mirror of
https://github.com/runyanjake/cooking.git
synced 2026-03-26 01:43:17 -07:00
69 lines
2.3 KiB
Plaintext
69 lines
2.3 KiB
Plaintext
---
|
|
title: "Beef Bourguignon"
|
|
slug: "beef-bourguignon"
|
|
date: "2026-02-10"
|
|
lastUpdated: "2026-02-10"
|
|
category: "meat"
|
|
tags: ["meat", "french"]
|
|
cookTime: 210
|
|
prepTime: 20
|
|
servings: 8
|
|
author: "jake"
|
|
description: "A classic French dish made with beef braised in red wine, often served with mushrooms and pearl onions."
|
|
featured: false
|
|
display: true
|
|
displayPhoto: ""
|
|
---
|
|
|
|
<RecipeCard>
|
|
|
|
## Photos
|
|
|
|
|
|
*Image Coming Soon*
|
|
|
|
## Ingredients
|
|
|
|
- 2 pounds beef chuck, cut into 1-inch cubes
|
|
- 1 bottle (750 ml) red wine (preferably Burgundy)
|
|
- 2 cups beef stock
|
|
- 1/4 cup brandy
|
|
- 1/4 cup all-purpose flour
|
|
- 4 ounces bacon, diced
|
|
- 2 tablespoons olive oil
|
|
- 1 large onion, chopped
|
|
- 2 carrots, sliced
|
|
- 3 cloves garlic, minced
|
|
- 1 bouquet garni (thyme, bay leaf, parsley)
|
|
- 8 ounces pearl onions, peeled
|
|
- 8 ounces mushrooms, quartered
|
|
- Salt and pepper to taste
|
|
- Fresh parsley for garnish
|
|
|
|
## Instructions
|
|
|
|
1. Preheat the oven to 325°F (160°C).
|
|
2. In a large Dutch oven, cook the **bacon** over medium heat until crispy. Optionally add a small bit of water while cooking to ensure a better crisp. Remove and set aside, leaving the fat in the pot.
|
|
3. Season the **beef** with **salt** and **pepper**, then dust with **flour**. In the same pot, brown the **beef** in batches until browned on all sides. Remove and set aside.
|
|
4. Add the **onion** and **carrots** to the pot, cooking until softened. Stir in the **garlic** and cook for an additional minute.
|
|
5. Return the **beef** and **bacon** to the pot. Add the **red wine**, **beef stock**, and **brandy**. Add the **bouquet garni** and bring to a simmer.
|
|
6. Cover the pot and transfer to the oven. Cook for 2 to 3 hours, or until the **beef** is tender.
|
|
7. In the last 30 minutes of cooking, add the **pearl onions** and **mushrooms**.
|
|
8. Once cooked, remove from the oven, discard the **bouquet garni**, and adjust seasoning with **salt** and **pepper**.
|
|
9. Serve hot, garnished with **fresh parsley**.
|
|
Serve with crusty bread or over mashed potatoes for a hearty meal.
|
|
|
|
## Notes
|
|
|
|
### Wine Selection
|
|
- Use a good quality red wine for the best flavor. Burgundy is traditional, but any full-bodied red will work.
|
|
|
|
### Serving Suggestions
|
|
- Serve with crusty bread or over mashed potatoes for a hearty meal.
|
|
|
|
## References
|
|
|
|
- Reference Recipe **[HERE](https://cafedelites.com/beef-bourguignon/)**
|
|
|
|
</RecipeCard>
|