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Beef Bourguignon | Jessie Mo's Baking Co.
Jessie Morgan
Beef Bourguignon – A Classic Comfort Dish
There's nothing quite like the satisfaction of a warm, hearty stew on a chilly evening, and Beef Bourguignon delivers all the cozy vibes you could ask for. This beloved French dish has roots in the Burgundy region, known for its world-class wine, which is a key ingredient in the recipe. Historically, Beef Bourguignon was a peasant dish, designed to transform tough cuts of meat into something tender and flavorful through slow cooking. Over time, it has evolved into a culinary icon, celebrated for its rich depth of flavor and comforting appeal. This French classic combines tender beef, aromatic vegetables, and rich red wine to create a meal that's as comforting as it is flavorful.
Perfect for dinner parties or a quiet night in, this dish is sure to impress. I still remember the first time I made Beef Bourguignon — I had adapted the recipe from Julia Childs’ cookbook. Since then I have made some changes and made the recipe my own!
For serving, I recommend pairing it with creamy mashed potatoes or a crusty baguette to soak up the delicious sauce. It’s a dish that turns any meal into a memorable occasion.
Ingredients:
- 3 - 3 ½ lbs Eye of Round Steak, cubed (1")
- 1 lb Bacon, diced
- 3 cups Red Wine
- 3 cups Beef Stock/Broth
- 2 tbsp Tomato Paste
- 3 Carrots, cut on the bias
- 12 oz Mushrooms, cubed
- 5 Shallots, sliced thin
- 4 tbsp Butter
- 1 Bouquet Garni
- Salt/Pepper to taste
Instructions:
- Place the bacon in an unheated Dutch oven. Cook until all the fat is rendered, then remove the bacon.
- Sear the beef in batches in the bacon fat. Remove and set aside.
- Deglaze the pot with 1 cup of wine, then add the beef back to the pot.
- Add the remaining wine, beef stock, carrots, bouquet garnish, and tomato paste. Cover and let simmer for 2 hours.
- In a separate pan, caramelize the shallots in 2 tbsp of butter. Remove.
- Cook the mushrooms in the same pan with the remaining butter.
- Add the shallots and mushrooms to the stew after 2 hours. Serve with potatoes, pasta, or rice for a complete meal.
Indulge in this rich and savory dish, and enjoy the warm embrace of a timeless classic. Bon appétit!
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