Beef Bourguignon with a New Nordic Twist

Ingredients

While the original French beef bourguignon relies heavily on red wine and rich flavors, this New Nordic adaptation incorporates lighter and more delicate ingredients. The dish is enhanced with foraged herbs, root vegetables, and a touch of acidity from lingonberries or cranberries, giving it a unique Nordic twist. 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
• 2 tablespoons canola oil 2 tablespoons canola oil
• 200g (7 oz) bacon, diced 200g (7 oz) bacon, diced
• 2 onions, sliced 2 onions, sliced
• 3 carrots, peeled and cut into chunks 3 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks 2 parsnips, peeled and cut into chunks
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 2 tablespoons lingonberry or cranberry jam 2 tablespoons lingonberry or cranberry jam
• 2 bay leaves 2 bay leaves
• 4 sprigs thyme 4 sprigs thyme
• 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 (total), 8g (saturated)
• Carbohydrates: 15g (total), 5g (sugars)
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large oven-safe pot, heat the canola oil over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside.
3. 3.
   In the same pot, add the beef chunks and brown them on all sides. Remove the beef and set aside.
4. 4.
   Add the onions, carrots, parsnips, and garlic to the pot. Sauté until the vegetables are slightly softened.
5. 5.
   Sprinkle the flour over the vegetables and stir well to coat.
6. 6.
   Return the beef and bacon to the pot. Pour in the beef broth, red wine, and lingonberry or cranberry jam. Stir to combine.
7. 7.
   Add the bay leaves and thyme sprigs. Season with salt and pepper.
8. 8.
   Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is tender.
9. 9.
   Remove the pot from the oven and discard the bay leaves and thyme sprigs. Adjust the seasoning if needed.
10. 10.
    Serve the 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.
• Lingonberry or cranberry jam — If you can't find lingonberry jam, cranberry jam makes a great substitute.
• Fresh parsley — Chop the parsley just before serving to retain its vibrant color and fresh flavor.

Tips & Tricks

• For a more intense flavor, marinate the beef in red wine overnight before cooking.
• Serve the beef bourguignon with a side of creamy mashed potatoes or buttered noodles.
• To add a Nordic touch, garnish the dish with a sprinkle of dried lingonberries or lingonberry powder.
• Experiment with different root vegetables like celeriac or turnips for added variety.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Nordic-inspired beef bourguignon in deep bowls, allowing the rich sauce to mingle with the tender beef and vegetables. Accompany it with a slice of crusty Nordic rye bread to soak up the flavorful juices.

Presentation advice

Garnish each serving with a sprig of fresh thyme or a lingonberry for an elegant and rustic presentation. Serve the dish on a wooden platter or a Nordic-inspired ceramic plate to enhance the visual appeal.