A Classic Beef Burgundy Recipe: Rich, Flavorful, and Perfect for a Special Occasion
This recipe for Beef Burgundy will transport you to the heart of France with its rich, deeply flavorful sauce and tender, melt-in-your-mouth beef. It's a classic for a reason, and with a few simple steps, you can recreate this culinary masterpiece in your own kitchen. Perfect for a special occasion or a cozy night in, this Beef Burgundy is sure to impress.
Ingredients You'll Need:
- 3 lbs beef chuck roast, cut into 2-inch cubes. Choose a good quality chuck roast for the best results. The marbling will contribute significantly to the richness of the dish.
- 1 tbsp olive oil - Use a high-quality olive oil for optimal flavor.
- 1 large onion, chopped – A finely chopped onion will caramelize beautifully, adding depth of flavor to the sauce.
- 2 carrots, chopped – Carrots add sweetness and color to the dish.
- 2 celery stalks, chopped – Celery provides a subtle earthy note that complements the beef.
- 4 cloves garlic, minced – Garlic is essential for adding a pungent and savory element.
- 1 cup dry red wine – A full-bodied red wine like Burgundy or Cabernet Sauvignon works best. Don't be afraid to use a good quality wine; the flavor will be noticeable in the final dish.
- 1 cup beef broth – Use a low-sodium beef broth to control the saltiness of the final dish.
- 1 tbsp tomato paste – Tomato paste adds depth and richness to the sauce.
- 1 tsp dried thyme – Thyme is a classic herb pairing for beef.
- 1 bay leaf – The bay leaf adds subtle complexity to the sauce. Remember to remove it before serving!
- 1 tsp salt – Adjust to your taste.
- 1/2 tsp black pepper – Freshly ground black pepper is always preferred.
- 1 lb cremini mushrooms, sliced – Cremini mushrooms bring an earthy, savory element to the dish.
- 1 tbsp all-purpose flour – This will help to thicken the sauce.
- 1/4 cup pearl onions, optional – Pearl onions add a touch of elegance and sweetness.
- Fresh parsley, chopped, for garnish - A sprinkle of fresh parsley adds freshness and visual appeal.
Instructions: A Step-by-Step Guide to Beef Burgundy Perfection
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Sear the Beef: Season the beef cubes generously with salt and pepper. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches, browning them on all sides. Remove the beef from the pot and set aside.
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Sauté the Vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
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Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. This is crucial for developing rich flavor.
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Simmer the Beef: Stir in the tomato paste, beef broth, thyme, and bay leaf. Return the beef to the pot. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise for 2-3 hours, or until the beef is incredibly tender.
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Add Mushrooms and Thicken the Sauce: Remove the beef from the pot and set aside. Add the mushrooms to the sauce and cook until softened. In a small bowl, whisk together the flour with a little bit of cold water to form a slurry. Add the slurry to the sauce, stirring constantly until it thickens. Return the beef to the pot.
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Finish and Serve: If using pearl onions, add them to the pot during the last 15 minutes of cooking. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving. Serve hot over mashed potatoes, egg noodles, or polenta.
Tips for Beef Burgundy Success:
- Don't rush the braising process: The longer the beef braises, the more tender it will become.
- Use a good quality red wine: The wine will significantly impact the flavor of the dish.
- Don't be afraid to experiment with vegetables: Feel free to add other vegetables like mushrooms or potatoes.
- Make it ahead: This dish tastes even better the next day!
This Beef Burgundy recipe is a guaranteed crowd-pleaser. Enjoy the process and the delicious results! Remember to share your culinary creations using #BeefBurgundyRecipe!
