How do you make a classic beef bourguignon where the meat is fork-tender?

Question

How do you make a classic beef bourguignon? Learn the secrets to a rich sauce and fork-tender meat in this iconic French stew.

Answer 1

To achieve fork-tender beef bourguignon, sear the beef properly, braise it slowly in a flavorful liquid (red wine and beef broth), and ensure the meat is fully submerged during the braising process.

Detailed Explanation:

Making fork-tender beef bourguignon involves several key steps:

1. Choose the Right Cut: Opt for chuck roast or beef stew meat. These cuts have a good amount of connective tissue that breaks down during slow cooking, resulting in tender, flavorful meat.
2. Sear the Beef: Pat the beef dry and season generously with salt and pepper. Sear the beef in batches in a hot pan with oil until deeply browned on all sides. This step develops a rich, caramelized flavor. Don't overcrowd the pan, as this will steam the meat instead of searing it.
3. Sauté Aromatics: After searing the beef, sauté diced onions, carrots, and celery (mirepoix) in the same pot until softened. Add minced garlic and cook until fragrant.
4. Deglaze the Pot: Pour in a generous amount of dry red wine (Burgundy is traditional, but a Pinot Noir or Cabernet Sauvignon works well) to deglaze the pot, scraping up any browned bits from the bottom. This adds depth of flavor to the sauce.
5. Add Beef Broth and Other Ingredients: Add beef broth to the pot, enough to almost cover the beef. Include tomato paste for richness, and herbs like thyme and bay leaf for aroma. Some recipes also include pearl onions and mushrooms.
6. Braise Slowly: Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the beef is fork-tender. Check the liquid level periodically and add more broth if needed to keep the meat submerged.
7. Thicken the Sauce (Optional): If the sauce is too thin after braising, you can thicken it by removing the beef and vegetables, then simmering the sauce on the stovetop until it reduces to your desired consistency. Alternatively, you can create a slurry of cornstarch or flour and water and whisk it into the simmering sauce.
8. Combine and Serve: Return the beef and vegetables to the pot and heat through. Serve hot, garnished with fresh parsley. Beef bourguignon is often served with mashed potatoes, egg noodles, or crusty bread.

Pro Tip:

Don't rush the braising process! Low and slow cooking is key to breaking down the tough connective tissue in the beef and achieving that melt-in-your-mouth tenderness. Avoid the temptation to increase the oven temperature to speed things up, as this can result in dry, tough meat.