Friday, June 19, 2015

Beef Bourguignon -Beef Stew

Beef Bourguignon

This Friday I have for you the culinary feast I’ve promised last entry, this recipe is perfect for this upcoming Father’s Day, this classic recipe is a personal favorite and it’s my husband’s favorite too. We love Beef Bourguignon, and this time I shoot a video tutorial that I hope will encourage you to make your very own Beef Bourguignon. This recipe was popularized from one of my top chefs in the world Ms. Julia Child. 

This dish is an ode to meat lovers, is succulent, juicy and rich in flavors, the meat is SO tender, you won’t believe is actually meat, except of course for the marvelous savor it has. You can side this plate with rice, broiled or mash potatoes or pasta. This Beef Bourguignon will left you wanting more and more.

Beef Bourguignon

Beef Bourguignon is a slow cooked meal, so you need to begin early in the morning to make it happen, is about 3 hours in the oven, but once is done you’ll taste is the best you ever try in your whole life. Your home is going to get infused with all the aromas right from the oven, everybody is going to wonder what are you cooking, this is real porn food!

If I happen to be in Venezuela with my dad I bet you this is what I’d cook for him this Sunday, he’d be so happy and pleased, perhaps we weren’t so close but the truest bond we ever had and still have is through food. I remember going out every Sunday to the restaurants he loves and since I was I little girl he always asked for an extra tiny cup of wine for me too. He was spoiling my palate, he was making a terrible habitué out of me, now I’m very demanding and selective to eat and this particular dish in some way made me recall those memories, perhaps for the wine hahaha :-P

Beef Bourguignon

Vanessa Hernández
Published 06/19/2015
This beef stew is traditional in French cuisine is rich and comforting to eat, with bacon and delicate scents like thyme and bay leaf.


  • 170 grs of bacon
  • 2 tbsp. of olive oil
  • 500 grs of beef meat (Chambarete)
  • 1 carrot
  • 1 onion
  • Salt and pepper (at taste)
  • 2 tbsp. of flour
  • 3 cups of beef broth
  • 3 cups of red wine (Cabernet Souvignon Monte Xanic)
  • 1 tbsp. of tomato paste
  • 2 garlic cloves. 
  • ½ tbsp. of thyme
  • 1 bay leaf
  • 450 grs of mushrooms
  • 2 tbsp. of butter
  • 2 tbsp. of parsley


  1. Preheat your oven at 356°F (180°C). Try using a Dutch oven or a pot that can actually go in the oven. First chop your bacon and fry in some olive oil, depending on the fat of the bacon try reducing or increasing the amount of olive oil. When bacon is crispy off the heat and reserve. 
  2. In the same pot brown put the meat already chopped in pieces about 2”, pat and dry every piece of meat before going to the pot, brown thoroughly, you can make batches because a crowded pot is going to make the meat release a lot of liquid and that’s not what we want. Reserve the meat with the bacon.
  3. Using the same pot, now with the fat from the bacon and meat we’re going to sauté the onion and the carrot. Put the meat and bacon back to the pot, season with salt and pepper, sprinkle the meat with flour. Now put the pot for about 4 minutes in the oven, mix well and 4 minutes more in the oven. If this is too tedious for you, you can put it on the stovetop and let it cook for about 10 minutes…
  4. Pour the wine and the beef broth to the pot, the meat must be barely cover by this mix. Add the tomato paste, the thyme, the garlic and the bay leaf. Bring to a boil on the stovetop, cover your pot and put it in the oven for about 3-3 ½ hours or until the meat is tender.
  5. In the meantime you can sauté the mushrooms. Heat a large skillet to high heat and add the butter. Wait for a minute or two to come to the perfect smoking point that’s when you add your sliced mushrooms once they’re golden brown season with salt and pepper. NEVER run mushrooms directly under water! You can use a slightly wet paper towel to wipe the mushrooms or brush them.
  6. After those 3 long hours in the oven, take off your pot, add the sauté mushrooms to the Beef Bourguignon. You can reduce your sauce if necessary. Side with a simple smash potato or with tagliatelle pasta.
Yield: 6 persons.
Prep Time: 0 hrs. 30 mins.
Cook time: 03 hrs. 00 mins.
Total time: 3 hrs. 30 mins.
Tags: Beef Stew, Beef Meat, Beef Bourguignon, Red Wine, French Cuisine.

Beef Bourguignon

Now you know, get ready for this scrumptious Beef Bourguignon, you’ll see how everybody is going to love this dish, I paired my Beef Bourguignon with this spectacular Mexican red wine I suggested for the recipe, a Cabernet Souvignon from Monte Xanic, it has a rich flavor, a red berries tasting and a hint of cocoa, is a super enriching this pairing. 

Well, and now the best part is to come, because when you think it couldn’t get any better happens that the day after, is yup… it got EVEN BETTER, this Beef Bourguignon is magic!

Beef Bourguignon

Ms. Julia Child was completely right, when she stated that this Beef Bourguignon was one of the best dishes ever conceived by men or must we say women? I hope you enjoyed this recipe and give it a try and make some. You can share your results or comments with me on Instagram using #chokolatpimienta.

For more recipes and tips visit my Youtube Channel and please subscribe. Enjoy your weekend and for those around that have their fathers near them, make them feel extraordinary this Father’s Day! Au revoir ;-)

Beef Bourguignon

No comments: