"I'm not a chef; I just cook." - Rachael Ray



Thursday, February 18, 2010

Beef Bourguignon

Beef Bourguignon is a classic French dish with a reputation for being difficult.  In fact, it was the debut dish of Julia Child's The French Chef.


If I had to describe the dish, I would say it is - Beef Stew, The French Way.












This Beef Bourguignon recipe is rather simple and this is what you'll need: A rump roast, a bottle of red wine, an onion, celery, carrots, potatoes, unsalted butter, flour, and quality beef stock.

First, you will need to cut the rump roast into manageable cubes, roughly an inch or two in size.  Now you need a somewhat fatty cut of meet so it doesn't dry out after 2-hours of cooking.  I recommend getting a whole roast and cutting it yourself.  After cutting the beef, pat it dry with a paper towel then season with kosher salt and pepper.
Next pour a tablespoon of cooking oil or bacon fat into a dutch oven heavy-bottom pot and heat on medium-high.  Place the cubed meat in the pot, but don't crowd the bottom or the pieces brown well.  Browning should only take 1-2 minutes on each side.  Removed the seared meat and place in a bowl.  
Now add one chopped white onion to the pot and lower the heat to low.  Let the onions cook for 5 minutes or until tender, then add 2 tablespoons of butter and chopped celery.  Let it cook for two more minutes then add 1/4 cup of all-purpose flour and stir frequently.  This will make the roux and will be the base of the dish. Cook this on low heat for another two minutes then return the beef to the dish along with any juices.  Then pour in half a bottle of red wine.  Stir and let it reduce for about 5 minutes or until it becomes very thick. When the broth becomes thick go ahead and add 2-3 cups of good beef stock.  I used Swanson beef stock and I'm very happy with the results.  Add the sliced carrots and mushrooms.  Last, tie a bundle of thyme and place it into the broth.
Turn the heat to simmer and you might even need to use a flame tamer.  Cover and let it cook for two hours, checking on it every 15 minutes or so.  If it reduces too much, add more beef stock to adjust.  Taste the broth and adjust salt to taste.












Instead of putting potatoes into the pot itself, I decided to make mashed potatoes and served the Beef Bourguignon on top of it.  Though this isn't traditional, it tastes wonderful.  The broth is a great gravy and goes very well with the mashed potatoes.  Garnish with thyme and enjoy. You've just made Beef Bourguignon!

38 comments:

  1. Tyler, this is one of my husband's favorite dishes, but I just call it beef stew- he swears he doesn't like French food! LOL Great post
    xoxo Pattie and Allie

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  2. I have always been intimidated by this recipe!! I might just have to try this version, you will be my inspiration! Thanks for sharing!!

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  3. I've ALWAYS wanted to try this...now, with your great recipe, I do believe I can do it..ya think?
    Thanks so much...

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  4. This looks fantastic. Definitely something my guys would love! I have made this once before and the smell had all my guys circling the pot!(I cook for husband, 2 teenager boys, and 1 male preschooler)

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  5. Hi there Tyler!

    Your photos are great and your instructions so detailed and thorough .... a delicious post.

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  6. This WILL be on our table next week! Thanks for the recipe!!!!! Love your blog! XO, Pinky

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  7. I haven't made this in years but I have to admit watching the movie "Julie and Julia" made me want to try it again! Yours looks wonderful! I never heard of a flame tamer device...sounds like a good gadget to have for this!

    Happy Foodie Friday!

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  8. Bout time you came back! I love this recipe! A great classic!

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  9. Ah there you are lol. I loved that movie. Your version of BB with mashed potatoes looks stunning and sounds easy and delicious, so it goes straight to the top of my list. keep them coming my friend. I have a hungry family to feed. happy weekend. Kathy

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  10. Looks delicious. I bet it taste awesome too.

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  11. It's been years since I've made this, but yours looks really good.

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  12. I have prepared Beef Bourguignon many times and in several different ways. Ina Garten has a recipe using a Filet of Beef and I think that is my favorite. I really liked your presentation and I think my husband would enjoy it that way. I thoroughly enjoyed your post.

    Carolyn/A Southerners Notebook

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  13. Call it whatever but the combination of flavors are always delicious. I would certainly enjoy the mashed potatoes but unfortunately my waistline does not need them:) Then again they do say you can eat what you like in moderation:)
    Joyce

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  14. YUM...when I want to make a cheater version, I make a rich beef stew sans the potatoes and serve the whole thing over creamy mashed potatoes...my meat & potato family will greet me with cheers!

    Seriously, this looks devine!

    Blessings!
    Gail

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  15. Tyler,
    My husband fell in love with this dish when he lived in Paris for several years. I have been too intimidated to make it for him though. With your wonderful detailed and impressive instructions I want to surprise him soon with it. Thanks for sharing! ~♥

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  16. Do you have copy writer for so good articles? If so please give me contacts, because this really rocks! :)

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  17. This sounds wonderful...thanks for sharing...Pat H

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  18. Bandwith, this looks like a delicious dish, and I like the fact that you served it on top of the mashed potatoes. I bet it does make a delicious gravy.

    I have a little story I will share with you, but dont' tell anyone, okay? I was at a friend of mine's house about fifteen years ago, and she is a major foodie. I got there late because I had to do something for her, and she and her husband were in the throes of moving a piece of furniture. Mr. Magpie was out of town, and I was there alone. So she told me to just go in the kitchen and help myself to a fabulous meat dish she prepared and some homemade mash potatoes. Well, I helped myself to it, and I told her that the gravy she made was delicious and so different.

    It stopped her in her tracks because she couldn't figure out what I had put on my potatoes. Turned out it was some sort of caramel and chocolate sauce she had made for some apples. LOL!

    Hey, it was good to me!

    XO,

    Sheila :-)

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  19. Ohhh, this looks so good specially on a dreary and rainy day like today. I love comfort food and since I'm half Pennsylvania Dutch I adore meat and potatoes!
    ~ ~Ahrisha~ ~

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  20. It is useful to try everything in practice anyway and I like that here it's always possible to find something new. :)

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  21. It looks really delicious!It been a long time since I last had this!

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  22. Genial brief and this post helped me alot in my college assignement. Gratefulness you as your information.

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  23. Yum, this looks and sounds delicious. Pure comfort.

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  24. Tyler, You have a wonderful looking blog. And it looks like your getting a pretty good following. Great job. Keep cooking!!!!

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  25. What kind of set up do you have for your pictures?

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  29. Very nice dish. I want to learn how to cook. Helped me to your blog. thanks

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  30. Hi!

    I follow your blog! I really like your posts! Good job!

    Could you please stop by my blog too?

    Alia
    http://aliascreativelife.blogspot.com/

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  32. très belle recette de boeuf bourguignon !!!

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  33. Hi Tyler, it's nice to meet you! Thanks for stopping by my blog. Your beef bourguignon looks fabulous. I'm your newest follower :)

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  34. Tyler, you have a very nice blog with lots of delicious food I want to prepare. This beef bourguignon looks especially tasty. Thanks for visiting my blog and please come again!
    Shannon

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  35. hi bandy, if you get this message can you please email, i have a question i want to ask you, thanks so much, jain~

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