Imagine the warm, inviting aroma of a classic French dish wafting through your kitchen, beckoning you to gather around the table with family and friends. Beef Burgundy a la Pat is not just a recipe; it's an experience that transports you straight to the heart of France with every savory bite. This hearty stew, simmered to perfection in rich Burgundy wine, will leave you craving more and impressing even the most discerning palates. Ready to elevate your cooking game and indulge in a culinary masterpiece? Let’s dive into this delightful recipe that promises to be the star of your next dinner gathering!
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cut into cubes
- 1 bottle red wine (Burgundy)
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons flour
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Remove beef chuck from refrigerator 30 minutes before cooking to bring to room temperature. Pat the meat dry with paper towels to ensure proper browning.
- Season beef cubes generously with salt and freshly ground black pepper. Coat the meat lightly with flour, shaking off excess.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Work in batches to brown meat cubes on all sides, creating a rich golden-brown crust. Remove browned meat and set aside.
- In the same pot, add chopped onions, sliced carrots, and minced garlic. Sauté until vegetables are softened and beginning to caramelize, approximately 5-7 minutes.
- Return browned meat to the pot. Pour entire bottle of Burgundy wine over the meat and vegetables, ensuring the liquid covers the ingredients.
- Bring mixture to a gentle simmer, then reduce heat to low. Cover the pot and let the stew cook slowly, allowing flavors to meld and meat to become tender.
- Cook for approximately 2 hours, stirring occasionally. The meat should become fork-tender and the sauce will reduce and thicken.
- Taste and adjust seasoning with additional salt and pepper as needed. If sauce is too thin, continue simmering uncovered to reduce.
- Serve hot, ideally over mashed potatoes, egg noodles, or with crusty French bread to soak up the rich sauce.
Tips
- Prep Ahead: For maximum flavor, consider marinating the beef cubes in the Burgundy wine overnight. This allows the meat to absorb the wine's rich notes and enhances the overall taste of the dish.
- Browning is Key: Don’t rush the browning process! Taking the time to sear the beef cubes until they are a deep golden-brown creates a flavorful crust that enhances the stew's depth.
- Choose Quality Wine: Since the wine plays a crucial role in the flavor of this dish, opt for a good quality Burgundy that you would enjoy drinking. The better the wine, the better your stew will be!
- Don’t Skip the Vegetables: Caramelizing the onions and carrots before adding the meat releases their natural sugars, adding sweetness and complexity to the dish.
- Adjust Consistency: If you find that your sauce is too thin at the end of cooking, simply remove the lid and let it simmer uncovered for a bit longer to allow it to thicken.
- Pairing Suggestions: This dish pairs beautifully with creamy mashed potatoes, buttery egg noodles, or a crusty French baguette to soak up the luscious sauce.
- Leftovers are Gold: The flavors of Beef Burgundy deepen and improve after a day in the fridge, making it a perfect make-ahead meal. Enjoy the leftovers for lunch or dinner the next day!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 35g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
