Ingredients with Measurements:
- 2 pounds beef chuck, cut into 1-inch pieces
- 6 slices bacon, chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or large oven-safe pot, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside.
3. Add olive oil to the pot and increase heat to medium-high. Add beef and cook until browned on all sides, about 5 minutes. Remove beef with a slotted spoon and set aside.
4. Add onion, carrots, and garlic to the pot and cook until softened, about 5 minutes.
5. Sprinkle flour over vegetables and stir to combine.
6. Add red wine, beef broth, tomato paste, thyme, bay leaf, salt, and pepper to the pot. Stir to combine.
7. Add beef and bacon back to the pot and bring to a simmer.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Bake for 2-3 hours, or until beef is tender.
10. Remove from oven and discard bay leaf. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 7g
Cholesterol: 120mg
Sodium: 850mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 3g
Protein: 44g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or sirloin steak.
- Turkey bacon or pancetta can be substituted for regular bacon.
- Chicken broth or vegetable broth can be substituted for beef broth.
Variations:
- Add mushrooms to the pot for a classic addition to beef bourguignon.
- Substitute the red wine with white wine for a lighter flavor.
- Add pearl onions to the pot for a traditional touch.
Tips and tricks:
- Use a good quality red wine for the best flavor.
- Make sure to brown the beef well before adding it to the pot for maximum flavor.
- Let the beef bourguignon cool slightly before serving to allow the flavors to meld together.
Storage instructions:
Leftover beef bourguignon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat beef bourguignon in a pot over medium heat until heated through.
Presentation ideas:
Serve beef bourguignon in individual bowls or on plates with a side of crusty bread for dipping.
Garnishes:
Chopped fresh parsley or thyme can be used as a garnish.
Pairings:
Beef bourguignon pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
Crusty bread, mashed potatoes, or roasted vegetables make great side dishes for beef bourguignon.
Troubleshooting advice:
- If the beef is tough, it may not have cooked long enough. Return it to the oven and continue cooking until tender.
- If the sauce is too thin, remove the lid from the pot and continue cooking until it thickens.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Beef bourguignon is a classic French dish that originated in the Burgundy region of France.
Flavor profiles:
Beef bourguignon is a rich and hearty dish with flavors of red wine, beef, bacon, and vegetables.
Serving suggestions:
Serve beef bourguignon with a side of crusty bread for dipping in the sauce.
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Region: French
Taste: Savory, Rich, Hearty, Umami, Beefy, Herbal, Aromatic, Earthy