Burgundy Style Beef
Submitted by oops
Beef bourguignon with round steak marinated in Burgundy wine, then braised with bacon, onions, garlic, thyme, and mushrooms until fork-tender. A classic French stew with real depth of flavor.
YIELD
4 servingsPREP
20 minCOOK
100 minREADY
240 minThis is beef bourguignon done the proper French way: marinate first, then braise slow. Two pounds of round steak cubed and soaked in Burgundy wine with sliced onions, garlic, thyme, bay leaf, parsley, and lemon peel for at least 2 hours before it ever sees heat. That marinade tenderizes the meat and infuses wine flavor all the way through.
The bacon is essential. Diced and fried golden with the remaining onions, it renders fat that becomes the cooking medium and adds a smoky backbone to the braising liquid. The marinated beef gets tossed in flour, browned with the bacon and onions, then the strained wine marinade and beef stock go in. Cover tight and simmer low for nearly 2 hours.
Mushrooms join in the last 5-10 minutes so they keep their texture and don’t turn to mush. The lemon peel in the marinade is a quiet touch that brightens the rich, wine-dark sauce without tasting like lemon.
Chef Tips
- Marinate a minimum of 2 hours. Overnight in the fridge is even better for deeper flavor.
- Strain the marinade before adding it to the pan. You want the liquid, not soggy herbs and onion.
- Toss the meat in flour before browning. It thickens the sauce naturally as it cooks.
- Keep the simmer gentle. Hard boiling toughens the beef and makes the sauce thin.
Variations
- With pearl onions: Add peeled pearl onions in the last 30 minutes for a more traditional presentation.
- Beef chuck: Use chuck roast instead of round steak for even more marbling and tenderness.
- Serve over: Buttered egg noodles, mashed potatoes, or crusty bread for soaking up the sauce.
Ingredients
Directions
Cut the meat into neat, fairly large cubes and put into a dish.
Add salt and pepper to taste.
Peel and slice the onions and garlic very thinly, sprinkle ⅓ of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley.
Add the lemon peel and wine with about ¼ of the oil.
Leave the meat to marinate for at least 2 hours, turning occasionally.
Cut any rind from the bacon and dice it.
Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden.
Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid.
Toss the meat in the flour then fry for several minutes with the bacon and onions.
Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly.
Simmer gently for 1½ to 1 ¾ hours until the meat is very tender, adding the mushrooms in the last 5 to 10 minutes.
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