How to make a good beef bourguignon with white wine

Beef Bourguignon is a classic French dish loved by many for its rich, hearty flavors. Traditionally, the dish is prepared with red wine, but have you ever considered using white wine instead? The use of white wine in beef adds a unique twist, resulting in a lighter and brighter flavor profile. So, if you’re looking to switch things up and surprise your taste buds, here’s a step-by-step guide on how to make a good beef bourguignon with white wine.

Ingredients:
– 2 pounds of beef stew meat, cubed
– 4 slices of thick-cut bacon, diced
– 1 large onion, finely chopped
– 3 cloves of garlic, minced
– 2 cups of white wine (such as Chardonnay or Sauvignon Blanc)
– 2 cups of beef broth
– 1 cup of pearl onions
– 2 carrots, sliced
– 1 bouquet garni (a bundle of herbs: thyme, bay leaf, parsley)
– 8 ounces of mushrooms, quartered
– 2 tablespoons of all-purpose flour
– Salt and pepper, to taste
– Fresh parsley, for garnish

Instructions:

1. Begin by heating a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced bacon and cook until crispy. Using a slotted spoon, the bacon from the pot and set it aside.

2. In the same pot, add the cubed beef and cook until browned on all sides. This step adds depth to the dish by searing the meat and locking in all those delicious flavors. Once the meat is browned, remove it from the pot and set it aside with the bacon.

3. Reduce the heat to medium and add the chopped onion to the pot. Sauté the onion until it becomes translucent and begins to caramelize. This process adds sweetness and complexity to the dish.

4. Add the minced garlic and continue cooking for another minute, stirring constantly to avoid burning the garlic.

5. Return the cooked bacon and beef to the pot and sprinkle the flour over the mixture. Stir well to coat the meat evenly with flour. The flour will help thicken the sauce as the dish cooks.

6. Slowly pour in the white wine, stirring constantly to deglaze the pot. This step will lift any browned bits from the bottom of the pot, enhancing the flavor of the sauce.

7. Add the beef broth, pearl onions, sliced carrots, and bouquet garni to the pot. Season with salt and pepper to taste. The bouquet garni adds a wonderful aroma and depth of flavor to the dish.

8. Cover the pot with a lid and let it simmer gently over low heat for about 2 hours or until the meat becomes tender and the flavors meld together. This slow-cooking process allows the meat to become incredibly tender and infuses it with the flavors of the white wine and herbs.

9. In a separate pan, sauté the mushrooms in a little bit of butter until they become golden brown and tender. This step adds an earthy and meaty element to the dish.

10. Once the beef is tender, add the sautéed mushrooms to the pot. Allow them to simmer for an additional 10 minutes to incorporate their flavors.

11. Remove the bouquet garni and discard it. Taste the beef bourguignon and adjust the seasoning if necessary.

12. Serve the beef bourguignon hot, garnished with fresh parsley. This dish pairs exceptionally well with mashed potatoes, crispy bread, or traditional French baguette.

By following these steps and using white wine instead of red, you can create a delightful twist on the classic beef bourguignon. The white wine brings a lighter and more refreshing taste to the dish while still providing that comforting and satisfying flavor profile. So, put on your chef’s hat, uncork a bottle of white wine, and indulge yourself in the deliciousness of this beef bourguignon with white wine.