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.
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.)
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.
In the same pot, over low to medium heat, add 1 tablespoon each of olive oil and butter.
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.
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.
Return the beef mixture back into the Dutch oven. Add the beef broth and the beef bouillon.
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.
Cook the noodles according to the package instructions. Drain the noodles when they are cooked and place them on a serving platter.
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!
For further details, including photographs and Chef Tips, please refer to my original post: Beef Bourguignon (Burgundy Beef)
Recipe by UrbnSpice at https://urbnspice.com/my-recipes/budget-friendly-beef-bourguignon-burgundy-beef/