Why You’ll Love This Recipe
- Approachable Yet Authentic: Simplified steps for easy preparation while staying true to the essence of Beef Bourguignon.
- Healthy Twist: Substituting turkey bacon reduces the fat content, making it a guilt-free indulgence.
- Versatility: This dish works for casual dinners, festive holidays, or meal prepping for the week.
- Depth of Flavor: Layers of aromatic vegetables, fresh herbs, and a savory broth make each bite memorable.
Ingredient Breakdown
Core Ingredients
Every ingredient in Beef Bourguignon plays a crucial role in creating its signature depth and richness. Here’s a closer look at the essentials:- Beef Chuck Roast This is the perfect cut for braising due to its marbled texture, which breaks down beautifully during the cooking process. The result is melt-in-your-mouth tenderness with robust flavor. For more on choosing the right beef, visit Wikipedia: Beef Bourguignon.
- Turkey Bacon A healthier twist compared to traditional pork bacon, turkey bacon provides a smoky undertone while reducing overall fat content. It’s an excellent choice for those seeking a lighter option without sacrificing the signature flavor.
- Vegetables The mix of diced yellow onions, carrots, and garlic forms the aromatic base. Later, the addition of pearl onions and cremini mushrooms brings texture and earthy tones, rounding out the stew beautifully. To learn more about the use of pearl onions, check out Wikipedia: Pearl Onions.
- Seasoning and Herbs Kosher salt and freshly ground black pepper ensure each element is perfectly seasoned. Sprigs of fresh thyme and bay leaves add an earthy, herbaceous aroma that defines this dish.
- Tomato Paste and Flour These two ingredients create the flavorful base of the sauce. Tomato paste adds tanginess and depth, while flour thickens the broth to a luxurious consistency. For tips on using tomato paste in recipes, visit Wikipedia: Tomato Paste.
- Low-Sodium Beef Broth This rich liquid binds all the flavors together, creating the hearty sauce that makes Beef Bourguignon so iconic.
Optional Ingredients
While the recipe is complete as-is, a few additions can take it to another level:- Fresh parsley, for a bright and herbaceous garnish.
- A splash of red wine, for a more traditional, bold flavor.
Substitutions
Adapt the recipe to suit your dietary preferences or available ingredients:- Meat Substitutions Swap turkey bacon for regular bacon or pancetta for a more classic flavor. Alternatively, use plant-based bacon for a vegetarian twist.
- Vegetable Variations Substitute pearl onions with shallots or sweet onions. Add root vegetables like parsnips for a seasonal twist.
- Dietary Adjustments
- For gluten-free: Replace all-purpose flour with a gluten-free alternative like rice flour or cornstarch.
- Vegan version: Use plant-based protein, vegetable broth, and dairy-free butter.
Step-by-Step Preparation
Preparation Steps
The success of Beef Bourguignon lies in its carefully layered preparation. Follow these steps to create a dish bursting with depth and flavor.- Preheat and Prep Begin by preheating your oven to 350°F and positioning a rack in the lower third. This ensures even heat distribution for a perfectly braised stew. While the oven heats, pat the beef chuck roast dry with paper towels and cut it into rough 2-inch cubes. Drying the meat ensures a proper sear, which is essential for flavor development.
- Cook Turkey Bacon In a large Dutch oven, cook turkey bacon over medium heat until it crisps and the fat renders, about 10–12 minutes. Use a slotted spoon to transfer the bacon to a plate. This step creates a flavorful base for the dish, as the rendered fat will be used in subsequent steps.
- Brown the Beef Season the beef cubes with 2 teaspoons of kosher salt and 1/2 teaspoon of black pepper. Brown the beef in the same pot over medium heat, working in batches to avoid overcrowding. Cook each side for 2–3 minutes until deeply browned. Transfer the browned beef to the plate with the bacon. This browning process adds complex, savory notes to the stew.
Building the Flavor Base
- Cook Vegetables Add the diced onion and carrot to the pot, cooking for 3 minutes until softened. Stir occasionally to prevent sticking. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Incorporate Tomato Paste Stir in 1 tablespoon of tomato paste and cook for 1–2 minutes until it darkens slightly. This step enhances the rich, umami flavor of the stew.
- Sprinkle Flour and Deglaze Sprinkle 3 tablespoons of all-purpose flour over the vegetables and stir to coat. Cook for 1 minute, then pour in 1 cup of low-sodium beef broth. Use a wooden spoon to scrape up the browned bits from the bottom of the pot. These bits, known as fond, are packed with flavor and are key to a robust sauce.
Step-by-Step Preparation
Braising the Beef
- Assemble Ingredients Return the browned beef cubes and turkey bacon to the pot along with any accumulated juices. Add the 5 sprigs of thyme and 2 dried bay leaves. Stir to combine all the ingredients evenly. Cover the pot with a lid to retain moisture during cooking.
- Oven Cooking Transfer the Dutch oven to the preheated oven. Bake for approximately 2 hours, or until the beef is fork-tender. The slow, steady heat allows the collagen in the beef to break down, creating an incredibly tender texture.
Final Steps
- Prepare Mushrooms and Pearl Onions About 30 minutes before the stew is ready, melt 3 tablespoons of unsalted butter in a skillet over medium heat. Add the 8 ounces of pearl onions and 8 ounces of quartered cremini mushrooms, along with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Cook for 12–15 minutes, stirring occasionally, until the vegetables are golden brown and tender.
- Combine and Finish Stir the cooked mushrooms and onions into the pot with the stew. Remove the thyme stems and bay leaves. Taste and adjust the seasoning with additional salt and pepper if needed.
- Garnish and Serve Garnish the stew with chopped fresh parsley for a burst of color and freshness. Serve the Beef Bourguignon warm alongside crusty bread, mashed potatoes, or buttered noodles.
Tips for the Best Beef Bourguignon
Enhancing the Flavor
Beef Bourguignon is all about maximizing flavor. Here are some essential tips to elevate your dish:- Brown Thoroughly Properly searing the beef and turkey bacon is critical. Browning adds a rich, caramelized depth to the stew, a step that shouldn’t be rushed. Ensure your beef is patted dry, as moisture can prevent browning.
- Fresh Herbs Using fresh thyme and bay leaves enhances the aroma and taste, infusing the broth with earthy notes. Avoid using dried herbs unless necessary, as they lack the same intensity.
- Deglazing for Maximum Flavor Don’t skip deglazing! Scrape up the browned bits (fond) from the bottom of the pot after cooking the vegetables. These bits hold immense flavor and are essential for a rich sauce.
Avoid Common Mistakes
To ensure your Beef Bourguignon turns out perfect every time, steer clear of these common pitfalls:- Overcrowding the Pan When browning the beef, overcrowding the pan causes steaming instead of searing. Always work in small batches.
- Under-Seasoning Season the beef and vegetables at every step to build layers of flavor. Add salt gradually, tasting as you go.
Serving Suggestions
Pair your Beef Bourguignon with these complementary sides to create a complete meal:- Mashed Potatoes: Creamy and smooth, they balance the stew’s rich sauce.
- Crusty French Bread: Ideal for soaking up every last drop of the delicious broth.
- Buttered Egg Noodles: A classic pairing in French cuisine that adds a satisfying texture.
Storage, Reheating, and Variations
Storage Tips
Beef Bourguignon is one of those dishes that tastes even better the next day. Here’s how to store it properly:- Refrigeration: Transfer the stew to an airtight container and refrigerate for up to three days. Ensure the stew cools to room temperature before storing to maintain its texture and flavor.
- Freezing: For longer storage, portion the stew into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to three months. Label each container with the date for easy tracking.
Reheating Instructions
Reheating Beef Bourguignon without losing its texture and taste requires a bit of care:- On the Stove: Place the stew in a saucepan over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if the sauce has thickened too much.
- In the Oven: For larger portions, reheat the stew in a covered Dutch oven at 350°F until warmed through, about 20–30 minutes.
- Microwave Option: While not ideal, reheating small portions in the microwave on a low setting works in a pinch. Stir halfway through to distribute heat evenly.
Recipe Variations
Beef Bourguignon can be tailored to suit your preferences or dietary needs:- Slow Cooker Adaptation: After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4–5 hours.
- Seasonal Vegetables: Incorporate root vegetables like parsnips or turnips for a seasonal twist.
- Red Wine Addition: Replace half the beef broth with a bold red wine, such as Pinot Noir, for a more traditional flavor profile. For inspiration, explore Pinterest: French Stews.
FAQs
What’s the Best Cut of Beef for Beef Bourguignon?
The ideal cut is beef chuck roast due to its marbling and ability to become tender during braising. However, brisket or short ribs are also excellent alternatives if chuck isn’t available. For more on selecting cuts, check out Wikipedia: Beef Bourguignon.Can I Use Red Wine in This Recipe?
Absolutely! While this recipe uses beef broth, you can replace a portion with a dry red wine like Pinot Noir or Burgundy for a more traditional flavor. Red wine enhances the depth and adds subtle fruity notes to the stew.Is Beef Bourguignon Gluten-Free?
Not in its original form, as it uses all-purpose flour for thickening. To make it gluten-free, substitute the flour with cornstarch or a gluten-free flour blend. Ensure the beef broth you use is certified gluten-free as well.Can This Dish Be Made in Advance?
Yes! In fact, Beef Bourguignon tastes even better when made a day ahead. The flavors deepen as the ingredients meld together. Simply store it in the refrigerator, then reheat on the stove or in the oven.What Are Some Good Substitutes for Pearl Onions?
If you can’t find pearl onions, use shallots or diced sweet onions instead. They’ll provide a similar sweetness and texture, making them a sui Print
Beef Bourguignon
Description
This Beef Bourguignon recipe is a simplified take on the classic French stew, combining tender chunks of beef, smoky turkey bacon, and a rich broth infused with aromatic vegetables and herbs. The dish is slow-cooked to perfection, allowing the flavors to meld into a hearty, comforting meal. With its velvety sauce and savory depth, this recipe is perfect for cozy family dinners, festive gatherings, or an indulgent meal-prep option. Garnished with fresh parsley and served alongside your favorite sides, it’s a timeless dish with a modern twist.
Ingredients
Scale
- 1 large yellow onion (about 2 cups), diced
- 1 medium carrot, peeled and cut into 1/2-inch rounds (about 1/3 cup)
- 3 cloves garlic, minced
- 8 ounces turkey bacon (5 to 6 slices), cut crosswise into 1/2-inch pieces
- 1 (3-pound) boneless beef chuck roast, trimmed and cut into rough 2-inch cubes
- 3 tsp kosher salt, divided (plus more as needed)
- 3/4 tsp freshly ground black pepper, divided (plus more as needed)
- 1 tbsp tomato paste
- 3 tbsp all-purpose flour
- 1 cup low-sodium beef broth
- 5 sprigs fresh thyme
- 2 dried bay leaves
- 8 ounces pearl onions (not thawed if frozen)
- 8 ounces cremini mushrooms, quartered
- 3 tbsp unsalted butter
- Chopped fresh parsley leaves, for garnish (optional)
Instructions
Preheat the oven to 350°F and position a rack in the lower third.
Cook the turkey bacon in a Dutch oven over medium heat, stirring occasionally, until crisp and the fat is rendered, 10–12 minutes. Transfer to a bowl or plate with a slotted spoon.
Pat the beef cubes dry with paper towels and season with 2 tsp salt and 1/2 tsp pepper. In the same pot, brown the beef in batches over medium heat, turning to brown all sides, 2–3 minutes per side. Transfer the browned beef to the bowl or plate with the bacon.
Add the diced onion and carrot to the pot and cook for 3 minutes, stirring occasionally, until the onion is softened. Add the minced garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1–2 minutes until darkened. Sprinkle with flour, stir to coat, and cook for 1 minute.
Pour in the beef broth and scrape up the browned bits with a wooden spoon. Add the thyme, bay leaves, and remaining 1/2 tsp salt. Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine. Cover and transfer the pot to the oven.
Cook for about 2 hours, until the beef is very tender.
About 30 minutes before the stew is ready, melt the butter in a skillet over medium heat. Add the pearl onions, mushrooms, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper. Cook, stirring occasionally, until lightly browned and tender, 12–15 minutes.
Stir the cooked onions and mushrooms into the stew. Remove the thyme stems and bay leaves. Taste and adjust seasoning with more salt and pepper if needed.
Garnish with chopped parsley and serve warm.
Notes
- Browning is Key: Browning the beef and turkey bacon is essential for developing the rich flavors that define this dish. Take your time during this step.
- Use Fresh Herbs: Fresh thyme and bay leaves enhance the dish’s aroma and flavor, creating an authentic French feel.
- Deglaze the Pot: Don’t skip deglazing after cooking the vegetables. Scraping up the browned bits from the bottom of the pot ensures every ounce of flavor is captured in the sauce.
- Flavor Deepens Over Time: This stew tastes even better the next day as the flavors meld together. If time allows, make it ahead for the best results.
- Customizable Additions: Add a splash of red wine for a traditional flair or include root vegetables like parsnips for a seasonal variation.
