Beef Bourguignon is a rich, hearty French stew that is perfect for cold weather and special occasions. This classic dish is made by slow-cooking tender beef in a robust red wine sauce, flavored with garlic, onions, carrots, and herbs. The result is a deeply flavorful meal, with the beef meltingly tender and the sauce rich and savory. Traditionally served with crusty bread or mashed potatoes, Beef Bourguignon is a timeless dish that will warm both your heart and soul, making it an ideal centerpiece for a cozy dinner.
Ingredients:
- 3 pounds beef chuck, cut into 2-inch cubes
- 8 ounces bacon, diced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 carrots, sliced into 1-inch pieces
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 cups red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 tablespoons flour
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 8 ounces pearl onions, peeled
- 8 ounces mushrooms, sliced
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions:
- Preheat the oven: Set your oven to 325°F (165°C).
- Brown the bacon: In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the pot.
- Sear the beef: Pat the beef dry with paper towels and season with salt and pepper. Add the olive oil to the pot with the bacon drippings and sear the beef in batches until browned on all sides. Remove the beef and set it aside.
- Cook the vegetables: In the same pot, add the chopped onion and carrots. Cook for 5-7 minutes until softened. Stir in the garlic and cook for another minute.
- Deglaze the pot: Add the tomato paste and flour to the pot, stirring to coat the vegetables. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes.
- Add the beef and broth: Return the beef and bacon to the pot. Pour in the beef broth and add the bay leaf and thyme. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
- Cook the stew: Let the beef bourguignon cook in the oven for 2 1/2 to 3 hours, or until the beef is tender.
- Sauté the mushrooms and onions: About 30 minutes before the stew is done, melt the butter in a skillet over medium heat. Add the pearl onions and mushrooms, sautéing until golden brown and tender. Add them to the stew during the last 20-30 minutes of cooking.
- Serve: Remove the pot from the oven, discard the bay leaf, and garnish with fresh parsley. Serve the Beef Bourguignon with crusty bread, mashed potatoes, or buttered noodles.
Enjoy this comforting, luxurious Beef Bourguignon, a dish that’s sure to impress and satisfy!
