BEST AND WONDERFUL BEEF BOURGUIGNON
TOP REVIEWS:
Wonderful, Wonderful!!!! This was a great recipe! I have never made this type of dish before and it turned out great! I used a London broil as my meat; it was a very nice cut I might add! I did not use fresh parsley, all I had on had was dried, but it didn’t matter, it was still great! I have put this in my personal cookbook! I just want to add to anyone who wants to try this, please remember this and make it a rule of thumb, my mother always told me, never cook with a wine that you wouldn’t drink, because when the alcohol cooks off, all you have left is the flavor, so please, make sure you use a good wine. I recommend CK Mondavi Cabernet Sauvignon. It is a great wine and reasonably priced.
I have made this twice and it is wonderful! It is very easy to prepare and actually better than the same dish at our local French restaurant. I have seen several comments about adding beef broth to replace some of the time wine. Although, that may not be a bad idea I think it is important what type of red wine you use. This recipe originally in France calls for a dark burgandy wine which cooks away nicely. I love the deep rich flavor and would not advise a Chianti for instance or Zinfindel.
Oh wow was this ever great! I omitted the mushrooms (don’t like) and the canned onions (didn’t have) and served with garlic butter crescent rolls. I used a fantastic French burgundy (Louis Jadot, for those who care), which I’m sure made all the difference. I never cook with a wine that I won’t also have a glass of while cooking. My non-drinking, wine-hating fiancee loved this meal, and I loved that it was easy and made the house smell AMAZING. I would recommend going a little easy on the butter though, especially if you have really good non-stick cookware and don’t need it, since the fat and the wine separated and was a tiny bit yucky to look at. Fantastic meal though, and one I’ll be making again and again. It’s probably best saved for a weekend when you have lots of time for it to cook though. I made mine on a Tuesday night after work and we didn’t eat dinner until 9 o’clock – oops!
I disagree with everyone that replaced the red wine with beef broth. That defeats the whole point of this classic dish! It originated with a type of burgundy wine, hence the name! However, I do think 2 cups red wine is a little much, so I used 1 cup red wine and 1 can beef broth with mine. I also seasoned the beef with a little salt and pepper before adding the flour mixture to it. And also, I didn’t have canned onions, so I just omitted it. It came out amazing! Love this recipe!
Excellent dish! Easy to put together and then do something else while baking. I will increase the initial cooking time from 2.5 hours to 3.0 hours to make the stew meat more tender. The flavor and aroma were outstanding. My grandchildren (3 and 10) asked for seconds! I used 1 cup of wine and 1 cup of beef broth. Don’t be afraid of using the onions with children – they add flavor, but are not bitter nor hot! This is definitely one of the best I have tried on this site. Marty
This is definitely worth trying. The meat comes out soooo tender and it’s great served over egg noodles along with green peas. I chop regular onions into large peices and use this instead of the canned. Hubby loved this one. I’m planning on making this for my family when I go on vacation (if I have time!). I used 1 cup red wine and 1 cup beef broth. Excellent recipe Teri!
INGREDIENTS:
3 pounds beef chuck roast, cubed
3 cups (750 ml) water
2 cups beef stock or broth
6 oz bacon, chopped into lardons
1 small onion, finely chopped
2 carrots, chopped
8 oz pearl onions, peeled
1 lb small cremini mushrooms
1/4 cup olive oil
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 bay leaf
1 sprig of thyme
Kosher salt and freshly ground pepper, to taste
PREPARATION:
Preheat oven to 300°F.
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium-low heat until brown and crisp, about 10 minutes. Transfer to a medium bowl and set aside. (Don’t drain Dutch oven.)
Pat beef dry and season liberally with salt and pepper. Working in batches, search beef on all sides until browned, 8-10 minutes. When beef is browned, transfer to bowl with bacon. Set aside.
Add chopped onions and carrot to Dutch oven and cook until soft, about 10 minutes. Stir in garlic and tomato paste and cook 2 minutes more. Stir in flour and cook for 1 minute before stirring in water and beef broth. Add thyme and bay leaf, the browned beef and bacon.
Cover and transfer pot to the oven. Let cook 1 1/2 to 2 hours, until beef is very tender, stirring half way through.
Meanwhile, heat oil in a large skillet over medium heat …