Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1/2 cup dry red wine
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 2 sprigs fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- Salt to taste
Special Equipment Needed:
- Large skillet
- Dutch oven
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the beef cubes and cook until browned on all sides, about 5 minutes.
3. Remove the beef from the skillet and set aside.
4. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
5. Add the tomato paste and cook for 1 minute.
6. Add the flour and cook for 1 minute.
7. Add the wine and cook for 1 minute.
8. Add the beef broth, Worcestershire sauce, bay leaves, thyme, and pepper.
9. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
10. Add the beef cubes and simmer for an additional 30 minutes.
11. Remove the bay leaves and thyme sprigs.
12. Stir in the butter, parsley, and chives.
13. Taste and adjust seasoning with salt, if desired.
Time:
Preparation Time: 15 minutes
Cooking Time: 1 hour
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 545
Fat: 29.5g
Carbohydrates: 11.5g
Protein: 44g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Beef chuck can be substituted with beef stew meat.
- Dry red wine can be substituted with white wine.
- Beef broth can be substituted with vegetable broth.
- Worcestershire sauce can be substituted with soy sauce.
- Fresh thyme can be substituted with dried thyme.
Variations:
- Add mushrooms to the skillet when adding the onion and garlic.
- Add carrots to the skillet when adding the onion and garlic.
- Substitute the beef cubes with pork cubes.
Tips and Tricks:
- Use a high-quality red wine for the best flavor.
- Make sure to brown the beef cubes before adding them to the skillet.
- Taste the stew before adding the butter, parsley, and chives to adjust the seasoning.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a saucepan over medium heat until warmed through.
Presentation Ideas:
Serve the beef bourguignon over mashed potatoes, egg noodles, or rice.
Garnishes:
Garnish with fresh parsley and chives.
Pairings:
Pair with a dry red wine, such as a Cabernet Sauvignon or Pinot Noir.
Suggested Side Dishes:
Serve with a green salad, roasted vegetables, or crusty bread.
Troubleshooting Advice:
- If the stew is too thick, add a bit more beef broth.
- If the stew is too thin, simmer for an additional 10 minutes.
Food Safety Advice:
Always refrigerate leftovers within 2 hours of cooking.
Food History:
Beef bourguignon is a classic French dish that originated in the Burgundy region of France. It is traditionally made with beef, red wine, and mushrooms.
Flavor Profiles:
This dish has a rich, savory flavor with notes of red wine and herbs.
Serving Suggestions:
Serve with a side of mashed potatoes, egg noodles, or rice.
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Region: French