Beef bourguignon: Elevate your holiday feast with a French classic
Traditionally, after a meatless Christmas Eve dinner, it's time for a hearty feast. Classic pork chops may be too modest for such an occasion; instead, more refined roasts or stews often take center stage. This beef bourguignon deserves to be served on the first day of Christmas. Each element in this dish harmonizes perfectly.
Beef is a demanding meat that requires special handling. However, if you display the right intuition or simply have the know-how, your efforts will surely be appreciated. A stew with tender pieces of beef in a subtly sweet sauce can make all other dishes seem less appealing. This meal pairs excellently with crispy toast for dipping into the masterful sauce.
What to pay attention to when buying beef?
When purchasing beef, pay attention to several key aspects that will affect the quality of your dish. The meat should be bright red, and the fat should be very light, indicating freshness and good quality. The meat should not be too wet or sticky.
Choosing a piece from the appropriate part of the carcass, such as shank or round, which are perfect for stews, is also wise. The aroma of beef is also crucial—fresh meat has a delicate and appetizing smell. Remember to select beef with a certificate of origin to ensure it comes from a reputable source.
Beef bourguignon – a delicacy of French cuisine
Beef bourguignon, also known as boeuf bourguignon, is a classic dish of French cuisine. It is made from braised beef marinated in red wine with herbs, giving it a unique flavor and aroma. The original recipe uses Burgundy wine, which pairs perfectly with the meat and additional ingredients.
The lengthy braising process makes the meat exceptionally tender and infused with aromatic sauce. Adding mushrooms and spices, such as thyme or bay leaf, enhances the dish's flavor, making it an ideal choice for a festive family feast.
How to make beef bourguignon?
For this dish, choose a piece of beef with a little fat. Options can include neck, shoulder, or round cuts.
Ingredients:
- 3 pounds of beef
- 2 tablespoons of all-purpose flour
- 2 tablespoons of vegetable oil
- 3.5 ounces of butter
- 2 cloves of garlic
- 2 carrots
- 2 onions
- 17 ounces of red wine
- 17 ounces of beef broth
- Half a teaspoon of salt and pepper
- 1 bay leaf
- A few sprigs of thyme
- 7 ounces of mushrooms
Instructions:
- Cut the meat into approximately 1-inch pieces. Dredge them in flour and briefly sear in a pan with hot oil and 1 tablespoon of butter to seal in the juices.
- Transfer the beef to a plate. In the same pan, sauté the chopped vegetables—onions, carrots, and garlic —in large dice. Season with salt and pepper.
- Next, transfer the meat and vegetables to an ovenproof dish. Pour in the wine and beef broth. Add the bay leaf and some thyme sprigs, and place the dish in a preheated oven at 300 degrees Fahrenheit for 2.5 hours.
- Half an hour before the end of cooking, sauté the mushrooms in the remaining butter—if they are small, they can be left whole—and add them to the stew.
- After 30 minutes, serve the ready meal with bread or potatoes.
