Introduction
A few years ago, my family and I spent a holiday in the beautiful French countryside. During a peaceful stay in the charming village of Saint-Martin-de-Bavel, we dined at a local restaurant where I first tasted Beef Bourguignon served over boiled potatoes. The dish’s simplicity captivated me, yet its complex, rich flavor left a lasting impression. I quickly learned that the secret to this traditional French recipe lies in marinating the beef overnight.
Back home, I couldn’t wait to recreate this iconic French stew, and now I’m excited to share my Easy Beef Bourguignon recipe with you. Using simple ingredients and a little patience, this recipe captures the hearty, rustic essence of French countryside cuisine and brings it right to your table.
➡️Explore More Traditional French Recipes Here
➡️Discover More Delicious Recipes Using Beef Cuts
Why This Easy Stovetop Beef Bourguignon Belongs in Your Kitchen
- Stovetop Cooking Control: Cooking Beef Bourguignon on the stovetop gives you complete control over the cooking process. You can easily adjust the heat and timing to achieve your desired meat tenderness and perfect vegetable texture, ensuring a high-quality, flavorful dish every time.
- Meal Prepping Solution: This Easy Beef Bourguignon recipe is an excellent option for meal prepping. Prepare it over the weekend, and you’ll have hearty meals ready for the week, with the rich flavors deepening as leftovers.
- Flexible Ingredient Choices: One of the best things about this stovetop Beef Bourguignon recipe is its flexibility with ingredients. Whether you’re swapping in another dry red wine or using different herbs, this recipe is versatile and can adapt to what’s available in your kitchen, making it convenient for anyone, anywhere.
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Best Ingredients for Easy Beef Bourguignon
Beef -Choosing the Best Cuts:
For an easy yet delicious Beef Bourguignon, selecting the right beef cut is key to achieving tender, flavorful results. Chuck roast is a chef’s choice for this dish due to its perfect balance of fat and connective tissue, which break down beautifully during slow cooking, making the beef melt-in-your-mouth tender. Other great options include brisket and beef shin, both of which offer rich flavors that develop over time. If you’re looking for a leaner alternative, bottom round is a good substitute, though it may not be as tender as chuck.
Onions: Why Use Pearl Onions?
Pearl onions not only add a mild sweetness that balances the rich flavors of the beef and wine, but they also elevate the presentation of the dish. Their small, round shape holds up well during cooking, giving the stew a refined look that’s perfect for serving at gatherings. If you can’t find pearl onions, substitute them with small shallots or diced yellow onions. While they won’t offer the same sweetness or visual appeal, they still enhance the dish’s flavor.
Wine: The Perfect Match
For a truly easy yet authentic Beef Bourguignon, use a good-quality red wine. A Burgundy or Pinot Noir is ideal, bringing fruity and earthy flavors that complement the stew. The wine’s acidity helps tenderize the beef while deepening the overall flavor. If those wines aren’t available, a Cabernet Sauvignon or Merlot can work, but stick to a wine you’d enjoy drinking since it plays a crucial role in the taste of the dish.
Herbs: Adding Layers of Flavor
Herbs are the backbone of this dish, adding aromatic depth. For the perfect Beef Bourguignon, you’ll need thyme, bay leaves, and parsley. These herbs work together to infuse the stew with earthy, rustic notes. You can also add a sprig of rosemary or a dash of herbes de Provence for a more herbaceous twist.
Delving into the Hearty World of Beef Bourguignon
Introduction to Boeuf Bourguignon:
Beef Bourguignon embodies the rustic elegance of French cuisine. This traditional French dish, steeped in history and flavour, is a rich stew braised in red wine, harmoniously combined with bacon lardons, mushrooms, and pearl onions. Seasoned with fragrant herbs like thyme and parsley, it transforms into a comforting winter dinner that warms you from the inside out. Served over boiled potatoes or pasta, Beef Bourguignon invites you to a heartwarming meal. So, let’s embark on a culinary journey to explore this exquisite dish.
Historical Roots of French Beef Stew:
Beef Bourguignon has its roots entrenched in the Burgundy region of France, known for its exceptional vineyards. Historically, this dish was a staple among the peasants who utilised readily available ingredients to create a filling meal. Over the years, Beef Bourguignon gradually found its place in gourmet kitchens, symbolising the essence of traditional French cooking. The use of red wine not only tenderises the beef but also melds the flavours together, creating a dish that’s rich in taste and history.
The Quintessence of Beef Bourguignon
Beef Bourguignon’s heart lies in its slow-cooking process, tenderising the beef and blending the flavours into a hearty stew. This dish is versatile, fit for stovetop, Dutch oven, or slow cooker preparation. The stovetop offers precise control over simmering, while a Dutch oven, transitioning easily from stovetop to oven, offers a hands-off approach. Conversely, a slow cooker, embodying the ‘set it and forget it’ mantra, is a time-saver, allowing flavours to meld over hours, presenting a delightful stew at day’s end.
Classic French Beef Stew Variations:
Over time, local variations of Beef Bourguignon have emerged, showcasing the adaptability and the enduring appeal of this traditional dish. Some chefs prefer to add a splash of brandy for an extra layer of warmth, while others might incorporate root vegetables like carrots and parsnips. The choice of herbs can also vary, with some opting for rosemary or bay leaves to infuse a different aromatic profile.
How to thicken Beef Bourguignon?
A notable variation comes in the way the stew is thickened. Traditionally, the stew’s richness comes from the slow reduction of the wine and beef stock. However, some recipes advocate for thickening the stew using either cornflour or wheat flour. Cornflour, mixed with water, can be added towards the end of the cooking process to achieve the desired consistency. On the other hand, wheat flour is often used to coat the beef before searing. This method not only helps in browning the beef but also acts as a thickening agent as the stew simmers, creating a velvety, hearty sauce.
Traditional Beef Bourguignon Recipe Step by Step Video:
Printable Beef Bourguignon Recipe Card:
Traditional Beef Bourguignon Recipe: Stovetop Method
Ingredients:
Marinate Ingredients:
- 1.1 lbs Beef Chuck - diced ( or other stewing cut)
- 1.6 cup Burgundy Red Wine - (if unavailable, other red wines can be used as well)
- 1 Banana Shallot - finely diced
- 1 handful Fresh Thyme - chopped
- 2 Bay Leaves
- ½ tsp Black Pepper
Beef Bourguignon Ingredients:
- 3.5 oz Lardons - (100g) can be substituted with diced pancetta or bacon
- 7 oz Button Mushrooms - (200g) halved
- 15 Pearl Onions
- 2 Carrots, medium size - sliced into half rings
- ½ Celery Stick - finely diced
- 4 Garlic Cloves - sliced
- 2 tbsp Butter - (30g)
- Water
- 1 tbsp Cornflour - dissolved in 2tbsp of water for thickening (if needed)
- 1 tbsp Canola Oil
- Parsley - for garnish
- Boiled Pasta or Potatoes - to serve
Instructions:
- Start by marinating the diced beef. In a bowl, combine the beef with finely diced shallot, a small bunch of fresh chopped thyme, 2 bay leaves, 1/2 tsp of black pepper, and half a bottle of Burgundy red wine. Cover and refrigerate for 2 hours minimum preferably overnight.
- The following day, remove the beef from the marinade, reserving the marinade for later. Pat the beef dry, preparing it for searing.
- To sear the beef, heat 1 tablespoon of oil in a large pan over high heat. Once hot, add the beef, searing it on all sides until browned. Work in batches if necessary to avoid overcrowding the pan, especially if preparing a larger quantity or using a smaller pan.
- Pour the reserved marinade and 1.27 cups of beef stock into the pan with the beef, bringing the mixture to a boil. Reduce the heat to low, and let it simmer for 2.5 hours. During this time, add extra hot water as needed to almost cover the meat, compensating for evaporation.
- While the beef simmers, prepare the bacon and vegetables. In a separate pan, fry the bacon lardons until the fat renders out, then add the mushrooms and cook until they begin to brown. Add the pearl onions and 1 and 3/4 tablespoons of butter. Once the butter has melted, add the carrots and celery. Cook until browned, then transfer to a plate and set aside for later.
- After 2.5 hours, the beef should start to tenderize. Stir in the bacon and vegetable mixture, and continue to simmer for an additional hour. The liquid should reduce by about half during this time.
- If desired, thicken the sauce by stirring in a mixture of 1 tablespoon of cornflour dissolved in 2 tablespoons of water. Check the seasoning, adjusting with salt and pepper as needed.
- Serve the Beef Bourguignon over buttery boiled potatoes or pasta. Garnish with Parsley, Enjoy!
Recipe Video:
Notes:
- Preparation Time: Allow plenty of time for marinating the beef, ideally overnight. This ensures the flavours are well-absorbed, resulting in a richer, more flavourful dish.
- Wine Substitutions: If Burgundy wine is not available, other dry red wines such as Merlot or Cabernet Sauvignon can be used.
- Searing: It’s crucial to sear the beef well, as this process creates a Maillard reaction, adding depth of flavour to the dish.
- Simmering: A low and slow simmer is key to tenderizing the beef and developing flavours. Ensure the liquid maintains a gentle simmer, and adjust the heat as necessary.
- Water Addition: Monitor the liquid level during the simmering process and add hot water as necessary to compensate for evaporation.
- Vegetable Preparation: Cutting the vegetables into even sizes ensures they cook uniformly. Sautéing them separately before adding to the beef also helps to develop their flavour and texture without overcooking them.
- Sauce Thickness: The cornflour-water mixture is optional, depending on desired sauce consistency. If a thicker sauce is preferred, this mixture can be added during the last part of the cooking process.
- Serving Suggestions: Beef Bourguignon is traditionally served over boiled potatoes or pasta, but it’s also delicious with crusty bread or over mashed potatoes.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.
Nutrition:
Frequently Asked Questions (FAQs)
➡️ What is the best cut of beef for Beef Bourguignon?
The best cuts for Beef Bourguignon are chuck, brisket, or stewing beef. These cuts have enough marbling to become tender and flavorful when slow-cooked in the rich red wine sauce.
➡️ Can I make Beef Bourguignon without wine?
Yes! While red wine adds depth, you can replace it with beef broth and a splash of balsamic vinegar or Worcestershire sauce to mimic the acidity and complexity of wine.
➡️ What type of wine should I use for Beef Bourguignon?
A full-bodied red wine like Pinot Noir, Cabernet Sauvignon, or Burgundy works best. Avoid overly sweet wines, and choose one that you’d enjoy drinking!
➡️ How long should I cook Beef Bourguignon on the stovetop?
For the best results, simmer the beef for 2.5 to 3 hours on low heat until it becomes fork-tender and the flavors meld beautifully.
➡️ Can I make Beef Bourguignon ahead of time?
Yes! In fact, it tastes even better the next day as the flavors develop. Store it in the fridge for up to 4 days, or freeze it for up to 3 months.
➡️ What should I serve with Beef Bourguignon?
It pairs wonderfully with mashed potatoes, buttered egg noodles, crusty French bread, or even a simple green salad to balance the richness.
➡️ Can I use a slow cooker instead of the stovetop?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
From the Chef Lukasz
I’m over the moon that you’ve embarked on the culinary journey of preparing my Easy Beef Bourguignon recipe! This classic dish, rooted in traditional French cooking, offers plenty of room for personal touches and creative twists. Did you add your own spin to it? Perhaps a splash of brandy or a mix of extra root vegetables to enhance the rich flavors? I’d love to hear how you made this stovetop Beef Bourguignon your own!
Discover a world of delectable recipes and culinary tips directly from my kitchen. Subscribe to my recipe blog for the latest mouth-watering creations. For exclusive behind-the-scenes peeks, follow my Instagram and embark on a culinary journey with me. Please share your thoughts in the comments – I value your feedback! 🙂
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