Achef_alex
Beef Bourguignon
The original low-and-slow. Julia Child didn't invent this, she just made it approachable. Two-day version here — day one braise, day two it's perfect.
FrenchBeefComfort Food
131 taste tests1 tweaks
2 tweaks·Latest: Instant Pot pressure cook 45 min on high instead of 3hr oven braise
NameLast tweakUpdated
braise
2mo agoingredients.json
2mo agoinstructions.md
2mo agogarnish
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Instant Pot Beef Bourguignon
Same wine, same fond, 45 minutes under pressure instead of 3 hours in the oven. Weeknight bourguignon is a thing now.
FrenchBeefComfort FoodQuick (30 min)One Pot
ingredients.json
6 servings
Braise
- 1½ kgBeef chuck, cut into 5cm cubes, patted dry
- 200 gLardons (bacon), or thick-cut bacon, cut into strips
- 2 mediumYellow onion, diced
- 3 mediumCarrot, cut in large rounds
- 4 clovesGarlic, minced
- 2 tbspTomato paste
- 2 tbspAll-purpose flour
- 750 mlDry red wine, one full bottle
- 500 mlBeef stock
- 4 sprigsFresh thyme
- 2 leavesBay leaves
Pearl Onions & Mushroom Garnish
- 200 gPearl onions, blanched and peeled
- 250 gButton mushrooms, quartered
- 30 gUnsalted butter
- 1 handfulFresh parsley, chopped
instructions.md
- 1
Optional but optimal: marinate the beef in half the wine with thyme, bay, and garlic overnight in the fridge.
- 2
Pat beef completely dry. Season generously with salt and pepper. Brown in batches in a heavy Dutch oven over high heat — 2-3 minutes per side, deep mahogany. Set aside.
- 3
Render lardons in the same pot until crispy. Remove. Cook onions and carrots in the fat until softened.
- 4
Add garlic and tomato paste, cook 2 minutes. Sprinkle flour over and stir 1 minute.
- 5
Return beef and lardons. Pour in wine and stock. Add herbs. Liquid should just cover the meat.
- 6
Bring to a simmer, cover tightly, place in 160C / 320F oven for 2.5-3 hours until beef is completely tender.
- 7
Cool overnight — the flavor improves dramatically.
- 8
Next day, skim fat from surface. Reheat gently.
- 9
Saute pearl onions in butter until golden all over. Add to the bourguignon in the last 30 minutes of cooking.
- 10
Saute mushrooms separately in butter until all moisture has evaporated and they are golden.
- 11
Add mushrooms to finished bourguignon just before serving.
- 12
Garnish with fresh parsley. Serve with buttered egg noodles, mashed potatoes, or crusty bread.
⚡macros.jsonper serving · 6 servings
610kcalCalories
48gProtein
22gCarbs
32gFat
3gFiber
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