Beth’s Beef Bourguignon Recipe | ENTERTAINING WITH BETH

– Hey Guys. Christmas dinner is one
of my most favorite meals of the year, but let’s be honest, it can also be one of the more stressful. Between all the gift
giving, relatives, and kids running around in the background it can really be hard to
pull off something elegant with all this activity. Not to worry, for this episode I have
partnered with Swanson to show you how you can
use their beef stock for a make ahead beef bourguignon. I love this dish, it’s a classic French
beef stew that’s festive, fancy, elegant, and the best part is it can all be made the day before. In fact, it’s even better if
you make it the day before. Let me show you how a little preplanning can help you pull off a real show stopper. So the first thing we’re going to do is prep our beef. So you want to start out
with three pounds of chuck. Now, this sometimes is
also labeled as stew meat, it’s a tougher cut of beef
but it’s perfect for a stew, especially for beef bourguignon, because we are going to
let this stew simmer. As the stew simmers it’s going to become more and more tender and
flavorful the longer it cooks. Go ahead and season with
some salt and pepper, (lighthearted music) then lightly dredge it through some flour, and then you can set it aside. Then you want to choose a Dutch oven, you want to make sure that it’s
something that can actually go in the oven, because
that’s how we’re ultimately going to cook our stew. So, in the bottom of your Dutch oven you’re going to put a
table spoon of olive oil, and then six slices of bacon that has been cut into bite-size pieces. We’re going to cook the bacon just until it’s nice and crispy, and then you can strain it
out with a slotted spoon, place it on a plate
lined with a paper towel. Now, do not go clean out that pan. All of that bacon grease
is what we are going to use to cook our vegetables in. There’s a ton of flavor in
that pan, so we don’t want to get rid of it. To the pan we’re going to
add a cup of diced onion, and then two cups of cut carrots that have been sliced on the bias. Now this is really just
for visual presentation, I think it looks prettier
when your stew is done to have the carrots cut this way, and for Christmas dinner
it’s worth the extra effort. So you’re just going
to cook the vegetables until they’re nice and tender, and then you can strain those out and transfer them to a
bowl and set those aside. Now at this point if your pan looks like it
needs a little bit more oil you can go ahead and drizzle
a little bit more olive oil, and then we are going to
sear our beef in stages. Searing the beef this way
is a really great step because it’s going to allow that beef to just lock in all that
flavor and become caramelized. It will also protect the
beef as it cooks in the oven, allowing it to just become
tender and flavorful. It’s really a great step to do; it’s probably the more
time consuming step, but worth the effort. Once all of your beef is seared off, you can transfer it to a
bowl and set that aside. Now, again, don’t wash out that pan, you’ve got tons of flavor
in the bottom of it, and we are going to
basically clean our pan by deglazing it. So at this stage you’re
going to add three cups of red wine. Now for a beef bourguignon, here in the states I
think a good wine to use would be a Cotes du Rhone
wine, or a Pinot Noire, or even a Merlot would work, too. And as that wine is simmering
you can take a wooden spoon and just kinda scrap
the bottom of your pan and make sure all those
delicious pan drippings are becoming incorporated with the wine. To the wine we are going to
add three cups of the Swanson Beef Stock. Now, I love using a stock like
this, especially this time of year when making your
own stock can be really time consuming. It’s a great quality stock
that will give our stew a rich and meaty flavor. And if you don’t drink, that’s OK, you could actually leave out the wine and double the beef stock in this recipe. Because it’s such a
full-bodied cooking base you’ll be assured of a really
delicious stew as well, without the wine. Then we’re going to add a
quarter 1/4 cup of tomato paste, two cloves of minced garlic, two teaspoons of dried thyme, one bay leaf, a teaspoon of salt, and some freshly cracked pepper to taste. Then you can go ahead and
just whisk that all up until it’s nice and combined. And then we’re going to add back in our sauteed vegetables, our beef, and our bacon. Then we’re going to
put our lid on our pot, and we’re going to pop
this stew in the oven at 325 for two hours. I know, you might be thinking, “what? (chuckles) “Two hours?” But I’m telling you, that is
what is going to make this stew so succulent and delicious, because the longer that
the stew cooks in the oven, the more tender and flavorful
that beef is going to be, and the richer and more delicious
your sauce is going to be. Now there is a secret
benefit to this stew, and let me tell you what it is, especially around Christmas time. So, you have a stew that has to be in the oven for two hours, so technically you have
to babysit the stew. So when all the chaos is going around, and people are running here and there going for last minute shopping, you get the excuse of staying
home while everybody goes out, that then leaves you with a quiet house with nothing to do but watch your stew. So you can put on the Christmas carols, you can wrap some presents, you can dash off some last
minute Christmas cards, and you will be so happy
because your dinner is simmering in the oven and everything
will be done the day before. Now once your stew has been
in the oven for an hour and 30 minutes, you are ready for the next stage. What we’re going to do is
take some little, white button mushrooms, and then we’re just going
to sautee them in some melted butter until they become nice and golden brown. And then you’re going
to add them to the stew, drippings and all. And then the other
thing we’re going to add is a cup of frozen while pearl onions. Go ahead and give your stew a stir, put the lid back on the pot, and let it keep going for
another thirty minutes. Meanwhile, you can prepare your slurry. So a slurry is basically
just a combination of flour and water, and what it is going to
do is we are going to put it in our stew to help thicken it up. So once your stew is ready you can take it out of the oven, remove the lid, we’re going to pour in our slurry, give it a stir, and then bring it up to a boil. Once the stew starts to boil we can then turn it down to a simmer and then just continue to let it simmer until you’ll feel that the
stew is starting to become a little bit thicker, and a little bit more velvety. And then we’re going to
add a tablespoon of butter just to give it a nice smooth finish, and then at last your stew is done. So what we’re going to do now is we’re going to allow this
stew to completely cool down, and then you can transfer
it to an airtight container and pop in your fridge, knowing that Christmas
dinner is all ready to go. Then when it comes time to serve you can take your stew, put
it back into your Dutch oven, and once it’s sat, especially overnight, it is going to absorb all of that flavor, all of those juices and
seasonings are going to marry together, and it’s going to be even better. And then once it’s
completely warmed through you can go ahead and ladle it out into some shallow bowls, and then I also like to top
with some freshly chopped parsley. And I also like to serve
this with some crusty French baguettes, and there you have it,
Christmas dinner is served. I think you’ll find that this
stew is the perfect thing to celebrate a festive holiday. It’s elegant, it’s delicious, and the whole thing was
made the day before. I hope you guys give this one a try and let me know what you think. And for more quick and easy
recipes be sure to subscribe, you know it always makes me
happy when you subscribe. And I will see you back here next time for another delicious recipe. Until then, bye. (classical music)


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