Elegant but Easy Beef Bourguignon Recipe

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Beef Bourguignon is merely incredible and just when you thought the season couldn't become it any better…well, it does!  We're giving the classic beef bourguignon a major flavor heave with an added technique and a "secret" ingredient that takes this already delicious stew completely over the edge!

Boeuf bourguignon is from Burgundy, France, which is the same region where many other famous dishes originated like coq au vin, gougères, and hurting d'épices. And as with coq au vin, Boeuf bourguignon was originally a peasant dish.  The long cooking procedure in vino (a natural tenderizer), made cuts of beefiness that were otherwise too tough to eat deliciously fork-tender.

The archetype Boeuf Bourguignon that Julia Child made world famous is already incredibly succulent.  Simply we're going to make a few adjustments in both technique and the addition of a "underground" ingredient that gives this dish a season boost that absolutely sends it over the edge.  Nosotros're going to take a French method used for thickening gravies – make a very rich roux – and use information technology to thicken our stew.  And for an added flavour explosion we're going to include ane of my favorite "secret ingredients," one that I honey to add together to sauces, gravies and stews: Ground dried porcini mushrooms. (Purchase the dried mushrooms and then grind them yourself equally needed to keep the flavour vibrant.)

If you enjoy a good beef stew (who doesn't?) you actually can't beat this beef bourguignon.  It takes some prep and cooking time, but it's across worth information technology!

Beef bourguignon isn't remotely difficult to make, information technology just takes some time.  But the vast majority of that time is easily-off. And so y'all can spend that time making final preparations for your special dinner that evening.  Similar scrubbing your oven so that when you open your oven door to the globe to accomplish for you beef bourguignon your guests will see a sparklingly make clean oven.  Yeah….

I'll admit that cleaning the oven has never been one of my favorite chores…scrubbing those stone-hard, baked-on burnt drippings from casseroles and roasting dishes.  And while the cocky-cleaning feature is peachy, you're having to look around forever and still doesn't always get those actually stubborn broiled-on bits off.  That'south when I reach for my quick ready:  Like shooting fish in a barrel Off Heavy Duty Oven Cleaner.  A little squirt, a little scrub and voilà!  I have a gleamingly clean oven in which to proudly cook my beef bourguignon.

I appreciate things that save me time and brand my life easier.  Like my Photoshop software that allows me to bypass the need to completely redo a photo shoot when my beef bourguignon ends up looking like a bowl of beefiness & eyeballs considering the browned pearl onions look like they have irises on them.  See beneath left.

Just with a quick click of the mouse, Photoshop transforms the eyeballs back to pearl onions and we are all set for a visually glorious serving of beef bourguignon.  See below correct.

Aye, time savers like that are invaluable.

Beef bourguignon is likely the richest tasting beef stew you've ever had. As Julia Child put it, beef bourguignon is "certainly i of the near delicious beef dishes concocted past man."  I couldn't agree more than.  Especially once you've implemented the roux technique and the improver of the porcini mushrooms.

Let'southward get started!

Fry the bacon in a Dutch oven until done.  Remove the bacon with a slotted spoon and set aside.  Exit the salary fat in the pot.  While the bacon is cooking, cut the meat into about 1 ane/ii inch chunks.  You want the chunks large because they'll fall apart to some extent anyway from the long simmering.  Cut the meat against the grain every bit shown below.  This produces chunks that will be tender.  Over medium-loftier, permit the pot get nice and hot, then add the beef, a few chunks at a time so as not to overcrowd.  Overcrowding will prevent the beef from browning, and that is absolutely KEY for flavor!  Generously brown on both sides.  Transfer the beefiness to a plate.

Add the chopped onions to the Dutch oven and saute until golden.  Add together the garlic and cook for another minute.  Pour in the wine and bring to a eddy for a minute.  Add the beef goop and deglaze the bottom of the pan, scraping upwards all the browned bits.  Add together the seasonings (except for the black pepper), lycopersicon esculentum paste, ground dried porcini mushrooms, and return the bacon and beefiness to the pot.

Close the chapeau and place on the middle rack of the oven preheated to 325 degrees F.  Bake for 2 1/2 hours.  Yous don't need to check on information technology, but let information technology bake undisturbed.

When the stew is nearly done, get started on the pearl onions, carrots and mushrooms.

A trick to peeling pearl onions is to bring a pocket-sized pot of h2o to a boil and dump in the onions.  Let them sit for 30 seconds then remove them.  This way when yous cut the ends of the onions, they'll sideslip right out of their skins.  Don't let them eddy longer though or the outer layers of onion will come off with the skin.

Oestrus the butter in a medium skillet over medium-high oestrus and add the pearl onions, carrots and mushrooms.  Generously brown the veggies.

Carefully accept the beef bourguignon out of the oven.  Words cannot even describe how rich in flavor this is!  But hold on because we're not done yet!

Pour the stew into a strainer over a bowl to bleed that rich sauce.  Now we're going to use that technique for thickening gravy by making a roux which will add an incredible amount of depth to our stew.

Melt the butter in a medium saucepan over medium-high heat.  Whisk in the flour, whisking constantly until the roux becomes a dark caramel color.  Add the sauce y'all drained from the stew, increase the temperature, whisking until lightly thickened. Add the black pepper.

Cascade the gravy dorsum into the stew along with the vegetables.  Close the lid and simmer on the stovetop for about 10 minutes to meld the flavors and soften the veggies.  You don't desire them to be crunchy, but the carrots and onions demand to remain a little firm to the seize with teeth.  That'due south it, your stew is ready.  Now become ready to be blown abroad by the flavor!

Bask!

Be sure to also try our Coq Au Vin!

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Ultimate Beef Bourguignon

The classic beef bourguignon gets a makeover with several season boosts that take this incredible stew over the border! Satisfaction guaranteed!

Prep Time 30 mins

Cook Time iii hrs

Total Time 3 hrs 30 mins

Course Entree, Main Course, Stew

Cuisine French

Servings 6 servings

Calories 682 kcal

• 6 ounces salary , diced
• iii pounds beef chuck or eye of circular , cut into i-inch or larger cubes
• 1 big yellow onion , chopped
• 2 cloves garlic , minced
• three cups burgundy or other dry red wine (e.g. pinot noir)
• 2 cups quality beefiness goop
• 1 tablespoon tomato paste
• 1 tablespoon ground dried porcini mushrooms ((Buy the dried mushrooms and and then grind them yourself as needed to keep the season vibrant)
• 1 teaspoon fresh chopped thyme leaves
• 2 bay leaves
• 3/4 teaspoon salt
• one/4 teaspoon freshly ground black pepper
• For the vegetables:
• 1 tablespoon butter plus 1 tablespoon oil for frying
• 6 ounces pearl onions , peeled (see pictures in blog post for tip on removing peels)
• 2 carrots , cutting into one-inch chunks
• half-dozen ounces small push button mushrooms , brushed clean and stems removed
• For the roux:
• three tablespoons butter
• iii tablespoons all-purpose flour

• Preheat the oven to 325 degrees F.

• Fry the salary in a Dutch oven until done. Use a slotted spoon to transfer to bowl.

• Working in batches add the beefiness, a few pieces at a time, browning generously on all sides. Transfer to the bacon and set aside.

• Add the onions and cook over medium-high oestrus until golden, adding a fiddling more oil if necessary. Add the garlic and saute for some other minute.

• Pour in the wine and bring to a rapid boil for one minute, deglazing the bottom of the pan (scraping upwardly the browned bits). Add the beefiness broth, tomato plant paste, porcini mushrooms and seasonings. Return the beef and bacon to the Dutch oven. Comprehend and place on the middle rack of the oven. Bake for 2 one/2 hours.

• While the stew is cooking, set up the vegetables: Heat the butter and oil in a frying pan over medium-high heat. Once hot add the pearl onions, mushrooms and carrots and requite them a generous browning. Set aside until prepare to apply.

• Carefully remove the pot from the oven and pour the contents through a sieve, collecting the gravy in a bowl. Place the stew chunks back in the Dutch oven.

• In a saucepan, melt the butter and then whisk in the flour. Whisk continually until the roux becomes a rich medium brown color. Pour in the gravy from the stew, whisking continually until the mixture lightly thickens and add the black pepper. Pour the gravy back into the Dutch oven along with the vegetables. On the stovetop, simmer for ten minutes to allow the flavors to come together and to further soften the vegetables. They should not be crunchy but should withal be slightly business firm to the seize with teeth. Add salt and pepper to taste.

• Serve immediately or the post-obit day afterwards the flavors have had more than time to meld.

Serving: 1 g | Calories: 682 kcal | Carbohydrates: 14 g | Poly peptide: 50 one thousand | Fat: 45 g | Saturated Fat: xx chiliad | Cholesterol: 195 mg | Sodium: 768 mg | Potassium: 1219 mg | Fiber: 1 g | Carbohydrate: 3 g | Vitamin A: 3710 IU | Vitamin C: half-dozen.1 mg | Calcium: 59 mg | Iron: v.four mg

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Source: https://www.daringgourmet.com/beef-bourguignon/

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