Boeuf Bourguignon is a traditional French dish that originated in the Burgundy region of France. The origins of Boeuf Bourguignon can be traced back to the Middle Ages, when peasants and farmers in the Burgundy region would cook tough cuts of beef in red wine to tenderize the meat. The dish was typically served with bread or potatoes and was a staple of the region's cuisine.
Ingredients
Over time, the recipe for Boeuf Bourguignon became more refined, with additional ingredients such as onions, bacon, and mushrooms being added to the dish. The wine used to cook the beef also became an important component of the recipe, with many chefs using Burgundy wine to give the dish its distinct flavor.
In the early 20th century, Boeuf Bourguignon gained popularity outside of France thanks to the efforts of culinary writers and chefs such as Auguste Escoffier and Julia Child. Julia Child included a recipe for the dish in her famous cookbook "Mastering the Art of French Cooking," which helped popularize the dish in the United States and other countries.
Directions
- Sear the bacon till liberal amount of fat was rendered. Remove from pan.
- Sear the beef on bacon fat. Remove from pan.
- Sear the carrots and onions until browned. Remove from pan.
- Return meat & bacon back to the pot.
- Season with salt & pepper (1tsp salt & 1/4tsp pepper for ±1kg).
- Sprinkle flour with sift on to the meat.
- Sear the flour briefly until it sets on meat 2 – 4 minutes or so.
- Add tomato paste and move it around so it gets under meat.
- Also add thyme and minced garlic and cookout for 1 – 2 minutes or so.
- Return vegetables back to the pot.
- Pour in full-bodied, young red wine, same as suggested for serving.
- Simmer for 10 minutes. (optional, not sure if makes any difference)
- After add beef broth and bay leafs.
Slow cooking method
Slow cook on HIGH for 8 hours, or on LOW for 12 hours. I prefer to slow cook this dish.
Pressure cooking method
Pressure cook on 80kpa for 50 minutes with Natural pressure release.
- Remove meat from the pot and set aside. Discard carrots and onion from pot.
- Run sauce through the mesh strainer to get rid of solids.
- Reduce for 15 minutes, until sauce thickens.
- Optionally mix the sauce with submersible mixer to ensure smooth consistency.
- Create miroir sauce by simmering port and wine until reduced and glossy.
- Slowly add miroir in to prepared sauce.
- Meanwhile sauté slices of mushrooms on butter and set aside.
- Also sear some bacon for the garnish.
- Cleaned and deboned meat is served on mashed potatoes with sauce.
- Garnish with mushrooms and crispy bacon.
- Optionally garnish with fresh celery cut to dices for texture.
Ingredients
Directions
- Sear the bacon till liberal amount of fat was rendered. Remove from pan.
- Sear the beef on bacon fat. Remove from pan.
- Sear the carrots and onions until browned. Remove from pan.
- Return meat & bacon back to the pot.
- Season with salt & pepper (1tsp salt & 1/4tsp pepper for ±1kg).
- Sprinkle flour with sift on to the meat.
- Sear the flour briefly until it sets on meat 2 – 4 minutes or so.
- Add tomato paste and move it around so it gets under meat.
- Also add thyme and minced garlic and cookout for 1 – 2 minutes or so.
- Return vegetables back to the pot.
- Pour in full-bodied, young red wine, same as suggested for serving.
- Simmer for 10 minutes. (optional, not sure if makes any difference)
- After add beef broth and bay leafs.
Slow cooking method
Slow cook on HIGH for 8 hours, or on LOW for 12 hours. I prefer to slow cook this dish.
Pressure cooking method
Pressure cook on 80kpa for 50 minutes with Natural pressure release.
- Remove meat from the pot and set aside. Discard carrots and onion from pot.
- Run sauce through the mesh strainer to get rid of solids.
- Reduce for 15 minutes, until sauce thickens.
- Optionally mix the sauce with submersible mixer to ensure smooth consistency.
- Create miroir sauce by simmering port and wine until reduced and glossy.
- Slowly add miroir in to prepared sauce.
- Meanwhile sauté slices of mushrooms on butter and set aside.
- Also sear some bacon for the garnish.
- Cleaned and deboned meat is served on mashed potatoes with sauce.
- Garnish with mushrooms and crispy bacon.
- Optionally garnish with fresh celery cut to dices for texture.