Description
Beef Bourguignon is a classic French comfort food. This recipe makes the traditional dish easy to prepare, featuring tender beef slow-cooked in a rich red wine sauce with aromatic vegetables. It’s a hearty and impressive meal perfect for any occasion.
Ingredients
Scale
- 2 pounds beef chuck, cut into 2-inch cubes
- 4 strips of bacon, chopped
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bouquet garni (thyme, bay leaf, and parsley tied together)
- Salt and pepper, to taste
- 8 ounces pearl onions, peeled
- 8 ounces mushrooms, quartered
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 325°F (165°C).
- In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
- Brown the beef cubes in batches in the same pot, about 5-7 minutes per batch. Remove and set aside.
- Add olive oil, then sauté the onions and carrots in the residual fat until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Sprinkle flour over the vegetables, stirring to combine, and cook for an additional 2 minutes.
- Slowly pour in the red wine, scraping up any browned bits from the bottom. Add the beef broth, bacon, and tomato paste. Stir well to combine.
- Add the browned beef cubes back to the pot, along with the bouquet garni. Season with salt and pepper.
- Bring to a simmer on the stovetop, then cover and transfer to the oven. Cook for 2 to 3 hours until the beef is tender.
- In the last half hour of cooking, sauté the mushrooms and pearl onions until golden brown. Add them to the stew for the final 30 minutes of cooking.
- Once done, discard the bouquet garni. Adjust seasoning if necessary.
Notes
- For added depth, marinate the beef in red wine and herbs overnight before cooking.
- After cooking, skim any excess grease from the surface of the stew.
- If the sauce is too thin, mix a tablespoon of cornstarch with water and stir it into the sauce while cooking until it thickens.
- This dish freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or microwave.
- Prep Time: 30 minutes
- Cook Time: 2 to 3 hours
- Category: Main Course
- Method: Stovetop to Oven Braise
- Cuisine: French
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 540 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 28g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 40g
- Cholesterol: N/A