Every time I cook beef bourguignon, it feels like one of the most peaceful afternoons in the kitchen. I've tried the recipe several times and noticed that you don't necessarily need to have all the 'perfect' ingredients – for example, fresh small onions are not always available, but I haven't felt like anything was missing if I omit them. The whole process is orderly, but not rushed, and it doesn't need to be timed to the second, which makes everything easier.
Quick Info
Total time: About 3 and a half hours
Preparation time: 30 minutes
Cooking time: 3 hours
Servings: 4
Difficulty: medium
Recipe type: main dish, weekend meal or family gatherings
Ingredients
700 g beef chuck, cut into large cubes
125 g bacon
2 tablespoons flour
2 carrots, sliced
1 can tomatoes in puree
500 ml beef broth
250 ml red wine (I usually use Cabernet Sauvignon)
2 cloves garlic, crushed
half a bunch of parsley, chopped
salt and pepper to taste
1 large onion, chopped
1 bay leaf
200 g mushrooms
Preparation steps
1. Pat the beef dry using paper towels. The meat should not be wet because searing will go much better if it is as dry as possible.
2. Cut the bacon into pieces and fry it in a large pan without adding oil. Let it cook until crispy, then remove it to a plate lined with paper towels to drain the excess fat.
3. In the same pan, using the fat left from the bacon, brown the beef cubes on all sides. Do this in batches to avoid overcrowding the pan, and remove them to a plate when they are nicely browned.
4. Next, in the same pan, add the onion and carrots. Stir occasionally until they soften and get a bit of color.
5. Return the bacon and beef to the pan. Sprinkle the flour over the top and stir, so that each piece of meat and vegetables is coated. Leave everything on low heat for another 2-3 minutes to let the flour cook a little.
6. Pour the red wine over the meat and vegetables, then add the beef broth. Add the canned tomatoes, crushed garlic, bay leaf, parsley, salt, and pepper to taste. Stir everything together and bring to a boil.
7. Cover the pot with a lid and let it simmer on low heat for 3 hours. In the first 30 minutes, watch it to make sure nothing sticks, then just stir occasionally.
8. While the beef bourguignon is simmering, clean the mushrooms and cut them into large pieces. About half an hour before it's done, sauté the mushrooms in a pan with a little butter (or directly in the pan if needed) until the water evaporates and the mushrooms brown slightly.
9. About 30 minutes before it's done, remove the lid from the pot and add the mushrooms to the meat. Leave it uncovered so the sauce can reduce and thicken.
10. Finally, turn off the heat, taste, and adjust the salt and pepper if needed.
11. I usually serve beef bourguignon with rice, boiled potatoes or mashed potatoes, or peas with butter and chopped parsley on top.
Why I make the recipe often
It's the kind of dish that cooks slowly, is great for family or when I have guests, doesn't require constant attention, and I can easily adjust the ingredients. The meat is tender, and the sauce keeps well the next day.
Tips and variations
Tips
- The meat needs to be dry before searing so it doesn't boil instead of browning.
- The pan should be spacious; otherwise, everything won't brown evenly.
- After adding the flour, don't leave it on the heat for too long, just enough to combine.
Substitutions
- Small onions are not included here because I can't always find them fresh. It works fine with just large onions.
- If you don't have beef chuck, you can use another cut of beef suitable for stewing.
- Beef broth can be replaced with water, but the flavor won't be as rich.
Variations
- You can adjust the amount of wine depending on how intense you want the sauce.
- Sometimes, instead of tomatoes, you can just use a bit of tomato paste or none at all if you want a more 'winey' flavor.
Serving ideas
- It goes well with plain rice, boiled potatoes, or mashed potatoes.
- Peas with butter and parsley is a quick and suitable side dish.
- Often, I serve it with just fresh bread.
Frequently asked questions
Can I make the recipe with pork?
I do not recommend it. Pork will not have the texture and flavor that define this classic French dish.
What do I do if I don't have red wine?
You can skip it, but the flavor will be poorer. If you want to keep the idea, use a wine without strong oak flavors.
Can I use another type of mushrooms?
Yes, any type of white or brown mushrooms works. The important thing is that they are fresh and cut large enough not to get lost in the sauce.
If I don't have beef broth, can I just use water?
Yes, but the flavor won't be as rich. You can also add a little instant broth if you don't have homemade broth on hand.
Nutritional values
Estimated for one serving: approx. 500 kcal. Protein: 38-40 g, fat: 25-27 g, carbohydrates: 15-18 g. The sauce has some fat from the bacon and meat, but it's not a heavy dish if you skim the fat off the top at the end. Information may vary depending on the exact type of meat and how much sauce you serve.
Storage and reheating
It keeps very well in the fridge, covered, for 2-3 days. The flavor actually improves overnight. To reheat, I put it on low heat, stir occasionally, and if needed, add a tablespoon of water or broth to prevent it from thickening too much. I do not recommend freezing it, as the texture of the meat may change.
That's the recipe, without complications, with simple and clear steps. If you want to cook something truly hearty, beef bourguignon is a sure choice.
Quick Info
Total time: About 3 and a half hours
Preparation time: 30 minutes
Cooking time: 3 hours
Servings: 4
Difficulty: medium
Recipe type: main dish, weekend meal or family gatherings
Ingredients
700 g beef chuck, cut into large cubes
125 g bacon
2 tablespoons flour
2 carrots, sliced
1 can tomatoes in puree
500 ml beef broth
250 ml red wine (I usually use Cabernet Sauvignon)
2 cloves garlic, crushed
half a bunch of parsley, chopped
salt and pepper to taste
1 large onion, chopped
1 bay leaf
200 g mushrooms
Preparation steps
1. Pat the beef dry using paper towels. The meat should not be wet because searing will go much better if it is as dry as possible.
2. Cut the bacon into pieces and fry it in a large pan without adding oil. Let it cook until crispy, then remove it to a plate lined with paper towels to drain the excess fat.
3. In the same pan, using the fat left from the bacon, brown the beef cubes on all sides. Do this in batches to avoid overcrowding the pan, and remove them to a plate when they are nicely browned.
4. Next, in the same pan, add the onion and carrots. Stir occasionally until they soften and get a bit of color.
5. Return the bacon and beef to the pan. Sprinkle the flour over the top and stir, so that each piece of meat and vegetables is coated. Leave everything on low heat for another 2-3 minutes to let the flour cook a little.
6. Pour the red wine over the meat and vegetables, then add the beef broth. Add the canned tomatoes, crushed garlic, bay leaf, parsley, salt, and pepper to taste. Stir everything together and bring to a boil.
7. Cover the pot with a lid and let it simmer on low heat for 3 hours. In the first 30 minutes, watch it to make sure nothing sticks, then just stir occasionally.
8. While the beef bourguignon is simmering, clean the mushrooms and cut them into large pieces. About half an hour before it's done, sauté the mushrooms in a pan with a little butter (or directly in the pan if needed) until the water evaporates and the mushrooms brown slightly.
9. About 30 minutes before it's done, remove the lid from the pot and add the mushrooms to the meat. Leave it uncovered so the sauce can reduce and thicken.
10. Finally, turn off the heat, taste, and adjust the salt and pepper if needed.
11. I usually serve beef bourguignon with rice, boiled potatoes or mashed potatoes, or peas with butter and chopped parsley on top.
Why I make the recipe often
It's the kind of dish that cooks slowly, is great for family or when I have guests, doesn't require constant attention, and I can easily adjust the ingredients. The meat is tender, and the sauce keeps well the next day.
Tips and variations
Tips
- The meat needs to be dry before searing so it doesn't boil instead of browning.
- The pan should be spacious; otherwise, everything won't brown evenly.
- After adding the flour, don't leave it on the heat for too long, just enough to combine.
Substitutions
- Small onions are not included here because I can't always find them fresh. It works fine with just large onions.
- If you don't have beef chuck, you can use another cut of beef suitable for stewing.
- Beef broth can be replaced with water, but the flavor won't be as rich.
Variations
- You can adjust the amount of wine depending on how intense you want the sauce.
- Sometimes, instead of tomatoes, you can just use a bit of tomato paste or none at all if you want a more 'winey' flavor.
Serving ideas
- It goes well with plain rice, boiled potatoes, or mashed potatoes.
- Peas with butter and parsley is a quick and suitable side dish.
- Often, I serve it with just fresh bread.
Frequently asked questions
Can I make the recipe with pork?
I do not recommend it. Pork will not have the texture and flavor that define this classic French dish.
What do I do if I don't have red wine?
You can skip it, but the flavor will be poorer. If you want to keep the idea, use a wine without strong oak flavors.
Can I use another type of mushrooms?
Yes, any type of white or brown mushrooms works. The important thing is that they are fresh and cut large enough not to get lost in the sauce.
If I don't have beef broth, can I just use water?
Yes, but the flavor won't be as rich. You can also add a little instant broth if you don't have homemade broth on hand.
Nutritional values
Estimated for one serving: approx. 500 kcal. Protein: 38-40 g, fat: 25-27 g, carbohydrates: 15-18 g. The sauce has some fat from the bacon and meat, but it's not a heavy dish if you skim the fat off the top at the end. Information may vary depending on the exact type of meat and how much sauce you serve.
Storage and reheating
It keeps very well in the fridge, covered, for 2-3 days. The flavor actually improves overnight. To reheat, I put it on low heat, stir occasionally, and if needed, add a tablespoon of water or broth to prevent it from thickening too much. I do not recommend freezing it, as the texture of the meat may change.
That's the recipe, without complications, with simple and clear steps. If you want to cook something truly hearty, beef bourguignon is a sure choice.