Beef Bourguignon

Beef Bourguignon Recipe from France with Pinot Noir and Mushrooms

Region / culture: France | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Beef Bourguignon, a classic French stew, is renowned for its deep, rich flavor derived from slow-cooked beef marinated in red wine, combined with savory vegetables and herbs. This dish, often associated with comfort and sophistication, has been adapted in this recipe to include leaner cuts of meat and a healthier approach, without compromising on the traditional taste that makes it a beloved choice for many.

History

Originating from the Burgundy region in France, Beef Bourguignon was traditionally a peasant dish, utilizing slow cooking methods to tenderize cheaper cuts of beef. Over time, it evolved into a haute cuisine staple, celebrated for its complex flavors and aromatic presence. The recipe has seen numerous variations across cultures, yet the essence of marinating beef in wine with a bouquet of vegetables and herbs remains constant.

Ingredients

0.75 cup of pinot noir or dry red wine
1 lb (454 g) of lean sirloin steak, cut into chunks
3 slices of turkey bacon
0.5 medium onion, chopped
2 cloves of garlic, minced
1 cup of chopped carrots
1 cup of chopped celery
1 tbsp of chopped fresh thyme
1 (14 oz (397 g)) can of low-salt beef broth
1 (8 oz (227 g)) container of sliced fresh mushrooms
1 cup of diced tomato

How to prepare

Pour the wine over the steak and refrigerate for 30 minutes.
Cook the bacon in a large Dutch oven coated with cooking spray for 3 minutes on each side or until browned.
Remove, cool, and crumble the bacon; set it aside.
Deglaze the pan with 3 tbsp of red wine from the marinade and cook on high heat for 1 minute, scraping the bottom of the pan.
Add the beef and cook for 5 minutes or until browned; remove the beef from the pot and set it aside.
Add the onion, garlic, and the next 4 ingredients; cover and simmer for 20 minutes, stirring occasionally.
Add the mushrooms, beef, crumbled bacon, and diced tomatoes. Increase the heat to medium and cook for 10 more minutes.
Serve with rice or potatoes. Alternatively, try this: toast thick-sliced French bread. Cut a raw garlic clove in half and rub the toasted bread with the garlic. Serve the Beef Bourguignon over the bread.

Variations

Consider using different types of meat, such as chicken or pork, for a twist on the classic. For a vegetarian version, substitute beef with hearty vegetables like mushrooms and root vegetables.

Cooking Tips & Tricks

For the best results, marinate the beef overnight to enhance its flavor and tenderness. Use a good quality red wine that you would enjoy drinking, as its flavor will infuse the dish. Browning the meat and vegetables before slow cooking is crucial for developing a rich color and deep flavor. Finally, patience is key – allow the stew to simmer slowly to achieve the perfect consistency and melding of flavors.

Serving Suggestions

This dish is traditionally served with potatoes or rice to soak up the rich sauce. For a lighter option, serve it over a bed of mashed cauliflower or alongside steamed green beans.

Cooking Techniques

Slow cooking is key to achieving the tender, flavorful meat characteristic of Beef Bourguignon. Whether using a traditional Dutch oven or a slow cooker, low and slow is the way to go.

Ingredient Substitutions

If you prefer not to use wine, beef broth combined with a tablespoon of balsamic vinegar can be a suitable substitute. Turkey bacon can be replaced with traditional bacon or omitted for a leaner dish.

Make Ahead Tips

Beef Bourguignon tastes even better the next day, as the flavors have more time to meld. Prepare it a day in advance and reheat gently for an even more delicious meal.

Presentation Ideas

Serve in a deep bowl to highlight the rich color and texture of the stew. Garnish with a sprig of fresh thyme or parsley for a touch of color and freshness.

Pairing Recommendations

A glass of red wine from the Burgundy region complements this dish perfectly. For a non-alcoholic option, a rich, dark grape juice or a sparkling water with a squeeze of lemon pairs well.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little broth if necessary to maintain moisture.

Nutrition Information

Calories per serving

A serving of this healthier Beef Bourguignon contains about 250-300 calories, making it a hearty yet calorie-conscious option for those monitoring their intake.

Carbohydrates

This version of Beef Bourguignon is relatively low in carbohydrates, with the primary sources being the vegetables used in the stew. A single serving contains approximately 10-15 grams of carbohydrates, making it a suitable option for those following a low-carb diet.

Fats

Lean sirloin steak and turkey bacon are used in this recipe to keep the fat content minimal. The total fat per serving is around 10 grams, with only 3 grams of saturated fat, contributing to a healthier version of the traditional dish without sacrificing flavor.

Proteins

Beef Bourguignon is an excellent source of high-quality protein, thanks to the lean sirloin steak. Each serving provides approximately 25-30 grams of protein, essential for muscle repair and growth.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A from carrots, vitamin C from tomatoes, and iron from beef. It also contains potassium, calcium, and magnesium, contributing to a balanced and nutritious meal.

Alergens

The primary allergens to be aware of in this recipe include gluten (if served with bread) and sulfites from the red wine. It is otherwise free from common allergens such as nuts, dairy, and eggs.

Summary

Overall, this version of Beef Bourguignon is a nutritious and balanced meal, low in carbohydrates and fats, high in protein, and packed with essential vitamins and minerals. It's a hearty dish that can fit into various dietary preferences and restrictions.

Summary

This healthier version of Beef Bourguignon maintains the essence and depth of the traditional French stew while offering a nutritious alternative. With lean proteins, low carbohydrates, and a rich array of vitamins and minerals, it's a comforting and balanced meal suitable for various dietary needs. Whether for a special occasion or a cozy night in, this dish is sure to impress with its complex flavors and hearty satisfaction.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Beef Bourguignon. It was a chilly autumn afternoon, and I was rummaging through my old recipe box, searching for inspiration for dinner. As I sifted through the yellowed index cards and faded clippings, my eyes landed on a worn piece of paper with the title "Beef Bourguignon" scrawled across the top in elegant script.

I had heard of Beef Bourguignon before, a classic French dish that is rich, hearty, and full of flavor. But I had never attempted to make it myself. The recipe seemed daunting, with its long list of ingredients and intricate instructions. But something inside me urged me to give it a try.

I remembered the first time I tasted Beef Bourguignon. It was many years ago, when I was just a young girl visiting my aunt in Paris. She took me to a charming bistro tucked away on a cobblestone street, where we dined on this exquisite dish. The tender beef, the savory sauce, the fragrant herbs... it was a meal I would never forget.

As I studied the recipe in front of me, memories of that day flooded back. I could almost smell the onions caramelizing, the wine simmering, the beef browning. I could almost taste the velvety sauce, the tender mushrooms, the buttery potatoes. I knew then that I had to recreate this dish in my own kitchen.

I set to work gathering the ingredients, carefully measuring out each one as if performing a delicate ballet. I chopped the onions, minced the garlic, diced the carrots. I marveled at the deep red wine, the earthy mushrooms, the fragrant herbs. Each ingredient had its own story to tell, its own part to play in the symphony of flavors that would soon come together in a harmonious blend.

As I browned the beef in a hot pan, the sizzle and smell filled the kitchen with a sense of anticipation. The meat turned golden brown, releasing its rich aroma as it seared to perfection. I added the vegetables, the wine, the broth, the herbs, allowing them to meld together in a slow dance of flavors.

As the stew simmered on the stove, the scent of Beef Bourguignon wafted through the air, drawing my family into the kitchen with eager anticipation. They watched with hungry eyes as I stirred the pot, tasting the sauce, adjusting the seasoning. And finally, after hours of simmering and stewing, the moment of truth arrived.

I ladled the Beef Bourguignon into bowls, the tender beef glistening in the rich sauce, the vegetables peeking out from beneath. I garnished each bowl with a sprinkle of fresh parsley, a touch of elegance to finish off the dish. And then, with a flourish, I served it to my family, their eyes lighting up with delight.

As we sat around the table, savoring each bite of Beef Bourguignon, I knew that this recipe had found a special place in my heart. It was more than just a dish to me; it was a connection to my past, a link to my aunt in Paris, a reminder of the power of food to bring people together.

And as I watched my family enjoy the meal, their smiles and satisfied sighs filling the room, I knew that this recipe would be passed down through the generations, just like the stories and memories that inspired it. For Beef Bourguignon was not just a dish; it was a legacy, a tradition, a treasure to be cherished for years to come.