Beef Burgundy Lbs Per Person Serving

Archetype beef bourguignon recipe with a salary-infused ruddy wine sauce. You sear the meat first to create a flavorful surface crust then it cooks in the oven with root vegetables and herbs until fork tender. It's amazing!

Beefiness bourguignon is a French stew made famous past Julia Child. Her love for classic techniques and wine is exquisitely on display in this recipe. However, I just made a few simple substitutions to modernize the ingredients and methods, simply don't worry, the rich flavors are not lost.

The beef and bacon first cook on the stovetop to develop gorgeous colors and textures. The cooking is completed at a consistent temperature in the oven allowing the stew to braise for over an hr. This process completely changes the taste of the meat while developing a savory red wine sauce to pour generously on top.

The all-time meat to use

Boneless beef chuck which comes from the shoulder of the cow is recommended. This cutting of meat tends to take a good amount of marbling and connective tissue that retains flavor as it simmers. Other options include rump roast, sirloin tip, pinnacle circular, or bottom round.

A good rule of thumb for serving size is nigh one pound of beef trimmed of excess fatty per two people. Make sure that the surface of the beef is dried of excess moisture earlier searing to prevent the meat from steaming and to ensure a well-browned crust.

Using the bacon in different ways

Add bacon to a large pot and cook until crispy, and so remove the pieces with a slotted spoon to utilise for braising later. The rendered salary fatty is used to sear the beef and saute the vegetables. Compared to using a more neutral fatty like olive oil, this step takes the flavor of the dish to another level. The characteristic smoky flavor of bacon nicely balances the acidity of the wine and richness of the beef.

Note: Julia Child's original recipe calls for using a big clamper of bacon that's then cut into lardons or ¼-inch thick sticks. For convenience, I utilize thick-sliced bacon cut into ½-inch thick strips.

Vino selection

Choose a full-bodied, dry, fruity, and immature crimson wine from French republic, like Beaujolais (pinnacle choice), Burgundy Cotes du Rhone, or Bordeaux-St. Emilion. Nearly an entire 750-milliliter bottle is used in this recipe, leaving just a splash to bask as you prep.

Since vino is a flavoring agent in the dish, it should exist something you would enjoy drinking, so a mid-range priced wine, below $20 works well. For Italian wine lovers, a Chianti or Pinot Noir are winners.

Vino makes the stew melt faster

When you lot combine wine with another watery liquid like beefiness stock, it lowers the boiling point. Science! 3 cups of red vino and 2 cups of beef stock together reduce the boiling point from 212ºF (100ºC) to well-nigh 173ºF (78ºC). This makes the volatile compounds in the booze evaporate quicker.

Using this combination as well ways that more h2o vapor will exist generated allowing for better heat transfer inside the covered pot, and thus faster cooking. This technique provides an advantage in moderate oven temperatures of 350ºF (177ºC), to keep the braise at a consistent simmer and ready in under 2 hours.

Thickening the cerise vino sauce

The sauce is thickened in two ways by using flour and by reduction. All-purpose flour adds an initial light thickening power before the long simmer. Cassava flour is a good one:1 gluten-costless substitute for calculation trunk instead of wheat flour.

When the sauce is after separated from the meat and vegetables, information technology'due south of import to skim the fat that floats to the surface later braising. The sauce is then simmered downward, to a more than luscious, even so pourable consistency that clings to the meat.

Got a large dutch oven?

When making a stew or braise, endeavour to use a heavy pot with thick walls and a tight-fitting hat like a dutch oven. I employ a large Le Creuset enameled cast iron pot that tin can hold at least half-dozen-quarts. This type of cookware cloth holds heat well and makes it easy to sear the beef at high temperatures. Then I identify the pot in the oven to complete the braising procedure.

Can the beef stew be fabricated on the stovetop?

Yes, the meat and vegetables can cook on the stovetop. Once you add together the liquid, just cover and cook on medium-low to depression heat to maintain a gentle simmer. Please note that the stovetop tin can create uneven pockets of heat, so check and stir every 20 to xxx minutes to distribute the free energy, adjusting the heat as needed.

Can y'all overcook beefiness bourguignon?

Yes, there'due south a residuum of time and temperature to ensure that the meat doesn't overcook and dry, however the vegetables like carrots soften but don't break down. For this recipe at least an hr, typically i ½ hours is needed for simmering the liquid.

Cooking coarse cuts of beef with an abundance of connective tissue like chuck thrive nether depression and slow cooking times, similar stewing. This is because the longer the beef cooks between 160 to 180ºF (71 to 82ºC), the more collagen is converted to soft gelatin, which makes information technology much easier to chew.

Melt the mushrooms separately

Mushrooms soak up water and significantly shrink in size when cooking for a long fourth dimension similar in a stew. For the best dissimilarity in texture, it's ameliorate to stir them into the dish right before serving or serve them on the side.

I prefer to go on the mushrooms large by cutting them into quarters instead of slices. Then saute them in butter, olive oil, and simply a sprinkle of table salt. The dry heat adds a gilt color while the milk solids in the butter dark-brown and provides nutty notes.

Storing and freezing

This recipe tin can exist made 2 days in advance if desired. Leftovers should be completely cooled kickoff then placed in an airtight container and stored for up to 3 days in the refrigerator. You can as well freeze individual containers for up to 1 month.

Reheat on the stove or in the microwave for virtually 2 to 3 minutes for minor amounts. Add together more water, beef broth, or stock to loosen the sauce if needed.

What to serve with this

• Mashed potatoes
• Steamed rice or cauliflower rice
• Buttered noodles similar egg noodles

Employ two types of onions

Ii types of onions are in this recipe, sliced yellow onions, and pearl onions. I like to add tiny pearls because they accept a nice flavour and hold their shape after cooking. Nevertheless, they can be a niggling tricky to peel. For a quick method, trim off the roots, blanch in hot water for 30 seconds, transfer to an ice bath, and then clasp them out of their papery skin.

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• ▢ three pounds boneless beef chuck, fat trimmed and cut into ii-inch cubes
• ▢ 1 ¼ teaspoon kosher salt, divided
• ▢ ¼ teaspoon black pepper
• ▢ vi ounces thick-cut bacon, cut into ½-inch thick slices
• ▢ 2 cups carrots, peeled, cutting into ¾-inch thick slices
• ▢ 1 cup yellow onion, cutting into ¼-inch thick slices
• ▢ 24 pearl onions, peeled
• ▢ ½ teaspoon chopped thyme
• ▢ 1 bay foliage, dried or fresh
• ▢ 2 teaspoons minced garlic
• ▢ i tablespoon tomato paste
• ▢ two tablespoons all-purpose flour
• ▢ 2 cups beefiness stock
• ▢ 3 cups blood-red vino
• ▢ 1 tablespoon olive oil
• ▢ 2 tablespoons unsalted butter
• ▢ one pound white mushrooms, washed, dried and quartered
• ▢ one tablespoon chopped parsley

• Prepare the oven rack to the lower third position. Preheat to 350ºF (177ºC).

• Thoroughly dry the surface of the beefiness with paper towels. Cut into 2-inch thick cubes, then season with salt and pepper, set up aside. If needed, dry out once again before adding to the pan.

• Heat a big dutch oven over medium heat. Add together bacon and saute until crisp, about 6 to 7 minutes. Use a spoon to transfer the bacon to a paper towel-lined plate, reserving the fat in the pan.

• Heat bacon grease over medium-high heat. Once the fat is hot, add together beef to the pan in a single layer, piece of work in two batches. Sear the beefiness on each side until browned, about ane to two minutes per side, 6 to 8 minutes total. Transfer to the plate with the bacon. Repeat with remaining beef.

• Plough heat down to medium and add the carrots, sliced onions, and pearl onions to the pan. Saute until the onions are lightly browned and tender, ten minutes.

• Add the thyme and bay leaf, saute for 30 seconds. Add together the garlic, saute for 30 seconds. Add the love apple paste and saute for xxx seconds. Sprinkle in the flour, stir and cook for 1 infinitesimal. Slowly stir in the beef stock. Add in the wine, this will help the flour thicken the sauce.

• Add in the browned beef and bacon, bring the liquid to a simmer for 5 minutes. Cover and carefully transfer the pot to the oven. Cook until the meat is very tender, about 1 ½ to i ¾ hours.

• Meanwhile, gear up the mushrooms. Heat a large skillet over medium heat. Add olive oil and butter, once hot and bubbling add the mushrooms. Saute until tender and lightly browned, v minutes. Sprinkle with ¼ teaspoon salt, cook for ii minutes.

• When the beef is done cooking, transfer the meat and vegetables to a medium bowl. Bring the sauce to a rapid simmer over medium heat. Equally the fat rises to the surface, utilise a spoon to skim off the excess fat. Reduce the sauce until it can lightly coat the dorsum of a spoon, almost ii to ii ½ cups, the sauce volition thicken more as information technology cools. Taste and flavor with more salt and pepper as desired.

• Return the meat, vegetables, and mushrooms to the pan, stir to warm. Garnish with chopped parsley.

• Skillet

• Serve with mashed potatoes, rice, or noodles.

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Diet Facts

Beef Bourguignon

Amount Per Serving

Calories 714 Calories from Fat 396

% Daily Value*

Fat 44g 68%

Saturated Fat 18g 90%

Cholesterol 185mg 62%

Sodium 996mg 42%

Potassium 1508mg 43%

Carbohydrates 22g 7%

Fiber 4g 16%

Sugar 9g 10%

Poly peptide 52g 104%

Vitamin A 7325IU 147%

Vitamin C 14mg 17%

Calcium 90mg ix%

Fe 6mg 33%

* Percent Daily Values are based on a 2000 calorie diet.

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Filed under: Beef Beef Primary Braising and Stewing Christmas Fall Freezer Meals French Main Dish Make Ahead Spring Stovetop Valentine's Day Video Wintertime

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I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you proceeds confidence in the kitchen.

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