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Beef Bourguignon

Richard.Blaine's picture
I am doing this dish of Beef Bourguignon as a special request from a viewer in England named Paul. He contacted me and asked if I would make something in a slow cooker. He is only now getting into cooking and didn't want to look at a cookbook or look for a recipe to read online he is more of the visual type so this week I am making Beef Bourguignon or Beef Burgundy, using two inch chunks of beef bottom round, carrots, pearl onions, mushrooms, and baby golden potatoes coated with a deeply flavored, silky sauce that is fortified with some French cognac!
Ingredients
  Olive oil/Or cooking oil 3 Tablespoon
  French andouille sausage 6 Ounce
  Flour 1 Cup (16 tbs)
  Beef chuck 3 Pound, bottom round cut into 2 inch pieces
  Salt 2 Tablespoon
  Black pepper 2 Tablespoon
  Carrots 2 Medium, sliced
  Pearl onions 1 Bag (1 kg), frozen or drained (12 oz)
  Celery 2 , cut up
  Crimini mushrooms 1 Pound, thick sliced or quartered
  Thyme 1 Teaspoon
  Rosemary 1 Teaspoon
  Bay leaves 2 , crushed
  Regular brown onion 1⁄2 Medium, charred on both flat and rounded sides
  Garlic 4 Clove (20 gm), mashed
  Red wine/Chianti, burgundy, merlotcan be used 750 Milliliter
  Beef stock 3 Cup (48 tbs)
  Tomato paste 2 Tablespoon
  French cognac 45 Milliliter
  Fingerling potatoes/Baby yellow potatoes or baby red potatoes. 16 Ounce
Directions

GETTING READY
1. Cut your Andouille sausage into 1/2 inch thick slices.
2. In a large mixing bowl take flour and coat the meat.
3. To make bouquet garni, in cheesecloth put the rosemary, thyme, and crushed bay leaves and tie with a string.

MAKING
4. In a saute pan or skillet put some cooking oil and brown the sausage up. Once done remove from the pan and set aside.
5. Next brown the flour coated meat, adding in a pinch of salt and pepper. After browned, set it aside.
6. In the same saute pan or skillet, take the sliced carrots, celery and pearl onions and brown them. Add a pinch of salt and pepper while cooking. Once done set aside.
7. In another pan pour some oil and add some butter and saute the mushrooms. Add a pinch of salt and black pepper while sauteing.
8. In a 5 quart crock pot, put in the charred brown onion half, browned beef, Andouille sausage, garlic, mushrooms and veggies.
9. Then pour in the red wine follwed by the beef stock leaving half an inch to the surface.
10. Drop the bouquet garni and let it cook on low heat for a total of 7-8 hours.
11. About 4 hours into cooking add the tomato paste and mix in.
12. After it has been cooking for 5 hours, add in a shot of French cognac to fortify the red wine.
13. After the beef bourguignon has cooked for another hour, add your potatoes and mix. This will take about an hour or two.

SERVING
14. Pour beef bourguignon into a bowl and serve hot.

TIPS
Make sure your beef is thoroughly dry of all excess moisture. If the meat is wet it will not brown correctly!

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
French
Course: 
Main Dish
Taste: 
Savory
Method: 
Slow Cooked
Ingredient: 
Beef
Preparation Time: 
60 Minutes
Cook Time: 
480 Minutes
Ready In: 
540 Minutes
Servings: 
6

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