Beef Bourguignon, a classic French dish, is a testament to the rich culinary tradition of France.
This Le Creuset Beef Bourguignon Recipe, hailing from the Burgundy region, is a hearty and comforting stew that features tender beef simmered in a flavorful sauce infused with red wine, aromatic vegetables, and herbs.
Today, we’ll be preparing this iconic dish using a Le Creuset Dutch oven, which is known for its exceptional heat retention and even cooking.
Le Creuset Beef Bourguignon Recipe
Recipe Overview:
- Total Time: 3 hours 30 minutes
- Course: Main Course
- Cuisine: French
- Yield: 6 servings
- Calories Per Serving: Approximately 450 calories
Ingredients Required
Meat Selection:
- 2 pounds beef chuck, cut into cubes
Vegetables:
- 3 large carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
Aromatics And Herbs:
- 2 sprigs fresh thyme
- 2 bay leaves
Wine Choice:
- 1 ½ cups dry red wine (such as Pinot Noir or Burgundy)
Other Ingredients:
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Step-By-Step Cooking Instructions
Preparing The Ingredients:
- Start by preparing all the ingredients as mentioned above.
Browning The Meat:
- In a large Le Creuset pot or Dutch oven, heat olive oil over medium-high heat.
- Add the beef cubes in batches, ensuring not to overcrowd the pot, and brown them on all sides. Remove and set aside.
Cooking The Vegetables:
- Add the minced garlic and chopped onion to the same pot. Sauté until fragrant and translucent.
- Add the sliced carrots and cook until slightly softened.
- Stir in the sliced mushrooms and cook until they start to brown.
Braising The Beef:
- Put the browned beef back in the pot.
- Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
- Stir in the tomato paste, fresh thyme, and bay leaves.
- Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer gently for 2-3 hours until the beef is tender and the flavors have melded together.
Tips And Tricks For Perfect Beef Bourguignon
- For extra depth of flavor, you can add a tablespoon of butter to the pot before browning the meat.
- Make sure to use a good quality dry red wine for the best results.
- If you prefer a thicker sauce, you can mix a tablespoon of flour with a bit of water and stir it into the stew during the last 30 minutes of cooking.
Serving Suggestions
- Beef Bourguignon is traditionally served with crusty bread, mashed potatoes, or egg noodles.
- Sprinkle chopped fresh parsley over the stew before serving for a pop of color and freshness.
Health Benefits Of Beef Bourguignon
Despite its rich and hearty nature, Beef Bourguignon can be a nutritious meal. The beef and veggies provide an abundance of nutrition, vitamins, and minerals.
Common Mistakes To Avoid
- Overcooking the beef can result in tough meat.
- Using a low-quality wine can affect the overall flavor of the dish.
- Not properly browning the meat before braising can lead to a lack of depth in flavor.
Conclusion
And there you have it! A soul-warming Le Creuset Beef Bourguignon recipe straight from the heart of France, ready to dazzle your taste buds.
So grab your Le Creuset Dutch oven, roll up your sleeves, and let’s cook up some magic together in Naznin’s Kitchen!
Le Creuset Beef Bourguignon Recipe
Ingredients
Meat Selection:
- 2 pounds beef chuck cut into cubes
Vegetables:
- 3 large carrots sliced
- 1 onion chopped
- 3 cloves garlic minced
- 8 ounces mushrooms sliced
Aromatics And Herbs:
- 2 sprigs fresh thyme
- 2 bay leaves
Wine Choice:
- 1 ½ cups dry red wine such as Pinot Noir or Burgundy
Other Ingredients:
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
Preparing The Ingredients:
- Start by preparing all the ingredients as mentioned above.
Browning The Meat:
- In a large Le Creuset pot or Dutch oven, heat olive oil over medium-high heat.
- Add the beef cubes in batches, ensuring not to overcrowd the pot, and brown them on all sides. Remove and set aside.
Cooking The Vegetables:
- Add the minced garlic and chopped onion to the same pot. Sauté until fragrant and translucent.
- Add the sliced carrots and cook until slightly softened.
- Stir in the sliced mushrooms and cook until they start to brown.
Braising The Beef:
- Put the browned beef back in the pot.
- Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
- Stir in the tomato paste, fresh thyme, and bay leaves.
- Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer gently for 2-3 hours until the beef is tender and the flavors have melded together.
Author & Recipe Developer at Naznin's Kitchen
Hello! I'm Naznin Aktar, the food enthusiast and recipe curator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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