Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child’s Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it.
Prep: 15min
Total: 195min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 673 kcal, Carbohydrate 17 g, Protein 56 g, Fat 32 g, Saturated Fat 11 g, Cholesterol 169 mg, Sodium 620 mg, Fiber 2 g, Sugar 7 g, servingSize 1 serving
Ingredients:
- 1 tablespoons extra-virgin olive oil
- 6 ounces (170g) bacon, (roughly chopped)
- 3 pounds (1 1/2 kg) beef brisket, trimmed of fat ((chuck steak or stewing beef) cut into 2-inch chunks)
- 1 large carrot (sliced 1/2-inch thick)
- 1 large white onion, (diced)
- 6 cloves garlic, (minced (divided))
- 1 pinch coarse salt and freshly ground pepper
- 2 tablespoons flour
- 12 small pearl onions ((optional))
- 3 cups red wine (like Merlot, Pinot Noir, or a Chianti — for a milder sauce, use only 2 cups of wine)
- 2-3 cups beef stock ((if using 2 cups of wine, use 3 cups beef stock))
- 2 tablespoons tomato paste
- 1 beef bullion cube, (crushed)
- 1 teaspoon fresh thyme, (finely chopped)
- 2 tablespoons fresh parsley, (finely chopped (divided))
- 2 bay leaves
- 1 pound fresh small white or brown mushrooms, (quartered)
- 2 tablespoons butter
Instruction:
- To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.
How To Make Beef Bourguignon | Chef Jean-Pierre
FAQ
What cut of beef is best for beef bourguignon?
Braising steak is the classic cut of meat for bourguignon. Often sold as braising or stewing steak, it can come from many parts of the animal, but all the hard working muscles like shin, chuck, and blade that need a low and slow approach to break down the tough muscle fibres.
What is the difference between beef stew and beef bourguignon?
The difference between beef stew and beef Bourguignon is whether or not the stew contains wine from Burgundy. Classic beef stew recipes (like my Instant Pot Beef Stew) do not have to include wine (and if they do, it can be from anywhere), but beef Bourguignon always does.
What is the best wine for beef bourguignon?
Red Burgundy is the traditional match for Beef Bourguignon, Merlot dominated blends from both Australia and Bordeaux. Red Bordeaux in particular, can be enjoyed more fully. A weighty Pinot Noir or a robust Ribera del Duero. Tempranillo wine is also fine.
How thick should the sauce be in beef bourguignon?
You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
