Beef Bourguignon sets the standard in comfort foods
Beef bourguignon has kind of fallen out of favor over the last years, but I’m ready to tell you it’s time to make a comeback for this comfort food classic. Beef bourguignon encompasses everything I love about great comfort foods; ultra-rich flavor, that feeling of eating a classic dish on a crisp night, and a wonderful beefy flavor. Best of all, while it may take a while to cook, it’s very easy to make!
For this dish, I used “steak trim” from my friends at Mishima Reserve. Steak trim is basically what it says- the trim leftover from when the butchers are cutting steaks. This would be similar to “stew meat” that you may buy at your local grocery store, except it’s from Mishima Reserve American Wagyu Beef and it’s ridiculously tender. These bites literally melted in my mouth, without that “dry” feeling that you can get with braised stew meat. Amazing. (REMEMBER TO USE THE COUPON CODE “MELISSA” WHEN YOU BUY SOMETHING FROM MISHIMA TO GET 10% OFF!)
Really, it’s quite a simple recipe. In the fall and winter, my dutch ovens get a work out before they go on a nice summer vacation in the cabinet. I used my favorite one for this recipe, and it turned out perfect.
It’s Wine Time!
Beef bourguignon, aka Beef Burgandy, is basically braised in a red wine-beef stock mixture, with emphasis on the red wine. That’s fine with me, as an excuse to have a nice glass of red wine is welcome! Please, please please don’t use a terrible wine in this dish. People think “cooking wine” can be the bottom of the barrel. That is simply not true. If you wouldn’t drink the wine by the glass, you shouldn’t cook with it either. Traditionally, full-bodied red wine from the Burgandy region is used from this dish, but I use whatever red wine I’m favoring at the time, usually an Italian. Mmm, wine time is good on a chilly evening!
Anyway, make sure to serve this with some creamy mashed potatoes and something green, so you can tell yourself you ate your veggies!
As always, I hope you enjoy!
- dutch oven
- 2 lbs Mishima reserve steak trim
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium white onion, diced
- 4 bay leaves
- 4 TBS olive oil, divided
- 1 TBS minced garlic
- 1 TBS Kosher salt, divided, plus to taste
- 1/2 TBS Black pepper, divided, plus to taste
- 8 oz strong beef stock
- 1/3 cup a/p flour
- 3/4 BTL good red wine that you love
- 6 sprigs thyme
- Add 1/2 TBS salt and 1/4 TBS pepper to flour and stir. Put into a resealable bag and add beef trim. Shake to fully coat.
- Heat dutch oven on medium high. Preheat oven to 350 degrees. Add 2 TBS olive oil and beef trim to dutch oven and brown. Remove from dutch oven.
- Add other 2 tsp of olive oil, and add carrots, celery, onions, bay leaves and garlic. Cook until onions are getting translucent- 8-10 minutes. Deglaze with red wine, scraping the bottom of the pan to free up the frond. Cook 8 minutes or until wine is reduced by 1/3. Add beef stock, bring to a boil then simmer for 5 minutes.
- Add beef trim back to mixture, cover and place in oven for 2.5-3 hours, or until beef is amazingly tender and stock has reduces. Serve with mashed potatoes and your favorite vegetable.