Как вкусно приготовить говядину в вине?

Ingredients

• 2 lb Beef Chuck (cut into 2‑inch cubes, trimmed of excess fat)
• 750 ml Dry Red Wine (Burgundy or other dry red wine, full bottle)
• 200 g Bacon (cut into ½‑inch strips; German smoked bacon works well)
• 2 medium Carrots (peeled and cut into ½‑inch rounds)
• 2 large Yellow Onion (peeled and sliced)
• 4 clove Garlic Cloves (peeled and lightly crushed)
• 200 g White Mushrooms (cleaned and sliced; can use button or cremini)
• 4 medium Potatoes (peeled and cubed for mash)
• 4 tbsp Unsalted Butter (softened, for mash and finishing sauce)
• 1/2 cup Milk (whole milk, for mash)
• 2 tbsp Rapeseed Oil (for searing beef and bacon)
• to taste Salt
• to taste Black Pepper
• 1 bundle Bouquet Garni (thyme, bay leaf, and parsley tied together)

Instructions

1. Prepare Ingredients

   Trim the beef, cut into 2‑inch cubes. Peel and slice onions, peel and round carrots, crush garlic, slice mushrooms, and cube potatoes for mash.

   Time: PT15M

2. Season and Sear Beef

   Season beef cubes generously with salt and pepper. Heat rapeseed oil in the Dutch oven over medium‑high heat, add beef in batches, and sear until browned on all sides, about 3‑4 minutes per batch. Remove and set aside.

   Time: PT10M

   Temperature: Medium‑high

3. Render Bacon and Add Aromatics

   In the same pot, add the bacon strips and cook until crisp, about 5 minutes. Add sliced onion, carrots, and crushed garlic; sauté until onion becomes translucent, about 4 minutes.

   Time: PT5M

   Temperature: Medium

4. Deglaze with Red Wine

   Pour the entire bottle of dry red wine into the pot, scraping up browned bits from the bottom with a wooden spoon. Bring to a gentle boil and let reduce by roughly one‑third, about 8 minutes.

   Time: PT8M

   Temperature: Medium

5. Add Beef and Simmer

   Return the seared beef to the pot, add the bouquet garni, and enough water (or beef stock) to just cover the meat, about 2 cups. Bring to a simmer, then lower heat to maintain a gentle bubble, cover, and cook for 2 hours.

   Time: PT2H

   Temperature: Low simmer

6. Add Mushrooms

   Thirty minutes before the end of cooking, stir in the sliced white mushrooms and let them cook with the stew.

   Time: PT30M

   Temperature: Low simmer

7. Finish Sauce

   When the beef is fork‑tender, remove the bouquet garni. If the sauce is too thin, uncover and simmer for another 10 minutes; if too thick, add a splash of warm water.

   Time: PT10M

   Temperature: Medium

8. Prepare Mashed Potatoes

   While the stew finishes, place cubed potatoes in a pot of salted water, bring to a boil, and cook until fork‑tender, about 12 minutes. Drain, return to pot, add butter and milk, mash until smooth.

   Time: PT12M

   Temperature: Boiling

9. Plate and Garnish

   Spoon a generous portion of beef bourguignon onto each plate, add a mound of mashed potatoes, and sprinkle with fresh chopped parsley or the remaining herbs from the bouquet garni.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Beef Chuck: Stew beef, Brisket
• Instead of Dry Red Wine: Pinot Noir, Merlot
• Instead of Bacon: Pancetta, Smoked ham
• Instead of Carrots: Parsnip
• Instead of Yellow Onion: White onion
• Instead of Garlic Cloves: Fresh garlic paste
• Instead of White Mushrooms: Button mushrooms, Cremini mushrooms
• Instead of Potatoes: Yukon Gold potatoes, Sweet potatoes (different texture)
• Instead of Unsalted Butter: Margarine
• Instead of Milk: Heavy cream, Plant‑based milk
• Instead of Rapeseed Oil: Olive oil, vegetable oil
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Bouquet Garni: Dried thyme, bay leaf, and parsley

Equipment Needed

• Heavy‑Bottomed Dutch Oven or Deep Skillet
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Tongs
• Measuring Cups and Spoons
• Potato Masher
• Lid for Dutch Oven
• Serving Plates

Critical Steps — Do Not Skip

• Searing the beef cubes until deeply browned
• Deglazing the pot with dry red wine and reducing
• Simmering low and slow for at least 2 hours for tenderness
• Adding mushrooms near the end to avoid over‑cooking
• Adjusting sauce thickness without using flour

Chef Tips from the Video

• Use well‑marbled chuck for the richest flavor.
• A dry, acidic Burgundy wine prevents the stew from becoming sweet.
• Finish the sauce with a knob of cold butter for a glossy finish.
• Tie the bouquet garni tightly so it can be removed easily.

Troubleshooting

Storage

Refrigerator: Store stew and mashed potatoes in separate airtight containers for up to 3 days.

Freezer: Freeze the stew (without potatoes) in a freezer‑safe container for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the stew a day ahead; flavors improve after overnight refrigeration.
• Reheat gently over low heat, adding a splash of broth if needed.
• Mashed potatoes can be made ahead and reheated with a little extra milk.

Frequently Asked Questions