No-Bake Beef Bourguignon with Red Wine

Imagine cuddling with a furry friend, enjoying the warmth from a fireplace, and listening to the soothing crackles of the fire. That is how this no-bake beef bourguignon will make you feel! One of my favourite dishes, I present to you the key to staying warm this winter.

I’ve been making beef stew/bourguignon without using the oven for years because I don’t own a casserole or a dutch oven. I’m trying to save up for a Le Creuset dutch oven so I can make a variety of baked goods for Christmas (yes, thinking that much ahead already). This recipe is also designed for students or people with a budget in mind: pancetta has been substituted with bacon, and herb bouquet with dried herbs. The quality of the beef really determines the quality of the stew, so do buy a good cut. I once used pre-cut beef stew cubes, and the dish just wasn’t as delicious. The more the marbling, the better texture and flavour your dish will have. If you are not on a budget, feel free to get the best ingredients; it’s always worth it.

Inspired by this recipe on Food&Wine, I incorporated my experience of making this dish into one long but simple and detailed recipe. Avoid using any stock and just use a robust red wine to create a rich stew. This recipe uses no water at all! To reduce space, I’ve linked pictures in some steps to clarify instructions. The beef bourguignon never goes wrong, and it’s just my go-to recipe when I have important guests over (like my picky parents). Get ready for a fail-safe dish!

TOTAL TIME: 2 hours and 30 minutes. SERVINGS: 4-6

Ingredients:

  • One 750-milliliter bottle of dry red wine (dark-fruited Cabernet Sauvignon)
  • 0.7-1kg of beef (chuck or shoulder, have some marbling/fat), 1 inch cubes
  • 1 pack of bacon OR pancetta (375g), thinly sliced
  • 2 dried bay leaves and a teaspoon of thyme
  • 1 large sweet or yellow onion, finely chopped
  • 1 tablespoon garlic, minced (set aside a pinch for garnish)
  • 15 baby carrots OR 4 medium long carrots, peeled and bias sliced
  • 15 pearl or small cipollini onions, peeled
  • 15 or one small box of cremini mushrooms, thickly sliced
  • Half a small jar of sun-dried tomatoes
  • 1 tablespoon all-purpose flour
  • Freshly ground black pepper
  • Olive or coconut oil
  • Brown sugar
  • Coarse salt
  • 1 tablespoon of lemon juice (optional)
  • Finely chopped fresh parsley, for garnish (optional)
  • 1 teaspoon of ground turmeric (optional)
  • 1 large tomato or 2 vine tomatoes, diced (optional)

Beef preparation 

  1. Cut up the beef, onions, and garlic. Depending on your preference, mash potatoes are also good broth thickeners.
  2. Gently pat the beef cubes dry with a clean paper towel to remove excess moisture and blood. This minimizes oil splatters when frying.
  3. In a large non-stick frying pan on medium heat, drizzle 1 tablespoon of oil and put beef cubes into the pan when hot. Do this in 2-3 small batches. Sprinkle a pinch of coarse salt and ground pepper on every batch of meat.
  4. Sear the top and bottom sides for 30 seconds each or until sides are lightly brown. Remove the medium-rare cubes in the order that were put in so they cook evenly.

Base preparation

  1. In the same pan, add a bit more oil, then sautée the onions and garlic on medium-high heat until the onions are soft and golden on the edges. Add a few tablespoons of red wine to deglaze the pan.
  2. Transfer the beef, onions, and garlic into a stewing pot with a lid. Add flour and stir to coat the mixture with it. Add the red wine, bay leaves and thyme. Season with salt and pepper, and mix well.
  3. Bring it to a boil. Reduce heat and simmer for at least 1 hour. Keep the lid on and check it at the half hour point.

Other prep work

  1. While waiting, slice the bacon, carrots, cremini mushrooms, and tomatoes. Chop off the hard bits of the mushroom stems. Peel all the pearl onions (keep it in the freezer for 5 minutes before you peel to decrease tearing). Bacon is the easiest to cut when slightly frozen.
  2. In the same pan, brown the bacon on medium-high heat. No oil is necessary. When browned, add mushrooms to soak up the juices. Cook for 5-8 minutes before adding the carrots and tomatoes, then bring mixture to a boil.

Final Combination 

  1. Using a plastic ladle (to protect the non-stick coating of the pan), transfer everything from the pan into the stewing pot. To recreate the smoky and tangy taste of baked beef stew, stir in the sun dried tomatoes and pearl onions.
  2. Add a teaspoon of turmeric for a rich yellowy-orange colour and additional nutritional value.
  3. Add a tablespoon of lemon juice and a pinch of brown sugar to reduce the oiliness of the bacon. Bring pot to boil then simmer for another hour. When completed, add salt to taste.
  4. Serve over rice, pasta, or bread. Garnish with parsley, freshly ground black pepper, and garlic.

IMG_2980

Leave a comment below and tell me what you think! Or tag me @RaichuHsu to show me your completed dish 🙂 Bon appétit!

Until next time!

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2 thoughts on “No-Bake Beef Bourguignon with Red Wine

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