Beef Bourguignon (French Beef Stew)
ID: 039fb4d1...
A classic, slow-cooked French beef stew made with rich red wine, aromatic vegetables, beef stock, and beef chuck roast. This recipe spans over two days to allow the flavors to deepen, resulting in fork-tender beef covered in a glossy, savory glaze served over buttery smashed potatoes.
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🍳 烹饪流程
Roast seasoned beef cubes at high heat and simmer red wine with mirepoix, garlic, and herbs. → Combine stock, tomato paste, and demi-glace, then braise the beef wrapped in cheesecloth at 300°F (148°C) for 3 hours. → Chill overnight, remove solidified fat, liquefy, and strain the braising liquid. → Reduce the liquid with bloomed gelatin, then simmer with fresh carrots, sautéed mushrooms, and the beef. → Serve the glazed beef and vegetables over buttery smashed potatoes.
烹饪步骤
简要烹饪顺序
Roast seasoned beef cubes at high heat and simmer red wine with mirepoix, garlic, and herbs. → Combine stock, tomato paste, and demi-glace, then braise the beef wrapped in cheesecloth at 300°F (148°C) for 3 hours. → Chill overnight, remove solidified fat, liquefy, and strain the braising liquid. → Reduce the liquid with bloomed gelatin, then simmer with fresh carrots, sautéed mushrooms, and the beef. → Serve the glazed beef and vegetables over buttery smashed potatoes.
开场介绍
A classic, slow-cooked French beef stew made with rich red wine, aromatic vegetables, beef stock, and beef chuck roast. This recipe spans over two days to allow the flavors to deepen, resulting in fork-tender beef covered in a glossy, savory glaze served over buttery smashed potatoes.
步骤 1
Preheat oven to 550°F (287°C). Cube the beef chuck roast into large 2-3 inch slabs, discarding any particularly large chunks of fat. Toss with olive oil and a generous pinch of salt. Place on an unlined sheet tray and roast for 15-20 minutes until deeply seared.
步骤 2
Roughly chop 1 onion, 1 carrot, and 2 celery stalks. Cut a head of garlic in half. Pour 1 bottle of dry red wine into a Dutch oven over high heat and add the chopped vegetables, garlic, thyme, and bay leaves. Bring to a boil, then reduce to medium and simmer for 15-20 minutes.
步骤 3
Lower the oven temperature to 300°F (148°C). Add 1500 g beef stock, tomato paste, and demi-glace to the simmering wine pot. Turn off the stovetop burner.
步骤 4
Lay a doubled layer of cheesecloth over the pot and place the roasted beef chunks on top. Pour 1 cup of water onto the beef sheet tray, scrape up the browned fond with a wooden spoon, and add it to the pot. Tuck in the cheesecloth edges. Heat over medium-high until simmering, cover with a lid, and bake in the oven at 300°F (148°C) for 3 hours (removing the lid for the final 45-60 minutes). Let the pot cool, then refrigerate overnight.
步骤 5
The next day, scrape off the solidified layer of beef fat from the top. Reheat over medium heat to liquefy, then remove the beef chunks. Strain the braising liquid through a fine-mesh strainer, squeezing out all liquid from the cheesecloth and vegetables. Skim off any excess fat.
食材清单
重要提醒
Roasting the beef in a high-temperature oven is cleaner, faster, and prevents the fond from burning compared to searing on the stovetop.
Using cheesecloth prevents the mushy, overcooked braising vegetables from sticking to the beef, giving a cleaner finish.
Adding gelatin to store-bought beef stock mimics the rich, heavy mouthfeel of a restaurant-style stock made from scratch.
Letting the braise sit in the fridge overnight is crucial for easily skimming off excess fat and letting the flavors fully mature.
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