Description
Experience the warmth of Beef Bourguignon, a classic French stew featuring tender beef, savory vegetables, and a rich red wine sauce. Ideal for cozy gatherings, this dish is a delightful blend of flavors that will leave a lasting impression on your guests.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 4 slices of bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bouquet garni (a bundle of herbs, typically thyme, bay leaf, and parsley)
- 1 pound pearl onions, peeled
- 1 pound mushrooms, quartered
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the beef cubes dry with paper towels. Season with salt and pepper, then sprinkle flour over the top and toss until evenly coated.
- In a large Dutch oven, cook the diced bacon over medium heat until crispy (5-7 minutes). Remove bacon and set aside, leaving the fat in the pot. Increase heat to medium-high and sear the beef cubes in batches until browned (3-4 minutes per side). Remove and set aside.
- In the same pot, add chopped onion and sliced carrots. Sauté for about 5 minutes until onions are translucent. Add minced garlic and cook for an additional minute.
- Pour in red wine, scraping the bottom to deglaze. Bring to a simmer and cook for 5 minutes. Return beef and bacon to the pot, add beef broth, tomato paste, and bouquet garni. Stir to combine, bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours until beef is tender.
- In a separate skillet, melt butter over medium heat. Sauté pearl onions for 5 minutes until golden, then add mushrooms and cook for another 5-7 minutes. Season with salt and pepper.
- Once beef is tender, remove bouquet garni. Add sautéed pearl onions and mushrooms to the pot, stirring gently. Simmer uncovered for an additional 15-20 minutes to thicken the sauce. Adjust seasoning if needed.
- Ladle Beef Bourguignon into bowls and garnish with freshly chopped parsley. Serve with crusty French bread, mashed potatoes, or buttered noodles.
Notes
- For a deeper flavor, consider marinating the beef in red wine overnight before cooking.
- This dish can be made a day in advance; the flavors will deepen as it sits.
- Prep Time: 30 minutes
- Cook Time: 150 minutes