Beef Bourguignon is a classic French dish and is essentially a beef and mushroom stew served on noodles. It is typically made with a tender cut of beef like beef tenderloin.   I have utilized more economical cuts of beef – such as stewing beef or chuck roast which I cut into strips for a more elegant appearance. The deliciously rich sauce with tender braised meat is served on top of tagliatelle or thick egg noodles. Beef Bourguignon is a very versatile dish that can be presented family style on a platter or plated individually with any number of garnishes.  I usually save some of each of the pearl onions, caramelized mushrooms and crispy bacon lardons to garnish the finished dish – add a sprinkle of parsley and you are ready to feast on a delicious meal.  Enjoy with a glass of Burgundy wine or any full-bodied red wine.

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Beef Bourguignon (Burgundy Beef)

CHEF TALK: Cut the beef into thin strips. Fry the strips of meat in small batches in a single layer in a Dutch oven without crowding.  This recipe makes approximately 10 servings of Beef Bourguignon, which is plenty to serve a crowd or store in your freezer.  If there are leftovers, it freezes very well.

CHEF TIP: Cutting the beef into thin strips is much easier if the beef is just slightly frozen. Place the beef on a parchment lined plate or small pan and place in the freezer for 30 minutes to 1 hour or until partially frozen. Place the beef on a cutting board and cut into thin slices, then into strips.  

If you can find them, choose the tiny gourmet Cremini mushrooms – they are a perfect size for this dish. Save some of the crispy bacon lardons, some of the caramelized mushrooms and pearl onions for garnishing the final plating of the Beef Bourguignon. Serve with more Burgundy wine or another fine red wine. You will find another braised beef recipe on this website called Classic Braised Beef Stew with Roasted Root Vegetables. You will find that recipe here.

Yield: 8 – 10 servings

Preparation time: 30 minutes

Cook Time: 1 hour

INGREDIENTS:

• 4 oz. (113 g) bacon lardons
• 1 – 2 tablespoons (15 ml) olive oil or vegetable oil, as required
• 1 – 3 tablespoons (15 ml) unsalted butter, as required
• 2 lbs. (1 kg) stewing beef or chuck roast, cut into strips
• 6 oz. pearl onions, or 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 2 sprigs rosemary (or 1 teaspoon chopped or ½ teaspoon dried)
• 1 – 2 cups (226 g) small whole fresh mushrooms, or quartered, if the mushrooms are larger
• 1 cup (250 ml) Burgundy wine
• 2 cups (500 ml) beef broth
• 1 teaspoon sea salt
• ½ teaspoon ground pepper
• 1- 2 teaspoons beef bouillon paste
• 2 tablespoons all-purpose flour or gluten-free flour blend
• ¼ cup water
• 2 tablespoons fresh parsley, chopped finely
• 1 package uncooked medium egg noodles (4 cups uncooked, or about 8 oz.)

METHOD:

1. In a Dutch oven, place the bacon lardons. Cook until the bacon is crispy. Remove the lardons and reserve for later. Drain the bacon fat. CHEF TIP: Add a small amount of water to the pot while you are frying the lardons. This helps to hasten the fat rendering process. The water will evaporate and the bacon will start to caramelize much more quickly.
2. In the same pot, over low to medium heat, add 1 tablespoon each of olive oil and butter.
3. Season the beef with salt and pepper. Add the beef strips to cover the bottom of the Dutch oven in a single layer without crowding. Allow the beef strips to caramelize on both sides. Remove the beef as it browns into a medium-sized bowl. Add more oil or butter as necessary as you continue to cook the remaining beef in small batches. Once all of the beef is cooked, add the red wine to the pot to deglaze the pan. Scrape up any bits from the bottom of the pan with a heatproof spatula. Pour this mixture over the beef in the bowl. Set aside while you prepare the vegetables.
4. In the same Dutch oven, add a little more olive oil and butter. Brown the pearl onions quickly and remove to the same bowl as the beef. Repeat with the mini mushrooms and allow the mushrooms to turn golden and caramelize. Season lightly with salt and pepper. Reserve some of the onions and the mushrooms for garnish, as well as some of the crispy bacon lardons.
5. Return the beef mixture back into the Dutch oven. Add the beef broth and the beef bouillon.
6. Combine the flour and ¼ cup water. Stir into the beef mixture. Bring to a simmer and continue to simmer for 1 hour or until the beef is very tender. Taste the broth for seasoning and adjust if necessary with salt and pepper. Keep warm.
7. Cook the noodles according to the package instructions. Drain the noodles when they are cooked and place them on a serving platter.
8. To Serve: Spoon the beef bourguignon on top of the noodles. Garnish the dish with the reserved bacon lardons, onions and mushrooms. Sprinkle the chopped parsley on top of the dish. Enjoy!

Here is your visual step-by-step How to Make Budget-Friendly Beef Bourguignon:

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LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• Reductions
• Tweaking
• Gluten-Free Flour Blends
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If you try my recipe for Beef Bourguignon (Burgundy Beef), please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

 

Denise Paré-Watson

The Urb’n’Spice Chef

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