Beef bourguignon with chive dumplings
Discover the ultimate comfort dish with our Beef Bourguignon with Chive Dumplings recipe. This hearty meal features tender beef, savory bacon, rich red wine, and flavorful mushrooms, all coming together in a delicious stew topped with light and fluffy chive dumplings. Perfect for any cozy dinner setting!
- 25 Mar 2025
- Cook time 130 min
- Prep time 20 min
- 4 Servings
- 14 Ingredients
Beef bourguignon is a classic French stew known for its flavorful, rich taste. This recipe elevates the traditional dish by pairing it with delicious chive dumplings, creating a perfect harmony of savory and herbal flavors. Impress your family and friends with this hearty and comforting dish that is perfect for any special occasion or a cozy night in.
Ingredients:
Instructions:
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the cubed beef to the pot, searing it until browned on all sides. This should take about 5-7 minutes. Remove the beef from the pot and set it aside.
- In the same pot, add the chopped bacon and cook until it becomes crispy. Remove the bacon with a slotted spoon and set it aside with the beef.
- Add the minced garlic and chopped onions to the pot, and sauté until the onions are translucent and fragrant, about 5 minutes.
- Pour in the red wine and beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot (this is called deglazing).
- Stir in the tomato puree until well combined.
- Return the beef and bacon to the pot, and add the halved mushrooms.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook slowly for 1.5 to 2 hours, or until the beef is tender.
- In a mixing bowl, combine the self-raising flour and cubed cold butter.
- Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
- Stir in the chopped chives.
- Gradually add the buttermilk, mixing until you have a soft dough.
- Once the beef is tender, drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Make sure the dumplings are spaced apart as they will expand while cooking.
- Cover the pot tightly and let the dumplings cook for about 15-20 minutes. They should be puffed up and cooked through.
- Stir the chopped fresh parsley into the stew and season with salt and pepper to taste.
- Serve hot, with the dumplings on top of the rich, flavorful beef bourguignon.
Tips:
- Ensure the beef is properly browned to lock in flavor before adding to the stew.
- Use a good quality red wine that you also enjoy drinking, as this significantly affects the stew's flavor.
- Allow the stew to simmer slowly on low heat; this helps the meat become tender and the flavors to meld together.
- Cut the vegetables uniformly for even cooking and a visually pleasing presentation.
- For the dumplings, make sure the dough is not over-mixed to keep them light and fluffy.
- Taste and adjust seasoning at different stages to ensure the stew is perfectly seasoned.
Creating beef bourguignon with chive dumplings may seem daunting, but by following these steps, you'll master a timeless French dish that will surely become a favorite. Enjoy the deep, rich flavors of the stew perfectly complemented by the light and fluffy chive dumplings. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 690 grams |
| Energy | |
| Calories 1490kcal | 75% |
| Protein | |
| Protein 120g | 80% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 3.40g | 9% |
| Sugar 7g | 7% |
| Fat | |
| Fat 90g | 109% |
| Saturated 36g | 120% |
| Cholesterol 470mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 440mg | 81% |
| Vitamin B1 0.59mg | 49% |
| Vitamin B2 0.93mg | 72% |
| Vitamin B3 22mg | 134% |
| Vitamin B6 1.38mg | 81% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 7ug | 298% |
| Vitamin C 11mg | 12% |
| Vitamin E 2.01mg | 13% |
| Vitamin K 30ug | 26% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.71mg | 78% |
| Iron, Fe 10mg | 91% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 900mg | 72% |
| Potassium, K 1520mg | 45% |
| Selenium, Se 130ug | 242% |
| Sodium, Na 820mg | 55% |
| Zinc, Zn 27mg | 237% |
| Water | |
| Water 400g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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