Beef Bourguignon

 

 

How to make Beef Bourguignon!

 

 

 

Serves: 2

Prep Time: 15 minutes

Cook Time: 2 hours

Stew meat is the unsung hero of beef. This seemingly plain package of beef can be used to make savory classic beef bourguignon that feels and tastes like a warm hug. The highlights of this dish are the fall apart tender chunks of meat and the decadent sauce laced with herbs and red wine flavor that can be made all in one pot. Best enjoyed with a generous scoop of thick mashed potatoes that can catch all the drippings of meat and sauce to create the most fantastic bite. 

 

Ingredients (Beef Bourguignon)

-          1 package of GNR Akaushi Beef stew meat (approx. 1.5-2 lbs)

-          1 large white onion

-          1 large carrot

-          1 celery stock

-          4-6 cloves of garlic

-          2-3 large trumpet mushrooms, sliced

-          bouquet garni: 1 sprig each of rosemary, sage, and thyme wrapped with butcher’s twine

-          1 tbsp parsley

-          2 tbsp tomato paste

-          ½ cup dry red wine

-          3 cups beef stock

-          4 tbsp unsalted butter

-          2 tbsp cooking oil

-          salt and pepper

 

Directions

1. Remove the stew beef from packaging and pat dry with a paper towel. Season generously with salt and pepper. Set aside.
2. Large dice the onion, carrot, and celery. Set aside in a bowl along with the whole cloves of garlic.
3. Preheat a small pot with 1 tbsp of oil on medium high heat. Brown the stew beef in 2 batches, making sure not to overcrowd the pot so that the meat can develop a good crust. Set aside the meat.
4. To the same pot add another 1 tbsp of oil and saute the vegetables for 3-4 minutes. Season with 2 generous pinches of salt and pepper.
5. Add the tomato paste and saute for another 1-2 minutes, making sure to break up the paste well and allowing it to caramelize.
6. Deglaze the pan with red wine, cooking off the alcohol for 3-4 minutes, before adding the beef stock.
7. Return the stew meat into the pot and make sure all the meat is submerged in stock. Add in the bouquet garni. Bring everything to simmer, lid the pot, and reduce the heat to low. Allow everything to stew together on the stovetop for 2 hours.
8. After 2 hours, check a piece of meat for tenderness. The beef should be juicy and soft to touch, tearing easily when pulled apart.
9. Strain everything through a colander and catch all the stew broth in a medium/large pan or sauce pot. Throw away the bouquet garni and set aside the meat and vegetables.
10. Boil the stew broth vigorously on medium high heat until reduced by a little more than half. Add butter 1 tbsp at a time, stirring frequently, and allowing each butter chunk to dissolve and emulsify before adding the next. When the stew broth becomes glossy and thick, add the sliced trumpet mushrooms and cook for 4-5 minutes. Season with salt to taste.
11. Add the meat and vegetables back into the pan with the thickened sauce and mix together.
12. Serve over a generous scoop of mashed potatoes. Garnish with parsley.

 

 

Cook this recipe with Akaushi beef

This recipe was made using our Stew meat which is the unsung hero of beef.

 Shop Grass Fed stew meat from GNR Akaushi Beef →

 

 Shop Grain Finished stew meat from GNR Akaushi Beef →