Elevate your holiday feast with classic beef bourguignon
After a meatless Christmas Eve dinner, it's time for a hearty feast. Classic pork chops may seem too modest for such an occasion. Instead, more refined roasts or stews often appear on the table. This beef bourguignon truly deserves a place on the Christmas Day menu. Everything in this dish complements each other perfectly.
Beef is a demanding meat that requires careful handling. However, with the right intuition or know-how, your efforts will be greatly appreciated. A stew with tender pieces of beef in a subtly sweet sauce makes all other dishes pale. It’s particularly delicious with crispy toast, which can be dipped into this masterful sauce.
What to pay attention to when buying beef?
When purchasing beef, pay attention to several important aspects that will impact the quality of the prepared dish. The meat should be bright red and the fat very light, indicating freshness and quality. The meat should not be too wet or sticky.
Choosing a piece from an appropriate part of the carcass, such as shank or round, which are perfect for stews, is also wise. Beef's aroma is also crucial—fresh meat has a delicate and appetizing scent. Be sure to select beef with a certificate of origin, ensuring it comes from a reliable source.
Beef bourguignon – a delicacy of French cuisine
The long braising process makes the meat exceptionally tender and soaked with an aromatic sauce. Adding mushrooms and spices, such as thyme or bay leaf, enhances the dish's flavour, making it an ideal choice for a family festive feast.
How to make beef bourguignon?
For this dish, choose a piece of beef with a bit of fat. Options include neck, shoulder, or round cuts.
- 1.4 kilograms of beef
- 2 tablespoons of all-purpose flour
- 2 tablespoons of vegetable oil
- 100 grams of butter
- 2 cloves of garlic
- 2 carrots
- 2 onions
- 500 millilitres of red wine
- 500 millilitres of beef broth
- half a teaspoon of salt and pepper
- 1 bay leaf
- a few sprigs of thyme
- 200 grams of mushrooms
- Cut the meat into pieces about 2.5 cm. Dredge them in flour and briefly sear in a pan with hot oil and 1 tablespoon of butter. They don’t need to be fully cooked—just enough to seal in the juices.
- Transfer the beef to a plate. In the same pan, sauté the chopped vegetables—onions, carrots, and garlic—in large dice. Season with salt and pepper.
- Next, transfer the meat and vegetables to an ovenproof dish. Pour in the wine and beef broth. Add the bay leaf and some thyme sprigs, then place into a preheated oven at 150°C for 2.5 hours.
- Half an hour before the end of cooking, sauté the mushrooms in the remaining butter—if they are small, they can be left whole—and add them to the stew.
- After 30 minutes, serve the ready meal with bread or potatoes.
