Intense flavor is what you get with this beef stew-like dish filled with carrots, mushrooms, broth, and red wine. Served over garlic mashed potatoes.
Boef Bourguignon or Beef Burgandy has been made popular in America by the one and only Julia Child. You can find her original recipe in the famous book “Mastering the Art of French Cooking.” Beef Burgandy is such a treat for the palate. It is unlike any dish you have had before and that is all in part with my preparation. I will tell you this is a labor of love, but it is 100 percent worth every minute as the reward.
Wine-
Red wine marinade is not a new concept and if you have never tried it before, this will certainly change your mind. Red wine (Pinot Noir or a red blend) will make each bite so tender as the acidity helps break down the protein and give a perfectly flavorful chew. Delicious complex flavor that only enhances by the slow cooking we will be doing.
Another great way to utilize a wine marinade is to do this on steak. A quick 2-hour marinade does wonders to tenderize a steak.
I have scoured the web in search of tips and tricks to make this recipe what I know it could be and decided to do a 24-hour marinade on the beef, onions, and carrots. WOW what a good decision that turned out to be. The recommended time is at least 6 hours but 24 is the way to go. I promise you will not be disappointed.
The recipe itself doesn’t require too many ingredients but the execution certainly takes time. Again, it’s SO WORTH it! We start with the marinade by putting the chopped carrots, onions, and beef in a large ceramic/non-reactive bowl. Pour an entire bottle of wine in, cover with plastic wrap or lid and refrigerate for 24 hours.
Reserve the wine, separate the beef, carrots, and onions. Pat the beef dry then season with salt and pepper.
To begin we will start by searing the meat in a Dutch oven or large pot. We then sear the bacon, carrots, onions, and mushrooms. All separately and set aside.
The ingredients come together with beef broth, reduced wine (from the marinade) tomato paste, and herbs. It is simmered over the stove-top for 1 hour. Then we add the mushrooms and onions and roast for 1 hour in the oven. This is where all the magic happens!
To serve you can pour it over mashed potatoes, boiled potatoes, or pasta. Garlic mashed potatoes is the most decadent and my preference. All the broth soaks into the mashed and it’s quite a dreamy bite! This makes excellent leftovers and I’d say it is even better the next day. Here is a link to my mashed potatoes. The BEST Mashed Potatoes Ever!
Reheat-
Put the pot on the stovetop on medium heat. Slowly let it heat while stirring and warming through.
Okay let’s get started!
Beef Burgandy
Equipment
- Dutch oven or large pot with lid
Ingredients
- 2 pounds boneless beef chuck, cut into 2 inch pieces
- 1 750ml bottle red wine Red blend, Burgandy, or Pinot Noir.
- 2 large carrots, peeled and cut into 2 inch pieces
- 2 shallots cut into 1/2 inch slices You dont need to seperate the rings
- 2-3 sprigs thyme
- 1 bay leaf
- 2 tbsp olive oil
- 4 ounces slab bacon, cubed or cut into thin strips
- 8 ounces button mushrooms, quartered
- 3 tbsp. flour
- 3 cups beef broth high quality
- 5 garlic cloves, peeled and minced
- reserved wine
- salt
- pepper
- thyme and bay leaf for stew
- butchers twine optional
- 2 cups mashed potatoes see above for my recipe link
Instructions
Marinade
- To start add the carrots, onions, and beef into a non-reactive/ceramic bowl. Pour in the entire bottle of wine. Add 1 bay leaf and a sprig of thyme. Cover and refrigerate for 12-24 hours.
- After 24 hours remove the marinade. Place a strainer on a large bowl to catch the ingredients. Pour the marinade/wine into the bowl. Catching the beef, onions, and carrots in the strainer and the wine into the bowl below.
- On a large baking sheet, line it with paper towels. Seperate the beef, carrots, and onions and place them onto the baking sheet.
- Now take a paper towel and gently pat the beef to dry. This is important because it needs to be dry to get a good sear/crust. Flip and pat dry on both sides.Sprinkle both sides of the beef with sea salt and black pepper.
- Set aside and lets work on the wine. In a sauce pan, add the reserved wine marinade. Over medium heat let it work to a boil. We want it to reduce by half so just let it boil down. Skim off any impurities and set aside.
- In a large Dutch oven or stockpot over medium heat add 2 tbsp. of olive oil. Now add the beef. You may need to work in batches. Sear the beef on both sides and then move to a plate.
- Keep it on medium heat and now cook the bacon. Cook until lightly browned, stirring, about 5 minutes. Move to the plate with the beef.
- Next goes the mushrooms, saute until lightly browned, then move to a seperate plate.
- By this point you may need more oil. Add 1 tbsp. more of olive oil and saute the onions. Stir occasionally until lightly browned. Then set aside on the plate with the mushrooms.
- Last we will saute the carrots until lightly browned. Once they are lightly browned add the garlic and saute for 1 minute. Next goes the flour. Add the flour and stir until completly coated. Start slowly pouring in the broth a little at a time while stirring the carrots.
- Pour all the broth in and continue to stir. Add the wine and tomato paste. Stir well.
- Now goes the beef and bacon into the pot. Lastly 1 sprig of thyme and 1 bay leaf tied with butchters twine. ( If you don't have twine just add to the pot and you can remove at the end, will just have to search a bit)
- Put a lid on the pot and set to low. Let it simmer for 1 hour.
- After 1 hour is up turn the oven on to 350℉
- Add the mushrooms and onions to the pot, stir well and place the lid back on. Put in the oven and slow roast for 1 hour more.
- After 1 hour is up the beef should be tender and fall apart. Give it a test by shredding with 2 forks. If you feel it needs more time you can cook for a half hour more.
- When ready, remove from the oven and remove the thyme/bay leaf. Discard.
- To serve: plate some mashed potatoes and pour a heaping scoop of the beef burgandy on top. Garnish with chopped parsley.
- ENJOY!
