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This Make Ahead Beef Bourguignon with melt-in-your-mouth tender beef is crazy delicious, inexpensive and economical!
There's a funny story about this Make Ahead Beef Bourguignon that I need to share before I tell you how unbelievably delicious it is.
As much as I love my iPhone, it's not very sophisticated. If you disagree with me I understand. After all, what would we do without our smartphones these days? They can sing lullabies to us at night and wake us early every morn (with music, birds tweeting, gongs, symbols, bells ... you name it)!
They capture "the moments" for us with pictures and videos, keep us in close communication with loved ones, serve as a flashlight when the power goes out or any time we need extra light. We also have the news, weather, latest movies, songs, and styles right at our fingertips, any time of the day or night.
I use mine as a timer, a reminder, and white noise maker if I need a quick nap. So why in the world would I say "my iPhone's not very sophisticated"? I mean really, grandma would roll over in her grave if she could comprehend even a fraction of what these little handheld devices can do, right?
Well, every now and then I realize my beloved little phone's not quite as smart (and sophisticated) as I like to think it is. One of those times was yesterday. I texted our son Nick and his wife Lindsay using the speech to text option. Being a bit lazy, I prefer this easy method in lieu of typing everything out. I asked if they might be able to have dinner with us. It's much easier, with two little ones, for us to go to their house than for them to come to ours, having to rush home to get the kiddies in bed. But, not wanting to put any extra work on Lindsay, I said in my text; "I could bring dinner. I'm working on Beef Bourguignon".
This is how it actually came out, however, in the text, "I could bring dinner. I'm working on beef Borgen Jan". Beef Borgen Jan? Have you been living under a rock, little smartphone? Haha, so much for iPhone sophistication when it comes to fancy French food, right?
You know what's funny though? As sophisticated as Beef Bourguignon (bœuf à la Bourguignonne in French) has become, it actually originated in France as peasant fare. The cooking technique for Beef Bourguignon involves slowly simmering inexpensive cuts of meat in wine to tenderize. The beef the peasants had access to would have been far too tough to cook using other methods. How did this "poor man's beef stew" evolve into haute cuisine and gain worldwide fame? Julia Child probably had something to do with it, with her classic recipe and description; "Certainly one of the most delicious beef dishes concocted by man."
If you've ever looked at Julia's recipe for Beef Bourguignon you, (like me) may have decided it's too much trouble. I'm certain, her results are incredibly delicious, but the directions go on and on and on. Honestly, I don't have the time for recipes like that at this point in my life. Maybe one day, but definitely not now.
So I decided to take the basics from the classic dish and simplify them a bit. It's still not a 30 minute meal, but definitely something that can be easily made if you're hanging around the house for a morning. There's not a ton of hands-on work involved, but you do want to monitor this dish as it cooks. I love that the work can be done in advance, making this recipe perfect for a dinner party or family get-together, with no last minute fuss.
It's also a very inexpensive way to feed a crowd. Scott picked up a large (4 pound) package of stew beef at Sam's club for $13. The recipe will easily feed 8-10. That's incredibly budget-friendly for a dinner-party-worthy meal.
You'll want to pick up a nice quality, dry red wine for this Beef Bourguignon. Nice quality doesn't necessary mean horribly expensive. You can easily buy a good bottle of wine for $10-12 dollars. Look for something that's rated high with Wine Spectator, Wine Enthusiast or Wine and Spirits. Scott often shops for wine at Costco or Sam's Club and finds some great buys, although most grocery stores these days have a good selection of wines.
Just a few other tips for this delicious dinner. Since the beef is slow simmered to achieve melt-in-your-mouth tenderness, be sure to use regular size carrots and cut them in fairly large pieces. With my first batch, I used the cute little baby carrots. By the time my beef was tender the carrots were just about mush. Another tip is in regards to the small pearl onions in the recipe. You can buy them fresh in the produce department, but honestly, they're a pain in the neck to prep - "slice off the root ends, drop them in boiling water for a minute, drain and rinse with cold water, pinch the stem end of each..." Yikes, all that when you can buy a bag of them, peeled and ready to go, in the frozen veggie section of your local market!
The last tip I wanted to share is regarding the pot I use for making a dish like this. Although I serve it in the pretty red Dutch oven you see in the pictures, I actually like to use a different pot for the preparation. I hate making a big mess on my stovetop when searing meat, poultry, etc., so whenever possible, I use a large, deep stockpot, rather than a lower Dutch oven. It keeps most of the spatter contained in the pot, rather than all over my stove! My stockpot (see picture below) is made by KitchenAid and is part of a set that I'm thoroughly pleased with. It can also be purchased separately on the KitchenAid website. It goes from stovetop to oven beautifully and keeps it's pretty finish through it all!
Plan about four hours from start to finish to prepare this Beef Bourguignon, with about one hour of hands-on time. You'll be able to get all kinds of other things done while the oven does it's magic on the stew meat. It's totally worth the time invested. We all throughly loved it for dinner last night and, despite what my iPhone calls it, I wholeheartedly agree with Julia in calling it "The most delicious beef dish concocted by man."! I think you will too!
P.S. Feel free to make this a day ahead of when you plan to serve it. It's one of those dishes where the flavors just get better and better. Hold off on the peas till just before serving though, as they'll lose their bright green hue if you add them too long before serving.
- 4 slices thick-cut applewood bacon
- 4 pounds. boneless beef stew meat trimmed of excess fat
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 large onion finely chopped
- 4 medium cloves garlic minced
- 2 cups burgundy or other good quality dry red wine*
- ¼ cup flour
- ¼ cup tomato paste
- 3 cups beef broth
- 2 bay leaves
- 1 4- inch sprig rosemary
- 2 tablespoons fresh thyme leaves
- 1 pound carrots
- 1 pound. fresh mushrooms sliced in half - I like crimini (baby portobello) mushrooms
- 1 12- ounce bag frozen pearl onions
- 1 10- ounce bag tiny frozen peas
- fresh thyme sprigs
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Pre heat oven to 325˚F. Cut bacon in half, lengthwise. Then cut into thin ¼ inch slices.
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In a large Dutch oven or stock pot (see notes in post), cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside. Remove all but two tablespoons of the bacon fat.
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While bacon is cooking, place beef in a large bowl. Sprinkle with salt and pepper and stir to coat.
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After bacon has been removed, increase heat to high and wait a minute till fat is hot, but not smoking. Add half of the beef and cook until browned on all sides. Scoot the uncooked half of the beef over to one side of the bowl. When first batch is browned, transfer it back to the empty side of the bowl. Add second half of beef to the pan and brown. Once browned, return beef from bowl (first batch) to the pot, reduce heat to medium high and cook, uncovered till most of the liquid has evaporated. Add onions and cook for 3 minutes, then add garlic and cook for another minute.
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Add red wine, about ½ cup at a time and cook after each addition until most of the wine had evaporated. You want the pan to almost seem dry before adding more wine. Continue adding wine and cooking down until all the wine has been added and reduced. Stir occasionally while reducing wine.
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Add tomato paste and flour and stir well. Cook for 2 more minutes, stirring frequently.
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Add beef broth, reserved bacon, carrots, bay leaves, rosemary sprig and thyme leaves. Stir well, then bring to a boil. Cover pot and place in oven and cook for 2 hours.
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Remove from oven and add mushrooms. Stir gently to combine. Return to oven for another half hour. At this point, remove from oven and check the beef. It should be very tender. If it's still a bit tough, return to oven and check, every 15 minutes, until tender.
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Remove from oven and add pearl onions. Simmer, uncovered on stovetop over medium heat for 10 minutes.
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To finish, remove bay leaves and rosemary sprig. Add frozen peas, cover and turn off heat. Allow to sit for 5 minutes. If making ahead, don't add peas until just before serving. To serve, warm over medium heat until hot, then add peas, cover and allow to sit for 5 minutes.
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Serve with mashed potatoes.
* You could also use Cabernet Sav, Cotes du Rhone or Pinot Noir. Also see note in post about wine. ** If making in advance, don't add peas until just before serving. That way, they'll keep their pretty, bright green color.
Katy says
Hi want to try this. Do you only add the pearl onions at the very end? You added the large onion before this? The pearl onions can cook in the remaining time? I will probably be using fresh pearl onions as don't get frozen ones here in Zimbabwe - will they cook in that amount of time? Thanks for you help 🙂
Chris Scheuer says
Hi Katy, if you're using fresh onions I would give them longer to cook. The frozen ones are already blanched and quite soft when they thaw.
Katy says
Great, thanks so much for getting back to me 🙂
Sara says
Will this meal (minus the peas) freeze well?
Chris Scheuer says
Yes, just add the peas when you warm it up.
William Carter says
Are the 4 medium cloves garlic added whole, or minced?
Chris Scheuer says
Minced.
Jean says
Oops I meant make it Thursday to serve Saturday.
Chris Scheuer says
Yes, you could definitely do that! Just hold off on the peas until just before serving. Enjoy!
Ariana White says
Do you think I could do this without the tomato paste? My fiancee is allergic to tomatoes. If you have a suggestion for a substitution that would be great!!!
Sharon says
This is a wonderful dish. Personally I think that the length of time it spends in the oven is everything - gives the flavors in the sauce time to flower and blend and add more nuances of flavor. I'm not a red wine drinker but I had some brandy at home so I threw in a couple Tbsp (all I had left!)... worked fine. Also had no bacon on hand so substituted a couple slices of ham cold meat. A go-to, no-fail scrumptious crowd-pleaser!
Chris Scheuer says
Yay! So happy you enjoyed this as much as we do!
Valya @ Valya's Taste of Home says
Yum! Looks so delicious! I have to give this a try.
Susan says
Finally catching up after a short vacation 🙂 I laughed out load reading how your text turned out 🙂 Been there, done that! I have a love/hate relationship with auto correct too. What a wonderful, comfort meal! Even though the weather was unseasonably warm when we left on our trip, it has cooled down again and this dish looks wonderfully perfect right now!
Jennifer @ Seasons and Suppers says
A lovely and hearty dish! Just what I'm craving right now. And yes for frozen, peeled onions 🙂
Sandra Garth says
This hearty meal would be well received at my house! I've never had it before and would definitely try your version. Sorry Julia!
John/Kitchen Riffs says
Love this dish. So satisfying, isn't it? And such good flavor. Your version looks terrific -- so colorful! It's time for me to make this classic again -- thanks for the reminder!
Tricia @ Saving Room for Dessert says
If you texted me saying you were working on dinner and I was invited, I wouldn't care what you were making because I bet it would be terrific! This is a lovely recipe perfect for our family Sunday supper! We've been on the road so I'm glad to be home and wish I had a delicious dish like this ready for dinner. Thanks Chris!
Laura | Tutti Dolci says
It's been raining nonstop today and all I'm craving is a warm and cozy meal - I so wish your Beef Bourguignon was simmering away now!
Paule Caillat says
Beautiful recipe, different from mine, but delicious I can tell. I love your new photo of the two of you.
Bisous de Paris
Paule
Chris Scheuer says
Aww... thank you Paule! That means a lot - coming from YOU 🙂 Can't wait to come back to Paris!
Ellen Shook says
This looks like a very doable variation. Always a wonderful dish, it is also very forgiving. And pretty photos! We forget that this was first a peasant dish with cheaper cuts and probably even cheaper wine. Julia was one of a kind, and many of us cut our culinary teeth from her versions of the old dishes.
Ferial says
I what would you suggest as a substitute to bacon?
Chris Scheuer says
Hi Ferial,
Bacon is an integral part of Beef Bourguignon. That being said, you could just use olive oil although you'll lose some of the wonderful smoky flavor that the bacon imparts.
Ferial says
Thank you! Flavour is important. Perhaps liquid smoke?
Chris Scheuer says
Maybe just a touch 🙂
sue | theviewfromgreatisland says
Looks SPECTACULAR ~ when should I be over?? 😉
Chris Scheuer says
Haha, you know you're welcome ANY TIME, Sue!
Andrea Reinstein says
This sounds wonderful! I noticed that peas aren't listed with the rest if the ingredients and was wondering how much to use. I look forward to trying this recipe.
Maureen says
MUCH easier than Julia's. I've made hers once and it was wonderful but I was frazzled by the end. Your version is completely painless and gorgeous.
cathy says
I didnt see in the recipe when you added the carrits
Angie@Angie's Recipes says
wow..only wow...this looks really grand, Chris.
Chris Scheuer says
Thanks Angie, grand is a great word for it 🙂
Chris Scheuer says
Make it Cheri! I think you'll love it! Those crazy phones give all of us lots of laughs 🙂
Debra Eliotseats says
I once asked The Hubs to get some lemons before he came home. The text came out "Pick up a couple of women!" Guess I was talking like Elmer Fudd. 🙂 We love "Beouf" (as we call it here) but I only make it during the holidays. Loving this version!
Chris Scheuer says
Haha! I love that Debra 🙂
Teresa says
This looks so awesome, I wish I was sitting down at the table eating it with you now!! Thanks for sharing.
Chris Scheuer says
Thanks Teresa, wish I could share it with you. I made it two days in a row to get the recipe right so I do have a little stash of it if you want to come by 🙂
Ginny Hartzler says
I bet your family adored this! Such a beautiful and tasty meal for mid winter. This is a great tip about using a deep pot because of spatters. I will remember that. I don't have an iPhone, but I do have a smart phone. I have never been brave enough to try the speech commands, who knows what it will do or what will come out on the other end?? I shiver to think.
Chris Scheuer says
Thanks Ginny, it is a perfect meal for this time of year. I'm trying to enjoy lots of soups and stews right now as the season is so fleeting.
Liz says
I hear you on the carrots! Been there, done that! What a terrific make ahead recipe---perfect for dinner parties. Julia's recipe is fabulous, but yours looks just as yummy.
Chris Scheuer says
Thanks so much Liz! I would never compare myself with Julia but this is definitely a little simpler version.
cheri says
Hi Chris, this is a lovely classic for sure, I have never made bourguignon before but after reading through your great tips I don't think I would have any problems.
My phone does not seem to understand anything I say either, my husband has alot of fun laughing at my frustration when I do.