Description
Classic Beef Bourguignon is a traditional French stew that combines tender beef chuck slow-cooked in Burgundy wine, beef stock, and aromatic herbs, enriched with crispy bacon, sautéed vegetables, and mushrooms. This hearty dish is perfect for a comforting meal and showcases deep, rich flavors developed through slow oven braising.
Ingredients
Scale
Meat and Bacon
- 5 strips bacon
- 3 1/2 lbs beef chuck, cut into cubes
Vegetables
- 1 yellow onion, chopped
- 3 large carrots, sliced
- 5 garlic cloves, minced
- 1 cup pearl onions, peeled and sautéed
- 8 oz mushrooms, sliced and sautéed
Liquids and Seasoning
- 2 cups Burgundy wine
- 2 cups beef stock
- 4 tablespoons unsalted butter
- Fresh thyme sprigs
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for braising.
- Cook bacon: In a large Dutch oven, cook the bacon strips over medium heat until browned and crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Sear beef: Season the beef cubes with salt and pepper. In the bacon fat, sear the beef cubes in batches over medium-high heat until browned on all sides. Remove the beef and set aside.
- Sauté vegetables: Add butter to the pot and sauté the chopped onions, sliced carrots, and minced garlic until softened. Stir in the tomato paste and sprinkle the flour over the vegetables, cooking for a few minutes to remove the raw flour taste.
- Deglaze and combine: Pour in the Burgundy wine and beef stock, scraping up any browned bits from the bottom of the pot. Add the fresh thyme, bay leaves, cooked bacon, and seared beef back into the pot. Stir to combine.
- Braise in oven: Cover the Dutch oven and transfer it to the preheated oven. Cook for 2.5 hours, allowing the beef to become tender and flavors to meld.
- Add mushrooms and onions: After 2.5 hours, stir in the sautéed mushrooms and pearl onions. Return the covered pot to the oven for an additional 45 to 60 minutes.
- Rest and serve: Remove the pot from the oven and let the bourguignon rest for 30 minutes before serving to allow the flavors to deepen.
Notes
- Using a Dutch oven is essential as it provides even heat distribution for braising.
- Choose good quality Burgundy wine for authentic flavor; a dry red wine can be a substitute.
- Peeling pearl onions can be made easier by blanching them briefly in boiling water.
- Bacon adds a smoky depth but can be omitted for a leaner version.
- Resting the stew before serving enhances the flavor and texture.
