Top Recipes

Italian Chicken

Italian Chicken

80%
Read More
Ginger Turmeric Vanilla Cookies

Ginger Turmeric Vanilla Cookies

80%
Read More
Almond Butter Sticks

Almond Butter Sticks

80%
Read More
Best French Onion Chicken

Best French Onion Chicken

80%
Read More
Easy Caprese Chicken

Easy Caprese Chicken

80%
Read More
Mushroom Stroganoff (vegetarian)

Mushroom Stroganoff (vegetarian)

80%
Read More

Best Recipes Beef Bourguignon

80/100 by 240 users
Best Recipes Beef Bourguignon

Ingredients

  • 1 tablespoons extra-virgin olive oil
  • 6 ounces (170g) bacon roughly chopped
  • 3 pounds (1 1/2 kg) beef brisket trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
  • 1 large carrot sliced 1/2-inch thick
  • 1 large white onion diced
  • 6 cloves garlic minced (divided)
  • 1 pinch coarse salt and freshly ground pepper
  • 2 tablespoons flour
  • 12 small pearl onions (optional)
  • 3 cups red wine like Merlot Pinot Noir or a Chianti — for a milder sauce use only 2 cups of wine
  • 2-3 cups beef stock (if using 2 cups of wine use 3 cups beef stock)
  • 2 tablespoons tomato paste
  • 1 beef bullion cube crushed
  • 1 teaspoon fresh thyme finely chopped
  • 2 tablespoons fresh parsley finely chopped (divided)
  • 2 bay leaves
  • 1 pound fresh small white or brown mushrooms quartered
  • 2 tablespoons butter

InstructionsTRADITIONAL OVEN METHOD:

  1. Preheat oven to 350°F (175°C).
  2. Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  3. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
  4. In the remaining oil/bacon fat sauté the carrots and diced onions until softened (about 3 minutes) then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour toss well and cook for 4-5 minutes to brown.
  5. Add the pearl onions wine and enough stock so that the meat is barely covered. Then add the tomato paste bullion and herbs. Bring to a simmer on the stove.
  6. Cover transfer to lower part of the oven and simmer for 3 to 4 hours or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
  7. In the last 5 minutes of cooking time prepare your mushrooms:
  8. Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds) then add in the mushrooms. Cook for about 5 minutes while shaking the pan occasionally to coat with the butter. Season with salt and pepper if desired. Once they are browned set aside.
  9. Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
  10. Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
  11. Remove any fat off the sauce( if any) and simmer for a minute or two skimming off any additional fat which rises to the surface.
  12. You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly.
  13. If the sauce is too thick add a few tablespoons of stock. If the sauce is too thin boil it over medium heat for about 10 minutes or until reduced to the right consistency.
  14. Taste for seasoning and adjust salt and pepper if desired. Pour the sauce over the meat and vegetables.
  15. If you are serving immediately simmer the beef bourguignon for 2 to 3 minutes to heat through.
  16. Garnish with parsley and serve with mashed potatoes rice or noodles.
  17. To serve the following day allow the casserole to cool completely cover and refrigerate.
  18. The day of serving remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes basting the meat and vegetables with the sauce.

NotesSTOVE TOP BEEF BOURGUIGNON:

  1. In a large dutch oven or heavy based pot sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  2. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
  3. In the remaining oil/bacon fat sauté the carrots and diced onions until softened (about 3 minutes) then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour toss well and cook for 4-5 minutes to brown.
  4. Add the pearl onions wine and enough stock so that the meat is barely covered. Then add the tomato paste bullion and herbs. Cover and bring to a boil then reduce heat to low and simmer for 1 1/2 to 2 hours stirring occasionally until the meat is falling apart.
  5. In the last 5 minutes of cooking time prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds) then add in the mushrooms. Cook for about 5 minutes while shaking the pan occasionally to coat with the butter. Season with salt and pepper if desired.
  6. Add browned mushrooms to the pot let simmer for an additional 3 to 5 minutes stirring occasionally to combine.
  7. Garnish with parsley and serve with mashed potatoes rice or noodles.

INSTANT POT BEEF BOURGUIGNON / PRESSURE COOKER:

  1. Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish). Sauté the bacon in 1 tablespoon of oil until crisp and browned. Remove with a slotted spoon and set aside.
  2. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat.
  3. Return bacon to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour toss well and cook on SEAR for a further 4-5 minutes to brown.
  4. Add in the onions pearl onions carrots wine 2 cups of stock tomato paste 4 cloves minced garlic bullion and herbs. Stir well cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time.
  5. After cooking allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot turn the valve from sealing to venting to release the pressure).
  6. While steam is releasing prepare your buttered mushrooms (OPTIONAL — or add them straight in without cooking in butter if desired): Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds) then add in the mushrooms. Cook for about 5 minutes while shaking the pan occasionally to coat with the butter. Season with salt and pepper if desired. Set aside.
  7. Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered for a further 5-10 minutes.
  8. Add the buttered mushrooms garnish with parsley and serve with mashed potatoes rice or noodles.

SLOW COOKER BEEF BOURGUIGNON:

  1. In a large pan or skillet sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl.
  2. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper tossing well to combine.
  3. Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes then whisk in the flour until free from lumps. Allow to reduce and thicken slightly then pour it into the slow cooker along with 2 cups of stock tomato paste garlic bullion and herbs.
  4. Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours or until beef is falling apart and tender.
  5. In the last 5 minutes of cooking time prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds) then add in the mushrooms. Cook for about 5 minutes while shaking the pan occasionally to coat with the butter. Season with salt and pepper if desired. Add to the Beef Bourguignon mixing them through the sauce before serving.
  6. Garnish with fresh parley and serve with mashed potatoes rice or noodles.

This article and recipe adapted from this site

Share This:

More from Recipes

Mongolian Chicken Recipe

Mongolian Chicken Recipe

85%
Read More
Perfect Brownies Ever

Perfect Brownies Ever

91%
Read More
Air Fryer Garlic Parmesan Chicken Tender Recipe

Air Fryer Garlic Parmesan Chicken Tender Recipe

67%
Read More
#best #strawberry #pretzel #salad #parfaits

#best #strawberry #pretzel #salad #parfaits

64%
Read More
Chocolate Bundt Cake

Chocolate Bundt Cake

94%
Read More
Honey Dijon Garlic Chicken Breasts

Honey Dijon Garlic Chicken Breasts

65%
Read More
Best Recipes Chocolate Ganache

Best Recipes Chocolate Ganache

94%
Read More
Peanut Butter Blondies (flourless!)

Peanut Butter Blondies (flourless!)

74%
Read More
The World & Best Chicken

The World & Best Chicken

61%
Read More
Best Recipe No Bake Lemon Pie

Best Recipe No Bake Lemon Pie

82%
Read More
Melt In Your Mouth Chicken Bake

Melt In Your Mouth Chicken Bake

52%
Read More
Chili Garlic Tofu With Sesame Broccolini

Chili Garlic Tofu With Sesame Broccolini

82%
Read More
The Best French Silk Pie

The Best French Silk Pie

83%
Read More
Paprika Chicken Legs

Paprika Chicken Legs

50%
Read More
S mores Cookies

S mores Cookies

88%
Read More
Chicken And Wild Rice Casserole

Chicken And Wild Rice Casserole

74%
Read More
Best Caprese Chicken Recipe

Best Caprese Chicken Recipe

98%
Read More
Easy Salted Caramel Fudge Truffles

Easy Salted Caramel Fudge Truffles

98%
Read More