Jamie Oliver’s Beef Bourguignon
User Reviews
4.6
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Prep Time
45 mins
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Cook Time
5 hrs
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Total Time
1 d 5 hrs 45 mins
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Servings
8 servings
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Calories
579 kcal
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Course
Main Course
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Cuisine
French
Jamie Oliver’s Beef Bourguignon
Description
This recipe starts by marinating beef cheek or chuck with aromatic vegetables, Dijon mustard, bay leaves, cloves, freshly ground black pepper, and Burgundy or Pinot Noir wine overnight. After marinating, the beef is drained, dried, and coated in flour, which helps create a browned crust and thickens the stew. The meat is seared in butter and olive oil until caramelized, building complex flavors.
The vegetables from the marinade are cooked in the same pot to caramelize and deepen their taste. The beef and reserved marinade liquid are returned to the pot, combining with boiling water to create the stew base. It is then slow-cooked, allowing the beef to become tender and the flavors to meld. Smoked bacon adds smokiness and fat, while shallots and button mushrooms cooked separately add texture and subtle sweetness. Fresh parsley finishes the dish for brightness.
Beef Bourguignon is traditionally served with carbohydrates such as mashed or smashed potatoes, rice, or fresh egg noodles to absorb the rich sauce. This dish benefits from the slow cooking that renders inexpensive meat cuts succulent and flavorful, making it a hearty and comforting meal.
Using flour to coat the beef before browning is key for flavor and texture. The slow simmer ensures the meat and vegetables become tender without drying out. Careful layering of ingredients creates a balanced stew with depth from wine and aromatics.
Ingredients
- 3 pounds beef cheek beef chuck, or stew meat, trimmed and cut into 2-inch (5-cm) chunks
- 4 large (12 oz) carrot peeled and chopped into 1 1/4-inch (3-cm) chunks
- 4 talks (7 oz) celery chopped into 1 1/4-inch (3-cm) chunks
- 4 cloves garlic coarsely chopped
- 1 medium (8 oz) yellow onion coarsely chopped
- 2 teaspoons Dijon mustard
- 4 bay leaf fresh or 8 dried bay leaves
- 1 small ground cloves pinch
- black pepper freshly ground
- 3 cups red wine preferably Burgundy or Pinot Noir
- 1/3 cup all-purpose flour
- 1 1/2 tablespoons (3/4 oz) butter plus more if needed, unsalted
- 2 tablespoons olive oil
- 3 cups water boiling
- 6 lices Bacon cut into strips, smoked
- 7 ounces shallot chopped
- 14 ounces button mushrooms halved or quartered
- 1/2 bunch flat-leaf parsley chopped, fresh
- salt
Instructions
- In a large bowl, combine the beef, carrots, celery, garlic, and onion with the mustard, bay leaves, cloves, a generous pinch of black pepper, and the wine. Mix well, then cover and refrigerate overnight.
- Preheat the oven to 325ºF (163°C).
- Set a colander over a large bowl. Pour the contents of the beef bowl into the colander. Reserve the drained liquid.
- Place the flour in a medium bowl. Pick out just the beef and pat dry with paper towel, then toss with the flour.
- In a large Dutch oven over medium heat, melt the butter with 2 tablespoons of olive oil. Working in batches, brown the floured beef all over, turning with tongs and removing to a plate with any crispy bits once browned. Add more butter if the Dutch oven becomes dry.
- Tip the vegetables into the Dutch oven, and cook until starting to caramelize, 10 to 12 minutes, stirring occasionally and scraping up any sticky bits. Return the beef to the Dutch oven, pour over the reserved wine from the marinating liquid and 3 cups (720 ml) of boiling water, then bring to a simmer.
- Cover with a scrunched-up sheet of damp parchment paper and transfer to the oven until the beef is beautifully tender, about 4 hours, topping up with splashes of water, if needed.
- In a large non-stick skillet over medium-high heat, combine the sliced bacon, shallots, and mushrooms and cook the mixture until golden, stirring regularly, 20 to 25 minutes.
- Toss in the parsley leaves, then pour the contents of the skillet over the bourguignon and season to perfection, tasting and tweaking.
Notes
- Use economical cuts like chuck or stew meat and cook slowly to achieve tender beef.
- Coating the beef in flour before searing enhances browning and adds depth to the sauce.
- Serve with mashed potatoes, rice, or egg noodles to complement the rich sauce.
- Maintain a gentle simmer during cooking to develop flavors without drying out the meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 579kcal | 29% |
| Carbohydrates | 19g | 6% |
| Protein | 38g | 76% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 319mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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