This simple Beef Bourguignon recipe is amazing! Yes, there are lots of ingredients. Yes, it takes 4 hours to make. But no, it’s absolutely not difficult.
THIS Beef Bourguignon gonna be the star on your dinner table. It has flaky beef, not undercooked or overcooked vegetables, and that sauce you’re gonna make for 3 hours is incredible.
I found out about this dish from the movie Julie & Julia. I was impressed by how passionate Julia Child was about good food and cooking. She was so motivated to do everything to reach perfection, her goals, and after all the hard work, she looked at the food with the same love in her eyes and smile. Just go and watch the movie; it’s amazing!
And yes, Julia Child is famous because of her Beef Bourguignon recipe.
But before that, I have a few notes for this simple Beef Bourguignon recipe.
- Make sure to golden brown the beef chunks. It is the Maillard reaction. Amino acids & sugars, which are in the meat, react at high temperatures and create fantastic complex flavors.
- Choose the wine to your taste. I, myself, like sweet and medium sweet wines. Therefore, I use it for this easy Beef Bourguignon recipe. But we all have different things we like, so make sure the wine you choose suits your taste, not mine.
- Don’t be scared of the color at the beginning. In step 6, when we pour all liquids together, the color won’t look inviting. But. It is the beginning. As you check the Bourguignon every 30 minutes, you’ll notice how the color, aroma, and texture change. It’s gonna look, smell, and taste delicious!
- Do the final seasoning at the very end. During those 2-3 hours, the flavors are coming together, and some water evaporates. Therefore, don’t hurry to add the salt. Otherwise, you might oversalt the dish. Do the final seasoning at the end.
Simple Beef Bourguignon recipeCourse: DinnerCuisine: FrenchDifficulty: Easy
1 tbsp sunflower oil
pinch of salt & pepper
1.5kg stewing beef
4 garlic cloves
2 tbsp flour
a handful of pearl onions
2 cups red wine (medium sweet)
3 cups beef stock
2 tbsp tomato paste
1 beef stock cube
2 bay leaves
a bunch of fresh thyme
250g chestnut mushrooms
2 tbsp butter
- Do mise en place. Chop bacon into smaller pieces. Cut beef into 2.5cm chunks and season with salt & pepper. Peel carrot, onion, and garlic cloves. Slice carrot into 1cm thickness chunks, dice the onion and mince garlic.
- Preheat the oven at 170°C.
- Heat the oil in the Dutch oven you’re gonna be using for the Bourguignon. Sauté bacon for about 2-3 minutes till crispy and brown. Set it aside.
- In the same Dutch oven, sear the beef chunks on all sides till each side is beautifully golden brown. Set aside along with the bacon.
- Sauté carrots and onion until softened (it still should be enough fat in the Dutch oven), add minced garlic and cook for 1 more minute. Return beef and bacon, add flour, mix everything very well, and cook until the roux (fat + flour) turned brownish.
- Add pearl onions, pour wine, and stock, so the meat is barely covered. Then add tomato paste, crushed stock cube, bay leaves, thyme, and bring everything to simmer.
- Cover the Dutch oven with the lid and transfer everything to the oven for the next 2-3 hours (or till the beef falls apart). It is important to mix the beef bourguignon every 30 minutes so you don’t burn anything at the bottom. Make sure everything is simmering very slowly,
- In the last 15 minutes, prepare the mushrooms. Preheat the pan with the butter and sauté quartered chestnut mushrooms till golden brown. Add the mushrooms to the Beef Bourguignon, mix together, and voila! Enjoy!