Beef Bourguignon
A rich and hearty French stew made with beef cheeks, bacon lardons, mushrooms, and red wine, slow-cooked to perfection. Perfect for serving four.
Ingredients
- 200 g large bacon lardons diced – I have used ventreche
- 12 chestnut mushrooms, turned if you wish.
- 12 silverskin onions, peeled
- 2 beef cheeks, large dice
- 1 carrot, peeled, large dice
- 1 onion, peeled, large dice
- 1 stick celery, large dice
- 1 bulb garlic, split
- 1 small bunch thyme
- Plain flour, for dusting
- 1 bottle burgundian pinot noir red wine/75cl
- Double-brown chicken stock, as required - around 1ltr
- 1 bunch flat-leaf parsley, chopped
- Maldon salt
- Black pepper
- Oil, as required
Instructions
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Render the bacon lardons in a heavy braising pan until deeply browned and crisp, allowing the fat to render out. Add the garlic skin/bacon skin if available and render with the lardons.
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Remove the bacon and reserve. Keep the rendered bacon fat in the pan.
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Add the silverskin onions and mushrooms. Cook gently until coloured and the mushrooms have released some of their moisture.
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Remove the mushrooms and onions and reserve as the garnish.
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Increase the heat. Season the beef cheeks with Maldon salt and black pepper and lightly dust with flour. Shake off any excess.
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Sear the beef in batches, giving each piece plenty of space. Build a deep brown colour without overcrowding the pan.
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Remove the beef and reserve with all its resting juices.
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Add the carrot, onion and celery. Increase the heat and colour the vegetables quickly without cooking them through.
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Return the beef and all its juices to the pan.
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Add the red wine — approximately 750ml–1L — and reduce rapidly, but do not reduce completely to syrup. Retain some acidity…
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Full recipe over on my YouTube Channel - too long for instagram 💚
Notes
Stove Top Beef Bourguignon
Sear the bacon and beef: In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
Sauté vegetables and brown: In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Simmer the stew: Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
Prepare mushrooms and serve: In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine. Garnish with parsley and serve with mashed potatoes, rice or noodles.
Instant Pot / Pressure Cooker
Sear the bacon and beef: Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish). Sauté the bacon in 1 tablespoon of oil until crisp and browned. Remove with a slotted spoon and set aside. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Return bacon to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.
Pressure cook: Add in the onions, pearl onions, carrots, wine, 480 ml of stock, tomato paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time.
Release pressure and prep mushrooms: After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure). While steam is releasing, prepare your buttered mushrooms (OPTIONAL — or add them straight in without cooking in butter if desired): Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Set aside.
Thicken sauce and serve: Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE), stir well, and allow the sauce to thicken uncovered for a further 5-10 minutes. Add the buttered mushrooms, garnish with parsley, and serve with mashed potatoes, rice or noodles.
Slow Cooker Beef Bourguignon
Sear meat and vegetables: In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
Prepare the sauce: Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 480 ml of stock, tomato paste, garlic, bullion and herbs.
Slow cook: Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
Prepare mushrooms and serve: In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving. Garnish with fresh parley and serve with mashed potatoes, rice or noodles.
ORIGINALLY POSTED FEBRUARY 18, 2018. POST UPDATED WITH VIDEO.
Imported from Mela.
