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Beef Bourguignon (Ultimate French Classic)
A richly flavored, slow‑braised French beef stew that uses three cuts of beef (short ribs, chuck, and shank) for depth, caramelized vegetables, reduced red wine, and a finishing garnish of mushrooms, bacon, and pearl onions. Served over a classic potato puree, this dish balances rustic comfort with restaurant‑level technique.
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Cost Breakdown
Critical Success Points
- • Lightly flour and thoroughly brown each piece of meat to develop fond.
- • Reduce the red wine by half before adding stock.
- • Braise at a low temperature (130°C) for 7 hours for optimal tenderness.
- • Strain the sauce to achieve a velvety texture.
- • Finish with sautéed mushrooms, bacon, and pearl onions for layered flavor.
Safety Warnings
- • Handle hot oil and pan handles with oven mitts to avoid burns.
- • Ensure meat reaches an internal temperature of at least 63°C (145°F) for safety.
- • Be cautious when reducing wine; steam can cause splatter.
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