Beef Bourguignon CAGE MATCH: Julia Child vs. Anthony Bourdain vs. Thomas Keller
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Beef Bourguignon is a classic French dish originating from the Burgundy region, known for its rich flavors and tender meat. Traditionally, it was a peasant dish, utilizing cheaper cuts of beef slow-cooked in wine, which has made it a staple in French cuisine. The dish showcases the importance of wine in French cooking, reflecting the country's culinary heritage and regional ingredients.
Ingredients
- ●beef
- ●red wine
- ●carrots
- ●onions
- ●garlic
- ●mushrooms
- ●beef broth
- ●bay leaves
- ●thyme
- ●olive oil
- ●salt
- ●pepper
Instructions
- 1Cut the beef into chunks and season with salt and pepper.
- 2In a large pot, heat olive oil over medium heat.
- 3Brown the beef in batches, then remove and set aside.
- 4In the same pot, add onions, carrots, and garlic; sauté until softened.
- 5Return the beef to the pot and add red wine, beef broth, bay leaves, and thyme.
- 6Bring to a boil, then reduce heat and simmer for several hours until tender.
- 7In the last hour, add mushrooms and adjust seasoning if necessary.
Ingredient Alternatives
red wine
Healthier: non-alcoholic red wine
Cheaper: white wine
Non-alcoholic options are lower in calories, while white wine can be more affordable.
beef
Healthier: lean beef
Cheaper: pork
Lean beef has a better dietary profile, while pork can be a more budget-friendly option.
Techniques
browningsautéingsimmering
Equipment
large potcutting boardknifemeasuring cupswooden spoon
🌶️🌶️🌶️LowContains Alcoholsulfites
Also Known As
Boeuf Bourguignon
Ingredients
- ●3 lbs beef chuck, cut into 2-inch cubes
- ●1/4 cup olive oil
- ●4 oz bacon, diced
- ●1 large onion, chopped
- ●2 carrots, sliced
- ●2 cloves garlic, minced
- ●2 tbsp tomato paste
- ●1 bottle (750 ml) red wine (preferably Burgundy)
- ●2 cups beef stock
- ●1 bouquet garni (thyme, bay leaf, parsley)
- ●1 lb small pearl onions, peeled
- ●1 lb mushrooms, quartered
- ●2 tbsp all-purpose flour
- ●Salt and pepper to taste
- ●Fresh parsley for garnish
Instructions
- 1Preheat the oven to 450°F (230°C).
- 2In a large Dutch oven, heat the olive oil over medium heat. Add the diced bacon and cook until crispy. Remove and set aside, leaving the fat in the pot.
- 3In the same pot, brown the beef cubes in batches, ensuring they are well-seared on all sides. Remove and set aside.
- 4Add the chopped onion and carrots to the pot, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- 5Add the tomato paste and cook for 2 minutes, stirring constantly.
- 6Return the beef and bacon to the pot, then sprinkle with flour and stir to coat the meat evenly.
- 7Pour in the red wine and beef stock, ensuring the meat is covered. Add the bouquet garni, salt, and pepper.
- 8Bring the mixture to a simmer, then cover and transfer to the preheated oven. Cook for 2 to 3 hours, until the beef is tender.
- 9While the beef is cooking, prepare the pearl onions and mushrooms. In a skillet, sauté the pearl onions in butter until golden, then add the mushrooms and cook until browned.
- 10Once the beef is tender, remove the pot from the oven and stir in the sautéed onions and mushrooms. Adjust seasoning if necessary.
- 11Serve hot, garnished with fresh parsley.
Equipment
Dutch ovenSkilletWooden spoonMeasuring cupsMeasuring spoons
Ingredients
- ●3 lbs beef chuck, cut into 2-inch cubes
- ●1/4 cup olive oil
- ●1 large onion, chopped
- ●2 carrots, sliced
- ●2 cloves garlic, minced
- ●2 cups red wine (preferably Burgundy)
- ●2 cups beef stock
- ●2 tbsp tomato paste
- ●1 bouquet garni (thyme, bay leaf, parsley)
- ●8 oz mushrooms, quartered
- ●4 oz bacon, diced
- ●Salt and pepper to taste
- ●2 tbsp all-purpose flour
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a large Dutch oven, heat the olive oil over medium-high heat.
- 3Add the bacon and cook until crispy. Remove and set aside.
- 4In the same pot, add the beef cubes in batches, browning them on all sides. Remove and set aside.
- 5Add the chopped onion and carrots to the pot, cooking until softened, about 5 minutes.
- 6Stir in the garlic and cook for an additional minute.
- 7Sprinkle the flour over the vegetables and stir to combine, cooking for another minute.
- 8Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- 9Add the beef stock, tomato paste, bouquet garni, and the browned beef back into the pot. Season with salt and pepper.
- 10Bring to a simmer, then cover and transfer to the oven. Cook for 2 to 3 hours, until the beef is tender.
- 11In the last 30 minutes of cooking, add the quartered mushrooms to the pot.
- 12Remove from the oven, discard the bouquet garni, and serve hot.
Equipment
Dutch ovenCutting boardKnifeMeasuring cupsMeasuring spoons
Ingredients
- ●3 lbs beef chuck, cut into 2-inch cubes
- ●1/4 cup all-purpose flour
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●4 oz bacon, diced
- ●2 cups red wine (preferably Burgundy)
- ●2 cups beef stock
- ●2 tbsp tomato paste
- ●2 cloves garlic, minced
- ●1 onion, chopped
- ●2 carrots, sliced
- ●2 sprigs fresh thyme
- ●1 bay leaf
- ●1 lb pearl onions, peeled
- ●1 lb mushrooms, quartered
- ●2 tbsp unsalted butter
- ●1 tbsp olive oil
Instructions
- 1Preheat the oven to 250°F (120°C).
- 2In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
- 3In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
- 4In the same pot, sear the beef in batches until browned on all sides. Remove and set aside with the bacon.
- 5Add the chopped onion and carrots to the pot, cooking until softened, about 5 minutes.
- 6Stir in the garlic and cook for an additional minute.
- 7Add the tomato paste and cook for another minute, stirring constantly.
- 8Return the beef and bacon to the pot, then pour in the red wine and beef stock. Add thyme and bay leaf.
- 9Bring to a simmer, cover, and transfer to the oven. Cook for 2-3 hours until the beef is tender.
- 10In a separate pan, heat butter and olive oil over medium heat. Sauté the pearl onions and mushrooms until golden brown, about 10 minutes.
- 11Add the sautéed onions and mushrooms to the beef mixture and cook for an additional 30 minutes in the oven.
- 12Remove from the oven, discard the bay leaf and thyme sprigs, and serve hot.
Equipment
Dutch ovenLarge bowlWooden spoonMeasuring cupsMeasuring spoons
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