How To Make the Best Beef Burgundy: A Taste Buds Guide
Savor the richness of France with this delicious beef burgundy recipe. This French beef stew consists of beef, mushrooms and onions served in a wine-based sauce. The dish is also sometimes referred to as boeuf bourguignon, though some may argue that boeuf bourguignon is a more specific dish.
Apart from Thanksgiving Turkey, this dish is another favorite Thanksgiving recipe I do try. The beef burgundy recipe has been altered over time to make it more palatable for international audiences.
This is by far the best beef stew recipe I have done. Warm up your winter night and thanksgiving with a healthy bowl of beef burgundy and I know you’ll love this.
What Are The Ingredients Needed To Make Beef Burgundy?
To make Beef Burgundy, you will need to purchase the ingredients from your local grocery store. The ingredients needed to make this dish include:
- beef chuck roast,
- mushrooms,
- onions,
- carrots,
- garlic cloves,
- tomato paste,
- red wine,
- beef broth,
- thyme sprigs,
- bay leaves
- salt and pepper.
Once you have all of the ingredients together you can start cooking! This dish can be served with mashed potatoes or egg noodles and is sure to please even the pickiest of kids.
How Do You Cook Beef Burgundy?
This dish is one of a kind and I won’t sugarcoat its excruciating savory. I do follow simple steps in the preparation, to come out with the best soup for my family. This will give you the best flavor you have missed for a long time. Here we go:
- To begin, heat some oil in the Dutch oven over medium-high heat.
- Once the oil is hot, add the beef cubes and cook until they are browned on all sides.
- Add onions, carrots, celery, garlic, and thyme to the pot and cook until the vegetables have softened.
- Next add red wine to deglaze the pot and then add beef broth, tomato paste, bay leaves and Worcestershire sauce.
- Simmer everything together for 1-2 hours or until the meat is tender. Serve with mushrooms or noodles to complete this delicious meal!
Is There a Difference Between Beef Bourguignon and Beef Burgundy?
Both dishes are very similar in ingredients and preparation. The main difference is that Beef Bourguignon is prepared with red Burgundy wine while Beef Burgundy uses red Bordeaux wine.
Burgundy wine was traditionally served with Beef Burgundy while red Bordeaux was traditionally served with Beef Bourguignon. Nowadays both wines are used interchangeably and many recipes call for one or the other interchangeably.
Burgundy beef stew has a more complex flavor than Bourguignon beef stew because it has more ingredients and a longer cooking time.
This makes it more difficult to prepare than Bourguignon which has fewer ingredients and a shorter cooking time. Because of this many people feel that Bourguignon beef stew tastes better than Burgundy beef stew. Well, after trying both, you’ll be sure to come back and share your experience.
How Long Does It Take To Cook Beef Burgundy?
Beef burgundy can be prepared in several different ways, but most recipes call for the beef to be first browned in oil or butter over medium heat and then cooked with vegetables, wine and seasonings until tender.
The exact cooking time will vary depending on the cut of beef used and the recipe, but generally speaking, the beef should cook in a covered pot at a low temperature for 1 to 2 hours.
What Are Some Variations Of the red wine beef stew?
Beef burgundy is made with red wine and beef (usually from the brisket). The dish can be cooked with beef stock, or with red wine (or a combination of both).
It can also be served on a bed of vegetables, such as carrots and onions, which are then browned in butter. The dish is often served alongside mashed potatoes.
What Side Dishes Go Well With Beef Burgundy?
Other side dishes that pair nicely with Beef Burgundy include roasted vegetables such as carrots and parsnips, steamed green beans or asparagus, and a variety of salads.
You can also add a pinch of salt and pepper to the dish to bring out the flavors. If you’re looking for something a little heartier than mashed potatoes or egg noodles, try adding some cooked macaroni or dumplings to the mix.
For a healthier option, you can substitute low-sodium beef broth for the red wine in the recipe.
What Can You Substitute For The Red Wine?
‘I don’t drink and wine can be inconveniencing. Can I use another type of alcohol or can I substitute something else for the wine?’ You may be asking yourself this question since wine is part of the ingredients required here. Don’t worry, I got you!
Well, as a Hospitality student, I once asked my professor this question. Since using wine had never been my thing. As some of you could also be asking the same question, let’s clear the air.
In a pinch, you can substitute beef broth for the red wine in this recipe. If you do this, though, you should omit the cornstarch.
The cornstarch is not there to thicken the sauce; it keeps the meat tender and moist while it braises in the liquid.
If you’re substituting broth for the wine, there’s no reason to add any extra liquid. This is because the meat will be surrounded by plenty of liquid as it braises.
Can You Freeze Beef Burgundy?
First, allow the stew to cool completely before freezing. The importance of this step is because putting hot food in the freezer can cause the air inside the freezer to heat up, which can partially defrost your other frozen items.Â
Once the beef burgundy has cooled down, have freezer containers with lids or freezer bags. If you are using freezer bags, fill them 3/4 of the way, remove as much air as possible, and freeze them flat on the bottom of your freezer.Â
Once frozen, you can stack them on their side. Below is a quick recipe that you can make in under 3 hours and serve your family.
Beef Burgundy Recipe
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck roast cut into small pieces
- 2 cups beef broth
- 1 ½ cups dry red wine
- 1 teaspoon salt
- ½ teaspoon dried thyme crushed
- ¼ teaspoon ground black pepper
- 2 ½ cups sliced fresh mushrooms
- 3 onions sliced
Instructions
- To begin, heat some oil in the Dutch oven over medium-high heat.
- Once the oil is hot, add the beef cubes and cook until they are browned on all sides.
- Add onions, mushrooms, carrots, celery, garlic, and thyme to the pot and cook until the vegetables have softened.
- Next add red wine to deglaze the pot and then add beef broth, tomato paste and bay leaves.
- Simmer everything together for 1-2 hours or until the meat is tender. Serve with your favorite variations to complete this delicious meal!
TAKEAWAYS:
- Don’t restrict yourself to only using Red Wine, you can also use Beef Broth as a healthier version.
- You can try beef burgundy or bourguignon interchangeably since they yield almost the same taste.
