Beef Bourguignon, Beer Bread & “For the Love”

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Want to sound fancy and make a beef stew?  That’s what’s happening here.  Let’s start with how to pronounce the French dish.

Boor-gee-nyawn

Feel better?  Way less scary now, yes?  You can with confidence announce to your family, Beef Bourguignon is for dinner tonight, and know you’re saying it correctly.  Or maybe don’t because kids can be jerks, or at least mine can be about trying new things.  Soup, we’re having soup for dinner.

So I actually made this two nights ago, but we’re having the leftovers tonight.  This is one of those recipes that somehow gets better the second time around.  Don’t get me wrong, it will be delicious both times.  I don’t even love beef, and I love this recipe.  I’m going to make beer bread to have with it, so I am going to be in the kitchen a little.  I’ll give you that recipe too.

Jen Hatmaker told me I had to make Beef Bourguignon in her book For the Love.  I hadn’t heard of it before that, and not only did I have to make it, I also needed to buy a cast iron dutch oven to make it.  Fear not, I will also tell you how to do it on the stovetop and in both the crockpot and instant pot.  You’re welcome.

Her recipe was adapted from Ina Garten, the Barefoot Contessa herself.  That recipe has weird things like frozen whole onions and cognac.  Jen got rid of those, but I still don’t follow hers all the way, and it’s just for dutch ovens.  Here’s my adaption of the adaption (which might have also been an adaption), four ways.  Pick what’s right for you, based on how much time you have and also your kitchen equipment.

Beef Bourguignon

  • Oil, avocado or olive are my go to ones here
  • 1 shallot
  • 4 cloves of garlic
  • 1 pound of stew meat
  • Salt and pepper
  • 1 bottle of a good, dry red wine
  • 1-2 cups of veggies (carrots, celery, whatever you have in your fridge that you need to use up…)
  • 4 potatoes, if using russet, more like 6 if you’re using red or yellow
  • 8 oz can of tomato sauce
  • 3/4 tsp dried thyme
  • 1-2 cans of low sodium beef broth
  • 3 Tablespoons butter
  • 3 Tablespoons flour

Dutch Oven: (about 3 hours)

  1. Lower your oven racks to be able to fit your dutch oven.  Preheat the oven to 350 and get that dutch oven warming up on the stove.  Remembering to lower the racks before the oven is hot is a big deal, that I normally forget.
  2. Drizzle about 2-3 tablespoons of oil in your dutch oven.  Throw in your chopped shallot and minced garlic, and stir it around for a couple minutes.
  3. Add in the stew meat and salt and pepper it.  I like fresh ground for both, but you do you.  You’re just searing each side of the meat right now.  It will finish cooking in the oven.
  4. Pour in a little wine to deglaze the pan while the meat is finishing up.  You could remove the meat to do this, but I am not about getting more than one pot dirty in the making of this meal.
  5. Now dump in the rest of that bottle.  Add the veggies, potatoes, tomato sauce, thyme and enough broth to cover it all up.
  6. Put the lid on and get that dutch oven in the oven for about two hours.
  7. Bring it back on the stovetop.  Whip up your rue with the butter and flour.  Add that  in there and simmer for about 15 minutes to thicken it.

Stovetop: (About an hour)

  1. Drizzle about 2-3 tablespoons of oil in your pot.  Throw in your chopped shallot and minced garlic, and stir it around for a couple minutes.
  2. Add in the stew meat and salt and pepper it.  You’re cooking the meat about 50-75% here.  We don’t want tough meat by the end.  Pour in a little wine to deglaze the pan while the meat is finishing up.
  3. Now dump in the rest of that bottle.  Add the veggies, potatoes, tomato sauce, thyme and enough broth to cover it all up.
  4. Bring it up to a boil, and then set down to simmer.  Add your rue, and let that simmer for at least 30 minutes.  Then you can either serve it, or leave it on there at a low heat for another hour or so.  Depends on when the hungry people storm the kitchen looking for dinner.

Crockpot: (6 1/2 – 8 1/2 hours)

  1. You’re going to be starting on the stove, and ending in the crockpot here.  So get a pan for the stove, doesn’t have to be as big as a soup pot because we’ll be adding the liquid volume straight into your crockpot.
  2. Drizzle about 2-3 tablespoons of oil in your pan.  Throw in your chopped shallot and minced garlic, and stir it around for a couple minutes.
  3. Add in the stew meat and salt and pepper it.  You’re just searing each side of the meat right now.  It will finish cooking in the crockpot.
  4. Crockpot time!  Empty your pan into the pot.  Put the pan back on the stove and pour a little wine in there to deglaze it.  Then add it to the meat.  You’re done with that pan now.
  5. Now dump in the rest of that bottle.  Add the veggies, potatoes, tomato sauce, thyme and enough broth to cover it all up.
  6. Put the lid on and cook on low for 6-8 hours.
  7. Add the rue in the last 30 minutes or so to thicken.

Instant Pot: (6 1/2 – 7 hours)

  1. Select the Saute setting and add your oil.  Once you hear it warming up, add the chopped shallots and minced garlic.
  2. Add in the stew meat and salt and pepper it.  You’re just searing each side of the meat right now.  It will finish cooking in the Slow Cook setting later.
  3. Pour in a little wine to deglaze the pan while the meat is finishing up.
  4. Select the Slow Cook setting for 6 hours (yes, there is probably a magic instant pot, high pressure for 8 minutes option.  I haven’t tested it, but I will update this recipe with that option after proper experimenting.)
  5. Now dump in the rest of that bottle.  Add the veggies, potatoes, tomato sauce, thyme and enough broth to cover it all up.
  6. Put the lid on.   Make sure it’s set to venting.
  7. When the 6 hours are up, select Saute again.  Add your rue, and simmer for at least 15 minutes.  If it’s not quite dinner time yet, you can change the setting to Keep Warm, and put the lid back on.

That was a lot right there.  You know why?  I am procrastinating doing my taxes.  Yep, so here’s that beer bread recipe too.

Beer Bread

  • 3 cups flour (you can use up to 1 1/2 cups whole wheat flour, but no more)
  • 1/3 cup sugar
  • 4 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 can or bottle of beer (12 oz)
  • 3-4 Tablespoons butter
  1. Preheat oven to 350 and spray a bread pan so the bread will come out in one piece.
  2. Add all your dry ingredients to a bowl and mix them together well.  Not a stand mixer, just a bowl and a spoon.
  3. Once you add the beer, you want to mix it as little as possible, while still getting it well combined.  Hence no mixers, stand or handheld because then you will over work it and it won’t be as good.
  4. Spread the dough into your bread pan, slice a few squares of butter to put on the top, and pop that in the oven for 50-60 minutes.  Mine is normally done at 55.

Perfect dinner for a rainy day!  I’m off to make bread.  Taxes can wait; it’s only January 27th!

CarlaDaisy.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  All opinions are my own, and I would only recommend products I actually like.

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