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French Beef Bourguignon Stew

French Beef Stew

French Beef Stew, also called Beef Bourguignon, is a traditional way to tender rigid meat with red wine. It is preferable that the wine was Burgundy. The flavor ensemble also includes onions, carrots, garlic, and sometimes mushrooms. French Beef Stew dish is prepared for a long time – at least three hours – however it requires almost no attention during this time. 

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  • Servings 6
  • Prep 20 min
  • Cooking 3-4 hrs.

Ingredients French Beef Stew

  • Three pounds of lean beef, cubed
  • Three bay leaves
  • Two carrots, peeled and cut
  • Two chopped onions
  • Three finely minced garlic cloves
  • Two cups of red wine
  • Salt and pepper-to taste. 
  • Three tbsp. of tomato paste
  • Three tbsp. of butter
  • Three tbsp. of all-purpose flour
  • Three tsps. of chopped fresh or dried greens: basil, parsley, thyme
  • Seven medium-sized potatoes

Preparation

  1. Pat dry beef cubes 
  2.  Melt the butter at a medium temperature in a casserole or deep frying pan, and sauté beef cubes until browned on all sides. 
  3.  Remove the beef to a plate.
  4.  In the same casserole, sauté garlic and onions for half a minute. 
  5.  Return the beef to the casserole, and toss with salt, pepper, and dried herbs 
  6. Add the flour and quickly toss to coat the beef
  7.  Stir in wine, and simmer for three minutes
  8.  And water, just enough to cover the meat 
  9. Add potatoes 
  10. Lower heat , cover the casserole and let it simmer for 3 to 4 hours. 

       Serve this dish with bread and salad. 

Tips

  • Brown the Beef: Take your time thoroughly browning the beef chunks in a bit of oil or butter. This step adds a deep, rich flavor to the stew.
  • Use Quality Wine: Your chosen wine will significantly influence the stew’s flavor. A good-quality red wine, like a Burgundy or Pinot Noir, is ideal.
  •  Layer the Flavors: Start by sautéing onions and garlic, then add the browned beef, followed by the wine, and let it simmer. Add herbs for an aromatic depth.
  • Slow Cook: Let the stew simmer gently. This slow cooking process makes the meat tender, and the flavors meld beautifully.
  • Add Vegetables Later: Add potatoes and carrots in the last hour of cooking. This prevents them from becoming too mushy.
  • Season Carefully: Balance the flavors with salt and pepper, but do it gradually. The flavors will intensify over the cooking period, so it’s better to start with a light hand and adjust as needed.
  • Thicken if Desired: If you prefer a thicker stew, mix a little flour with butter and stir it into the stew towards the end of the cooking time.

             Enjoy your cooking!