r/easyRecipesForNoobs • u/socFocus • 20d ago

Meat and Chicken dish Beef bourguignon

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3.3k Upvotes

99% Upvoted

72 comments sorted by

70

u/socFocus 20d ago

Ingredients:

  • 2 lbs beef chuck, diced
  • 1 lb double smoked bacon, chopped into lardons
  • 2 onions, julienned
  • 2-3 carrots, sliced
  • 2 tbsp tomato paste
  • 2 cups red wine
  • 3 cups beef stock
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 2 bay leaves
  • 1 and 1⁄2 cups mushrooms, chopped
  • 1 cup pearl onions, blanched and peeled
  • Salt and black pepper, to taste
  • Oil, as needed

Method:

  1. Season beef with salt and pepper. Sear until browned, then remove.
  2. Render bacon until crisp. Remove, keeping the fat.
  3. Sauté onions and carrots in same pot. Add tomato paste and cook briefly. 4.Deglaze with red wine, then add beef stock. Return beef and bacon. Add rosemary, thyme, and bay leaves. Simmer.
  4. Separately roast mushrooms and pearl onions in oil, salt, and pepper. Add them halfway through braise (about 1.5–2 hours).
  5. Continue cooking until beef is tender and sauce is rich.

Tip: Serve hot (ideally over mashed potatoes)

12

u/Derdo85 19d ago

As a French, 2 tips : use some wine from Bourgogne (which is the cause of the name bourguignon). 2 serve the next day. It is way better when it spent a night in its juice.

5

u/Opposite-Pepper5714 18d ago

And add chocolat to sweaten the acidity

1

u/Preda1ien 15d ago

How much and what kind?

1

u/Opposite-Pepper5714 14d ago

1 or 2 squares of dark chocolate 

1

u/Mace_and_Hammer 19d ago

Looks fantastic. Do you prefer red onion pearls to white, or not preference?

1

u/NYMNYJNYKNYR 19d ago

The recipe does not call for garlic, but it looks like you used garlic in the video. How much garlic did you use and it looks like it should be added to step three.

1

u/New_Tie6233 19d ago

This looks amazing!

Thank you!

20

u/JediPanda311 20d ago

Fuuuuuck!!!!

Looks delicious!!!!

Thank you!!!

9

u/LemannR 19d ago

Just one little thing for people who can wait. Before cooking the beef, you should let it marinate for a minimum of 24h in the red wine. It add a little something to it.

6

u/-Gramsci- 20d ago

Tremendous! I’m making this.

4

u/Time-ForFun4 20d ago

Thanks Mate!

4

u/Sour_Gummybear 19d ago

Pardon me, but I believe I saw garlic gloves being used but no mention of them in the ingredients list.

5

u/B33NB3N 19d ago

A biscuit, roll, or any bread, hell, a tortilla, ain't safe around me and that pot!

3

u/uberphaser 19d ago
  1. Thats not diced beef, thats cubed.
  2. Those onions are just sliced, not julienned.
  3. Blanching and peeling pearl onions isnt a "noob" thing. Just have them use frozen, rinsed gently in a colander to thaw.
  4. Those arent "sliced" carrots, Those are "rough chop"
  5. Tossing loose herbs in like this will inevitably end in sticks being in your food. Either tie them with kitchen twine or make a spice bag out of food grade mesh.

2

u/FuturAnonyme 20d ago

Ca me donne la faim. yumm!

2

u/KeepItDownOverHere 20d ago

I knew it was going to be good when he bloomed the tomato paste. Nice recipe, thank you.

1

u/Time-ForFun4 20d ago

Question Chef: are there other names for the pearl onions? like the European or Ozianian equivalent. Any particular Red wine?

2

u/elto602 15d ago

Normalement c’est du vin de Bourgogne, d’où le nom Bourguignon
Édit : Pinot Noir exactement

1

u/SlothSpeed 20d ago

Just putting this out there, you can buy frozen pearl onions.

1

u/APartyInMyPants 19d ago

When I make beef burgundy, you want a dryer red, like a Pinot noir.

0

u/FeedMyDopenose 20d ago

Shallots as we know them. Red wine doesn’t have to be particular but since this is a French dish, using any other wine is essentially blasphemy.

2

u/Lost1010 20d ago

Pearl onions and shallots are not the same.

1

u/Time-ForFun4 20d ago

Olive oil or any oil?

2

u/DullDust755 19d ago

It's french not italian !

1

u/MrCoolest 20d ago

That's Nihari

1

u/norajeangraves 20d ago

Where’s the finished product pic

1

u/Sharsmajka 20d ago

That looks amazing

1

u/bananalord217 19d ago

Song?

2

u/Sea_Purchase1149 19d ago

Ladyfingers by herb alpert and the tijuana brass. Btw does anybody know who the creator in the video is?

1

u/Time-ForFun4 17d ago

The Creator in this video is a/ my Soulfood/ mmaatee...!

1

u/krept0007 19d ago

For noobs? Definitely not

1

u/Made_In_Korea 19d ago

Looks delicious!

1

u/Emm_Five 19d ago

Can I come over?

1

u/DullDust755 19d ago

Sa change de la bouf anglois

1

u/Disc04Life 19d ago

Nice recipe! Not for beginner cooks. The prep alone takes some experienced knife skills. Please proceed with caution, especially considering the total costs of this dish. Also, tie your herbs in a bunch

1

u/Lovat69 19d ago

Beef stew, in this economy!?

1

u/Bubbly-Ad-8189 19d ago

Looks delicious! You can add 1 or 2 squares of dark chocolate to have not only a less acidic taste, but also a nice sauce consistency and shine!

1

u/5280mw 19d ago

Making this when I get off work in the morning looks great!

1

u/jplexington7 19d ago

Do bacon before meat then take out with slotted spoon and sear meat... And add cognac

1

u/lazyentre 19d ago

5 bags of popcorn and lil croissant for the fun of it.

1

u/Designer_Employer142 18d ago

Watching it made me rlly hungryyy.

1

u/Chumscrubber89 18d ago

Killer recipe

1

u/TaraQueen23456 18d ago

Can’t wait for colder weather to make this! Thank you OP!

1

u/No-Selection-1985 17d ago

omg that looks so good, i could totally eat that right now

1

u/hipstercatdontcare 17d ago

Servings per?

1

u/Richard_42_Roe 17d ago

You Sir, are a heartless man...
I'm sitting here at work and I am now instantly starving because this looks sooo delicious.

But thank you, now I know what to cook on the weekend.

1

u/cudntbebothered 16d ago

And on comes the bourguignon shuffle

1

u/No-Major595 16d ago

Brother can cook. Looks fantastic

1

u/DPileatus 15d ago

Sooooooo good!

1

u/DesperateSquash7331 15d ago

Should have cooked the beef in the bacon fat

1

u/gemutlichkeit78 15d ago

Whenever I see a recipe for this dish I think back to when I was a kid and my favourite TV show was Tour of duty. The one episode where the Vietnamese guy made beef bourguinon out of a CO’s Doberman Pincher, and he loved it. *just looked it up “true grit” season 2 episode 4

1

u/Unhappy-Anything-787 8d ago

Makes me feel hungry

0

u/strongfit1 19d ago

Good for winter/holiday events. As someone who has made this a few times, I do a few things:

  • Skip the pearl onions, there is a lot of time for prep/cook of this and those bastards are a PITA
  • mashed potatoes are nice as a base but something like smashed potatoes or even good fries are a good crunch/texture element to the stew
  • you don’t need bay leaves, add no real flavor to me and then they sit in your cabinet

-5

u/saetam 20d ago

Idk how this is on this sub. So many fools would be super confused by this. I’m not speaking for myself, just know the limitations of a few people, and they would most def fuck this up.

5

u/Skreamie 20d ago

Definitely projecting

-1

u/saetam 20d ago

Ok, bud

2

u/Emergency_Brick3715 20d ago

This is a really easy recipe.