Classic Effortless Beef Bourguignon

Discovering the Recipe

My Favorite is Effortless Beef Bourguignon and I still remember the first time I encountered the beauty of Beef Bourguignon. It was a chilly autumn evening, and I was flipping through the pages of an old cookbook by Jacques Pepin. The rich, earthy aroma of the dish seemed to leap off the pages, beckoning me to give it a try. However, the complexity of the traditional recipe seemed intimidating at first. Determined, I decided to create a version that would be more approachable for busy home cooks like myself, without sacrificing any of the luxurious flavors.

Simplifying the Process

Creating my Effortless Beef Bourguignon began with simplifying the steps. I swapped the laborious browning of each ingredient separately with a more streamlined approach. By crisping the bacon and sautéing the shallots together, I could infuse the dish with a smoky, savory base in just a few minutes. Coating the beef chunks in flour before browning them added a delightful crust, while also helping to thicken the sauce later. This small change cut down on preparation time without compromising on taste.

Bringing It All Together

As the beef and bacon sizzled in my Dutch oven, I could already imagine the comforting meal it would become. Adding the red wine and beef stock to deglaze the pan was like unlocking a treasure trove of flavors. The thyme, bay leaves, and garlic added layers of aroma that filled my kitchen with a sense of warmth and anticipation. After letting the oven work its magic for an hour and a half, I added the baby carrots and cremini mushrooms, which brought an earthy sweetness to the dish.

Serving a Delight

When the Effortless Beef Bourguignon was finally ready, I couldn’t wait to share it with my family. Serving it over creamy cheese grits, the rich stew ladled on top, was a revelation. The tender beef, enveloped in the velvety wine sauce, combined perfectly with the smoky bacon and vibrant vegetables. Garnished with a fresh sprig of thyme and paired with a glass of red wine, it was a dish that brought everyone to the table, eager for seconds. This recipe, inspired by a culinary legend, had become a beloved staple in my home, perfect for those cozy, comforting dinners.

Chef’s Notes-Effortless Beef Bourguignon

• Use a high-quality red wine like Pinot Noir for the best flavor. The wine you cook with should be one you enjoy drinking.
• Ensure the beef is well-browned on all sides to develop a rich, deep flavor. Don’t overcrowd the pan; brown in batches if necessary.
• Cut the beef and vegetables into uniform pieces to ensure they cook evenly.
• This dish benefits from a long, slow cook. Don’t rush it. The low oven temperature helps meld the flavors together beautifully.
• Let the bourguignon sit for a few minutes after cooking before serving. This allows the flavors to settle and intensify.
• Mix the cornstarch slurry well to avoid lumps. Add it gradually and stir continuously to achieve the desired consistency.
• This dish tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to three days.

Effortless Beef Bourguignon

Course: Main CourseCuisine: FrenchDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

2

minutes

Calories

450

kcal

Total time

2

minutes

Dive into the world of gourmet cooking with this Effortless Beef Bourguignon! This dish, inspired by Jacques Pepin, is a symphony of tender beef, smoky bacon, and rich red wine sauce. Perfect for cooler months, this recipe is a guaranteed crowd-pleaser that will leave everyone asking for seconds. Don’t miss out on this culinary delight!

Ingredients

• Meat and Fat

• 1.5 pounds hangar steak, cut into bite-sized pieces

• 3 slices thick-cut bacon, diced

• Vegetables and Aromatics

• 1 large shallot, halved and sliced into half moons

• 3 cloves garlic, roughly chopped

• 20 baby carrots, thinly sliced

• 6-7 cremini mushrooms, stemmed and quartered

• Liquids

• 1 tablespoon olive oil

• 1.5 cups beef stock

• 2.5 cups good-quality red wine (Pinot Noir recommended)

• Herbs and Seasonings

• Salt and pepper to taste

• 2-3 sprigs fresh thyme

• 2-3 bay leaves bay leaves

• Thickening Agents

• 2 tablespoons all-purpose flour

• 2 tablespoons cornstarch mixed with 1/2 cup red wine to make a slurry

• Alternative Ingredients:

• Meat Substitute: Use chicken thighs instead of hangar steak.

• Vegetarian Option: Replace beef with hearty vegetables like eggplant and zucchini.

• Gluten-Free: Use gluten-free flour instead of all-purpose flour.

• Non-Alcoholic: Substitute red wine with an equal amount of grape juice or beef broth.

Directions

• Preheat your oven to 350°F (175°C). In a 5-quart Dutch oven over medium heat, warm up the olive oil. Add the diced bacon and sliced shallots. Sauté until the bacon is crispy and the shallots are soft and golden brown (about 5-7 minutes). Remove them with a slotted spoon and set aside.
• Season the hangar steak pieces with salt and pepper. Toss them in a bowl with the flour until well-coated.
• Add the floured beef chunks to the Dutch oven with the remaining bacon fat. Brown them on all sides (about 5-7 minutes). Pour in the beef stock and red wine to deglaze the pan, scraping up any browned bits from the bottom.
• Return the reserved bacon and shallots to the pot. Add the fresh thyme sprigs, bay leaves, and chopped garlic cloves. Bring the mixture to a boil.
• Once done baking, mix the cornstarch with 1/2 cup red wine to create a slurry. Stir this into the bourguignon to thicken the sauce slightly.

Equipment

• chef’s knife
• cutting board
• dutch oven
• slotted spoon
• measuring cups and spoons
• mixing bowls

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 20g
• Protein: 30g
• Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 80mg
• Sodium: 600mg
• Potassium: 800mg
• Fiber: 4g
• Sugar: 6g
• Vitamin A: 100IU
• Vitamin C: 20mg
• Calcium: 6mg
• Iron: 20mg

FAQ-Effortless Beef Bourguignon

Can I make this recipe in a slow cooker?

Yes, you can transfer the browned beef and other ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the carrots and mushrooms in the last hour of cooking.

What can I use as a substitute for red wine?

If you prefer not to use red wine, you can substitute it with an equal amount of beef broth or grape juice.

How do I make this recipe gluten-free?

Use gluten-free flour for coating the beef and to make the cornstarch slurry, ensuring the dish remains gluten-free.

Can I prepare this dish ahead of time?

Absolutely! Beef Bourguignon can be made a day ahead. The flavors deepen overnight, making it even more delicious when reheated.

What are some good side dishes to serve with Beef Bourguignon?

This dish pairs well with creamy cheese grits, mashed potatoes, egg noodles, or crusty bread. A simple green salad also makes a nice accompaniment.