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Beef Bourguignon: The Taste of French Tradition

Name: Beef Bourguignon: The Taste of French Tradition
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 1 kg of beef (chuck or shoulder) cut into cubes; 1 bottle of dry red wine (750 ml); 2 medium carrots sliced into rounds; 1 large onion, chopped; 3 cloves garlic, minced; 150 g of cubed bacon; 2 tablespoons olive oil; 1 sprig of fresh thyme; 2 bay leaves; Salt and pepper to taste

Por

Master Receita Solta

Beef Bourguignon: The Taste of French Tradition

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories520 kcal

Resumo para quem tem pressa

"Boeuf Bourguignon is the classic French stew from Burgundy, in which tender beef cubes are slowly cooked in dry red wine with golden bacon, carrots, and fine herbs. It is worth preparing for the sensory richness and the velvety texture of the traditional sauce."

Beef Bourguignon: The Taste of French Tradition

O Que Você Precisa Saber

- Frite o bacon até dourar e aproveite a gordura na panela para selar os cubos de carne em porções sequenciais. - Ferva o vinho tinto por 5 minutos com a panela aberta para evaporar o álcool antes de tampar e abaixar o fogo. - Mantenha o fogo muito brando por cerca de 2 horas para que o colágeno da carne se dissolva em molho untuoso.

Ingredients

Main Course

1 kg of beef (chuck or shoulder) cut into cubes
1 bottle of dry red wine (750 ml)
2 medium carrots sliced into rounds
1 large onion, chopped
3 cloves garlic, minced
150 g of cubed bacon
2 tablespoons olive oil
1 sprig of fresh thyme
2 bay leaves
Salt and pepper to taste

Instructions

Main Course

In a large pan, heat the olive oil and fry the bacon until golden brown.

Add the meat cubes and brown them on all sides.

Add the onion, garlic, and carrots, stirring well.

Season with salt, pepper, thyme, and bay leaves.

Add the red wine and let it boil for 5 minutes.

Reduce heat, cover, and cook for about 2 hours, stirring occasionally.

If necessary, add a little water so it doesn't dry out.

Taste and adjust the seasoning.

Serve hot to enjoy all the flavor.

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Chef Tips

- Choose a full-bodied dry red wine, such as Pinot Noir, Cabernet Sauvignon, or Merlot, to enrich the aroma. - Pat the meat cubes dry with paper towels before placing them in the pan to ensure a golden, even sear. - If the sauce is thin at the end of the 2 hours, uncover and cook for another 10 minutes to reduce and thicken.

Variations

- Bourguignon with mushrooms and pearl onions: brown fresh button mushrooms and mini onions in butter and add at the end. - Pressure cooker version: cook in a pressure cooker for 45 minutes after the whistle over low heat to shorten the time. - Bourguignon with a touch of dark chocolate: add 20g of 70% cocoa chocolate to the sauce to deepen the shine and color.

Substitutions

- Acém ou paleta: substitua por músculo bovino, coxão duro ou peito bovino cortado em cubos médios de 3 cm. - Vinho tinto seco: use suco de uva integral sem açúcar misturado com uma colher de vinagre balsâmico para versão sem álcool. - Bacon em cubos: pode ser trocado por pancetta fresca em cubos ou toucinho defumado artesanal.

How to Store

Store the stew in the refrigerator in a closed container for up to 4 days. Traditionally in France, the dish is considered even better reheated the next day, when the wine penetrates the meat.

Can You Freeze It?

Can be frozen for up to 90 days in a suitable container with an airtight lid. To reheat, thaw in the refrigerator for 12 hours and bring to low heat until the sauce bubbles gently.

What to Serve With

Serve traditionally over rustic buttery mashed potatoes, fresh tagliatelle in butter or steamed potatoes. Thick-crust baguette-style French bread for dipping in the sauce is indispensable.