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Beef Bourguignon is a classic French dish known for its rich and hearty flavor. This recipe calls for slow-cooking beef in red wine, along with bacon, onions, mushrooms, and other herbs and spices to create a delicious stew. While the ingredients are important, the cut of meat used can make all the difference.
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Before we dive into the best beef cuts for this dish, it’s important to understand what beef bourguignon is. This recipe originated in the Burgundy region of France, hence the name “bourguignon.” It’s a stew made with beef, vegetables, and red wine, and is typically served with potatoes or crusty bread. The dish is slow-cooked for several hours to allow the flavors to meld together and create a deliciously rich and tender meal.
This well-marbled cut of meat comes from the shoulder of the cow and is perfect for stewing. It has a lot of collagen, which breaks down during cooking and creates a tender and flavorful meat. Choose chuck roast that is evenly marbled and has some fat on it for the best results.
This cut of beef comes from the breast of the cow and is known for its tough fibers. However, when cooked low and slow, it becomes incredibly tender and flavorful. Brisket is also well-marbled, making it a great choice for beef bourguignon.
“Bœuf bourguignon” originates from the Burgundy region of France. It features two products from this area, beef and red wine. Indeed, Burgundy is famous for its cattle breeding, including Charolais beef, and for its red wines such as the Chambertin and Nuits-Villages.
Traditional beef bourguignon consists of cubes of beef slowly simmered in a red wine-based sauce. Terry doesn’t recommend using a great wine for cooking. “Good wine was made to be savoured, not to have its subtle aromas disappear into the mix of ingredient flavours, no matter how tasty. So no matter which sauce I need to make, I use an everyday wine.”
For the beef bourguignon sauce, onions, garlic, mushrooms, bacon as well as a bouquet of aromatic herbs like thyme, parsley and bay leaves are added to the red wine. The sauce is bound with flour to give it consistency. Sometimes, Terry adds beef broth, tomato paste and chopped carrots.
It’s important to choose quality meat. Beef from a factory farm is confined to its stall and fed with fodder and sometimes genetically modified grains. Most of the time, factory-farmed beef is treated with antibiotics and hormones so that it reaches maximum weight in a minimum amount of time.
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