- If you consider yourself a true foodie
you have to have this recipe in your back pocket.
Beef bourguignon has earned its spot in history.
Let's make it.
(upbeat music swells)
There's something to be said
about this time tested French classic.
Beef bourguignon is something that you'll always be proud
to serve to your family or your foodie friends.
I really need you to give this a shot
It's the ultimate way to pair beef and wine.
A classic beef bourguignon calls for bacon lardons.
So that's gonna be our first step with this recipe.
Prepping our pork lardons
to get them rendering in our pan
so we can use all of that great pork fat
for searing our beef later.
So for this recipe, I'm going to use Chuck.
The Chuck cut will add a lot of really great old beef flavor
to this beef bourguignon
and I'm just gonna start cutting pieces
about one and a half inches thick for searing.
It's important to note though, that your pieces
need to be even to ensure even cooking while they braise.
Once I have all of my pieces cut to my liking,
I'm gonna set them aside on a sheet pan
and start to render my bacon.
Always start your bacon in a cold pan
that really helps the bacon come up to temperature
which will give you the most rendered fat
which is the whole goal right now.
Once your bacon starts to crisp up,
remove it from the pan with a slotted spoon,
leaving as much fat as you can for searing.
And then start to season your beef with salt and pepper
and be sure to season both sides pretty good.
This is your only chance to really season this dish
so don't be afraid.
So now it's time to sear
make sure your pan is screaming hot
and you don't overcrowd it.
We want to develop a really dark crust
on these pieces of beef,
because that is where the flavor comes from.
But when you overcrowd your pan
you're not gonna develop that crust that you're wanting.
I'm going to prep my button mushrooms
by taking the stems off
and making sure that they're all an even size for cooking.
And while I'm doing this,
I'm making sure that I'm finishing searing all of my beef
and that everything's looking perfectly brown.
I'll put my mushrooms to the side,
finish browning that last batch of beef
and get my onion prepped.
So to prep my onion, I'm going to do a medium-sized dice
and make sure that I turned down the heat on my pan
just a little bit.
I'm going into the pan with my mushroom first,
that way the water in the mushrooms will start to evaporate
and help break up those bits of flavor
at the bottom of the pan.
Next, I'm going to add in my onions
and saute both of these together
for just a couple of minutes
to see a little bit of color developing.
Once I see some good color developing,
it's time to add the flour and the dried herbs.
And the flour will act as a thickening agent for this dish
so I stir it really well
and just let the flour cook off a tiny bit.
And then I add my tomato paste.
Once your tomato paste is nice
and evenly distributed in your pan,
it's time to deglaze with your red wine.
This is definitely a recipe that you need to use a wine
that you enjoy drinking.
So,
it's delicious.
At this point, there's so much great intense flavor
developed in this pot.
It's finally time to add our beef back in.
Be sure to really place those pieces of beef
down into the base of this flavor for bourguignon sauce.
Our finishing touches for this we'll be adding in
our crispy bacon lardons,
a little bit of beef stock,
covering her up, and taking her to the oven.
Moment of truth.
Oh my goodness.
This is what the perfect braise looks like.
Three hours,
unbothered,
this is your perfect end result.
This is why to me
being a true foodie
and appreciating what beef bourguignon is,
is you're appreciating the technique.
It's all about the ingredients obviously
but the technique you can't mess this up.
It's beautiful.
Okay. So traditionally we're plating this up
just as the French would a little bit of rice.
So I've whipped up some rice here.
I'm gonna add just a little bit to my bowl
and then dig into this silky,
braised beef.
Look at this.
My gosh, I can smell the bacon.
You can smell that wine, the wine.
Oh my gosh.
If you're not a fan
of red wine you will be after trying this dish.
This is what makes it.
Let's garnish it with a little pop of green here.
There it is.
That's the perfect bowl of comfort.
So excited to try this.
Let's give it a shot here.
It's perfect.
Cheers to the red wine, right.
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I'll see you next time in the Test Kitchen.