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Beef Bourguignonne Recipe

Beef Bourguignonne Recipe

Ingredients

  • 3 sprigs flat-leaf parsley
  • 20 whole black peppercorns
  • 1/2 cup all-purpose flour
  • 2 pounds beef chuck, trimmed, cubed
  • 3 tablespoon olive oil, divided
  • 8 ounces crimini (baby bella) mushrooms
  • 2 tablespoons tomato paste
  • 2 cups low-salt beef broth
  • 1 cup red wine, preferably Pinot Noir
  • 3 medium carrots, peeled, sliced into 1/4-inch-thick rounds
  • 2 teaspoon kosher salt plus more for seasoning

Recipe Preparation

  • Place thyme, parsley, bay leaves, and peppercorns in center of a single layer of cheesecloth. Gather up edges; tie with kitchen twine to form a bundle for bouquet garni. Place flour in a medium bowl; add beef and toss to coat.

  • Press Warm; set timer for 25 minutes (add or subtract time as needed) and press Start to heat the pressure cooker. Heat 2 Tbsp. oil in the pot. Working in batches, shake off excess flour from meat and cook, turning occasionally, until browned, about 10 minutes. Transfer to a plate and set aside.

  • Add chopped onion and remaining 1 Tbsp. oil to pot. Cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 minute. Add mushrooms and cook, strring occasionally, until lightly golden, about 6 minutes. Add tomato paste and cook, stirring often, for 2 minutes. Add brandy and cook until liquid is absorbed, about 2 minutes. Add broth, wine, pearl onions, tomatoes, carrots, 2 tsp. salt, the reserved bouquet garni, and beef with any juices from the plate. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 15 minutes and press Start again to cook.

  • Let pressure release naturally. Remove lid. Press Warm; set timer for 15 minutes and press Start again. Heat stew until thickened, about 15 minutes longer. Press Cancel to stop cooking. Remove bouquet garni and season to taste with salt.

Recipe by The Bon Appétit Test Kitchen,Photos by Kimberley HasselbrinkReviews Section

Beef Bourguignon

Ingredients matter for this traditional French dish. Wine is a crucial component of beef bourguignon (you&rsquoll use a whole bottle of it!). Pinot noir is a medium-bodied wine that won&rsquot overwhelm the stew, but has a good amount of tannins that help tenderize the beef as it simmers. Be sure to choose chuck roast to trim and cut into chunks yourself, versus buying pre-cubed stew meat&mdashthose pieces of beef can come from any part of the cow and may vary in taste and fat content. Tomato paste is a super-concentrated ingredient that adds umami&mdashor savoriness&mdashto the stew.


Beef Bourguignonne

Yield: 4 servings. Cook and stir onions and mushrooms in hot shortening until onions are tender, drain on paper towels. Brown meat in same skillet, add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock, pour into skillet. Heat to boiling, stirring constantly. Boil 1 minute. Stir in burgundy. Cover, simmer until meat is tender, 1 1/2 to 2 hours. The liquid should always just cover the meat. (If necessary, add a little more bouillon and burgundy - 1 part bouillon to 2 parts burgundy.) Gently stir in onions and mushrooms, cook uncovered 15 minutes, or until heated through.

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Reviews ( 5 )

I made this dish last night with a few changes and it was great. Instead of pearl onions, I just sliced half of a large yellow onion. I also added garlic and green pepper. I did use a decent burgundy for the sauce. It took longer to evaporate than the directions said. I served the bourguignon over egg noodles, and both my boyfriend and I loved it. It's a great quick substitute for making the real thing, which takes hours. I think French green beans and carrots sliced thinly lengthwise would be a great addition to get some veggies in and make it a one dish meal.


Recipe Summary

  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 pounds cubed stew meat
  • 4 tablespoons butter
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 clove garlic, minced
  • 2 cups red wine
  • 1 bay leaf
  • 3 tablespoons chopped fresh parsley
  • ½ teaspoon dried thyme
  • 1 (6 ounce) can sliced mushrooms
  • 1 (16 ounce) can canned onions

In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.

Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.

Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.

Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.


Reviews

When I read this recipe, I was very surprised at the 400 degree temp. I make many braises and cook them between 275 and 325. Going with the written temp will surely cause a hard boil rather than the desired slow simmer. Can someone who made this please comment?

Does this dish cook at 400 degrees the entire 2 hours, and then again with the crust for 30 -35 minutes?

My family enjoyed very much! I didn't do a bottom crust or the star anise.

This is definitely an over the top "Wow!" dish that tastes amazing. It is a little time consuming to do in one day, but I made the beef bourguigonne a few days ahead so it was really easy and fast to put it together for dinner later in the week. I did what others recommended and cooked the bacon first, removed it from the pan, and then seared the beef in the bacon fat (because why wouldn't you cook in bacon fat?). I will make this again, but I will definitely do individual pot pies for each person. I think it will require another package of puff pastry, but having that perfect ratio of flaky pastry to rich stew needs to happen for each serving (also freezing leftovers will be easier). Also, I may try to bake the bottom pastry crust in the dishes with some pie weights to crisp it a little before adding the filling. The bottom crust was soggy, so Iɽ like to find a way to fix that.

I had left over tenderloin steak (very rare) that I used. This took 1 hour off the cook time. I also used store bought pie crust (the roll out kind). This was amazing. Very, very yummy.

I agree with everyone about the bottom crust being a little mushy. When I make it again I would lay the bottom crust in the dish and then bake it with a smaller cake round on top for about 15 minutes. This will cook the bottom crust more and keep the puff pastry from rising.

Also, I did not line the bottom of the baking dish.

This is an awesome recipe. The changes is made were recommended by keukacook from Dundee, NY. The bacon should be browned first and removed to be added back in, and the beef should be seared in the bacon fat. As the bacon I used was very lean I had to add more bacon grease from earlier in the day. 2. The veggies should go directly into what fat remains and sautéed without adding water. 3. There is no need to make a roux. Just add back in the beef, and 1/2 cup flour with , cook for a couple of minutes, and then proceed with the recipe. Add 1/4 cup water when adding the wine and broth. The only other change I will make is to divide amongst 4 dishes as there is only my husband and myself. I will have 2 nights dinners.

The actual beef bourguignonne was delicious. Not terribly difficult, just takes some time. Didn't need to do anything to thin or thicken. I agree with everyone who says the puff pastry on the bottom got soggy (the top was golden brown and yummy). I will definitely make this again, and I will definitely omit the bottom crust. I also chopped the mushrooms into halves or quarters (rather than leaving them whole), which I thought worked well. I used frozen pearl onions with no problem.

Excellent flavor! Definitely worth the time to prepare. The bottom crust was a bit mucky but will try baking longer than the suggested time next time.

This is a terrific idea, especially the addition of star anise, but it flies in the face of Boeuf Bourguignon prep knowledge in several respects. 1. The bacon should be browned first and removed to be added back in, and the beef should be seared in the bacon fat. 2. The veggies should go directly into what fat remains and sautéed without adding water. 3. There is no need to make a roux. Just add back in the beef, sprinkle with flour, cook for a couple of minutes, and then add liquid. As I am not a professional chef, don't take it from me. Take it from Julia and others who have been making Boeuf Bourguignon for decades. With these adjustments, and just for fun with home made puff pastry, this was delicious. Maybe even better than the original.

This was amazing, the smell, flavors, taste. awesome! Take the time to do it right, can't be rushed. I only did one puff sheet for the top. We'll be making this again!

Wow! what a great recipe. Yum Yum. I did forget to extract the star anise though, so I have that to contend with. OOOPS. No bottom crust. So beautifully tender and rich with flavour. I will make this again!

Yes, do not forget to remove the bay leaves and star anise pod before filling crusts! Wasn't pretty biting into the star anise!

I made a few alterations to the recipe based on what I had in the fridge but it turned out delicious. I pre-made it and elected not to put the crust on the bottom because I thought it would get mushy sitting in the fridge. I gave it a three just because of the time investment.

This was outstanding. I didn't have star anise pod so left that out and didn't miss it. Also did not use a bottom crust, just the top one. This recipe took a while to prepare but was soooo worth it!

You're going to remind folks to fish out that bay leaf and anise pod before eating, right?

Sounds to me it might be a good idea to heat the serving dish in the oven and then add the bottom pastry, allow it to dry a bit and then add the stew and the top and return to oven. That could solve the issue if you consider it one. Just a suggestion.

I intend to try this, but even before I read the review from Newport RI, I had decided not to put pastry on the bottom. I come from Scotland, and it used to be traditional to have a delicious steak pie on New Year's day. The crust was only on top, never on the bottom, for the reason stated below.

I made this a couple of weeks ago. I used frozen pearl onions and the frozen puff pastry. Mine needed more beef stock to thin the stew. I used finely chopped kale instead of the parsley. It was wonderful and worth the effort.

Recently made this dish and it is very good. Great flavor, but the only issue is the crust on the bottom which was somewhat mushy. I did use puff pastry dough like the recipe called for. But all in all quite good. Wonder if it would all be good using the recipe for the All Butter Dough listed on the same page.


Recipe Summary

  • 1 large onion, roughly chopped
  • 2 carrots, roughly chopped
  • 1 head garlic, cloves separated and lightly crushed (unpeeled)
  • 10 sprigs flat-leaf parsley, cut in half, plus 3 tablespoons chopped, for garnish
  • 6 sprigs thyme
  • 4 sprigs rosemary
  • 2 dried bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 3 tablespoons olive oil, divided
  • 6 ounces salt pork, trimmed of rind and cut into 1/4-by-1-inch pieces
  • 3 pounds beef chuck, cut into 2-inch cubes
  • Coarse salt and freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 3 cups homemade or low-sodium canned beef stock
  • 1 750-ml bottle red wine, preferably Pinot Noir or another Burgundy
  • 1 teaspoon tomato paste
  • 1 tablespoon unsalted butter
  • 1 pound pearl onions, peeled
  • 1/2 cup water
  • 1 tablespoon sugar
  • 10 ounces large cremini mushrooms, trimmed

Cut 2 pieces of cheesecloth into 12-by-22-inch rectangles lay them on a clean work surface, overlapping each other perpendicularly in the center to form a cross. Pile onion, carrots, garlic, parsley, thyme, rosemary, bay leaves, and peppercorns in center. Gather ends together to enclose contents completely, and tie the top with kitchen twine. Set aside.

Preheat oven 300 degrees. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add salt pork, and saute until brown and crisp, about 7 minutes. Using a slotted spoon, transfer pork to baking sheet, leaving rendered fat in Dutch oven.

Season beef cubes with salt and pepper. Working in 2 batches, place beef in Dutch oven in a single layer cook until dark brown on all sides, about 8 minutes total. Transfer to baking sheet with salt pork before adding next batch.

Using tongs, transfer beef and pork to Dutch oven. Sprinkle flour over and toss to coat. Slowly whisk in beef stock and bring to a simmer over medium heat, stirring frequently until thickened, about 8 minutes.

Add wine and tomato paste and season with salt and pepper stir to combine. Add cheesecloth bundle and bring to a boil over high heat. Cover transfer to oven. Cook until beef is very tender, about 2 1/2 hours.

Remove pot from oven and transfer cheesecloth bundle to a large sieve set over a bowl. With wooden spoon, press on bundle to release as much liquid as possible. Discard bundle and pour accumulated juices into Dutch oven.

Remove beef and pork from Dutch oven. Boil over high heat until it is reduced to about 4 cups. Skim surface as needed with large metal spoon. Reduce heat to low return beef and pork to Dutch oven.

While sauce is reducing further, set a large skillet over high heat add butter and remaining tablespoon oil. Add pearl onions, water, sugar, and a large pinch of salt. Bring to a boil and reduce heat to medium simmer until almost all the liquid evaporates, 6 minutes. Raise heat to medium-high and add mushrooms. Cook, stirring occasionally, until vegetables are browned and glazed, 4 to 5 minutes. Remove from heat. Transfer mushrooms and pearl onions to Dutch oven and simmer over medium heat until heated through. Adjust seasoning with salt and pepper as desired, and serve at once. Garnish each serving with chopped parsley.


Easy Beef Bourguignon

Cozy and comforting, this delicious dinner looks and tastes impressive, but it's so simple to make!

lean brisket, trimmed and cut into 2-in. chunks

small onions, cut into ½-in.-thick wedges

large carrots, cut into 2-in. pieces

cloves garlic, finely chopped

small mushrooms, quartered

chopped fresh parsley, for serving

  1. Heat oven to 375°F. Heat 1 Tbsp oil in a large Dutch oven on medium. Add bacon and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel&ndashlined plate. Discard all but 2 Tbsp fat.
  2. Pat beef dry with paper towels, season with ¾ tsp each salt and pepper, and cook in 3 batches, turning occasionally, until browned on all sides, 8 to 10 minutes total (adding additional oil to the pan as necessary).
  3. Add onions, season with ¼ tsp each salt and pepper, and cook, covered, stirring occasionally, 6 minutes. Add carrots and cook, stirring occasionally, until onions are just tender, 6 to 8 minutes more. Stir in ⅔ of garlic and cook 1 minute. Add tomato paste and cook, stirring, 1 minute. Sprinkle flour over the top and cook, stirring, 2 minutes.
  4. Stir in wine. Return beef and bacon to pot, then add broth, thyme, and bay leaves bring to a simmer. Cover, transfer the pot to the oven, and cook until beef is very tender and easily breaks apart, 3 to 3½ hours.
  5. Five minutes before beef is done, melt butter in large skillet on medium and add remaining Tbsp oil. Add mushrooms, season with ¼ tsp each salt and pepper, increase heat to medium-high and cook, tossing occasionally, 6 minutes. Add remaining garlic and cook, tossing, 1 minute. Remove from heat.
  6. Discard thyme and bay leaves from stew, then fold in garlic and mushrooms and sprinkle with parsley.

COST PER SERVING $3.38

PER SERVING 440 calories, 20 g fat (7 g sat), 52 g protein, 655 mg sodium, 14 g carbs, 2 g fiber


Beef Bourguignon With Puff Pastry

At this point, you could serve the bourguignon once it’s completely reheated but to give it an even extra touch, you might want to serve it with a nice puff pastry crust. It’s delicious and it sorts of hides the beef bourguignon – which is not super presentable by itself…

Unroll a sheet of puff pastry. In France we can find some delicious store made puff pastry, there is really no need to make your own unless you think that 3 days for a boeuf bourguignon is not enough work :-) Once it’s unrolled, put it back in the fridge so that it gets really cold.

After about 20 minutes of reheating, drape the puff pastry on top of the bourguignon, make a slight criss cross on top with a knife edge and brush the pastry with a bit of the egg wash. Quickly put back in the oven until the puff pastry is golden color.

It’s finally ready to eat! I like serving it with a side of greens like french green beans and either fettuccine pasta or gnocchi with just a bit of butter but you could also serve it the more traditional way with steamed potatoes.

If you make it, take an extra few minutes to let me know in the comments how it turned out and if it’s not by far the best bourguignon you ever made…


Watch the video: Binging with Babish: Boeuf Bourguignon from Julie u0026 Julia (January 2022).