Beef Bourguignon

Author: Marthinus Strydom
Category: Beef
Serves/Qty: 6.00
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Heidi Strydom

This is my all time favorite comfort stew! Beef bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine. 

Marthinus Strydom

The Story

Beef bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. It is also a dish consisting of a piece of braised beef with the same garnish, at which point it may be called pièce de bœuf à la bourguignonne.
 
This classic French beef stew is the ultimate comfort food. Chunks of well-marbled beef are seared in olive oil  and then gently braised with garlic and onions in a wine-based broth. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich, deeply flavored sauce.

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Ingredients
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1.30 kg boneless beef topside, cut into 2.5 cm pieces
2 tsp salt
1 tsp freshly ground black pepper
3 tbsp (9 Teaspoons) olive oil
2 medium yellow onions, cut into 2.5 cm chunks
7 cloves garlic, peeled and smashed
2 tbsp (6 Teaspoons) balsamic vinegar
1½ tbsp (4.5 Teaspoons) tomato paste
¼ cup (12 Teaspoons) flour
2 cup (96 Teaspoons) good red wine
2 cup (96 Teaspoons) beef broth
2 cup (96 Teaspoons) water
1 bay leaf
1 tsp dried thyme
1 tsp sugar
4 large carrots, peeled and cut into 2.5 cm chunks on a diagonal
½ kg potatoes (baby yukons), cut in half or large potatoes quartered
fresh chopped parsley or chopped chives, for serving (optional)
170 g bacon

Method

  1. Preheat the oven to 160 degrees C.
  2. Season the meat generously with salt and pepper.
  3. In a large pot or dutch oven, fry the bacon until crispy. Set aside.
  4. Brown the meat in batches.
  5. This step is a bit time consuming but browning the meat adds depth and dimension to the stew. (Note: it’s important not to crowd the pan — if you try to brown all the meat at once, it will steam instead of sear and you won’t get all that lovely color and flavor.)
  6. Remove the meat and add the onions, garlic, and balsamic vinegar to the pan. The vinegar will loosen all the brown bits from the bottom of the pan and add flavor.
  7. Cook until the vegetables are softened, then add the tomato paste and cook for a minute more.
  8. Add the beef back into the pan and sprinkle with the flour.
  9. Stir until the flour is dissolved.
  10. Add the wine, broth, water, thyme, bay leaves, sugar and cooked bacon.
  11. Bring to a boil, then cover and braise in the oven for 2 hours.
  12. After 2 hours, add the carrots and potatoes.
  13. Return to the oven and continue cooking for 45 minutes, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.
  14. Serve on Spätzle or egg noodles. Use crusty bread to mop up this delicious sauce.