Beef Burgundy

Beef Burgundy Recipe from France with Red Wine and Mushrooms

Region / culture: France | Preparation time: 30 minutes | Cooking time: 2-3 hours | Servings: 4-6

Introduction

Beef Burgundy, also known as Boeuf Bourguignon, is a classic French stew that epitomizes the deep, rich flavors of traditional French cuisine. This dish is a celebration of simple ingredients coming together to create a symphony of taste, with beef slow-cooked to perfection in a red wine sauce, accompanied by mushrooms, onions, and bacon. It's a recipe that has stood the test of time, offering warmth, comfort, and a touch of elegance to any dining table.

History

The origins of Beef Burgundy can be traced back to the Burgundy region in France, renowned for its exceptional wines and hearty cuisine. Initially considered peasant food, this dish has evolved over the centuries into a sophisticated staple of French cooking. It gained prominence in the early 20th century, thanks in part to the efforts of famed chefs like Auguste Escoffier, who refined and popularized the recipe in his culinary writings.

Ingredients

3 tbsp butter
3 tbsp olive oil
500 g beef
2 cloves garlic, chopped
1 slice bacon, roughly chopped
8 pickling onions, peeled and left whole
350 g button mushrooms, whole or cut in half if they are large
125 ml tomato paste
250 ml red wine (whatever you prefer, I usually use a blend)
125 ml beef stock
salt and pepper
1 tsp fresh thyme

How to prepare

First, prepare the beef by cutting off any excess fat and cutting it into roughly 2 cm cubes.
Melt one tablespoon of butter and olive oil over medium-high heat.
Sauté the beef in batches, continuously moving it around the pan. It should be well-sealed but not fully cooked.
Remove the beef and drain it on paper towels.
Repeat the sautéing process with the remaining beef, using an additional tablespoon of butter and oil if necessary.
Add the last tablespoons of oil and butter to the pan along with the mushrooms, onions, bacon, garlic, and thyme.
Stir until the onions gain some color.
Add the liquids and tomato paste to the pan, scraping up all the browned bits.
Now, stir in the beef and lightly season. You may need to adjust the seasoning at the end.
Turn the heat down to low and simmer covered for two to three hours.
Towards the end, you may choose to remove the lid to thicken up the sauce. Alternatively, you could use a slow cooker at this point, but it would require additional cleaning.

Variations

There are many ways to tweak the Beef Burgundy recipe to suit personal tastes or dietary needs. For a richer sauce, add a splash of brandy along with the red wine. Vegetarians can substitute the beef for hearty vegetables like carrots and parsnips and use a robust vegetable stock.

Cooking Tips & Tricks

To achieve the best flavor and texture, use a good quality, full-bodied red wine from Burgundy if possible. Searing the beef in batches ensures it browns nicely without overcrowding the pan. For a thicker sauce, consider using a flour and butter roux towards the end of cooking. Lastly, giving the stew time to simmer slowly allows the flavors to meld beautifully.

Serving Suggestions

Beef Burgundy is traditionally served with mashed potatoes, boiled potatoes, or egg noodles. For a lighter option, consider serving it with a side of steamed green beans or a fresh green salad.

Cooking Techniques

Slow cooking is key to developing the deep flavors and tender texture of Beef Burgundy. This can be achieved on a stovetop, in a slow cooker, or in an oven. Each method has its benefits, but all require low heat and patience.

Ingredient Substitutions

If you can't find pickling onions, shallots make a good substitute. In place of fresh thyme, dried thyme can be used, but reduce the quantity by half. For a non-alcoholic version, use beef broth in place of red wine, adding a tablespoon of balsamic vinegar for acidity.

Make Ahead Tips

Beef Burgundy tastes even better the next day, making it an excellent make-ahead dish. Simply cool it down after cooking, then refrigerate. Reheat gently on the stove or in a low oven.

Presentation Ideas

Serve Beef Burgundy in a deep, rustic bowl to highlight its rich color and texture. Garnish with a sprig of fresh thyme or parsley for a touch of freshness and color.

Pairing Recommendations

A glass of full-bodied red wine, such as a Burgundy or Pinot Noir, pairs beautifully with Beef Burgundy. For a non-alcoholic option, a rich, dark grape juice or a sparkling water with a squeeze of lemon complements the dish well.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat, adding a little beef stock or water if the sauce has thickened too much.

Nutrition Information

Calories per serving

A single serving of Beef Burgundy contains approximately 400-500 calories, making it a hearty and satisfying meal option. The exact calorie count can vary based on the specific ingredients and portion sizes.

Carbohydrates

A serving of Beef Burgundy contains approximately 10-15 grams of carbohydrates, primarily from the tomato paste and vegetables. Opting for a low-carb red wine can further reduce the carbohydrate content.

Fats

This dish is moderately high in fats, with roughly 20-25 grams per serving. The fats come from the olive oil, butter, and the natural fat within the beef. Using leaner cuts of beef or trimming the fat can help reduce the total fat content.

Proteins

Beef Burgundy is an excellent source of protein, providing about 30-35 grams per serving. The high-quality protein from the beef supports muscle repair and growth.

Vitamins and minerals

This stew is rich in various vitamins and minerals, including iron from the beef, vitamin D from the mushrooms, and several B vitamins. These nutrients play vital roles in energy production, immune function, and overall health.

Alergens

Common allergens in this recipe include gluten (if using flour for thickening) and sulfites from the red wine. It's also important to note the potential for cross-contamination with other allergens depending on the cooking environment.

Summary

Overall, Beef Burgundy offers a balanced mix of nutrients, including high-quality proteins, essential fats, and a range of vitamins and minerals. While it is relatively high in calories and fats, it can fit into a balanced diet when enjoyed in moderation.

Summary

Beef Burgundy is a timeless dish that combines simple ingredients with complex flavors, making it a beloved recipe around the world. Whether you're a seasoned chef or a cooking novice, this dish offers a satisfying culinary experience that's sure to impress.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a cold winter day and I was flipping through an old cookbook that belonged to my great-grandmother. As soon as I came across the recipe for Beef Burgundy, I knew I had to make it.

I read through the ingredients and instructions carefully, taking note of each step. The rich flavors of the beef, mushrooms, and red wine seemed like the perfect comfort food for a chilly evening. I could almost taste it just from reading the recipe.

I decided to make Beef Burgundy for dinner that night. I gathered all the ingredients, including a bottle of red wine that had been sitting in my pantry for far too long. As I chopped onions and garlic, browned the beef, and simmered everything together in a Dutch oven, the aroma wafting through my kitchen was simply heavenly.

When the Beef Burgundy was finally ready, I ladled it into bowls and served it with a side of warm crusty bread. As soon as I took my first bite, I knew I had stumbled upon a new favorite recipe. The flavors were rich and complex, the beef tender and succulent. It was the perfect dish for a cozy night in.

I couldn't wait to share the recipe with my family and friends. I made Beef Burgundy for every special occasion, from birthdays to holidays. It became a staple in my cooking repertoire, a dish that never failed to impress.

Over the years, I learned to make Beef Burgundy my own. I experimented with different cuts of beef, varying the herbs and spices, and even trying out different types of red wine. Each time I made it, I added a little bit of myself to the recipe, making it truly my own.

But the true beauty of Beef Burgundy lies in its simplicity. It's a dish that doesn't need fancy ingredients or complicated techniques. All it requires is a little bit of time and patience, allowing the flavors to meld together and create something truly special.

I've shared my recipe for Beef Burgundy with countless people, each one falling in love with it just as I did. It's a dish that brings people together, warming both the body and the soul. And every time I make it, I'm reminded of the first time I saw that recipe in my great-grandmother's cookbook, and how it sparked a love affair with cooking that has lasted a lifetime.