A good beef stew is one of the few foods that is filled with more comforting, rich umami, and succulent textures.
The best beef stew, in my opinion, is beef bourguignon, a French dish made with tender chunks of meat that have been lovingly braised in red wine, stock, herbs, and vegetables to create layers upon layers of sensual goodness.
It’s “certainly one of the most delicious beef dishes created by man,” according to Julia Child. ”.
Each morsel brings to mind a romantic dinner with friends, a rain-dappled window of a Parisian bistro, and a soft blanket on a chilly day.
It’s a dish that exemplifies the idea that food is about much more than just basic sustenance and that the sensory experience it provides us with is about much more than just filling our stomachs.
Considering this, the side dishes you select either have a lot to live up to or can simply relax and let the stew do all the work.
Whichever way you choose to respond to the question of what to serve with beef bourguignon will result in a unique and delectable dinner.
For instance, a straightforward side dish like boiled and buttered potatoes can add flavor to the meal without taking away from the star.
Alternatively, the more sophisticated tastes of a radicchio, citrus, and pomegranate salad with a sherry vinaigrette can give the dish new, untapped dimensions.
Beef Bourguignon: Peasant’s Food
In the past, peasants in historical France prepared and consumed beef bourguignon; however, today, people from all socioeconomic classes enjoy this dish.
Even though its name may sound fancy, I can assure you that it’s simply comfort food at its finest.
Despite the fact that the mushrooms and pearl onions must be sautéed in a separate pan, the rest of the ingredients are placed in a large pot and are left to cook on their own in beef bourguignon.
The Julia Child quote, “I enjoy cooking with wine, sometimes I even put it in the food,” comes to mind whenever I eat this. This beef stew welcomes a nice glass of wine, both as part of the stew itself and as a side dish.
In a time and place where quick and speedy meals are revered, I also find it incredibly comforting to slow-cook some of my meals. It’s comforting to know that some dishes stand true to culinary tradition and merit defying fashion.
Even though it takes longer to prepare than 30 minutes, beef bourguignon is unquestionably a meal that is affordable. Because chuck, a cheap cut of meat, can be easily transformed into tender beef using a slow cooking method like this, I’ll frequently make this stew with chuck.
In fact, my butcher informed me that cheaper cuts, such as chuck, blade, or flank, frequently have a better flavor than their more expensive counterparts. That was new to me, but pleasantly welcomed!.
With mashed potatoes, green beans, or a loaf of French bread, you can serve beef bourguignon. If I’m serving this to guests, I’ll serve it with mashed potatoes, but if I’m eating it alone on a Sunday night, I prefer French bread.
Sincerably, whatever you serve this stew with will be delicious!
Using carrots, red wine, and fresh herbs, a hearty and comforting French beef stew is prepared in a Dutch oven.
- 6 oz of bacon, diced
- 3 lbs of beef chuck, cut into 2 inch pieces
- 1 large onion, chopped
- 2 carrots, cut lengthwise in half, then into 1-inch-wide pieces.
- 2 cloves garlic, minced
- 3 tbsp of all-purpose flour
- 1.5 cups beef broth
- about 1/4 bottle of red wine
- 1 tsp salt
- pinch of freshly ground pepper
- 2 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- 2 tbsp olive oil
- 7 – 8 white mushrooms, cut into thick slices
- 10 oz of pearl onions
- fresh parsley, to garnish, chopped
- Cook the diced bacon in a large pot or Dutch oven at a high heat. With a slotted spoon, remove the bacon from the pot after browning. Discard the diced bacon or use it later (for breakfast, for example, by adding it to mashed potatoes).
- Brown each side of the beef before adding it to the pot, in batches if necessary. Temporarily remove the beef from the pot.
- Add the chopped onion now, and cook for 5 minutes, or until translucent. Add the minced garlic after that, and cook for about 30 seconds.
- Add the beef back into the pot. Cook the beef for 1 minute after adding 3 tbsp of flour and stirring it until the flour is absorbed.
- Add just enough red wine to the beef broth so that the meat is almost completely submerged in the liquid. Add the teaspoon of salt and pinch of ground pepper. Give everything a stir.
- Kitchen string should be used to bind the thyme, rosemary, and bay leaf into a bouquet before adding it to the pot. Over medium-high heat, bring the mixture to a boil. After that, put a lid on the pot and reduce the heat to medium-low. Let the stew simmer for about 2 1/2 to 3 hours, or until the beef is extremely tender. Add the carrots in the last 30 minutes and let the stew cook them.
- In the meantime, heat the olive oil in a sizable skillet over low heat. Add the sliced mushrooms and pearl onions, and cook for 7 to 8 minutes, or until the mushrooms and onions are soft. Set aside until ready to serve.
- Once the beef is ready, remove the herb bouquet. Put the meat, carrots, sautéed mushrooms, and pearl onions on a plate or shallow bowl. Add some stew sauce all over, then top with some parsley that has been chopped.
BEEF BOURGUIGNON (French Beef Stew)
FAQ
How do you serve Beef Bourguignon at a dinner party?
Traditionally, Beef Bourguignon is served with boiled or steamed potatoes. But mashed potatoes are ten times better. They are always a hit with the crowd and soak up all the delicious sauce. For mashed potatoes, use Yukon Gold potatoes as they are dense and don’t absorb a lot of water.
Do you serve Beef Bourguignon in a bowl or plate?
Put the meat, carrots, sautéed mushrooms, and pearl onions on a plate or shallow bowl. Add some stew sauce all over, then top with some parsley that has been chopped.
What is the best accompaniment to Beef Bourguignon?
What to Serve with Beef Bourguignon (13 Savory Side Dishes)Noodles. Given how flavorful beef bourguignon is, it’s nice to serve it with a light dish. Rice. In addition to noodles, you could also serve rice with your stew. Mashed Potatoes. Popovers. Dinner Rolls. Green Salad. Green Beans. Mashed Cauliflower.