Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 1 bottle (750 ml) red wine, preferably Burgundy
- 4 cups beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 tbsp olive oil
- 1 bouquet garni (thyme, bay leaf, parsley)
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Cheesecloth and kitchen twine (for bouquet garni)
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef from pot and set aside.
3. In the same pot, add butter and sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
4. Add tomato paste and flour to the pot and stir until combined.
5. Slowly pour in red wine and beef broth, stirring constantly to avoid lumps. Add bouquet garni and bring to a simmer.
6. Return beef to the pot and season with salt and pepper to taste.
7. Cover the pot with a lid and place in the oven. Cook for 2-3 hours, or until beef is tender and sauce has thickened.
8. Remove bouquet garni and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or stew meat.
- Red wine can be substituted with beef broth or chicken broth.
- Carrots and celery can be substituted with other vegetables such as mushrooms or pearl onions.
Variations:
- Add bacon or pancetta for extra flavor.
- Use a different type of wine for a different flavor profile.
- Add pearl onions or mushrooms for added texture.
Tips and tricks:
- Brown beef in batches to avoid overcrowding the pot.
- Use a good quality wine for the best flavor.
- Make sure to simmer the sauce for at least 30 minutes to allow the flavors to meld together.
Storage instructions:
Refrigerate leftovers in an airtight container 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 or on a platter with crusty bread on the side.
Garnishes:
Garnish with fresh parsley or thyme.
Pairings:
Pair with a glass of red wine and a side salad.
Suggested side dishes:
Serve with mashed potatoes, roasted vegetables, or crusty bread.
Troubleshooting advice:
- If the sauce is too thin, simmer for a longer period of time to thicken.
- If the beef is tough, cook for a longer period of time until tender.
Food safety advice:
- Make sure to cook beef to an internal temperature of 145°F.
- Refrigerate leftovers promptly to avoid foodborne illness.
Food history:
Beef Bourguignon is a traditional French dish originating from the Burgundy region of France.
Flavor profiles:
Rich, savory, and hearty.
Serving suggestions:
Serve hot with a glass of red wine and crusty bread on the side.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Savory, Rich, Hearty, Umami, Earthy, Herbaceous, Meaty