Boeuf Bourguignon (Dutch oven) Recipe

Today, we're diving into the heart of French cuisine with a recipe for Boeuf Bourguignon, a classic dish that epitomizes warmth and comfort. This rich, hearty stew, originating from the Burgundy region, features tender chunks of beef slow-cooked in a luscious red wine sauce, perfectly complemented by aromatic herbs, earthy mushrooms, and crisp bacon. With its inviting flavours and melt-in-your-mouth texture, Beef Bourguignon not only warms the soul but also brings a taste of rustic French elegance to your dining table. Join me as we explore the steps to create this culinary masterpiece that’s sure to impress family and friends alike!

Nutritional information

Please note, these values can vary based on specific ingredients and quantities used, as well as preparation methods. Sure! Here’s the nutritional information for the entire dish as well as per serving, assuming the recipe serves 6:

Whole Dish (Approximate Values)

• Calories: 3600-4200

• Protein: 240-270g

• Fat: 240-300g

• Saturated Fat: 90-120g

• Carbohydrates: 120-150g

• Dietary Fiber: 12-18g

• Sugars: 24-36g

• Cholesterol: 600-720mg

• Sodium: 4800-6000mg

Per Serving (Approximate Values)

• Calories: 600-700

• Protein: 40-45g

• Fat: 40-50g

• Saturated Fat: 15-20g

• Carbohydrates: 20-25g

• Dietary Fiber: 2-3g

• Sugars: 4-6g

• Cholesterol: 100-120mg

• Sodium: 800-1000mg

These values are estimates and may vary based on specific ingredients and cooking methods.

This approximation includes the beef, bacon, wine, broth, vegetables, and butter. Adjustments may be necessary based on portion size or specific ingredients used.

Serves 4-6

Cooking times can vary based on the specific recipe, but here's a general guideline:

1. Preparation Time: 15-30 minutes (chopping, marinating, etc.)

2. Cooking Time:

   - Sautéing or pan-frying: 15-25 minutes

   - If simmering or slow cooking: 1-3 hours, depending on the dish and oven

3. Total Time: Approximately 1-4 hours, factoring in both preparation and cooking.

Recipe Difficulty level - Beginner-Friendly

Special equipment - Dutch Oven or Heavy Casserole Dish

Boeuf Bourguignon

This winter warmer just needs a hunk of crusty french bread and lashings of butter

Button Mushrooms

Small onions

Diced beef and mushrooms

Boeuf Bourguignon Recipe (cooked in a traditional cast iron dutch oven)

Ingredients:

• 2 lbs beef chuck, cut into 1.5-inch cubes

• Salt and pepper, to taste

• 3 tablespoons olive oil

• 4 ounces bacon or lardons, diced

• 4 cups red wine (preferably Burgundy)

• 2 cups beef broth

• 1 large onion, chopped

• 3 carrots, sliced

• 2 cloves garlic, minced

• 1 tablespoon tomato paste

• 1 bouquet garni (a bundle of herbs - thyme, rosemary, bay leaf, and parsley)

• 8 ounces mushrooms, quartered

• 2 tablespoons all-purpose flour

• Fresh parsley, chopped (for garnish)

• 2 large knobs of butter

• dash of brandy

  
  

How to make Boeuf Bourguignon

Click here for Kitchen Timer

Prep all your ingredients,

1. Preheat your oven to 350°F (175°C).

   
   

2. Brown the Beef: Season the beef cubes with salt and pepper. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

   
   

3. Cook the Bacon: In the same pot, add the diced bacon and cook until crispy. Remove

   and set aside with the beef.

   
   

4. Sauté the Vegetables: Add the chopped onion and carrots to the pot, cooking until softened and lightly brown, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

   
   

5. Combine Ingredients: Return the beef and bacon to the pot. Stir in the tomato paste and flour, coating the meat and vegetables.

   
   

6. Add Wine and Broth: Pour in the red wine - don’t forget to pour a glass for yourself! Use the wine to de - glaze the flavourful “fond” that’s formed at the bottom of the pan (I like to add a splash of brandy for good measure). Bring the wine to a boil and let it reduce by half, then it’s time to add the beef broth and bring everything back to a boil. Finally, add the bouquet garni to infuse those lovely herbal flavours.

   
   

7. Bake: Bring the mixture to a simmer, then cover and transfer it to the oven. Bake for 2.5 to 3 hours, or until the beef is fork-tender.

   
   

8. Cook the Mushrooms: In a skillet, melt a generous knob of butter with a hearty pinch of salt over medium heat. Gently sauté the mushrooms, letting them release all their moisture. Once the water has evaporated, continue cooking the mushrooms until they are nicely browned, about 5-7 minutes. This process will truly elevate the flavour of the mushrooms!

   
   

9. Combine Everything: Once the beef is cooked, take the pot out of the oven, discard the bouquet garni, and stir in the sautéed mushrooms. For a final touch, add a shot of brandy and a generous knob of butter, then slowly incorporate it into the dish to achieve a rich, creamy finish.

   
   

10. Serve: Garnish with fresh parsley and serve hot, ideally with crusty bread or over mashed potatoes.

    
    

    Enjoy your homemade Beef Bourguignon!

    
    

Goes well with:

Crusty bread

Mashed potatoes

And there you have it - my take on the timeless Beef Bourguignon! This dish not only warms the heart but also brings the rich flavours of French cuisine right into your kitchen. Perfect for cozy family gatherings or a special dinner occasion, it showcases the magic of slow cooking and the delightful melding of ingredients. I hope you enjoy every mouthful as much as I do! Be sure to share your own delicious adaptations and experiences in the comments below. Until next time, happy cooking, and may your kitchen always be scrummy!

 Please leave a comment below to share your own experience in preparing this recipe.

Cheers Steve.