Beef Burgundy is a classic French stew and usually is a comforting weekend dinner when you have time to simmer the ingredients for hours on end and fill the house with the aroma of a delicious family meal. Not so with this easy beef burgundy recipe, this one, unbelievably, takes only ninety minutes, start to finish, and that includes prep time too.
So now, there is no reason not to enjoy the soothing flavor of classic beef bourguignon anytime with this simple process and have hours left over to relax or go for a walk. If you do have the time, however, the classic Beef Burgundy Recipe is still worth the time, the flavors are deeper and richer. So have the best of both. You choose.
Beef Burgundy is called Boeuf Bourguignon in French, and many will use the French term when referring to this delicious stew.
- 5 slices bacon, chopped
- 1 cup chopped yellow or white onions
- 3 medium carrots, cut into 1/4-inch slices
- 1/4 cup finely chopped celery
- 2 pounds beef chuck, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried crushed rosemary
- 1/16 teaspoon ground allspice (scant pinch)
- 1 tablespoon all-purpose flour
- 1 teaspoon tomato paste
- 1 1/2 cups cleaned, coarsely chopped mushrooms
- 1 cup burgundy, or dry red wine
- 1/2 cup beef stock
- In a large saucepan over high heat, cook the bacon until it turns crisp. Transfer the bacon to a paper-towel-lined plate to drain. Pour all but 2 tablespoons of bacon grease from the pan. Sautee the onions, carrots, and celery in the bacon grease for 5 minutes, until the vegetables turn soft. Transfer them to a bowl with a slotted spoon and set it aside for a moment.
- Season the beef with the salt and pepper and brown it in the remaining bacon grease. Once all sides of the beef are browned, sprinkle the parsley, thyme, rosemary, allspice, and flour over the beef. Stir in the tomato paste and cook the spiced beef for 1 minute.
- Add the mushrooms, cooked vegetables, crisped bacon, red wine, and beef stock, into the pan with the beef, and then cook the mixture over low heat, covered, for 1 hour and 15 minutes. The beef Burgundy is done when the meat and vegetables are tender and the sauce is thickened.
- Though this is the quick version and ready to eat the day it is made, it will richen by being left overnight and rewarmed and eaten the next day.
|Nutritional Guidelines (per serving)|