Beef Bourguignon II

Beef Bourguignon II Recipe - Delicious and Flavorful Dish from Guinea

Region / culture: Guinea | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Beef Bourguignon II is a classic French dish that epitomizes the comfort and richness of French cuisine. This hearty stew combines tender beef cubes with a robust red wine sauce, aromatic vegetables, and herbs to create a deeply flavorful and satisfying meal. Perfect for a cozy dinner on a chilly evening, this recipe is not only a testament to the culinary prowess of French cooking but also a beloved dish that has been enjoyed by families for generations.

History

The origins of Beef Bourguignon can be traced back to the Burgundy region of France, where it was traditionally prepared by peasants using slow-cooking methods to tenderize cheaper cuts of meat. Over time, it evolved into a celebrated dish that showcases the region's famous red wine, becoming a symbol of French gastronomy. The recipe has been refined and popularized worldwide, embodying the essence of French comfort food.

Ingredients

1.5 kg meat, cubed
1 tbsp butter
2 tbsp oil
4 tbsp flour
1.5 cups red wine
1.5 cups hot beef bouillon
salt, pepper
2 tbsp butter
1 can mushrooms, rinsed well
1 onion, chopped
3 cloves garlic, minced and mashed
0.5 tsp thyme
1 tbsp parsley
2 or 3 bay leaves

How to prepare

Sear the meat in 1 tbsp of butter and 2 tbsp of oil.
Sprinkle flour over the meat.
Add wine, beef bouillon, salt, and pepper.
In another pan, sauté mushrooms, onion, and garlic in 2 tbsp of butter.
Sprinkle with thyme and parsley.
Add bay leaves.
Mix all the ingredients together.
Put in an oven-safe pot.
Cook in a medium oven for 1 hour (covered).
This dish tastes even better the next day.
It can be frozen for up to a month.

Variations

For a richer sauce, add a splash of brandy along with the red wine.
Incorporate root vegetables like carrots and parsnips for added texture and flavor.
For a thicker sauce without flour, use a few tablespoons of tomato paste.

Cooking Tips & Tricks

To achieve the best flavor and texture in your Beef Bourguignon, consider the following tips:

- Use a good quality red wine that you would enjoy drinking, as it significantly influences the sauce's flavor.

- Brown the beef cubes thoroughly before adding liquids to lock in flavors and add depth to the dish.

- Cook the stew slowly and gently; a low and slow approach allows the meat to become tender and the flavors to meld beautifully.

- If the sauce is too thin after cooking, remove the meat and vegetables and reduce it over medium heat until it reaches the desired consistency.

Serving Suggestions

Beef Bourguignon is traditionally served with mashed potatoes, which perfectly complement the rich sauce. For a lighter option, consider serving it with steamed green beans or a simple green salad. Crusty bread is also a great choice for soaking up the delicious sauce.

Cooking Techniques

Braising is the key technique used in Beef Bourguignon, involving searing the meat at a high temperature before slowly cooking it in liquid. This method ensures tender meat and a flavorful sauce, characteristic of this dish.

Ingredient Substitutions

If red wine is not available, beef broth with a tablespoon of balsamic vinegar can be a suitable substitute.

- Use tapioca flour or cornstarch as a gluten-free thickening agent instead of regular flour.

Make Ahead Tips

Beef Bourguignon tastes even better the next day, making it an excellent make-ahead dish. Prepare it a day in advance and gently reheat it before serving to allow the flavors to deepen and meld.

Presentation Ideas

Serve the stew in a deep, rustic bowl to highlight its hearty and comforting nature. Garnish with fresh parsley for a pop of color and a hint of freshness.

Pairing Recommendations

A medium-bodied red wine, such as Pinot Noir or a young Burgundy, pairs beautifully with Beef Bourguignon, complementing its rich flavors without overpowering the dish.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat gently on the stove or in the microwave, adding a little broth or water if the sauce has thickened too much.

Nutrition Information

Calories per serving

A typical serving of Beef Bourguignon contains approximately 400-500 calories, making it a relatively hearty meal. Pairing it with light sides can balance the overall calorie intake.

Carbohydrates

A serving of Beef Bourguignon contains approximately 10-15 grams of carbohydrates. The primary sources of carbohydrates in this dish are the flour used for thickening and the vegetables, such as onions and mushrooms. Opting for a low-carb side dish, like cauliflower mash, can make this a suitable option for those following a low-carbohydrate diet.

Fats

This dish is moderately high in fats, with each serving containing about 20-25 grams of fat. The fats come from the butter used in sautéing and the natural fat content of the beef. Choosing leaner cuts of beef and reducing the amount of butter can lower the fat content without compromising the dish's rich flavor.

Proteins

Beef Bourguignon is an excellent source of protein, providing about 30-35 grams per serving. The beef not only contributes to the dish's hearty texture but also offers a significant amount of high-quality protein, essential for muscle repair and growth.

Vitamins and minerals

This dish is a good source of several vitamins and minerals, including iron, zinc, and B vitamins, particularly B12, which are crucial for energy metabolism and maintaining healthy blood cells. The vegetables add a modest amount of vitamins A and C, along with dietary fiber.

Alergens

Common allergens in this recipe include gluten (from flour) and dairy (from butter). Those with sensitivities to these ingredients can substitute gluten-free flour and use olive oil instead of butter to make the dish more allergen-friendly.

Summary

Beef Bourguignon is a nutrient-dense dish that provides a good balance of proteins, fats, and carbohydrates, along with essential vitamins and minerals. While it is relatively high in calories and fats, making slight adjustments can easily accommodate dietary restrictions.

Summary

Beef Bourguignon II is a timeless French dish that combines simple ingredients to create a meal that is rich in flavor and deeply satisfying. With its tender beef, aromatic vegetables, and luxurious red wine sauce, it's a perfect example of how traditional cooking techniques can produce extraordinary results. Whether you're looking to impress guests or simply treat yourself to a comforting meal, this recipe is sure to become a cherished addition to your culinary repertoire.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young newlywed, eager to impress my husband with my cooking skills. We had been invited to a dinner party at our friend's house and I wanted to bring a dish that would wow everyone.

I had heard of Beef Bourguignon before, but I had never attempted to make it myself. I decided to ask my friend's mother for her recipe, as I knew she was an excellent cook. She graciously shared her recipe with me, explaining each step in detail and offering tips and tricks along the way. I took notes diligently, determined to recreate the dish perfectly.

The next day, I set to work in my tiny kitchen, gathering all the ingredients and following the recipe to the letter. The aroma of the beef simmering in red wine and herbs filled the air, making my mouth water in anticipation. As the dish slowly cooked, I couldn't help but feel a sense of pride and accomplishment.

When it was finally time to serve the Beef Bourguignon, I felt a mixture of nervousness and excitement. Would it live up to my expectations? Would my husband and our friends enjoy it? As they took their first bites, their eyes widened in delight. The flavors were rich and savory, the beef tender and succulent. I couldn't believe that I had made such a delicious dish.

From that moment on, Beef Bourguignon became a staple in my cooking repertoire. I made it for special occasions, holidays, and whenever I wanted to treat my loved ones to a comforting and satisfying meal. Over the years, I tweaked the recipe here and there, adding my own personal touch to make it truly my own.

I remember one winter evening, when a snowstorm was raging outside and my children begged me to make Beef Bourguignon for dinner. As they sat around the table, their faces glowing with warmth and contentment, I felt a deep sense of gratitude. This recipe had brought us together, creating lasting memories and moments of joy.

As the years passed, I continued to learn new recipes and techniques, but Beef Bourguignon remained a constant in my culinary journey. I shared the recipe with friends, family, and anyone who showed an interest in cooking. It became my signature dish, the one that everyone would ask for whenever they came to visit.

Now, as I sit in my kitchen, surrounded by the aromas of garlic, herbs, and simmering beef, I can't help but feel a sense of nostalgia. This recipe has been a companion to me through thick and thin, a source of comfort and joy in times of celebration and sorrow. I am grateful for the friend who first shared it with me, and for the memories it has created over the years.

As I take a bite of the Beef Bourguignon, savoring the rich flavors and tender meat, I know that this recipe will always hold a special place in my heart. It is more than just a dish – it is a reminder of the love, laughter, and happiness that food can bring into our lives. And for that, I am truly thankful.