beef bourguignon

Meat Bourguignon

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The french recipe Meat Bourguignon (also called meat burgundy) is a meat stew braised in red wine, often red Burgundy wine and flavored with meat stock, vegetables, herbs & pearl onions.

 It gets its name from the red burgundy wine & is quite rich in flavor & aroma. Bacon is also used to add flavor to the dish but I have skipped it since it is already a hearty meal.

You can opt for any wine you prefer. They are usually made with an expensive Pinot Noir. Here I have used Arrow Creek wine & it tasted great!. For the meat stock I like to use “Better than Bouillon” from Costco. It has reduced sodium & makes for a great sauce base. 

Red meat is preferably used for this recipe & there are endless ways to whip this up. I have used an instant pot for making this. You can also cook the gravy in a pressure cooker or a slow cooker. 

Ingredients:

  •  Vegetable or canola oil – 2 tablespoons 
  • Butter – 2 tablespoons 
  • Salt & pepper to taste 
  • Cumin powder – 1 teaspoon 

Vegetables:

  • Carrots – 1 large, chopped 
  • Mushrooms – 1 cup, chopped 
  • Potatoes – 2 large, chopped
  • Onions – 1 large, diced 
  • Garlic – 3 cloves, minced 
  • Salt & pepper to taste
  • Pearl onions/shallots – 15 

Sauce base:

  • Choice of meat – 1 kg 
  • Choice of red wine – 2 cups (use less for a milder sauce)
  • Beef stock or chicken stock(bouillon) –  3 cups 
  • Tomato sauce – 2 tablespoons 

Herbs :

  • Bay leaves – 2 
  • Dried Thyme – 1 teaspoon 
  • Cilantro – a handful, chopped 

Instructions:

  1. Set Instant Pot to SAUTE mode & heat 2 tablespoons of oil & butter sear the meat until browned on all sides. 
  2. Add in the onions, pearl onions, carrots, potatoes, mushrooms, wine, 3 cups of stock, tomato sauce, minced garlic, meat stock and herbs. Season with salt, pepper & cumin powder. Stir well, cover and lock the lid into place.Click on CANCEL to turn off the SAUTE function, then set to PRESSURE COOKER mode. Choose HIGH PRESSURE for 30 minutes cook time. 
  3. After cooking, allow the pressure to release naturally.  For the Instant pot, turn the valve from sealing to venting to release the pressure.
  4. Change the Instant Pot or cooker setting back to the SAUTE mode, stir well and allow the sauce to thicken uncovered, for a further 10 – 15 minutes. 
  5. Garnish with cilantro and serve with mashed potatoes, rice & roasted asparagus (or even Tacos!)
Meat Bourguignon
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