Beef Bourguignon
⏳ Time
3 hours
🥕 Ingredients
10
🍽️ Servings
8
Description
Recipe by John Smith, chef of a popular American bistro.
Ingredients
- Beef chuck roast - 1½ kg
- Bacon - 3.5 oz
- Butter - 1.8 oz
- Onion - 7.1 oz
- Carrot - 7.1 oz
- Olive Oil - 1 fl oz
- Red Grape Juice - 1 qt
- Garlic - 1.4 oz
- Campbell's Beef Broth - 1½ l
- Bouquet Garni - 1 bunch
Step by Step guide
Step 1
Cut the meat into pieces with a thickness of 3 cm. You can use either chilled or thawed meat.
Step 2
Melt finely chopped bacon in a skillet. Once the bacon has rendered its fat, strain it and leave only the fat in the skillet. Set aside the leftover bacon, as we will need it later. It's very important to start rendering the bacon in a cold skillet.
Step 3
Add a bit of butter to the fat. It will help caramelize the meat better, giving it a beautiful color. Once the fat mixture starts to bubble, you can add the meat. Place the pieces of meat in the pan so that they have some space, and as soon as one side is browned, turn them over. The goal is to achieve a golden crust, not to cook the meat through. If there is too much meat in the pan, it will start to release juices, heat up, and essentially boil or stew instead of sear. Cook over high heat, constantly turning the pieces. This way, sear all the pieces of beef in turn. You can add a little pepper while searing the meat. Of course, you can also add raw, unseared meat, and the beef Bourguignon will still turn out well. However, searing gives the beef a distinctive rich flavor, enhancing the meaty component of the dish.
Step 4
Transfer the meat, browned on all sides, to a heavy-bottomed cast iron or copper pot, such as a Dutch oven or a roaster.
Step 5
Chop the onion and carrot into random pieces. The way they are cut is not very important, as the texture of the vegetables will diminish after 3 hours in the oven. However, avoid cutting them too large: the smaller the pieces, the more flavor they release. You don’t need to worry about the precision of your cuts. In a deep skillet, pour in olive oil or regular vegetable oil. Over high heat, sauté the carrot and onion. Since carrots take longer to cook than onions, start with the carrots and add the onions a couple of minutes later. The goal is to sauté everything quickly but gently so that nothing burns, as burnt parts can give the sauce a bitter taste and off-flavors. Add 20 grams of butter to the vegetables for a richer flavor. Keep on the heat for a couple of minutes. Strain the vegetables if there is too much fat. Excess fat is not needed in the sauce.
Step 6
Reduce the wine twice in a pot over high heat and add it to the vegetables.
Step 7
Add the vegetables and the bacon that was set aside at the beginning of the process. Include coarsely chopped garlic, having removed the green shoots from the cloves.
Step 8
Pour in 1.5 liters of rich beef broth. This can be broth made from any cuts of the beef.
Step 9
Add the bouquet garni. Season with salt and pepper to taste.
Step 10
Place the meat in an oven preheated to 160–356°F for 2.5–3 hours.
Step 11
After three hours, the finished Burgundy-style meat will look like this. Taste it, add salt and pepper, and add sugar if necessary. The thing is, the wine can make the sauce too acidic, and the sugar will balance everything out.
Step 12
Traditionally, beef Bourguignon is served with sautéed potatoes with mushrooms and caramelized shallots. Be sure to drizzle the meat and side dish with the sauce left at the bottom of the pot.
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