There are some recipes that are worth the wait and Beef Bourguignon is one of them.
Beef Bourguignon does take a little bit of time; but when a recipe is this good, you can’t and shouldn’t rush it. There’s a reason why beef bourguignon is a culinary cult-classic, and when you taste it, you’ll see why. Its savoury, seared beef and fork-tender vegetables, simmering in a rich full-flavored sauce is crowd pleaser.
The key to any good braised dish is to build and layer flavours as you add the individual ingredients in the recipe. In this case the chuck roast—one of the less expensive cuts of beef— brings all the natural flavours of the working muscles that make up the shoulder of the animal.
Use this process for any other kind of meat that suits your family. The more delicate the protein, the shorter the cooking time; so, pork will be quicker than beef, and chicken will be even quicker.
The single portion ‘blocks’ of meat make it easy to brown each surface at the start of the process, creating the first layer of richness. Make sure to season with each addition so the salt has time to draw out the flavours from each individual ingredient.
Once the cooking is complete, pull the pot ever so carefully from the oven. Those first delicious scents of the combined ingredients are a moment to savour! You should be able to slide a fork in without any resistance whatsoever.
The real key to this dish is to let it cool fully. Reheat the dish when you are ready to serve, so that the meat stays succulent and moist as it absorbs all the flavours in the sauce. Parfait!
Welcome to 2020 and a brand-new decade. And happy cooking, everyone!
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125 ml 1/2 cup All-purpose flour generously seasoned with salt and pepper
30 ml 2 tbsp Beef fat (or oil)
1 kg 2.2 lbs Beef Chuck roast (alternatively: pork, lamb, venison etc.) cut into 5-6 ‘blocks’ (5-6 oz)
250 ml 1 cup Onion, diced
3 Cloves garlic, chopped
30 ml 2 tbsp Tomato paste
350 ml 1/2 btl Red wine (white wine if using pork)
750 ml 3 cups Brown beef stock
225 g 1 cup Bacon, thick cut, diced
225 g 2 cups Mushrooms, small buttons
150 g 1/2 cup Brown beef stock
Salt and pepper
- Coat meat ‘blocks’ in seasoned flour and thoroughly shake off excess flour. NOTE: Use a large zip-lock bag and excess flour can be stored in the freezer for later use.
- Heat heavy bottomed pot over medium high heat, add fat, and fry meat quickly until browned on all sides
- Remove meat from pan and add onions and garlic. Sauté until just starting to brown.
- Add tomato paste and cook for 3-4 minutes to darken slightly; then add red wine, scraping bottom of pot to clean. Simmer until reduced to half the volume.
- Add brown beef stock and bring to a rolling simmer. Place beef back into the liquid, cover with a tight-fitting lid and place in 150°C/300°F oven for approximately 11/2 hours or until meat is fork tender.
- While meat is cooking in the oven, fry bacon in a pan stirring regularly until fat is rendered and bacon
is golden brown. Remove bacon from pan. Add mush-rooms to bacon fat and continue to cook until browned. Add pearl onions and the cooked bacon back to the pan. Cook for 3-4 minutes and drain off any excess fat.
- Check meat for tenderness and correct seasoning if required.