Beef Bourguignon

Ingredients

While the French Beef Bourguignon traditionally uses Burgundy wine, Baltijas Bourguignon incorporates Latvian red wine, adding a unique twist to the dish. Additionally, local Latvian vegetables and herbs are used to enhance the flavors and adapt the recipe to the Latvian cuisine. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 1 kg (2.2 lbs) beef, cubed 1 kg (2.2 lbs) beef, cubed
• 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) Latvian red wine 250 ml (1 cup) Latvian red wine
• 250 ml (1 cup) beef broth 250 ml (1 cup) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 bouquet garni (thyme, bay leaves, parsley) 1 bouquet garni (thyme, bay leaves, parsley)
• Salt and pepper to taste Salt and pepper to taste
• 250 g (9 oz) mushrooms, sliced 250 g (9 oz) mushrooms, sliced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (total), 9g (saturated)
• Carbohydrates: 10g (total), 4g (sugars)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. 2.
   Season the beef cubes with salt and pepper. In the same pot, brown the beef in the bacon fat over medium-high heat until well-seared on all sides. Remove the beef and set aside.
3. 3.
   In the same pot, add the chopped onions, sliced carrots, and minced garlic. Sauté until the vegetables are softened.
4. 4.
   Return the beef and bacon to the pot. Add the Latvian red wine, beef broth, tomato paste, and bouquet garni. Bring to a simmer, then cover and cook over low heat for 2-3 hours, or until the beef is tender.
5. 5.
   In a separate pan, melt the butter and sauté the sliced mushrooms until golden brown. Set aside.
6. 6.
   Once the beef is tender, remove the bouquet garni. In a small bowl, mix the flour with a bit of water to make a slurry. Stir the slurry into the pot to thicken the sauce.
7. 7.
   Add the sautéed mushrooms to the pot and simmer for an additional 10 minutes.
8. 8.
   Adjust the seasoning with salt and pepper if needed. Serve the Baltijas Bourguignon hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results in this dish.
• Latvian red wine — Opt for a full-bodied Latvian red wine, such as Riga Black Balsam, to add depth of flavor to the sauce.
• Bacon — Use thick-cut bacon for a smoky and rich flavor in the dish.
• Mushrooms — Choose fresh mushrooms, such as cremini or button mushrooms, and slice them evenly for even cooking.
• Bouquet garni — Tie the herbs together with kitchen twine for easy removal before serving.

Tips & Tricks

• For a richer flavor, marinate the beef in the red wine overnight before cooking.
• Serve Baltijas Bourguignon with a side of boiled potatoes or mashed potatoes to soak up the delicious sauce.
• If you prefer a thicker sauce, you can add more flour to the slurry.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a quick and flavorful meal.
• Feel free to add other root vegetables, such as parsnips or turnips, to the dish for added variety.

Serving advice

Serve Baltijas Bourguignon hot, accompanied by a generous portion of boiled or mashed potatoes. The tender beef and flavorful sauce pair perfectly with the creamy potatoes, creating a satisfying and comforting meal.

Presentation advice

Garnish the Baltijas Bourguignon with a sprinkle of fresh chopped parsley to add a pop of color to the dish. Serve it in a deep plate or bowl, allowing the sauce to surround the beef and vegetables for an appetizing presentation.