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Home | Easy and Simplified Beef Bourguignon Recipe

Easy and Simplified Beef Bourguignon Recipe

Published: Aug 30, 2022 by Andrea - Leave a Comment

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Boeuf Bourguignon is a classic French cuisine recipe. It is a beef and vegetable stew simmered in wine and beef stock - for a long time. It's easy to make Beef Bourguignon, but it takes some commitment, which is totally worth it!

A long time ago we followed Julia Child's recipe and it was so complicated and full of steps (and dirty pans) that we never attemped to try again. But last year we had dinner at some friends' house and they served Beef Bourguignon. It was fantastic! Our host said it was pretty simple to make and we could not believe it.

The result was so much better than the one from the recipe we had followed that we had to make this easier version of Beef Bourguignon. And we have made it quite a few times now!

A little background on Beef Bourguignon

As I've said, it's a classic French dish from the Burgundy region. It's made with beef, wine, vegetables and herbs.

Perhaps the most famous Boeuf Bourguignon recipe is not from a French chef, but from Julia Child. It is a classic recipe, but full of steps and quite a pain to make - that's why we only made it once!

But this recipe is much easier, without fuss and the result is phenomenal!

What is the best alternative to serve Beef Bourguignon with? Our friends had a homemade artisan loaf of bread. Here at home we served with mashed portatoes and it was excellent. Actually any kind of food that does not interfere with the flavor is a good option to serve with Beef Bourguignon, such as bread, mashed potatoes, white rice or pasta.

What are the ingredients to make Beef Bourguignon

To make this recipe you'll need:

  • beef
  • bacon
  • red wine
  • onions
  • carrots
  • garlic
  • mushrooms
  • bay leaf
  • thyme
  • beef stock (or beef bouillon)
  • flour
  • butter
  • tomato paste
  • olive oil

Since it is a stew, and it will cook for long time, you do not need a premium beef cut. Last time we used sirloin (it was with a good price) but we have used chuck and brisket too.

And what about the wine? It has to be dry wine. And not the cheapest one! But that does not mean it has to be expensive. Just because it will be used for cooking it does not mean that the wine has to be of a lesser quality, specially in a recipe such as this. The quality of the wine will be felt when the dish is ready. We do not have a preference on the type of grape used. We use any red wine we would drink on a "normal day" as in not a special occasion.

Besides these ingredients you will need time. Making Beef Bourguignon is not something to be done in an hour. You will need to let it simmer for at least 3 hours. The up side? You can make it ahead and it will taste even better the next day!

How to make Beef Bourguignon

Start by dicing the bacon in about 1/4 inch pieces and the beef in about 1 inch cubes - removing any fat you find.

Peel the onions, cut them in half and then in four. The carrots do not need to be small - cut them in half lenghtwise and in 1/2 inch slices.

In a heavy bottom pan add 1 tablespoon of olive oil and place the pan over medium high heat. Add bacon and let it fry until crispy. Remove the bacon from the pan (keeping the fat in the pan) (1 and 2).

Seal the beef in the pan with the bacon fat (3). Turn the pieces so they get browned on all sides - they do not need to cook internally (4). Do not overcrowd the pan (if you do, the beef will cook, not seal. Remove the sealed pieces and repeat with the remaining ones.

After sealing all the beef, in the same pan, add the onions and carrots and let them sauté until the onions begin to soften - 3 to 4 minutes (5). Add 2 cloves of minced garlic and cook for another minute (6). Then return the bacon and beef to the pan (7) and add the flour (8).

Mix everything, let it cook for 2 more minutes, and then add the salt and pepper (9), the wine, beef stock, bay leaves, thyme (10) and tomato paste (11).

Let it simmer on low heat for 3 to 4 hours. Stir once in a while, scraping the bottom of the pan to avoid any pieces to get stuck and burn.

When beef is tender and falling apart, put the butter in a frying pan and let it melt over high heat, then add the remaining 2 cloves of minced garlic (12), let it cook for a minute and add the sliced mushrooms (13). When they are half the original volume (14), add this mixture to the pan (15).

Remove the bay leaves and serve (16).

If you are making it ahead, let it cool completelly before putting it in the refrigerator. To serve, reheat it over medium-high heat, stirring once in a while and let it simmer for about 10 minutes after it starts to boil - make sure the beef and carrots are hot.

Other French recipes worth trying

French Onion Soup
French Crepes (sweet and savory)
Croque Monsieur
Croque Madame

Print

Beef Bourguignon

This recipe is an easier version of the French classic, with less steps, but as good as (or even better) than the complicated ones
Course Main Course
Cuisine French
Keyword beef, stew
Prep Time 40 minutes minutes
Cook Time 3 hours hours
Servings 8

Ingredients

  • 1 tbsp olive oil
  • 1/3 pound bacon (in strips - 6 strips - or cubes)
  • 2 pounds beef in 1 inch cubes - fat removed
  • 2 medium carrots cut in half then in 1/4 inch slices
  • 2 medium onions cut in half then in 4
  • 4 garlic cloves minced and separated in half - to be used in two steps
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 tbsp all purpose flour
  • 3 cups dry red wine
  • 2 cups beef stock or 2 beef boullions dissolved in 2 cups of water
  • 2 1/2 tbsp tomato paste
  • 1 tsp thyme leaves only
  • 2 bay leaves
  • 2 tbsp unsalted butter
  • 3/4 pound mushrooms (white)

Instructions

  • In a heavy bottom pan add 1 tablespoon of olive oil and place the pan over medium-high heat. Add bacon and let it fry until crispy. Remove the bacon from the pan (keeping the fat in the pan).
  • Seal the beef in the pan with the bacon fat. Turn the pieces so they get browned on all sides – they do not need to cook internally. Do not overcrowd the pan (if you do, the beef will cook, not seal). Remove the sealed pieces and repeat with the remaining ones.
  • In the same pan, add the onions and carrots and sauteé until the onions begin to soften - 3 to 4 minutes. Add 2 cloves of garlic, minced, and cook for another minute.
  • Return beef and bacon to the pan, add flour, mix well and let it cook for 2 minutes.Add salt and pepper. Add wine and beef stock (the liquid should barely cover the beef).
  • Add tomato paste, thyme and bay leaves.Lower the heat and let it simmer, covered, for 3 to 4 hours, stirring once in a while, scraping the bottom of the pan to free any bits that might have become stuck - when beef breaks apart continue to next step.
  • Place a frying pan over high heat and add the butter - let it melt.Add 2 cloves of garlic, minced, and let them fry for one minute.Add the mushrooms to the frying pan and let them sauteé until they're half the original volume.Add mushroom mixture to the other pan and mix well. Remove bay leaves and let it simmer.
  • Turn off the heat and let it rest for 10 minutes before serving.

Notes

You can make this recipe in a Dutch Oven and let it cook for 3 to 4 hours in the oven at 350F (180C).

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