{"id":8928,"date":"2022-11-14T04:03:00","date_gmt":"2022-11-13T20:03:00","guid":{"rendered":"https:\/\/culinaryambition.com\/?p=8928"},"modified":"2022-09-04T21:33:30","modified_gmt":"2022-09-04T13:33:30","slug":"beef-bourguignon","status":"publish","type":"post","link":"https:\/\/culinaryambition.com\/beef-bourguignon\/","title":{"rendered":"Beef Bourguignon – The Best Beef Stew with Red Wine"},"content":{"rendered":"\n

Beef bourguignon or b\u0153uf bourguignon is a traditional beef stew from the Burgundy<\/a> region in France. The slowly braised beef in a red wine sauce is finished with a garnish of shallots or small onions, button mushrooms and lardons. <\/p>\n\n\n

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This optimal winter dish is heart-warming and can be served with a variety of side dishes from fries to mashed potatoes, vegetable purees<\/a> or even just bread to soak up the gravy.<\/p>\n\n\n\n

Best cuts to use for beef bourguignon<\/h2>\n\n\n\n

Chuck, round of blade or any other second category beef cut is perfect for this recipe. The beef is braised for a longer length of time to break down the muscle and tough parts resulting in tender meat falling apart. As we add torrified flour to the beef, the braising liquid thickens slightly and transforms into a rich wine sauce to coat the meat. <\/p>\n\n\n\n

Is searing the meat chunks necessary?<\/h2>\n\n\n\n

Searing<\/a> large pieces or chunks of meat creates caramelisation and retains the juices, and therefore adding extra flavour and colour. This will result in a dark brown sauce. The oil for searing should be hot enough, and it is best to sear the beef cubes in small batches to ensure they all brown evenly and don\u2019t start boiling in the juice that too much meat in a pan can produce.<\/p>\n\n\n\n

Why is torrified flour better to use?<\/h2>\n\n\n\n

Torrified flour is plain flour which we \u2018bake\u2019 for 20 minutes. This action removes the humidity from the flour and while obtaining a light brown coloured flour it is optimising your bourguignon in two ways.<\/p>\n\n\n\n

  • Plain flour results in a pale coloured sauce while torrified flour adds a darker colour.<\/li>
  • Torrefied flour has a nutty fragrance and adds taste.   <\/li><\/ul>\n\n\n
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    Why slow cooking a bourguignon?<\/h2>\n\n\n\n

    Slow cooking is important when making bourguignon as it tenderises the meat, as well as slowly melting the fat in the beef which adds flavour to the sauce. A second good reason for the long braising is to evaporate the alcohol from the wine and only leave the liquid in this rich gravy.<\/p>\n\n\n\n

    Which wine is best?<\/h2>\n\n\n\n

    Because of the long cooking time, we recommend using a full bodied wine such as Cabernet-Sauvignon or Syrah. Merlot or Pinot Noir are good alternatives if you like medium bodied wines better. <\/p>\n\n\n

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    Traditional Beef Bourguignon<\/h2>\n
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    This optimal winter dish is heart-warming and can be served with a variety of side dishes from fries to mashed potatoes, vegetable purees or even just bread to soak up the gravy.<\/div>\n
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