Serves 6
Beef Bourguignon healthy? Certainly, it’s a great source of protein, vegetables, and a glass or two of red wine, to me that’s healthy and the perfect winter dish.
Beef Bourguignon, a classic French dish, has roots in the Burgundy region. Dating back to the 19th century, it evolved from simple peasant stews to a refined dish. Julia Child popularized it in the 20th century, contributing to its international fame. The recipe typically involves slow-cooking beef in red wine with onions, carrots, and herbs, creating a rich and flavorful stew.
This hearty French stew features tender chunks of beef, often from the tougher cuts, slow-cooked in red wine, usually Burgundy. Fragrant herbs like thyme and bay leaves enhance the flavor profile. Vegetables such as onions and carrots add sweetness, while mushrooms contribute earthiness. The dish is further enriched with beef stock, creating a luscious, savory broth. Pearl onions provide a delicate sweetness, completing this iconic and flavorful dish.
Ingredients:
1 tablespoon olive oil or avocado oil
4 oz bacon, roughly chopped
1 large onion, peeled, cut into small dice
1 large carrot, peeled, cut into small dice
1 stick celery, roughly chopped
2 cloves garlic, peeled, minced
Sprig of fresh thyme
3 bay leaves
2 lb beef brisket, cut into 1 inch chunks
Salt
Freshly ground black pepper
2 tablespoons flour
2 tablespoons tomato paste
3 cups red wine such as a red Burgundy aka Pinot Noir
3 cups low in sodium beef stock
1 lb pearl onions, peeled
½ lb mushrooms, cut into quarters
How to make:
Preheat oven to 350’f.
Take either a large Dutch oven or large heavy based saucepan. Place over a medium to high heat on the stove. Add the oil, when hot add the bacon, cook for 2 to 3 minutes until crisp. Then add the onions, carrots, celery, garlic, thyme and bay leaves. Cook for 3 to 4 minutes to soften. Remove everything from the pan and place on a plate lined with a paper towel.
Return the pan to the stove, add the beef and cook until seared and brown, approximately 4 to 5 minutes. Season with salt and pepper, add the flour and stir well to coat the beef chunks, add the tomato puree, again stir well to coat. Pour in the red wine, stir well, then add the stock, bring to a boil, then add back the cooked vegetables and herbs. Add the pearl onions and mushrooms.
Place on the lid and place the pan into the middle of the pre-heated oven. Cook for 1 ½ hours. Remove form the oven, discard the herbs and serve with your favorite vegetables.