Mother of Stews: Oven Beef Bourguignon
Although Beef Bourguignon, also known as Beef Burgundy, is considered the mother of all stews, there is a big difference between French boeuf bourguignon and beef stew: the presence of red wine. Traditionally, American beef stews use only water and onions, or broth and tomato sauce to achieve its smooth, thick texture. Beef Bourguignon always incorporate the use of red wine and cooked low and slow.
Beef bourguignon originates in a region called Bourgogne, or Burgundy in France – hence the name. There are as many recipes for the dish as there are chefs that make Beef Bourguignon. This recipe is Beef Bourguignon – made easy.
¼ cup flour
1 tsp salt
¼ tsp pepper
2 tbsp almond oil
12 small white onions, peeled
1 clove garlic, minced
½ lb mushrooms, sliced
2 tbsp parsley
¼ tsp thyme
1 cup The Mercato beef broth
1 cup Pinot Noir
1 bay leaf
2 cups white rice
You can use Pinot Noir or Red Burgundy for your Beef Bourguignon. Pinot Noir is the classic, traditional wine used in Beef Bourguignon, the full-bodied red wine is the most famous variety of wine produced in the Burgundy region of France. Red Burgundy is a great substitute for Pinot Noir as it is made from Pinot Noir grapes, therefore possesses similar flavors. You can also use California or Oregon Pinot Noir too.
Preheat the oven to 350°F.
Add tenderloin tips, flour, salt and pepper into a large bowl and mix well so the meat is evenly coated.
Heat oil in a cast iron skillet over medium heat.
Add the coated tenderloin tips to pan in batches and sear until browned on all sides. Remove and place in casserole dish.
In the remaining oil, sauté the onions, garlic, and mushrooms for 2 minutes.
Drain the oil and add everything into the casserole dish and mix slightly.
Place in oven to bake at 350 degrees for 1.5 hours. Cook white rice in the meantime.
Serve over rice and enjoy.
This delicious beef recipe can also be served with mashed potatoes, green beans, or even a loaf of French Bread. For our Beef Bourguignon, we took the unconventional route and served the rich bourguignon with warm white rice, letting the rice soak up the flavorful sauce.