Beef Bourguignon with flank steaks
- Preparation 1 h
- Cooking 2 h 40 min
- Servings 4
- Freezing Absolutely
Ads
Beef Bourguignon with Flank Steak: A Flavor-Packed and Comforting Recipe
When it comes to cozy, soul-warming dishes, beef bourguignon is a true classic. This version brings a twist: a rich and comforting beef bourguignon recipe made with flank steak (bavette), crispy pancetta, tender vegetables, and a luxurious sauce made with red wine, Irish red ale, and fresh herbs. If you’re looking for beef bourguignon recipes easy but full of depth, you’ve found your match.
Wondering about the best wine with beef bourguignon? Go for a light red Burgundy, a Pinot Noir, or a Gamay—something that enhances the sauce without overpowering the beef. Prefer a no-wine option? No problem. You can make a delicious beef bourguignon without wine by using extra beef broth or more beer instead. It’ll taste a bit different, but still hearty and satisfying.
Even though this version is oven-baked, it can easily be turned into a beef bourguignon slow cooker recipe. Sear the meat and pancetta, toss everything into the crockpot in the morning, and you’ll come home to a house that smells like heaven. If you’re wondering how long beef stew in slow cooker, plan for 8 hours on low or 4 to 5 hours on high.
Whether it’s a weekend dinner, a cozy night in, or a dish to impress the crew, this beef bourguignon with flank steak checks all the boxes: tender meat, deep flavor, rustic charm, and a sauce you’ll want to mop up with bread. Serve it with mashed potatoes, rice, egg noodles, or a crusty baguette… and be ready for people to ask for seconds—and the recipe.
Oh, and by the way… it’s pronounced beef boor-ghee-nyon. You’re welcome. 😉
Ads
Ads
🔹 Choose the right cut of beef
Flank steak is an excellent choice for a more flavorful and tender version of beef bourguignon. It holds up well to slow cooking and becomes melt-in-your-mouth soft.
🔹 No wine? No problem.
Making a beef bourguignon without wine is totally doable! Replace the red wine with beef broth and a splash of dark beer like a red ale. You’ll still get depth and richness in the sauce without the alcohol.
🔹 Best wine with beef bourguignon?
Go for a light red Burgundy, Pinot Noir, or Gamay. Avoid overly tannic wines—they can overpower the dish. The right wine enhances the sauce without stealing the show.
🔹 Brown the meat properly
Sear your beef in small batches for a beautiful crust that locks in flavor. Don’t rush this step—it’s key to building a deep, rich base for your beef bourguignon recipe.
🔹 Turn it into a beef bourguignon slow cooker meal
Sear the meat and pancetta first, then transfer everything to the slow cooker. Add the red wine (or substitute), herbs, and broth. Cook on low for 8 hours or high for 4 to 5 hours. Add sautéed mushrooms and pearl onions during the last 30 minutes for the best texture.
🔹 Make it ahead
Beef bourguignon is even better the next day. Let it cool, refrigerate overnight, and reheat gently the next day. The flavors deepen and the sauce becomes even richer.
🔹 How do you pronounce beef bourguignon?
Say it like this: “boof boor-ghee-nyon”. Fancy name, but totally approachable dish!
🔹 What to serve it with
Mashed potatoes, buttered egg noodles, rice, or a crusty baguette—anything that can soak up that glorious sauce.
With these tips, you’ll take your beef bourguignon recipes easy to the next level—whether you’re using wine or not, slow cooking or baking, this dish always hits the mark.
Ads
Ads
Ingredients for the beef Bourguignon with flank steaks
- 250 g pancetta (about 3 slices 1 cm thick), cut into cubes
- Olive oil
- 1 kg beef flank, cut into large cubes
- 1 Spanish onion, finely chopped
- 5 large carrots of Nantes, cut in half lengthwise then in thick slices
- 3 garlic cloves, finely chopped
- 2 tablespoons flour
- 1/2 cup Irish red beer by Brasserie Mille Iles (or other red beer)
- 750ml of light red wine from Burgundy
- 2 large bay leaves
- 1 tablespoon fresh thyme
- 1 tablespoon tomato paste with herbs
- 1 to 2 cups of beef broth
- 2 tablespoon butter
- 1 tablespoon olive oil
- 350 g pearl onions, peeled
- 227 g of mini white mushrooms, whole (small gourmet)
- A good handful of fresh parsley, finely chopped + a little for service
- Salt and freshly ground pepper
Ads
Preparation
- In an enamelled cast iron pan (ovenproof) at medium heat, add the pancetta and a drizzle of olive oil. Cook for 3-4 minutes to brown and remove the fat. Remove the pancetta with a slotted led spoon (to keep the fat) and set aside in a bowl.
- Crank heat to medium-high. Cook the meat a small amount at a time, for a total of 5-6 minutes, until golden brown on all sides. Generously season with salt and pepper and add oil as needed. Reserve in a plate.
- Add the onion, the carrots and a drizzle of olive oil then cook for 2 to 3 minutes while stirring.
- Add the garlic and continue cooking for 2 minutes.
- Preheat oven to 450°F.
- Return the beef to the pan and sprinkle the flour. Stir to coat then place in oven, uncovered, and cook for 5 minutes. Mix and cook for another 5 minutes.
- Preheat the oven at 325°F.
- Remove from oven and deglaze with red beer. Thoroughly scratch the bottom to get all the flavors! Add the wine, bay leaves, thyme, tomato paste, pancetta and then enough beef broth to cover the meat. Season with salt and pepper and mix well.
- Cover and place in the oven. Cook for 1h40, mixing from time to time.
- When there is about about 15 minutes left, heat a large skillet over high heat. Add the butter and the olive oil then melt stirring. When the butter begins to bubble, add the mushrooms and onions then generously season with salt and pepper. Cook for 4 to 5 minutes, stirring, to brown.
- Remove from heat, add fresh parsley and mix. Pour into the baking dish, mix and continue cooking in the oven for 20 minutes. Serve with rice and garnish with fresh parsley!
PS: The trick for peeling pearl onions rapido-presto? Start by cutting the base of the onions. Bring a small saucepan of water to a boil and blanch the onions for 1 minute. Pour into strainer, rinse with cold water and drain. Then you just have to crush the top and the inner part should come out very easily!
The key is low and slow cooking. Let the dish simmer gently for at least 2 to 3 hours so the meat fibers relax and become melt-in-your-mouth tender. Never let it boil—always keep it at a gentle simmer!
Flank steak, chuck roast, blade roast, or beef shank are all great choices. Flank steak is especially flavorful and becomes wonderfully tender after a long, slow cook.
Absolutely! It freezes really well in an airtight container. To serve, thaw it in the fridge overnight and reheat gently over low heat.
Ads
Ads
Ads
Ads