Bavarian Beef Bourguignon

Ingredients

While the French beef bourguignon traditionally uses red wine as the braising liquid, this Bavarian version incorporates beer, which adds a distinct malty flavor to the dish. Additionally, Bavarian cuisine often includes the use of caraway seeds and mustard, which will be incorporated into this recipe to enhance the Bavarian character. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 2 pounds (900g) beef chuck, cut into 1-inch cubes 2 pounds (900g) beef chuck, cut into 1-inch cubes
• 4 slices bacon, diced 4 slices bacon, diced
• 1 onion, chopped 1 onion, chopped
• 2 carrots, sliced 2 carrots, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• 1 bottle (12 fl oz/355ml) Bavarian dark beer 1 bottle (12 fl oz/355ml) Bavarian dark beer
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (8g saturated)
• Carbohydrates: 10g (4g sugars)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. 2.
   Season the beef cubes with salt and pepper. In the same Dutch oven, brown the beef in the bacon fat over medium-high heat until well-browned on all sides. Remove the beef and set aside.
3. 3.
   Add the chopped onion, sliced carrots, and minced garlic to the Dutch oven. Sauté until the vegetables are softened.
4. 4.
   Sprinkle the flour over the vegetables and stir well to coat. Cook for an additional minute.
5. 5.
   Return the beef and bacon to the Dutch oven. Pour in the Bavarian dark beer and beef broth. Stir in the tomato paste, caraway seeds, Dijon mustard, and bay leaf.
6. 6.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the Dutch oven and let the stew simmer gently for 2-3 hours, or until the beef is tender.
7. 7.
   Remove the bay leaf and adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Bavarian Beef Bourguignon hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a well-marbled cut like chuck for the best flavor and tenderness.
• Bavarian dark beer — Opt for a malty and flavorful dark beer, such as a Dunkel or Bock, to enhance the Bavarian character of the dish.
• Caraway seeds — Toast the caraway seeds in a dry skillet before adding them to the stew to release their aromatic oils.
• Dijon mustard — Use a good-quality Dijon mustard for a tangy kick in the stew.
• Fresh parsley — Chop the parsley just before serving to retain its vibrant color and fresh flavor.

Tips & Tricks

• For a deeper flavor, marinate the beef cubes in the Bavarian dark beer overnight before cooking.
• Serve the Bavarian Beef Bourguignon with traditional Bavarian bread dumplings or potato dumplings to soak up the flavorful sauce.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop and intensify.

Serving advice

Serve the Bavarian Beef Bourguignon in deep bowls, allowing the aromatic sauce to mingle with the tender beef. Accompany it with a side of Bavarian bread dumplings or potato dumplings to complete the meal.

Presentation advice

Garnish the Bavarian Beef Bourguignon with a sprinkle of fresh parsley on top to add a pop of color. Serve it in rustic bowls or on a large platter, allowing the rich sauce to pool around the beef for an inviting presentation.