Prepare to embark on a mouthwatering journey through the heart of French cuisine with this show-stopping Beef Bourguignon recipe that will transport your taste buds straight to the charming countryside of Burgundy. Imagine tender, melt-in-your-mouth beef slow-cooked in a rich red wine sauce, accompanied by pillowy baguette dumplings that soak up every incredible flavor. This isn't just a meal - it's a culinary experience that will make you feel like a professional French chef in your very own kitchen!
Prep Time: 30 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs
Cuisine: French
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cut into 1-inch pieces
- 1 bottle red wine
- 2 cups beef broth
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 bouquet garni
- Salt and pepper to taste
- 4 baguette dumplings
Instructions
- Begin by preparing your ingredients. Cut the beef chuck into 1-inch pieces, chop the onion, slice the carrots, and mince the garlic. Set aside.
- In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once hot, add the beef pieces in batches to avoid overcrowding. Sear the beef on all sides until browned, about 5-7 minutes per batch. Remove the browned beef and set it aside on a plate.
- In the same pot, add a little more oil if necessary, and then add the chopped onion, sliced carrots, and minced garlic. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
- Return the browned beef to the pot, and sprinkle with salt and pepper to taste. Stir to combine with the vegetables.
- Pour in the entire bottle of red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits. Add the beef broth and the bouquet garni (a bundle of herbs typically including thyme, bay leaf, and parsley).
- Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for about 2 hours, stirring occasionally. The beef should become tender and the flavors should meld beautifully.
- While the beef is cooking, prepare the baguette dumplings. Cut the baguette into small cubes and place them in a mixing bowl. If desired, you can toast the cubes lightly in the oven for added texture.
- In a separate bowl, whisk together 2 eggs, a pinch of salt, and some chopped fresh herbs (such as parsley or chives). Pour this mixture over the baguette cubes and gently fold to combine. Allow the mixture to sit for about 15-20 minutes to absorb the flavors.
- After the beef has cooked for 2 hours, taste and adjust the seasoning with more salt and pepper if needed. Remove the bouquet garni from the pot.
- Bring a large pot of salted water to a gentle simmer. Form the baguette mixture into small dumplings, about the size of a golf ball. Carefully drop the dumplings into the simmering water and cook for about 5-7 minutes, or until they float to the surface and are cooked through.
- Using a slotted spoon, remove the dumplings from the water and add them to the pot with the beef bourguignon. Stir gently to combine and let everything simmer together for an additional 10 minutes.
- Serve the Beef Bourguignon hot, garnished with fresh herbs if desired, and enjoy with your delicious baguette dumplings on the side.
Tips
- Choose the right cut of beef: Chuck roast is ideal for this dish as it becomes incredibly tender during slow cooking.
- Sear the meat in batches to develop deep, rich flavors and avoid steaming instead of browning.
- Use a good quality red wine - preferably a Burgundy or Pinot Noir - as it significantly impacts the final taste.
- Allow plenty of time for slow cooking; patience is key to developing complex flavors.
- Let the dish rest for 15-20 minutes before serving to allow the flavors to fully meld together.
- If possible, prepare the dish a day ahead, as the flavors continue to develop overnight in the refrigerator.
- For extra richness, you can add a few pieces of bacon or pancetta when sautéing the vegetables.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
