My sumptuous beef bourguignon Recipe

This My sumptuous beef bourguignon is a rich and tender recipe, which is made with beef cheeks and Burgundy wine. It’s the ultimate comfort food recipe, a classic French stew that’s perfect for a special weekend meal.

My sumptuous beef bourguignon Ingredients

A classic combination for a deeply flavorful and meltingly tender stew.

• 1.5kg beef cheeks, trimmed
• 4 large carrots
• 4 sticks of celery
• 4 cloves of garlic
• 1 onion
• 2 teaspoons Dijon mustard
• 4 fresh bay leaves
• 1 small pinch of ground cloves
• 750ml Burgundy or Pinot Noir red wine
• 50g plain flour
• 20g unsalted butter
• Olive oil
• 6 rashers of higher-welfare smoked streaky bacon
• 200g shallots
• 400g button mushrooms
• ½ a bunch of flat-leaf parsley (15g)
• Sea salt and freshly ground black pepper

How To Make My sumptuous beef bourguignon

A step-by-step guide to this iconic French stew.

1. Marinate the Beef (Overnight): Chop the beef cheeks into 5cm chunks. Roughly chop the carrots, celery, garlic, and onion. Place it all in a large bowl with the beef, Dijon mustard, bay leaves, ground cloves, a generous pinch of black pepper, and the entire bottle of red wine. Mix well, cover, and let it marinate in the refrigerator overnight.
2. Brown the Beef: The next day, preheat your oven to 160°C/325°F/gas 3. Strain the contents of the beef bowl through a colander set over another bowl to reserve the wine. Pick out just the beef chunks, pat them completely dry with paper towels, and toss them in the flour until lightly coated. In a large casserole pan over a medium heat, melt the butter with 2 tablespoons of olive oil. In batches, brown the floured beef on all sides, removing it to a plate as it becomes golden.
3. Sauté the Vegetables and Simmer: Add the strained vegetables to the pan and cook for about 10 minutes, until they start to caramelize, scraping up any sticky bits from the bottom. Return the browned beef to the pan. Pour over the reserved wine marinade and 750ml of boiling water. Bring the stew to a simmer.
4. Braise in the Oven: Cover the surface of the stew with a scrunched-up sheet of damp parchment paper, then put the lid on the casserole dish. Transfer to the oven and cook for about 4 hours, or until the beef is meltingly tender.
5. Prepare the Garnish: Towards the end of the beef’s cooking time, slice the bacon and place it in a large non-stick pan over a medium-high heat. Peel and chop the shallots and add them to the pan. Trim and halve or quarter the button mushrooms and add them as well. Cook for 15 to 20 minutes, stirring regularly, until everything is golden brown and cooked through.
6. Finish and Serve: Finely chop the parsley and toss it through the bacon and mushroom mixture. Pour this entire garnish over the top of the finished beef bourguignon. Season the stew to perfection, tasting and tweaking as needed. Serve hot, traditionally with creamy mashed potatoes and steamed greens.

Recipe Tips

For the richest, most tender beef bourguignon.

• Why marinate the beef overnight? This is a crucial step for developing a deep, complex flavor. The wine, vegetables, and aromatics all work to tenderize the meat and infuse it with their essence, creating the signature rich taste of a classic bourguignon.
• What are beef cheeks? Beef cheeks are a tough cut of meat from the facial muscle of the cow. They are full of connective tissue, which, when slow-cooked in liquid, breaks down into incredibly rich, tender, and gelatinous meat. It’s the perfect cut for this type of braise.
• How to get a rich, glossy sauce? Browning the floured beef properly is key, as it builds the foundation of flavor (the “fond”) in the pan. The long, slow braise then allows the collagen from the beef cheeks to melt into the sauce, giving it a natural, silky thickness without needing much extra thickener.
• Can I make this ahead of time? Absolutely! Beef bourguignon is one of those magic dishes that tastes even better the next day. The flavors continue to meld and deepen as it sits. Make it completely, let it cool, and store it in the refrigerator. Reheat gently on the stovetop.

What To Serve With Beef Bourguignon

Classic pairings that are perfect for soaking up the rich gravy.

This hearty stew is a centerpiece meal that is traditionally served with:

• Creamy mashed potatoes or boiled new potatoes
• Crusty French bread or a baguette
• Simple steamed green beans or buttered peas
• A glass of the same Burgundy or Pinot Noir used in the cooking

How To Store Beef Bourguignon

Keeping this classic stew at its best.

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavor will only improve.
• Freeze: Beef bourguignon freezes exceptionally well. Let it cool completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

My sumptuous beef bourguignon Nutrition Facts

An estimated guide per serving.

• Calories: 650 kcal
• Carbohydrates: 25 g
• Protein: 60 g
• Fat: 30 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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• Beef Wellington for Two Recipe
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