Beef bourguignon: Elevate your Christmas feast with this French classic
Traditionally, it's time for a meaty feast after a meat-free Christmas Eve dinner. Classic pork chops are decidedly too modest for such an occasion. Instead, more refined roasts or stews appear on the table. This beef bourguignon deserves to be served on the first day of Christmas. Every element in this dish complements the others perfectly.
Beef is a demanding meat that requires special handling. But your effort will surely be appreciated if you have a good intuition or simple know-how. A stew with tender pieces of beef in a gently sweet sauce makes other dishes pale. It tastes excellent with crispy toast that can be dipped into this masterful sauce.
What to pay attention to when buying beef?
When buying beef, pay attention to several important aspects that will affect the quality of the prepared dish. The meat should be bright red, and the fat very light—this indicates freshness and good quality of the beef. The meat should not be too wet or sticky.
It's also worth choosing a piece from the right part of the carcass, such as a shank or round, which is perfect for stews. The smell of the beef is also crucial—fresh meat has a delicate and appetizing aroma. Remember to select beef with a certificate of origin, which guarantees it comes from a good source.
Beef bourguignon – a delicacy of French cuisine
Beef bourguignon, also known as boeuf bourguignon, is a classic dish of French cuisine. It is made from braised beef marinated in red wine with herbs, giving it a unique flavor and aroma. The original recipe uses Burgundy wine, which pairs perfectly with the meat and additions.
The long braising process tenderizes the meat and soaks it in an aromatic sauce. Adding mushrooms and spices, such as thyme or bay leaf, enhances the flavor, making it ideal for a festive family feast.
How to make beef bourguignon?
For the dish, choose a piece of beef with a little fat. Options can include neck, shoulder, or round cuts.
Ingredients:
- 1.4 kilograms of beef,
- 2 tablespoons of plain 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 stock,
- half a teaspoon of salt and pepper,
- 1 bay leaf,
- a few sprigs of thyme,
- 200 grams of mushrooms.
Instructions:
- Cut the meat into pieces about 2.5 centimetres square. Dredge them in flour and briefly sear them in a pan with hot oil and 1 tablespoon of butter. They don't need to be fully cooked; they must be sealed to hold the juices.
- Transfer the beef to a plate. In the same pan, sauté the chopped vegetables—onions, carrots, and garlic—in large dice, seasoning with salt and pepper.
- Next, transfer the meat and vegetables to an ovenproof dish. Pour in the wine and beef stock. Add the bay leaf and some thyme sprigs, and place in a preheated oven at 150 degrees Celsius 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.
