How To Make The Best Beef Bourguignon In Massachusetts
January 21, 2025
Cambridge, VA: Here is one of the best Beef Bourguignon recipes out there!
Here Is What Most People Don’t Know About Making Beef Bourguignon:
- Choose the Right Cut of Beef: Using a well-marbled cut like chuck roast ensures the meat becomes tender and flavorful during the slow cooking process.
- Brown the Meat in Batches: Overcrowding the pan causes the beef to steam rather than brown. Browning in batches enhances the flavor and color of the dish.
- Cook Low and Slow for Depth of Flavor: Slow-cooking the beef in red wine allows the flavors to meld together, resulting in a rich, complex sauce.
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning
Ingredients:
- 2 lbs. beef chuck roast, cut into 2-inch cubes
- Bald Buck Seasoning and pepper, to taste
- 4 slices bacon, chopped
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 cups red wine (Burgundy or Pinot Noir recommended)
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup pearl onions, peeled
- 8 oz. button mushrooms, sliced
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions:
- Season the beef cubes with Bald Buck Seasoning and pepper. In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Add the beef cubes to the pot in batches, searing them on all sides until browned. Remove the beef and set aside. In the same pot, add the olive oil if needed. Sauté the diced onion and carrots for about 5 minutes until softened. Add the minced garlic and cook for another minute.
- Stir in the tomato paste and flour, cooking for 2 minutes to create a roux. Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, bay leaf, and thyme. Return the beef and bacon to the pot, bringing the mixture to a simmer.
- Cover the Dutch oven and transfer it to a preheated 325°F (160°C) oven. Cook for 2 1/2 to 3 hours, or until the beef is tender.
- While the beef is cooking, melt the butter in a skillet over medium heat. Add the pearl onions and mushrooms, sautéing until golden brown and tender, about 10 minutes. Set aside.
- When the beef is tender, remove the Dutch oven from the oven. Stir in the sautéed onions and mushrooms. Simmer on the stovetop for another 10-15 minutes to allow the flavors to meld.
- Serve the Beef Bourguignon hot, garnished with chopped fresh parsley.