Slow-Simmered Burgundy Beef Stew

Slow-Simmered Burgundy Beef Stew is a eternal French plate that features ache chunks of beef, vegetables, and aromatic herbs cooked in red wine. It’s a hearty and flavourful stew that is absolute for colder weather or whenever you crave a comforting and pleasant meal.

Here is a basic recipe for making Slow-Simmered Burgundy Beef Stew:

Ingredients:
2 pounds (900g) beef stew meat; graze into 1-inch cubes
4 tablespoons all-direction toward flour
Salt and black pepper, to taste
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
8 ounces (225g) mushrooms, sliced
2 tablespoons tomato cement
2 cups Burgundy wine (or any teetotal red wine)
2 cups beef broth
2 niche leaves
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
Fresh parsley, chopped (for embellish)

Here is a step-by-step recipe for making Slow-Simmered Burgundy Beef Stew:

Instructions:

Step1: In a large bowl, appendage happening the flour, salt, and black pepper. Toss the beef cubes in the flour collective until evenly coated.

Step2: Heat the olive oil in a large pot or Dutch oven more than medium-high heat. Working in batches, beige the beef cubes regarding all sides until they manufacture a nice crust. Remove the beef from the pot and agree to.

Step3: In the joined pot, go to the fore the diced onion and minced garlic. Saut until they become fragrant and translucent.

Step4: Add the carrots, celery, and mushrooms to the pot. Cook for a few minutes until the vegetables begin to soften.

Step5: Stir in the tomato cement and chef for substitute minute to tote happening its flavours.

Step6: Return the browned beef to the pot and pour in the red wine and beef broth. Add the recess leaves, dried thyme, and Worcestershire sauce. Stir skilfully to member going on.

Step7: Bring the merged to a boil, moreover associations the heat to low. Cover the pot assist on a lid and let the stew simmer for roughly 2 to 3 hours or until the beef become passionate and the flavours meld together. Stir occasionally and check the liquid level, totalling more broth if needed.

Step8: Once the stew is cooked, taste and become accustomed the seasoning as soon as salt and pepper if mistreated. Remove the recess leaves.

Step9: Serve the Slow-Simmered Burgundy Beef Stew hot, garnished taking into consideration well-ventilated parsley. It pairs proficiently as soon as crusty bread, mashed potatoes, or rice.

Nutritional value of Slow-Simmered Burgundy Beef Stew:

Here’s a general chemical analysis of the nutritional value for Slow-Simmered Burgundy Beef Stew per serving (assuming the recipe serves 6):

Nutrient
Calories Around 400-500
Protein Around 30-40g
Fat Around 15-20g
Carbohydrates Around 20-30g
Fiber Around 3-5g
Sugar Around 4-6g
Sodium Around 600-800mg
Cholesterol Around 80-100mg

Background History of Slow-Simmered Burgundy Beef Stew:

Slow-simmered beef stew has a swiftly-to-obtain culinary chronicles that can be traced previously to France. The plate is anti allied along with than the Burgundy region, known for its world-competently-known wines and usual French cuisine.

The Burgundy region, located in eastern France, is renowned for its exceptional red wines, particularly those made from Pinot Noir grapes. These wines have a robust setting and are often used in cooking to insert the taste of various dishes. Slow-cooking beef in Burgundy wine became a popular technique in the region, resulting in the commencement of the eternal Burgundy beef stew.

The origins of slow-simmered beef stew date backing centuries considering slow-cooking methods were employed to tenderize tougher cuts of meat. The slow cooking process allows the meat to become distressed feeling and infuses it later the proficiently-off flavours of the wine and new ingredients.

The plate typically consists of beef, such as stew meat or chuck roast, which is scuff into cubes and browned to manufacture a deep, caramelized make known. The beef is later simmered for several hours in a inclusion of Burgundy wine, beef broth, and aromatic herbs and vegetables. This slow cooking method allows the flavours to meld together and the beef to become suffering feeling and succulent.

The partner in crime of vegetables also onions, carrots, celery, and mushrooms adds intensity and texture to the stew. Aromatics subsequent to garlic, recess leaves, and thyme other are tallying the overall heavens profile. Tomato paste is often used to accretion a bet against of acidity and intensity to the stew.

Advantages and disadvantages of Slow-Simmered Burgundy Beef Stew:

Advantages:
Flavourful and Rich: Slow cooking allows the flavours of the beef, vegetables, and herbs to meld together, resulting in a stew that is incredibly flavourful and affluent in taste.
Tender and Succulent Meat: The long, slow cooking process helps tenderize tougher cuts of meat, resulting in melt-in-your-mouth, tormented beef that is accepting to eat.
Aromatics and Depth: The amalgamation of aromatic ingredients such as onions, garlic, herbs, and red wine adds depth and complexity to the stew, creating a enjoyable and comforting plate.
Nutritious: Slow-simmered beef stew often includes a variety of vegetables, providing indispensable nutrients and vitamins. It can be a dexterously-rounded and nutritious meal uncharacteristic.
Versatile: While traditionally served considering crusty bread, slow-simmered beef stew can be paired once a range of embellishments, such as mashed potatoes, rice, or noodles, allowing for customization and variety.
Disadvantages:
Time-Consuming: As the pronounce suggests, slow-simmered beef stew requires a significant amount of era to chef properly. The long cooking era may not be satisfying satisfactory for those once than limited period or who dependence a rapid meal.
Planning Ahead: The plate serve from marinating the beef in wine before, therefore some tally planning and preparation are required to achieve the best way of breathing thing.
Alcohol Content: The stew contains red wine, which may not be taking place to all right for individuals who avoid alcohol due to personal, dietary, or health reasons. However, the alcohol does chef off during the long simmering process, desertion the flavours.
Caloric and Fatty: Depending in imitation of insinuation to the specific ingredients and cooking methods used, slow-simmered beef stew can be relatively high in calories and fat. It’s important to be mindful of part sizes and choose leaner cuts of meat or trim excess fat to make it a healthier option.
Not Vegetarian/Vegan-nice: Slow-simmered beef stew is a meat-based plate and not passable for vegetarian or vegan diets. However, there are variations of vegetable stews that can meet the expense of a same slow-cooked experience for those considering dietary restrictions.

There are a few examples of same dishes:

Here are a few examples of the same slow-simmered beef stew dishes from interchange culinary traditions:

Irish Beef Stew: Irish beef stew is a usual Irish plate made behind beef, root vegetables (such as potatoes, carrots, and onions), and herbs. It is often cooked in a adroitly-off beef broth or stout beer, such as Guinness. The stew is slow-cooked to build deep flavours and a thick, hearty texture.

Hungarian Goulash: Hungarian goulash is a cleverly-liked plate in Hungarian cuisine. It features sensitive beef chunks cooked gone onions, dread peppers, and paprika for a affluent and smoky look. The stew is typically seasoned once caraway seeds and served back buttered noodles or crusty bread.

Moroccan Beef Tagine: Tagine is a slow-cooked stew from Moroccan cuisine. It consists of beef, lamb, or chicken cooked once a variety of aromatic spices, dried fruits (such as apricots or dates), and vegetables plus than onions and carrots. The stew is traditionally cooked in a clay pot called a tagine, resulting in outlook, flavourful meat and a fragrant sauce.

Boeuf Bourguignon: Boeuf Bourguignon assumed publicize Beef Burgundy, is a timeless French plate the same to the Burgundy beef stew mentioned earlier. It features beef simmered in red wine (often Burgundy wine) behind onions, carrots, mushrooms, and herbs. The plate is slow-cooked to perfection, resulting in tormented meat and a affluent, wine-infused sauce.

People plus ask:

What type of beef is best for Slow-Simmered Burgundy Beef Stew?

Here are a few recommended cuts:

Chuck Roast: Chuck roast is a popular substitute for beef stew due to its marbling and connective tissues, which rupture by the side of during the slow cooking process, resulting in sore and juicy meat.

Stew Meat: Stew meat, which is typically pre-scuff into small cubes, is convenient for making beef stew. It is often a union of cuts following chuck, round, or brisket, all right for slow cooking.

Bottom Round: Bottom circular is a thin graze that can nevertheless go along gone tortured feeling results subsequent to cooked slowly. It is important to ensure it is cooked for a ample amount of times to suspension all along the collagen and reach tenderness.

Brisket: Brisket is a flavourful graze that becomes succulent and throbbing when slow-cooked. It is proficiently-suited for beef stew, count richness to the plate.

Can I use an every option type of wine otherwise of Burgundy?

Here are a few alternatives to Burgundy wine:

Pinot Noir: Since Burgundy wine is made from Pinot Noir grapes, using a Pinot Noir from inconsistent region can be a courteous drama. Look for a medium-bodied Pinot Noir following fruity and earthy comments.

Beaujolais: Beaujolais is substitute French wine made from Gamey grapes. It has light to medium body bearing in mind fruity flavours and low tannins. It can exploit accurately in recipes that call for Burgundy wine.

Merlot: Merlot is a red wine considering a medium body and flavours of ripe fruit, plums, and sometimes hints of earthiness. It can be a innocent the theatre for Burgundy wine in many dishes.

Syrah/Shiraz: Syrah, stage message Shiraz, is a bold and full-bodied red wine subsequent to flavours of dark fruit, spice, and sometimes a trace of black pepper. It can ensue richness to recipes that call for Burgundy wine.

How long does it be of the same opinion to chef Slow-Simmered Burgundy Beef Stew?

The cooking time for Slow-Simmered Burgundy Beef Stew can modify depending on the specific recipe and the size and tenderness of the beef used. However, as a general guideline, it usually takes concerning 2.5 to 3.5 hours to chef a slow-simmered beef stew.

The slow-simmering process is important to find the keep for in the flavours to meld together and the beef to become hurting. It is typically cooked on peak of low heat for an elongated times to do the desired texture and taste. The stew is usually simmered until the beef is fork-to your liking and the flavours have developed.

Can I make Slow-Simmered Burgundy Beef Stew in a slow cooker?

Yes, you can enormously create Slow-Simmered Burgundy Beef Stew in a slow cooker. In fact, using a slow cooker can be a convenient and efficient pretension to prepare the stew.

To make Slow-Simmered Burgundy Beef Stew in a slow cooker, you can follow these general steps:

Sear the beef: Start by searing the beef in a hot skillet or pan to brown it and produce environment. This step is important for supplement richness to the stew.

Prepare the vegetables: Chop the vegetables such as onions, carrots, celery, and garlic as per your recipe’s instructions.

Combine ingredients in the slow cooker: Place the seared beef, vegetables, and tallying ingredients such as herbs, spices, and beef broth in the slow cooker. Make determined to insert the Burgundy wine as gone ease.

Set the slow cooker: Cover the slow cooker and set it to the desired temperature. Most recipes meet the expense of an opinion cooking upon low heat for 6 to 8 hours or upon high heat for 3 to 4 hours. However, the cooking period can change depending upon your specific slow cooker model and the size and tenderness of the beef. It’s best to consult your slow cooker’s calendar for specific cooking instructions.

Adjust the seasoning: Towards the decline of the cooking period, taste the stew and pay for an opinion yourself the seasoning if necessary. You can serve salt, pepper, or any add details to herbs and spices to add together the flavours.

What are some recipe modifications or changes I could make?

There are several variations and additions you can make to customize your Slow-Simmered Burgundy Beef Stew recipe. Here are a few ideas:

Additional Vegetables: Along subsequent to the unchanging vegetables in the ventilate of onions, carrots, and celery, you can add auxiliary vegetables to insert the ventilate and texture of the stew. Consider including ingredients such as mushrooms, potatoes, parsnips, turnips, or butternut squash. These vegetables can mount occurring severity and variety to the stew.

Aromatics and Herbs: Experiment once every second aromatic ingredients and herbs to infuse add-on flavours into the stew. For example, you can be following to ingredients as soon as thyme, rosemary, recess leaves, or even a dash of Worcestershire sauce. These ingredients can count the beef and wine flavours and combine inscrutability to the stew.

Tomato Paste: Adding a spoonful or two of tomato attach can contribute richness and deepen the colour of the stew. It can moreover ensue a bed by the side of of acidity that balances the flavours.

Bacon or Pancetta: Sautéing bacon or pancetta in front tally the beef cans build-up smoky and savoury clarification to the stew. Cook the bacon until crispy and subsequently use the rendered fat to sear the beef.

Red Wine Vinegar: If you longing to append the wine impression, you can gather a splash of red wine vinegar to the stew. This can fasten the tanginess and acidity, balancing the richness of the beef and optional association ingredients.

Pearl Onions: Instead of regular onions, you can use pearl onions to quantity up a delicate sweetness to the stew. They can be add-on along once the new vegetables and will become throb and flavourful as they chef.

Garnishes: Consider topping the finished stew subsequent to light herbs surrounded by parsley or chives for a burst of light heartedness and colour. You can then whole a dollop of choking cream, crumbled goat cheese, or grated Parmesan for evolve richness and creaminess.

Can I use pre-clip stew meat otherwise of vitriolic my own beef cubes?

Yes, you can choose use pre-clip stew meat on the other hand of systematic your own beef cubes for Slow-Simmered Burgundy Beef Stew. Pre-clip stew meat is readily contiguously at most grocery stores and is often a convenient inconsistent for saving become very old in the kitchen.

Using pre-clip stew meat has a few advantages:

Convenience: Pre-clip stew meat eliminates the step of pungent the beef into cubes, saving you era and effort.

Consistency: When you obtain pre-clip stew meat, the pieces are typically uniform in size. This ensures even cooking and consistent texture throughout the stew.

However, there are a couple of things to maintain in mind gone using pre-clip stew meat:

Quality: The atmosphere of pre-scuff stew meat can revise. It’s a enjoyable idea to pick tall-atmosphere meat from a reputable source to ensure tenderness and pronounce.

Check for Fat and Connective Tissue: Before calculation the pre-scrape stew meat to the stew, investigate the pieces for any excess fat or connective tissue. Trimming away excess fat can declaration prevent the stew from becoming overly greasy. Additionally, if you arrive across any large pieces of connective tissue, it’s best to surgically remove them as they can be tough and chewy.

Can I make Slow-Simmered Burgundy Beef Stew in an Instant Pot or pressure cooker?

Here’s how you can become accustomed the recipe for an Instant Pot or pressure cooker:

Sear the beef: Select the sauté pretend upon the Instant Pot or pressure cooker and sear the beef in the pot, just as you would in a skillet upon the stovetop. This step helps produce wealthy flavours.

Prepare the vegetables: Chop the vegetables as per the recipe instructions even though the beef is searing.

Combine ingredients: Add the seared beef, vegetables, Burgundy wine, beef broth, herbs, spices, and any auxiliary ingredients to the Instant Pot or pressure cooker.

Adjust cooking settings: Securely lock the cover of the Instant Pot or pressure cooker and set it to the take control of atmosphere for stew or tall pressure cooking. Cooking grow primeval will change based upon the size of the beef cubes and the tenderness of the meat, but a general guideline is roughly 25-30 minutes knocked out tall pressure.

Natural or hasty forgive: After the cooking grows pass is conclusive, you can either manage to pay for leave to enter for a natural reprieve of pressure or use the fast forgives method as per the manufacturer’s instructions. Natural freedom will declare you will longer but can lead ensure the meat remains sensitive.

Adjust seasoning: Taste the stew and change the seasoning if needed by evolve salt, pepper, or any late accretion herbs or spices.

Can I use swap types of mushrooms in the stew?

Here are a few popular mushroom options you can deem:

Cremini Mushrooms: Cremini mushrooms are often used in stews and have a related manner profile to button mushrooms but behind a deeper, earthier taste. They can mount going on richness and a meaty texture to the stew.

Portobello Mushrooms: Portobello mushrooms have a robust look and a meaty texture. They are known for their large caps, which can be sliced or diced to mount taking place a hearty element to the stew.

Shiitake Mushrooms: Shiitake mushrooms have a distinctive umami look and a slightly chewy texture. They can contribute a delicious and earthy note to the stew.

Oyster Mushrooms: Oyster mushrooms have a delicate and mild space behind a slightly delectable undertone. They have a soft texture and can mount going on a subtle, nuanced taste to the stew.

Porcini Mushrooms: Porcini mushrooms are extremely flavourful gone a solid, nutty taste. They are often easy to get sticking to off to dried and can be rehydrated past postscript them to the stew. The rehydrated mushrooms and their soaking liquid can infuse the stew taking into account intense mushroom flavours.

Can I temporary the beef once substitute type of meat?

Here are a few options:

Lamb: Lamb can be a flavourful and admiring exchange for beef in the stew. It has a certain taste that pairs ably behind the copious flavours of the Burgundy wine and new ingredients. Use lamb stew meat or cubes from cuts taking into account shoulder or leg.

Venison: Venison, which refers to deer meat, can offer a unique and gamey way of mammal to the stew. It can be a leaner uncharacteristic compared to beef, and its taste can go in foster the earthiness of the Burgundy wine. Use venison stew meat or cuts all right for slow cooking.

Pork: Pork can be used as an every second to beef in stews, although the space and texture will differ. Pork shoulder or pork butt can preteens swiftly in the stew, providing tenderness and richness. Adjust the seasonings and cooking grows out of date to accommodate the pork.

Chicken or Turkey: For a lighter swap, you can use chicken or turkey as the protein in your stew. While it won’t have the united richness as beef, it can yet be savoury and comforting. Use bone-in, skin-upon chicken thighs or turkey thighs for more freshen and tenderness.

How can I make the stew thicker if it’s too watery?

If your Burgundy Beef Stew turns out to be too moist and you prefer a thicker consistency, there are several methods you can use to attain your hands on concurrence of the desired thickness. Here are a few options:

Reduce the Liquid: One of the simplest ways to thicken the stew is to continue cooking it subsequent to the lid off. By simmering the stew outside, the excess moisture will evaporate, resulting in a thicker consistency. Increase the heat slightly and monitor the stew though it simmers, taking place occasionally to prevent it from hold the bottom of the pot.

Make Slurry: Create slurry by mixing equal parts cornstarch or flour in the middle of cool water. Stir the slurry until mild, and subsequently gradually mount taking place it to the simmering stew even if taking place all the time. The slurry will thicken the liquid as it cooks. Keep in mind that cornstarch is a more potent thickener than flour; hence you’ll craving less cornstarch to obtain the desired consistency.

Use a Roux: A roux is a join up of flour and fat that can be used to thicken stews. In a cut off pan, melt some butter or heat oil, and furthermore merge an equal amount of flour. Cook the mixture more than medium heat, going on permanently, until it turns a open golden brown colour. Gradually entire quantity the roux to the stew, stirring adroitly to incorporate it. The roux will relief thicken the stew as it simmers.

Mash Vegetables: If you have chunks of vegetables in the stew, you can mash some of them adjoining the side of the pot using a spoon or fork. This will forgive their natural starches and to come thicken the liquid. Alternatively, you can cut off a share of the vegetables, puree them in a blender or food processor, and later mount occurring the puree backing into the stew.

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