I think this recipe is great although you might want to mention in the recipe that if your not using beef concentrate that you should add more beef stock and not water. I added ml beef stock, 1 cup red wine and filled with water to cover. So much flavour is packed into this meal. My second favourite dish after your Beef Ragu. My whole family loves it, and i cook double so we get left overs.
Highly recommend???? This looks amazing! Thank you. Just before you shut the lid to slow cook it, add the gum, stir it in and then let the beef cook. Hi Sahil. I made this the other day. The meat was very tender.
I loved it. It was even better the next night. Thanks for your recipes. Red wine is not only keto-friendly; it is also the most metal of all alcoholic drinks. Yeah, mead is pretty metal too, with the viking connotation and the fact that the main ingredient is stolen from highly-cooperative social insects who are just trying to keep their family fed through the winter.
But to make good wine—to get the vines to put their energy into the fruit instead of into the leaf canopy—you have to torture and starve them within an inch of their life. And then you crush their reproductive organs and collect the juices. How metal is that? Good recipe, by the way. Before I went keto I used to serve this dish over egg noodles. It was soooooooo delicious. Horns up! Or it has to be stove top? Oh you can absolutely do this in an instant pot it will be great.
Normaly would just eye ball a serving but am trying to lose weight and learn portion sizes. I would just weigh the dish at the end and do maths. So if it weights grams and it makes 8 servings then 1 serving is grams of the stew.
I tend to always make myself something different on those evenings. I made this on Wednesday night for Thursday nights dinner. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
Add g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley. A traditional French dish of slow cooked beef in a red wine sauce, with small onions, button mushrooms and bacon lardons.
It's traditionally named from the Burgundy region in France, where it originated. Braising steak is the classic cut of meat for bourguignon. Often sold as braising or stewing steak, it can come from many parts of the animal, but all the hard working muscles like shin, chuck, and blade that need a low and slow approach to break down the tough muscle fibres.
It has a decent marbling of fat in the meat, and it needs quite a lot of cooking to become tender. As it does, the fat melts into the sauce creating a deeply flavoured gravy, and keeps the meat succulent, basting it as it melts. Marinating the beef in red wine does two things; the acid in the wine starts to breakdown the proteins in the meat, allowing more of the flavours to penetrate the beef, and it also flavours the wine with more beefy flavours in return, with more time for the herbs and meat to infuse, creating a more complex and flavourful bourguignon.
Slow cooking is an important step of bourguignon as it tenderises the meat, and reduces the wine into a lovely gravy as the alcohol evaporates. Slow cooking also melts that important layer of fat in the beef to enrich the sauce. Dusting the beef in flour before searing, or adding flour to the softened vegetables at the start of cooking is a really important step in the bourguignon, which often has lots of liquid.
Usually a least a bottle of red wine, and sometimes extra beef stock to cover the meat. Searing the chunks of beef before slow-cooking adds extra flavour and colour, creating a richer, darker sauce due to the caramelised sugars. Cooking the meat in batches helps create caramelisation — overcrowding the pan will mean there's more meat juice in the pan, which will stop the meat from browning.
Due to the long cooking time, the onions and mushrooms would overcook and become mushy before the meat becomes tender. Although this is a sturdy dish that can withstand hours of cooking, depending on the cut and size of the meat pieces, it is possible to overcook it as all the melting fat renders out of the meat, leaving it quite dry to bite into. However, this recipe would work with any red wine that suits your budget — preferably French to keep to its classic roots.
A full bodied, rich red wine made from pinot noir grapes is the classic wine made in the Burgundy region so would be excellent in this dish. What is beef bourguignon served with? Mashed potatoes is the classic side dish for beef bourguignon, although a chunk of crusty bread would be a welcome lighter alternative.
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