Dutch Beef Bourguignon

Ingredients

While the original French beef bourguignon uses Burgundy wine, this Dutch adaptation incorporates a full-bodied Dutch red wine, such as a Cabernet Sauvignon or Merlot. Additionally, traditional Dutch ingredients like bacon and Dutch mustard are added to enhance the flavors. The dish is served with a side of mashed potatoes, a staple in Dutch cuisine. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 1.5 kg (3.3 lbs) beef chuck, cut into chunks 1.5 kg (3.3 lbs) beef chuck, cut into chunks
• 200 g (7 oz) bacon, diced 200 g (7 oz) bacon, diced
• 2 onions, chopped 2 onions, chopped
• 3 carrots, sliced 3 carrots, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250 ml (1 cup) Dutch red wine 250 ml (1 cup) Dutch red wine
• 250 ml (1 cup) beef broth 250 ml (1 cup) beef broth
• 2 tbsp Dutch mustard 2 tbsp Dutch mustard
• 2 tbsp tomato paste 2 tbsp tomato paste
• 2 bay leaves 2 bay leaves
• 1 tsp dried thyme 1 tsp dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (total), 9g (saturated)
• Carbohydrates: 10g (total), 4g (sugars)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium heat.
3. 3.
   Add the bacon and cook until crispy. Remove the bacon and set aside.
4. 4.
   Season the beef chunks with salt and pepper. In batches, brown the beef on all sides in the same pot.
5. 5.
   Remove the beef and set aside. Add the onions, carrots, and garlic to the pot and sauté until softened.
6. 6.
   Return the beef and bacon to the pot. Stir in the Dutch mustard and tomato paste.
7. 7.
   Pour in the red wine and beef broth. Add the bay leaves and dried thyme. Season with salt and pepper.
8. 8.
   Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
9. 9.
   Cook for 3-4 hours, or until the beef is tender and the flavors have melded together.
10. 10.
    Remove the bay leaves and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Dutch red wine — Choose a full-bodied Dutch red wine, such as a Cabernet Sauvignon or Merlot, to enhance the flavors of the stew.
• Dutch mustard — Use a good quality Dutch mustard, preferably whole grain, to add a tangy and slightly spicy kick to the dish.
• Bacon — Opt for thick-cut bacon to add smoky flavor and richness to the stew.
• Beef chuck — Choose well-marbled beef chuck for tender and flavorful meat after slow cooking.
• Tomato paste — Look for a concentrated tomato paste to add depth and richness to the sauce.

Tips & Tricks

• For even more flavor, marinate the beef chunks in the red wine overnight before cooking.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 30 minutes of cooking.
• Serve the Dutch Beef Bourguignon with a side of creamy mashed potatoes to soak up the delicious sauce.
• Leftovers can be refrigerated for up to 3 days or frozen for future meals.
• This dish tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the Dutch Beef Bourguignon hot, garnished with fresh parsley. Accompany it with a generous portion of creamy mashed potatoes and a side of steamed green beans or roasted root vegetables.

Presentation advice

Present the Dutch Beef Bourguignon in individual deep plates or bowls, allowing the rich sauce to surround the tender beef chunks. Garnish with a sprig of fresh parsley for a pop of color.