Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 bottle of red wine (preferably Burgundy)
- 4 cups beef broth
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 4 sprigs fresh thyme
- 2 bay leaves
- 4 tbsp unsalted butter
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Cheesecloth and kitchen twine (optional)
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a large Dutch oven, melt 2 tbsp of butter over medium-high heat. Add the beef cubes and cook until browned on all sides, about 8-10 minutes. Remove the beef from the pot and set aside.
3. In the same pot, add the remaining 2 tbsp of butter and sauté the onions, garlic, carrots, and celery until softened, about 5-7 minutes.
4. Add the tomato paste and flour to the pot and stir until combined. Cook for 1-2 minutes.
5. Slowly pour in the red wine and beef broth, stirring constantly to prevent lumps. Add the thyme and bay leaves.
6. Return the beef to the pot and bring the mixture to a simmer.
7. Cover the pot with a lid and transfer to the preheated oven. Cook for 2-3 hours, or until the beef is tender.
8. Remove the pot from the oven and discard the thyme sprigs and bay leaves. If desired, tie a bundle of cheesecloth with kitchen twine and place it in the pot to absorb any excess fat.
9. Serve hot with crusty bread, mashed potatoes, or egg noodles.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 10g
Protein: 40g
Sodium: 800mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or sirloin.
- Red wine can be substituted with beef broth or chicken broth.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add mushrooms to the pot during the last 30 minutes of cooking.
- Use a slow cooker instead of the oven for a hands-off approach.
- Substitute the beef with lamb for a twist on the classic dish.
Tips and tricks:
- Brown the beef in batches to prevent overcrowding in the pot.
- Use a good quality red wine for the best flavor.
- Allow the beef to come to room temperature before cooking for even browning.
Storage instructions:
Refrigerate leftovers in an airtight container 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 sprig of fresh thyme on top.
Garnishes:
Chopped parsley or chives.
Pairings:
Serve with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered on the stovetop until it thickens.
- If the beef is tough, cook for an additional 30 minutes to an hour.
Food safety advice:
- Always cook beef to an internal temperature of 145°F.
- Store leftovers promptly in the refrigerator.
Food history:
Beef Bourguignon originated in the Burgundy region of France and was traditionally made with Burgundy wine.
Flavor profiles:
Rich, savory, and slightly sweet.
Serving suggestions:
Serve hot with crusty bread, mashed potatoes, or egg noodles.
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Region: French