Introduction
Dive into the heart of comforting cuisine with this exquisite beef bourguignon recipe. Combining tender beef cheeks with a rich blend of vegetables and aromatic herbs, this dish is perfect for a hearty dinner or special occasion. The slow-cooked process allows the flavors to meld beautifully, creating a comforting meal that is sure to impress. Serve it with creamy mashed potatoes and garlicky greens for the ultimate experience.
Detailed Ingredients with measures
1.5 kg beef cheeks, trimmed
4 large carrots
4 sticks of celery
4 cloves of garlic
1 onion
2 teaspoons Dijon mustard
4 fresh bay leaves
1 small pinch of ground cloves
750 ml Burgundy or Pinot Noir
50 g plain flour
20 g unsalted butter
Olive oil
6 rashers of higher-welfare smoked streaky bacon
200 g shallots
400 g button mushrooms
½ a bunch of flat-leaf parsley (15g)
Prep Time
Prepare the ingredients the night before for the best flavor, allowing approximately 15 minutes for chopping and mixing.
Cook Time, Total Time, Yield
Cook Time: 4 hours
Total Time: 24 hours (including marinating overnight)
Yield: Serves 6
Enjoy every bite of this sumptuous beef bourguignon that brings warmth and flavor to your table. Happy cooking!
Detailed Directions and Instructions
Preparation of Ingredients
Chop the beef cheeks into 5 cm chunks. Wash, trim, and chop the carrots and celery into 3 cm chunks. Peel and roughly chop the garlic and onion. Place everything in a large bowl with the Dijon mustard, bay leaves, ground cloves, a generous pinch of black pepper, and the wine. Mix well, cover, and refrigerate overnight.
Preheat Oven and Prepare Beef
Preheat the oven to 160°C/325°F/gas 3. Pour the contents of the bowl into a colander set over another bowl. Pick out the beef pieces, pat them dry with kitchen paper, and toss them with the plain flour.
Browning the Beef
In a large casserole pan over medium heat, melt the unsalted butter with 2 tablespoons of olive oil. In batches, brown the floured beef all over, turning with tongs and removing to a plate once browned.
Cooking Vegetables
Add the vegetables from the colander to the pan and cook for 10 minutes, or until starting to caramelize, stirring occasionally and scraping up any sticky bits.
Simmering the Beef
Return the beef to the pan, pour over the reserved wine and 750 ml of boiling water, then bring to a simmer. Cover with a scrunched-up sheet of damp greaseproof paper and transfer to the oven for around 4 hours, or until the beef is beautifully tender, topping up with splashes of water if needed.
Cooking Bacon, Shallots, and Mushrooms
When the beef is perfect, turn the oven off. Slice the smoked streaky bacon and place it in a large non-stick pan over medium-high heat. Peel, chop, and add the shallots, tossing regularly. Trim and halve or quarter the button mushrooms, adding them to the pan as you go. Cook for 15 to 20 minutes, or until golden, stirring regularly.
Finishing Touches
Finely chop and toss through the flat-leaf parsley leaves, then pour the contents of the pan over the bourguignon and season to perfection, tasting and tweaking.
Serving Suggestions
Serve with comforting mash and garlicky greens.
Notes
Marination Time
Letting the beef marinate overnight helps to enhance the flavors and tenderness of the meat.
Browning Technique
Ensure the beef pieces are well-spaced in the pan when browning to achieve a nice crust and avoid steaming.
Monitoring Liquid Levels
Keep an eye on the liquid levels while the beef simmers in the oven and add splashes of water as needed to prevent drying out.
Choosing Wine
A good quality Burgundy or Pinot Noir adds depth to the dish; avoid cooking wines that are lower in quality.
Cooking Temperature
An oven thermometer can help ensure that your oven is correctly set to the desired temperature for even cooking.
Cook techniques
Marinating
Marinating beef cheeks overnight enhances flavor and tenderness. This technique allows the meat to absorb the complexities of wine, herbs, and spices for a more robust taste.
Brown the Meat
Browning the floured beef cheeks in a combination of butter and olive oil creates a rich, caramelized crust. This step adds depth of flavor to the dish and helps to seal in the juices.
Caramelizing Vegetables
Cooking the chopped vegetables until they start to caramelize brings out their natural sweetness. This process adds layers of flavor to the stew, complementing the rich, meaty taste.
Slow Cooking
Cooking the beef bourguignon at a low temperature for several hours allows the tough fibers of the beef cheeks to break down, resulting in tender, melt-in-your-mouth meat.
Finishing Touches
Sautéing the bacon, shallots, and mushrooms at the end adds texture and additional flavor to the dish. Tossing in fresh parsley brightens up the overall presentation and taste.
FAQ
How long should I marinate the beef cheeks?
For best results, marinate the beef cheeks overnight to allow the flavors to fully penetrate the meat.
Can I use a different type of wine?
Yes, you can substitute the Burgundy or Pinot Noir with any dry red wine that you enjoy drinking, but it should ideally be full-bodied.
What type of beef should I use?
Beef cheeks are ideal for this recipe because they become incredibly tender when slow-cooked, but you could also use beef chuck as an alternative.
Can I prepare this dish in advance?
Absolutely! Beef bourguignon tastes even better the next day as the flavors continue to develop. Just reheat gently before serving.
What should I serve with beef bourguignon?
It pairs wonderfully with creamy mashed potatoes, crusty bread, or garlicky greens for a complete meal.
Conclusion
This rich and hearty beef bourguignon showcases the deep flavors that come from slow-cooking beef cheeks with aromatic vegetables, aromatic herbs, and fine wine. The combination of ingredients transforms into a luxurious dish that is perfect for special occasions or comforting family meals.
More recipes suggestions and combination
Beef and Ale Stew
Replace red wine with a good-quality ale, and add potatoes for a hearty touch.
Classic Beef Stroganoff
Use tender cuts of beef, sautéed mushrooms, and create a creamy sauce with sour cream to serve over egg noodles.
Slow-Cooked Beef Ragu
Shred the beef after slow cooking and serve with pasta, garnished with fresh basil and parmesan cheese.
Spicy Beef Chili
Incorporate kidney beans, tomatoes, and spices like cumin and chili powder for a robust chili dish.
Beef Tacos
Use seasoned, shredded beef as a filling for soft or crispy taco shells, garnished with cilantro, onions, and avocado.
Beef and Vegetable Stir-Fry
Quickly sauté thin strips of marinated beef with a mix of bell peppers, broccoli, and snap peas for a healthy dish served over rice.
Beef Curry
Simmer cubed beef with coconut milk, curry paste, and vegetables for a fragrant and warming dish.
