Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 1 bottle (750ml) red wine, preferably Burgundy
- 4 cups beef broth
- 4 tbsp tomato paste
- 4 tbsp all-purpose flour
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 lb egg noodles
- 4 tbsp unsalted butter
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Large pot for boiling noodles
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, melt 2 tbsp of butter over medium-high heat.
3. Season beef cubes with salt and pepper, then add them to the pot and brown on all sides. Remove beef from pot and set aside.
4. Add remaining 2 tbsp of butter to the pot and sauté garlic, onions, carrots, and celery until softened, about 5 minutes.
5. Add flour and tomato paste to the pot and stir until vegetables are coated.
6. Add red wine and beef broth to the pot, stirring to combine.
7. Add bay leaves, thyme, and beef cubes back to the pot.
8. Bring mixture to a simmer, then cover and transfer to the oven.
9. Cook for 2-3 hours, or until beef is tender and sauce has thickened.
10. While beef is cooking, prepare the noodles according to package instructions.
11. Drain noodles and toss with 4 tbsp of butter and chopped parsley.
12. Serve beef bourguignon over buttered noodles.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
5. Temperature:
Oven temperature: 350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 580
Fat: 22g
Carbohydrates: 44g
Protein: 40g
Sodium: 890mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat.
- Red wine can be substituted with beef broth or chicken broth.
- Egg noodles can be substituted with any type of pasta.
Variations:
- Add mushrooms to the pot for a more traditional beef bourguignon.
- Use chicken instead of beef for a lighter version.
- Add pearl onions to the pot for a sweeter flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a good quality red wine for the best flavor.
- Make sure to simmer the sauce before transferring to the oven to ensure it thickens properly.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley or thyme.
Pairings:
Serve with a side of crusty bread and a green salad.
Suggested side dishes:
Green salad, roasted vegetables, or crusty bread.
Troubleshooting advice:
- If the sauce is too thin, simmer on the stove over medium heat until it thickens.
- If the beef is tough, cook for an additional 30 minutes to an hour.
Food safety advice:
Make sure to cook beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Beef bourguignon is a classic French dish originating from the Burgundy region of France.
Flavor profiles:
Beef bourguignon is a rich and savory dish with a deep wine flavor and tender beef.
Serving suggestions:
Serve in individual bowls with a side of crusty bread and a green salad.
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Region: French