Beef Bourguignon - WELL KINDA

Name: Beef Bourguignon - WELL KINDA
Total time: 150 min
Cuisine: French
Ingredients: beef chuck; pearl onions; French shallots; 1 leek; 1 onion; carrots; mushrooms; bacon; garlic; oil; flour or cornstarch; thyme; rosemary; 1 bottle red wine (Pinot Noir recommended); 2 bay leaves; tomato paste; 1 litre beef stock; salt; butter

2h 30m

Serves 1

youtube.com

Beef Bourguignon - WELL KINDA

youtube.com

2h 30m

Serves 1

Directions

1Start by preparing the vegetables: clean and cut the leek, chop a large onion or two smaller ones, cut carrots quite thick, halve the mushrooms, and cut the bacon. Roughly chop the garlic.
2Add some oil to a Dutch oven and heat it up.
3Preheat the oven to a medium temperature.
4Brown the beef chuck in the hot oil until it has some char, then remove it from the pot.
5Add the cut bacon to the pot and cook.
6Add the chopped onions, leek, and carrots to the pot and cook for a couple of minutes.
7Add the mushrooms to the pot and cook for another minute or two.
8Return the browned beef to the pot.
9Add whole sprigs of thyme and rosemary to the pot; these will be fished out at the end.
10Pour an entire bottle of red wine (Pinot Noir recommended) into the pot.
11Bring the mixture to a boil and cook for five to ten minutes, scraping the bottom of the pot to deglaze.
12Add a couple of bay leaves to the pot.
13Stir in the tomato paste.
14Pour in a litre of beef stock.
15Bring the mixture back to a boil, then put a lid on the pot and transfer it to the preheated oven for two hours.
16After two hours, remove the pot from the oven. Turn the heat on the stovetop to low.
17In a separate pan, add a tiny bit of oil and a wedge of butter.
18Add peeled pearl onions (or small onions) to the pan and cook until they have a little color on each side.
19Add a bit of flour to the pan with the onions to create a roux, which will thicken the stew. Let it cool slightly.
20Introduce the roux with the onions to the main stew and stir through.
21Reduce the stew for at least another half an hour until it reaches a thick, sludge-like consistency.
22Serve the beef bourguignon, removing the herb stems and bay leaves before plating. It pairs well with mashed potatoes.

Ingredients

beef chuck
pearl onions
French shallots
1 leek
1 onion
carrots
mushrooms
bacon
garlic
oil
flour or cornstarch
thyme
rosemary
1 bottle red wine (Pinot Noir recommended)
2 bay leaves
tomato paste
1 litre beef stock
salt
butter

Equipment

Dutch ovenovenbowlsinktongs

Tips

If you're not a wine person, swap red wine for beef stock.
If you can't find pearl onions, use French shallots or omit them.
Rinse leeks thoroughly to remove dirt.
Cut carrots thick to prevent them from turning to mush.
Separately cook mushrooms in butter for a more traditional bourguignon, or add them directly to the stew.
Do not dust beef with flour if using a cast iron Dutch oven to avoid sticking; add flour later to thicken the stew.
Scrape the bottom of the pan after adding wine to deglaze.
Use a good quality red wine for a better flavor.
Adjust salt based on the saltiness of your stock.
Serve with mashed potatoes or pasta.

Beef Bourguignon - WELL KINDA

2h 30m

Serves 1

youtube.com

Beef Bourguignon - WELL KINDA

youtube.com

2h 30m

Serves 1

Directions

1Start by preparing the vegetables: clean and cut the leek, chop a large onion or two smaller ones, cut carrots quite thick, halve the mushrooms, and cut the bacon. Roughly chop the garlic.
2Add some oil to a Dutch oven and heat it up.
3Preheat the oven to a medium temperature.
4Brown the beef chuck in the hot oil until it has some char, then remove it from the pot.
5Add the cut bacon to the pot and cook.
6Add the chopped onions, leek, and carrots to the pot and cook for a couple of minutes.
7Add the mushrooms to the pot and cook for another minute or two.
8Return the browned beef to the pot.
9Add whole sprigs of thyme and rosemary to the pot; these will be fished out at the end.
10Pour an entire bottle of red wine (Pinot Noir recommended) into the pot.
11Bring the mixture to a boil and cook for five to ten minutes, scraping the bottom of the pot to deglaze.
12Add a couple of bay leaves to the pot.
13Stir in the tomato paste.
14Pour in a litre of beef stock.
15Bring the mixture back to a boil, then put a lid on the pot and transfer it to the preheated oven for two hours.
16After two hours, remove the pot from the oven. Turn the heat on the stovetop to low.
17In a separate pan, add a tiny bit of oil and a wedge of butter.
18Add peeled pearl onions (or small onions) to the pan and cook until they have a little color on each side.
19Add a bit of flour to the pan with the onions to create a roux, which will thicken the stew. Let it cool slightly.
20Introduce the roux with the onions to the main stew and stir through.
21Reduce the stew for at least another half an hour until it reaches a thick, sludge-like consistency.
22Serve the beef bourguignon, removing the herb stems and bay leaves before plating. It pairs well with mashed potatoes.

Ingredients

beef chuck
pearl onions
French shallots
1 leek
1 onion
carrots
mushrooms
bacon
garlic
oil
flour or cornstarch
thyme
rosemary
1 bottle red wine (Pinot Noir recommended)
2 bay leaves
tomato paste
1 litre beef stock
salt
butter

Equipment

Dutch ovenovenbowlsinktongs

Tips

If you're not a wine person, swap red wine for beef stock.
If you can't find pearl onions, use French shallots or omit them.
Rinse leeks thoroughly to remove dirt.
Cut carrots thick to prevent them from turning to mush.
Separately cook mushrooms in butter for a more traditional bourguignon, or add them directly to the stew.
Do not dust beef with flour if using a cast iron Dutch oven to avoid sticking; add flour later to thicken the stew.
Scrape the bottom of the pan after adding wine to deglaze.
Use a good quality red wine for a better flavor.
Adjust salt based on the saltiness of your stock.
Serve with mashed potatoes or pasta.