Frugal Gourmet’s Beef in Burgundy: A Timeless Classic

There are certain dishes that, with a single whiff, transport you back in time. For me, the aroma of slow-simmering beef in a rich, dark wine sauce immediately conjures up images of cozy evenings, the gentle crackle of a fireplace, and the comforting embrace of home. Jeff Smith’s Beef in Burgundy, a recipe that graced the pages of “The Frugal Gourmet,” is one such dish. It’s more than just a meal; it’s an experience, a testament to how simple, quality ingredients, treated with respect and patience, can transform into something truly extraordinary. I recall my mother making this on special occasions, the entire house filling with its intoxicating perfume, a prelude to a feast that always felt both grand and incredibly intimate.

Recipe Overview

• Prep Time: 30 minutes (includes blanching bacon and browning meat)
• Cook Time: 2 to 3 hours (for braising) + 20 minutes (finishing)
• Total Time: Approximately 3 to 3.5 hours
• Servings: 8
• Yield: 1 Casserole Dish
• Dietary Type: Not specified (Traditionally contains meat and dairy; adaptations possible)

Ingredients

• 6 slices bacon, cut into small strips
• 3 lbs good stewing beef, cut into 1-inch cubes
• Olive oil or peanut oil (optional, for browning beef)
• 3 cups Burgundy wine
• 2 cups beef stock
• 2 tablespoons tomato paste
• 3 garlic cloves, crushed
• 1/2 teaspoon thyme
• 1 bay leaf
• Salt, to taste (use sparingly, as bacon is salty)
• 1 lb mushrooms, browned in butter
• 1 yellow onion, peeled, chopped, and browned in butter
• 1/2 cup flour
• 1/2 cup butter (for the roux)

Equipment Needed

• Large pot or Dutch oven for blanching bacon
• Large skillet for browning beef
• 4-quart casserole dish
• Wooden spoon
• Oven
• Small saucepan (for roux)
• Whisk

Instructions

1. Begin by preparing the bacon. Cut the bacon into small strips and place them in a pot with boiling water. Blanch them for a few minutes to remove excess salt and fat. Drain the bacon and then fry it gently in a skillet. The goal here is to render out the fat without burning or darkening the bacon to a crisp. Once cooked to your liking, remove the bacon from the pan and set it aside.

2. In the same skillet, using the rendered bacon fat (add a little olive oil or peanut oil if needed), carefully brown the stewing beef. It’s crucial not to overcrowd the pan; brown the meat in batches if necessary. The key is to achieve a good sear on all sides to develop deep flavor. Do not flour the meat before browning, as this can lead to a cloudy sauce. Once browned, transfer the beef to a 4-quart casserole dish.

3. Now, pour the Burgundy wine and beef stock into the casserole dish with the browned beef. Add the tomato paste, crushed garlic cloves, thyme, bay leaf, and a small amount of salt. Remember, the bacon will add saltiness, so err on the side of caution with the seasoning at this stage.

4. To enhance the sauce’s depth, deglaze the skillet used for browning the beef. Return the skillet to the heat for a moment after you’ve removed the beef. Add a small amount of wine to the slightly hot pan and, using a wooden spoon, scrape up any browned bits stuck to the bottom. This flavorful liquid is essential for a rich sauce. Add this deglazed liquid to the casserole dish.

5. Cover the casserole dish and bake in a preheated oven at 350 degrees Fahrenheit for 2 to 3 hours, or until the beef is exceptionally tender. The long, slow braise is what transforms tough cuts into melt-in-your-mouth perfection.

6. While the beef is braising, prepare the mushrooms and yellow onion. Brown the mushrooms in butter until they are tender and slightly golden. In a separate pan, brown the chopped yellow onion in butter until softened and caramelized. Set these aside.

7. Once the beef is tender after its long braise, add the browned mushrooms and yellow onion to the casserole. Allow these to cook together with the beef for about 20 minutes to meld the flavors.

8. To thicken the sauce, prepare a roux. In a small saucepan, melt 1/2 cup of butter over medium heat. Gradually whisk in 1/2 cup of flour until a smooth paste forms. Cook this roux for a minute or two, stirring constantly, to cook out the raw flour taste.

9. Whisk the roux into the bubbling beef mixture in the casserole dish. Continue to simmer and stir until the sauce has thickened to your desired consistency. Taste and adjust salt and pepper as needed.

Expert Tips & Tricks

The secret to a truly magnificent Beef in Burgundy lies in patience and attention to detail. When browning the beef, don’t rush the process. A good sear develops a Maillard reaction that forms the foundation of the sauce’s rich flavor. If your skillet is too crowded, the meat will steam instead of brown. Remember to debone and trim any excess fat from your stewing beef before cubing; this ensures a cleaner, richer sauce without an overly greasy texture. The blanching of the bacon is a subtle but important step, particularly if you’re using a saltier variety. It helps control the overall saltiness of the finished dish. When making the roux, ensure your butter and flour are well-combined before cooking; lumps are the enemy of a silky sauce.

Serving & Storage Suggestions

Beef in Burgundy is a dish that begs to be served with something to soak up its glorious sauce. Traditionally, it’s delicious served over noodles or fluffy rice. For a lighter option, a generous portion of steamed green vegetables, such as haricots verts or broccoli, provides a lovely contrast to the richness of the beef. A huge, crisp salad with a bright vinaigrette is also an excellent accompaniment, cutting through the deep flavors.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve with time, making it even more delicious the next day. To reheat, gently warm the Beef in Burgundy on the stovetop over low heat, stirring occasionally, or in the oven at a moderate temperature (around 300°F or 150°C) until heated through. Avoid reheating in the microwave, as it can sometimes make the meat tough.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	473.2 kcal
Calories from Fat	22.3 g
Total Fat	22.3 g	34%
Saturated Fat	11.6 g	57%
Cholesterol	143.4 mg	47%
Sodium	545.5 mg	22%
Total Carbohydrate	12.6 g	4%
Dietary Fiber	1 g	3%
Sugars	1.7 g	6%
Protein	41.4 g	82%

Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

For those seeking a lighter, leaner dish, you could opt for a leaner cut of beef and trim more visible fat. While Burgundy wine is traditional and highly recommended for its distinct flavor profile, a good quality dry red wine like Pinot Noir or even a Merlot can be substituted in a pinch. For a richer, more intense flavor, consider adding a splash of cognac to the deglazing process. If mushrooms aren’t your preference, you could omit them or substitute with other hearty root vegetables like parsnips or carrots, adding them during the last hour of braising.

FAQs

Q: Can I make Beef in Burgundy ahead of time?
A: Absolutely! This dish is a perfect candidate for make-ahead preparation, as the flavors develop beautifully overnight. Reheat gently on the stovetop or in the oven.

Q: What kind of Burgundy wine should I use?
A: A dry red Burgundy, ideally a Pinot Noir, is traditional and provides the best flavor. If you can’t find Burgundy, any good quality dry red wine suitable for cooking will work.

Q: How can I ensure the beef is tender?
A: The key to tender beef is the long, slow braising time at a low temperature. Ensure your beef is cut into uniform 1-inch cubes and that it is fully submerged in the liquid for the duration of the cooking process.

Q: My sauce isn’t thick enough. What should I do?
A: If your sauce is too thin after adding the roux, you can create a beurre manié (a paste of equal parts softened butter and flour) and whisk small amounts of it into the simmering sauce until it reaches your desired consistency. Alternatively, you can reduce the sauce further by simmering it uncovered for a bit longer.

Q: Can I freeze Beef in Burgundy?
A: Yes, Beef in Burgundy freezes well. Allow it to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

Jeff Smith’s Beef in Burgundy is a culinary masterpiece that embodies the spirit of the Frugal Gourmet – transforming humble ingredients into a dish of elegant simplicity and profound flavor. It’s a recipe that rewards patience and encourages you to slow down and savor the process of cooking. Whether you’re serving it for a special occasion or a comforting weeknight meal, this classic is sure to impress and delight. Pour yourself a glass of that same Burgundy wine you used in the pot, perhaps pair it with a crusty baguette for dipping, and enjoy the fruits of your labor. It’s a taste of tradition, a hug in a bowl, and a testament to the enduring power of good food.