With Valentine’s Day around the corner, I thought I would try my hand with making Beef Bourguignon Made Easy (it makes enough for leftovers). I really have never made this recipe, per se. Of course, I made Beef Stew when I was first married with my Mother’s recipe.
Beef Bourguignon is the signature dish from the Burgundy region of France. Julie Childs, who made this dish famous, always recommended a good quality Burgundy wine.* The stew is slowly simmered in a hearty red wine sauce that is good to the last drop.
Finding the easiest recipe!
I wanted to research and find the easiest way to make Beef Bourguignon, where the recipe does not take all day. Here goes!
I found every kind of recipe for Beef Bourguignon, with everything from three or more recipes within the recipes, however, I took my recipe from many recipes. I started with buying a good grade of beef stew, which is important.
Starting the recipe
Next, I decided to use pancetta (Italian bacon) instead of traditional bacon. I bought Pancetta pre-cut. It is a bit pricier but so much easier to use. Also, pancetta is very easy to render.
Second, I decided to use frozen pearl onions, instead of fresh. I did not caramelize the onions either. I figured if the onions braised into the delicious liquid for hours, they would be soft and full of flavor. Another time-saver!
Lastly, I decided to use Shitake mushrooms instead of the traditional button mushrooms used in most recipes. I love the meaty flavor and texture that you get from a fresh Shitake. I sautéed them in a good smoked olive oil*.
You need to start with a Dutch oven. Of course, I can never give enough praise for my Orange Le Creuset*. The oven is perfect to make the Beef Bourguignon cooks in the oven.
Ok, ready to begin!
I started with rendering the Pancetta in a sauté pan. When done, I removed the cooked pancetta and set it aside for later. In the dutch oven, I added the meat to brown that had been sprinkled with kosher salt and freshly ground pepper. I added the oil to the pan, and begin to brown the beef, turning quickly, to lightly brown on all sides. Remove from the pan and set aside.
Then, I added the chopped onion and sautéed it until soft. Next, I add the carrots and cooked until soft and somewhat browned. I sprinkled the flour* over the vegetables and cooked for about one minute.
Finishing the recipe:
When the vegetables are hot and sizzling, add the wine, beef broth, thyme sprigs, bay leaves, tomato paste, and garlic cloves. Finally, add the beef and bacon back to the pan. It’s time for the oven!
Finally, when the beef is cooking, add the oil to a sauté pan and cook the mushrooms until tender and soft.
Now it’s time to add the onions and mushrooms to the beef. Stir and cook until the onions are tender. Of course, adjust the salt and pepper at this point.
The Beef Bourguignon is best to be served with mashed potatoes, rice or roasted potato! As Julia Childs would say, Bon Appetit!!
Beef Bourguignon Made Easy
- 1 Package pre-cut Pancetta
- 2 tbsp. Extra-Virgin Olive Oil
- 1.5 lbs. Beef Stew Meat – cut into 2-inch cubes
- 1/2 Yellow Onion – chopped
- 1 tsp Kosher Salt – to salt the onions
- 4 Medium Sized Carrots – sliced into rounds
- 3 tbsp. AP Flour*
- 4 Cup Red Wine – pick a flavorful wine from Burgundy*
- 32 oz. Box of Beef Broth*
- 2 tbsp. Tomato Paste*
- 4 Sprigs of Fresh Thyme
- 3 Bay Leaves
- 2 Garlic Cloves – diced
- Freshly Cracked Black Pepper – as you go
- 1 Frozen Pearl Onion
- 15 Shitake Mushrooms – trimmed and cut into slices
- Flat Leaf Italian Parsley – chopped- saving some for final garnish
Preheat the oven to 400 degrees.
In a dutch oven, add the chopped pancetta. Turn the heat to medium, and cook the pancetta until crispy and rendered. Remove from the pot and set aside. Wipeout the pot, leaving some of the fat. Add the olive oil and heat on medium.
When preparing the meat, make sure to pat the meat dry with a paper towel. Then, salt and pepper the stew meat generously. Add to the pot and lightly brown on all sides. It needs to be just browned, not cooked. Take the meat out and set aside.
In the same pot, add the onions and salt and sauté until tender. Add the carrots, and cook for a few minutes. Sprinkle the mixture with the flour, making sure to mix thouroghly. When the vegetables are hot and crispy, deglaze with the red wine, beef broth, and tomato paste. Stir to combine, making sure the meat is covered with liquid; if not, add more broth, wine or even water. Add the thyme sprigs, bay leaves, and the diced garlic.
Bring the mixture to a high simmer and put in the oven for 2 to 3 hours, or until the meat is tender. The meat is done when a fork pierces it easily.
Meanwhile, add oil to a separate sauté pan, and add the mushrooms and sauté until the mushrooms are soft and tender. Set aside.
Add the pearl onions and the mushrooms to the beef mixture. Stir to mix thoroughly and cook for about 30 more minutes or until the onions are cooked and soft. Adjust the salt and pepper at this point.
When ready to serve, ladle the soup into round shallow bowls. Garnish with the Italian parsley and serve immediately.
I can never say enough how much I love my flame orange (the original color) Le Creuset Dutch Oven. Any serious cook should own one.
This is the only flour I use. I love it for baking as well as everyday cooking.
The Swanson’s Beef Broth is always rated the highest when beef broths are tested. It is full of flavor that will make any dish rich and delicious.
My favorite tomato paste is in a tube. The paste is double concentrated and so full of flavor you will never go back to the canned version.
My new favorite serving bowl is from East Fork Pottery handcrafted in Asheville, NC.
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