Boeuf Bourguignon, a classic French beef stew, can be made using both the oven and the stove. Traditionally, the dish is cooked in a Dutch oven or a heavy-bottomed pot, and the cooking process typically involves both stovetop and oven.
Here's a typical method of making Boeuf Bourguignon:
Start by searing the beef cubes in batches on the stovetop. This step is essential for developing the flavors and creating a nice crust on the meat. Remove the seared meat from the pot and set it aside.
In the same pot, sauté the onions, carrots, and other vegetables until they begin to soften and caramelize. This step adds depth to the dish.
Return the seared beef to the pot and add the garlic, herbs, and other flavorings.
Pour in a combination of red wine and beef broth, which will create the rich and savory base for the stew. The liquid should cover the ingredients in the pot.
Bring the mixture to a simmer on the stovetop.
At this point, you have two options for the cooking process:
a. Continue simmering the stew on the stovetop, covered, at a low temperature for a few hours until the meat becomes tender and the flavors meld together. Stir occasionally to prevent sticking or burning.
b. Alternatively, you can transfer the pot with the stew to the oven. Preheat the oven to a low temperature, usually around 300°F (150°C), and cook the stew in the oven, covered, for several hours until the beef is tender and the flavors have developed.
Using the oven offers the advantage of even and consistent cooking, and it can also help reduce the risk of scorching the bottom of the pot. However, cooking on the stovetop is perfectly acceptable if you maintain a low and gentle simmer and stir the stew occasionally.
Regardless of whether you use the oven or the stove, the key to a successful Boeuf Bourguignon lies in taking your time, allowing the flavors to meld, and ensuring the beef becomes tender and succulent. The result is a hearty and flavorful stew that is sure to impress!