What To Serve With Beef Bourguignon
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Homemade beef bourguignon is a labor of love. It's certainly not a quick weeknight dinner, but that doesn't mean it's too difficult to make at home. Here's the basic rundown: Sauté bacon, sear beef in bacon fat (yum!), add veggies and stir to coat with flour, add wine and broth, transfer to oven, bake until beef is super tender, make Julia Child proud. Follow my top tips below, and you'll be ready to ace this classic for any holiday dinner or date night:
What People Are Saying:
"It’s not even done yet and the taste is amazing! My house smells glorious! Definitely a step up from beef stew!" - Debga
Before doing anything, you're going to want to season your beef with a bit of salt and pepper, making sure that it is well seasoned. Then, grab an ovenproof pot or large Dutch oven, and heat grapeseed (or vegetable) oil over medium heat. Add your bacon, and cook until crispy. Once adequately crispy, remove it from your pot and drain on a paper towel-lined plate.
Next, we can move onto our beef. Increase the heat to medium-high and add your beef in a single layer. Make sure you work in batches here, and that you leave room between each piece of beef in your pot—they all deserve special attention. Cook until the beef is seared on all sides, then remove and repeat with your remaining pieces.
Reduce the heat to medium, and add your carrot and onion. If the bottom of your pot seems frighteningly dark after cooking your beef, never fear—simply add a bit of water to your pot, and use a wooden spoon to scrape it up. Season you carrot and onion with salt, then cook until softened. Then, add your garlic and tomato paste, stirring everything together, and cook until fragrant.
Add your flour to the pot, and stir until everything is well coated. Then you can add your wine, bay leaves, and thyme, along with your bacon and beef. Cover the pot with a tight-fitting lid, and transfer to your pre-heated oven. As far as how long to cook your stew, honestly, it's kind of your call. I started tasting the stew after about 1 hour in the oven and the beef was surprisingly tender. It was totally delicious and acceptable for eating, but I wanted the meat to fall apart, so I went longer. About an hour and a half was my cook time, but yours will depend on how large your beef is cut and how patient you are.
While your stew is in the oven, melt butter in a skillet, and add your pearl onions and mushrooms. Cook until golden and tender, then set aside.
Once your stew is ready, top each bowl with the pearl onions and mushrooms along with a sprinkle of parsley.
The full list of ingredients and instructions can be found in the recipe below.
If you have any leftovers, store in an airtight container in the fridge for around 4-5 days. Lucky, this stew almost tastes better after a day are two. If you want to freeze it, add to airtight containers and freeze for around 3 months. In both cases, make sure your stew is completely cooled before attempting to freeze.
beef chuck, cut into 1” cubes
Kosher salt
Freshly ground black pepper
grapeseed (or vegetable) oil
bacon, cut into ½” pieces
large carrots, peeled, sliced on bias into large chunks
large onion, chopped
cloves garlic, minced
tomato paste
all-purpose flour
dry red wine
low-sodium beef broth
bay leaf
sprigs thyme
butter
pearl onions
cremini mushrooms, halved
Freshly chopped parsley, for garnish
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