Ingredients with Measurements:
- 2 pounds beef chuck, cut into 2-inch cubes
- 1 bottle (750 ml) red wine, preferably Burgundy
- 4 cups beef broth
- 1/2 cup brandy
- 1/4 cup tomato paste
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 bouquet garni (2 sprigs thyme, 2 bay leaves, 4 parsley stems)
- 8 ounces button mushrooms, quartered
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- Salt and freshly ground black pepper
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Cheesecloth and kitchen twine
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, combine the beef, wine, beef broth, brandy, tomato paste, onion, garlic, carrots, celery, and bouquet garni. Cover and refrigerate for at least 4 hours or overnight.
3. Remove the beef from the marinade and pat dry with paper towels. Reserve the marinade.
4. In a Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium-high heat. Add the beef and cook until browned on all sides, about 8 minutes. Transfer the beef to a plate.
5. Add the mushrooms to the pot and cook until browned, about 5 minutes. Transfer the mushrooms to the plate with the beef.
6. Melt the remaining 2 tablespoons of butter in the pot. Add the flour and whisk until smooth. Cook for 1 minute, whisking constantly.
7. Gradually pour in the reserved marinade, whisking constantly. Bring to a boil and cook for 2 minutes, whisking constantly.
8. Return the beef and mushrooms to the pot. Season with salt and pepper. Cover and bake in the oven for 2 1/2 to 3 hours, or until the beef is tender.
9. Remove the bouquet garni and discard. Serve hot.
Time:
Preparation time: 30 minutes
Marinating time: 4 hours or overnight
Cooking time: 2 1/2 to 3 hours
5. Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 481
Fat: 21g
Saturated Fat: 10g
Cholesterol: 139mg
Sodium: 1,163mg
Carbohydrates: 12g
Fiber: 2g
Sugar: 5g
Protein: 44g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or sirloin.
- Red wine can be substituted with any dry red wine.
- Beef broth can be substituted with chicken or vegetable broth.
- Brandy can be substituted with cognac or whiskey.
- Button mushrooms can be substituted with cremini or shiitake mushrooms.
Variations:
- Add pearl onions to the pot during the last hour of cooking.
- Serve over mashed potatoes or egg noodles.
- Use bacon instead of butter to brown the beef and mushrooms.
- Add chopped bacon to the pot with the mushrooms.
Tips and tricks:
- Use a good quality wine for the marinade and cooking.
- Brown the beef and mushrooms in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove the beef and mushrooms from the pot to prevent excess liquid from entering the dish.
- Skim any excess fat from the surface of the sauce before serving.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, thyme, or chives.
Pairings:
- Mashed potatoes
- Egg noodles
- Crusty bread
- Roasted vegetables
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the sauce is too thin, whisk in a slurry of cornstarch and water to thicken.
- If the beef is tough, cook for an additional 30 minutes to 1 hour.
Food safety advice:
- Always marinate meat in the refrigerator, not at room temperature.
- Use a food thermometer to ensure the beef reaches an internal temperature of 145°F.
Food history:
Beef Bourguignon is a classic French dish from the Burgundy region of France. It was traditionally made with beef simmered in red wine from the region.
Flavor profiles:
Rich, savory, and slightly sweet.
Serving suggestions:
Serve with a glass of red wine.
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Region: French