Cozy Comfort in a Pot: Mastering Dutch Oven Beef Bourguignon!
Indulge in the rich flavors of France with this classic Beef Bourguignon, perfectly cooked in a Dutch oven. This hearty dish transforms humble ingredients into a luxurious meal that will transport your taste buds straight to the French countryside.
As the aroma of red wine, tender beef, and savory herbs fills your kitchen, you’ll find yourself eagerly anticipating the moment you can dive into this comforting stew. The Dutch oven works its magic, slowly melding the flavors and creating a dish that’s greater than the sum of its parts.
Beef Bourguignon has its roots in the Burgundy region of France, where it began as a peasant dish. Today, it’s celebrated as a culinary masterpiece, showcasing how simple ingredients can be elevated with time and technique. Pair it with a full-bodied red wine from Burgundy for an authentic French dining experience.
Dutch Oven Beef Bourguignon Recipe
Ingredients:
3 pounds beef chuck roast cut into 2-inch cubes
8 ounces bacon diced
2 large carrots sliced
1 large onion diced
2 cloves garlic minced
1 pound mushrooms quartered
2 tablespoons tomato paste
3 cups red wine preferably Burgundy
2 cups beef broth
1 bouquet garni of thyme, parsley, and bay leaf tied together
3 tablespoons all-purpose flour
3 tablespoons butter
Salt and freshly ground black pepper to taste
1/4 cup fresh parsley chopped for garnish
Instructions:
1. Preheat your oven to 325°F (165°C).
2. In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
3. Pat the beef cubes dry and season with salt and pepper. Working in batches, brown the beef in the bacon fat. Remove and set aside.
4. In the same pot, sauté the onions and carrots until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
6. Return the beef and bacon to the pot. Add the red wine, beef broth, and bouquet garni. Bring to a simmer.
7. Cover the Dutch oven and transfer it to the preheated oven. Cook for 2 1/2 to 3 hours, or until the beef is very tender.
8. While the stew is cooking, melt butter in a skillet over medium heat. Add the mushrooms and cook until they release their moisture and brown, about 10 minutes.
9. In a small bowl, mash together 2 tablespoons of softened butter with the flour to make a paste (beurre manié).
10. When the beef is tender, remove the Dutch oven from the oven. Discard the bouquet garni.
11. Stir in the beurre manié to thicken the sauce. Add the sautéed mushrooms.
12. Simmer on the stovetop for an additional 15 minutes, stirring occasionally, until the sauce has thickened.
13. Taste and adjust seasoning if necessary. Garnish with chopped parsley before serving.
Notes:
- For a twist, try serving this Beef Bourguignon over creamy mashed potatoes or buttered egg noodles.
- Leftovers can be stored in the refrigerator for up to 3 days and often taste even better as the flavors continue to meld.
Nutrition Information:
Per serving (based on 8 servings):
Calories: 520
Fat: 28g
Protein: 40g
Carbohydrates: 12g
Fiber: 2g
Sodium: 580mg
Other Information
Prep time: 30 minutes
Cook time: 3 hours
Equipment used: Dutch oven, skillet
Estimated cost per serving: $5.50
Total cost: $44.00
In Conclusion, Dutch Oven Beef Bourguignon
Beef Bourguignon is a testament to the power of slow cooking and quality ingredients. This Dutch oven version brings all the traditional flavors of the French classic right to your dining table, proving that with a little patience, even home cooks can create restaurant-quality meals. Bon appétit!
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