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Friedrich’s Beef Bourguignon


Beef Bourguignon is a great comfort food that looks like a lot of effort, but easy enough for even the novice home-cook. The technique is braising the meat at a high heat first to develop deep flavor. This is a basic stew made in the Bourguignon region style, braised then low and slow. Brought to the American home cook by the godmother of the kitchen, Julia Child. Maybe it was her stature, her accent, but I think it was her ability to have fun in the kitchen while being serious about the technique at the same time. This is how a great home-cook puts the secret ingredient into any meal.


TIP: I have laid out the steps for you that will make cooking a breeze. Pre-measuring your ingredients will also help. You have three methods of cooking you can choose from, just pick which ever is easiest for you. Prepping your veggies only takes a couple minutes, then you’ll sauté and simmer. You can make this on the stove in a heavy bottom pot, in a Dutch oven or oven safe pot with lid, Instant Pot or Pressure Cooker.

Ingredients: 1 pound stewing beef cubes 3 ounces bacon, chopped 1 carrot sliced, diced ½ inch thick 2 shallots, diced 3-4 small potatoes*, quartered 2 tbsp. tomato paste or tomato puree ½ lb cremini mushrooms 2 tablespoons butter 1 stalk celery, diced 6 cloves garlic, peel 4 tbsp. cornstarch

Seasoning: 1 tsp. salt

½ tsp. pepper

1 tsp. thyme leaves

2 bay leaves

Liquid: 1 cups Merlot (for a no alcohol version use ½ cups no sugar added grape juice and 1/4 c red wine vinegar)

3 cups veggie or beef broth.

* Gluten Free substitute – Parsnip, a root vegetable closely related to the carrot and parsley.


INSTANT POT or PRESSURE COOKER (30 minutes + 15 minutes cool down)

  1. Coat the beef cubes with half of the cornstarch.

  2. Heat the butter in the Instant Pot, set to sauté. When the screen reads 'Hot', add the bacon and the meat to the pot to brown for 5 minutes while stirring.

  3. Add the wine / grape vinegar and let it bubble for a minute. Scrape up any bits from the bottom. Press 'Cancel'

  4. Add tomato paste, seasoning blend, potatoes, carrots, garlic, shallots, celery, and mushrooms on top of the meat.

  5. Add 3 cups of broth and give everything a stir. Close and lock the lid. Put the vent to the seal position. Press 'Pressure Cook'. Set the timer to 30 minutes.

  6. When the machine beeps, press cancel and let it sit for 15 minutes. Set the pressure valve to release and wait for the pressure to come down. Open the lid. I like to set the Instant Pot to sauté at this point and add the remaining cornstarch mixed with 1 tbsp water. Stir well as the stew thickens.


DUTCH OVEN / STOVE TOP (2 ½ hours, covered)

Preheat oven to 325°F / or Simmer on the stove on med/low for 2 ½ hours.

  1. Heat the Dutch oven or an oven safe heavy bottom pot over high heat for a few minutes. If you don’t have a pot that is oven safe follow all the same steps and simply simmer stove top with lid or foil cover.

  2. Add the butter, bacon and shallots. Sauté (stir) for 5 minutes or until shallots are translucent.

  3. Coat the beef cubes with half of the cornstarch and add to the pot. Brown for 5 minutes.

  4. Add the wine / grape vinegar and let it bubble for a minute. Scrape up any browned bits from the bottom of the pot.

  5. Add the tomato paste, seasoning blend, potatoes, carrots, garlic, celery and mushrooms. Give it a stir.

  6. Mix the remaining cornstarch with 3 cups of broth and add to the pot.

  7. Cover with a lid, place in the oven and cook for 2 ½ hours. Stir halfway through.

SLOW COOKER (6-8 hours)

  1. Heat a skillet over high heat. Add the butter, bacon and shallots. Sauté (stir) for 5 minutes or until shallots are translucent.

  2. Coat the beef cubes with half of the cornstarch and add to the pot. Brown for 5 minutes.

  3. Add the wine / grape vinegar to deglaze the pan and let it bubble for a minute. Transfer to crockpot. Scrape any browned bits from the bottom too, it’s your flavor!

  4. Add the tomato paste, seasoning blend, potatoes, carrots, garlic, shallots, celery, and mushrooms on top of the meat. (Layering the items that take longer to cook on the bottom.)

  5. Add 3 cups of broth. Cover with lid. Cook 6-8 hours. Don’t be tempted to lift the lid or the built-up heat will escape. 15 minutes before the end mix the remaining cornstarch with a bit of cold water and stir into the stew.

Be sure to taste to adjust the salt if you need more.

Serve in bowls with a slice of Sourdough bread to dip in your stew. Delish!

#glutenfree #comfortfood #WeekendMealBox

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1139 Frederick Ave, St. Joseph, MO        

Phone: (816) 646-1301

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