl onions, wine and plenty stock and so that the meat is barely covered. Then add together the love apple paste, bullion and herbs. Bring to a simmer on the stove.

• Encompass, transfer to lower part of the oven and simmer for ii to three hours, or until the meat is fall apart tender (accommodate the heat so that the liquid simmers very slowly).

• In the last 5 minutes of cooking fourth dimension, prepare your mushrooms:

  Rut the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (well-nigh 30 seconds), then add in the mushrooms. Cook for well-nigh v minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. In one case they are browned, set aside.

• Place a colander over a big pot (I practice this in my make clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs

• Render the beefiness mixture dorsum into the dutch oven or pot. Add the mushrooms over the meat.

• Remove any fat off the sauce( if any) and simmer for a infinitesimal or 2, skimming off whatsoever additional fat which rises to the surface.

• You should exist left with about 2 1/ii cups of sauce thick enough to coat the dorsum of a spoon lightly.

  If the sauce is too thick, add a few tablespoons of stock. If the sauce is as well thin, boil it over medium heat for well-nigh 10 minutes, or until reduced to the correct consistency.

• Gustation for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.

• If you are serving immediately, simmer the beef bourguignon for 2 to three minutes to heat through.
  

  Garnish with parsley and serve with mashed potatoes, rice or noodles.

• To serve the following solar day, let the casserole to absurd completely, cover and air-condition.

  The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low rut and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

STOVE TOP Beefiness BOURGUIGNON:

1. In a big dutch oven or heavy based pot, sauté the bacon over medium rut in 1 tablespoon of oil for about 3 minutes, until well-baked and browned. Transfer with a slotted spoon to a big dish and set up bated.

2. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the salary.

3. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beefiness back into the pot; season with 1/ii teaspoon coarse common salt and 1/4 teaspoon footing pepper. Sprinkle with flour, toss well and melt for 4-5 minutes to dark-brown.
4. Add the pearl onions, wine and enough stock then that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

5. In the final 5 minutes of cooking time, ready your mushrooms:Heat the butter in a medium-sized skillet/pan over estrus. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (virtually 30 seconds), then add together in the mushrooms. Melt for about 5 minutes, while shaking the pan occasionally to glaze with the butter. Flavor with salt and pepper, if desired.

6. Add browned mushrooms to the pot, let simmer for an boosted iii to 5 minutes, stirring occasionally, to combine.
7. Garnish with parsley and serve with mashed potatoes, rice or noodles.

INSTANT POT BEEFBOURGUIGNON / PRESSURE COOKER:

1. Set upInstant Pot or Cooker to SEAR function (or use a pan on the stove over medium rut of you wish) . Sauté the salary in 1 tablespoon of oil until crisp and browned. Remove with a slotted spoon and set aside.

2. Pat dry out beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat.

3. Return bacon to the pot. Season with i/2 teaspoon fibroid salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.

4. Add in the onions, pearl onions, carrots, wine, 2 cups of stock, tomato plant paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Printing Proceed Warm/Cancel to stop the Sauté function, so set to MANUAL mode. Choose HIGH Pressure level for 30 minutes cook time.

5. After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and permit and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).

6. While steam is releasing, prepare your buttered mushrooms (OPTIONAL -- or add together them straight in without cooking in butter if desired):Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (well-nigh 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to glaze with the butter. Flavor with table salt and pepper, if desired. Set aside.

7. Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further v-10 minutes.

8. Add the buttered mushrooms, garnish with parsley and serve with mashed potatoes, rice or noodles.

SLOW COOKER BEEFBOURGUIGNON:

1. In a big pan or skillet, sauté the salary over medium estrus in 1 tablespoon of oil for nearly three minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl.

2. Pat dry beefiness with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to dull cooker basin with the bacon, and add together in the onions (both types) and carrots. Flavor with one/two teaspoon coarse table salt and 1/four teaspoon ground pepper, tossing well to combine.

3. Cascade the red wine into the pan or skillet and let to simmer for 4-5 minutes, then whisk in the flour until complimentary from lumps. Allow to reduce and thicken slightly, then cascade information technology into the slow cooker along with ii cups of stock, tomato paste, garlic, bullion and herbs.

4. Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for viii hours, or until beefiness is falling apart and tender.

5. In the last five minutes of cooking time, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over medium estrus. Add the remaining 2 cloves garlic and cook until fragrant (virtually 30 seconds), then add together in the mushrooms. Melt for nearly 5 minutes, while shaking the pan occasionally to coat with the butter. Flavor with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.

6. Garnish with fresh parley and serve with mashed potatoes, rice or noodles.

ORIGINALLY POSTED FEBRUARY 18, 2018. POST UPDATED WITH VIDEO.

Calories: 673 kcal | Carbohydrates: 17 g | Poly peptide: 56 g | Fat: 32 g | Saturated Fat: 11 k | Cholesterol: 169 mg | Sodium: 620 mg | Potassium: 1565 mg | Fiber: two g | Sugar: 7 1000 | Vitamin A: 2035 IU | Vitamin C: 12.4 mg | Calcium: 60 mg | Iron: 6.3 mg

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Source: https://cafedelites.com/beef-bourguignon/