What To Know
- Indulge in the exquisite flavors of a classic French dish with our comprehensive guide on how to make beef bourguignon chef Jean-Pierre style.
- Enjoy a glass of the same Burgundy wine used in the stew to complement the flavors.
- If the sauce is too thin, you can add a cornstarch slurry (equal parts cornstarch and water mixed together) and bring to a simmer.
Indulge in the exquisite flavors of a classic French dish with our comprehensive guide on how to make beef bourguignon chef Jean-Pierre style. This hearty and aromatic stew, a culinary masterpiece originating from the Burgundy region, will tantalize your taste buds and transport you to the heart of French cuisine.
Ingredients
For the Beef:
- 2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Stew:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 cups Burgundy wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 pound small mushrooms, such as cremini or button, quartered
- 1/4 cup chopped fresh parsley
Instructions
Prepare the Beef:
1. In a large bowl, combine the beef cubes with the flour, salt, and pepper. Toss to coat evenly.
Brown the Beef:
2. Heat the olive oil in a large Dutch oven or braising pan over medium-high heat.
3. Add the beef cubes in batches and brown on all sides, about 2-3 minutes per side. Remove the beef and set aside.
Sauté the Vegetables:
4. Add the onion, carrots, and celery to the same pan and sauté until softened, about 5-7 minutes.
5. Stir in the garlic and cook for another minute.
Add the Wine and Broth:
6. Pour in the Burgundy wine and let it simmer for 5 minutes, scraping up any browned bits from the bottom of the pan.
7. Add the beef broth, tomato paste, thyme, oregano, and bay leaf. Bring to a boil.
Simmer the Stew:
8. Return the browned beef to the pan and reduce heat to low.
9. Cover and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.
Add the Mushrooms:
10. Stir in the mushrooms and cook for an additional 30 minutes.
Garnish and Serve:
11. Sprinkle with chopped parsley and serve hot with mashed potatoes, egg noodles, or crusty bread.
Variations
- Use different cuts of beef: Chef Jean-Pierre recommends chuck roast, but you can also use brisket, short ribs, or oxtail.
- Add other vegetables: Along with the traditional vegetables, you can include parsnips, potatoes, or turnips.
- Use a different type of wine: If you don’t have Burgundy wine, you can substitute with a full-bodied red wine such as Cabernet Sauvignon or Merlot.
Tips from Chef Jean-Pierre
- Marinate the beef: Marinating the beef overnight in the red wine will enhance its flavor and tenderness.
- Don’t overcook the beef: The stew should be cooked until the beef is tender but still slightly pink in the center.
- Let the stew rest: Allowing the stew to rest for 30 minutes before serving will help the flavors to develop further.
Serving Suggestions
- Mashed potatoes: Creamy mashed potatoes are the perfect accompaniment to soak up the rich sauce.
- Egg noodles: Wide egg noodles add a hearty texture to the stew.
- Crusty bread: Tear off pieces of crusty bread to dip into the flavorful sauce.
Finishing Touches
- Garnish with herbs: Sprinkle with fresh thyme, rosemary, or parsley for an extra burst of flavor.
- Serve with a side salad: A light green salad will balance the richness of the stew.
- Pair with a glass of red wine: Enjoy a glass of the same Burgundy wine used in the stew to complement the flavors.
Wrapping It Up
Mastering how to make beef bourguignon chef Jean-Pierre style is a culinary journey that will reward you with a dish that is both comforting and unforgettable. Follow these steps carefully, experiment with variations, and savor every bite of this classic French masterpiece.
Answers to Your Questions
Q: Can I use a slow cooker to make beef bourguignon?
A: Yes, you can transfer the browned beef and vegetables to a slow cooker and cook on low for 6-8 hours.
Q: How can I thicken the sauce?
A: If the sauce is too thin, you can add a cornstarch slurry (equal parts cornstarch and water mixed together) and bring to a simmer.
Q: What is the best way to reheat beef bourguignon?
A: Reheat the stew gently over low heat on the stovetop or in the oven. Avoid overcooking to prevent the beef from becoming tough.
