Description
Beef Bourguignon is a classic French stew featuring tender chunks of beef slowly braised in red wine with aromatic vegetables, mushrooms, and bacon, resulting in a rich and flavorful dish perfect for cozy dinners.
Ingredients
Scale
Meat and Vegetables
- 800g (1.6 lb) chuck beef, cut into 4-5 cm (2”) cubes
- 2 large carrots (~300g/10 oz), cut on an angle into 4-5 cm (2”) pieces
- 16 pearl onions or small, round pickling onions
- 200g (7 oz) mushrooms, halved (quartered if large)
- 150g (5 oz) bacon piece, cut into 1 cm (1/2”) thick batons
- 3 garlic cloves, minced
Herbs and Seasonings
- 1 bay leaf, fresh (or dried as substitute)
- 3 sprigs thyme
- 3/4 tsp salt (for meat seasoning)
- 1/4 tsp salt (for stock)
- 1/2 tsp pepper
- 2 tbsp chopped parsley, for garnish
Liquids and Fats
- 750 ml (25 oz) Pinot Noir or other red wine
- 3 tbsp oil (olive, canola, or vegetable)
- 50g (3 tbsp) unsalted butter
- 3 cups beef stock (low sodium)
Other
- 2 tbsp tomato paste
- 6 tbsp flour (plain/all purpose)
Instructions
- Prepare the Meat and Vegetables: Begin by seasoning the beef cubes with 3/4 tsp salt and 1/2 tsp pepper. Heat 3 tbsp oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Brown the beef cubes in batches until all sides are nicely seared. Remove the beef and set aside. Next, in the same pan, add the bacon batons and cook until crisp. Remove and set aside. Add the pearl onions and carrots to the pan, sautéing until they gain some color but are not fully cooked. Remove and set aside.
- Make the Roux and Build the Stew Base: Lower the heat to medium, add 50g of unsalted butter to the pan. Once melted, stir in 6 tbsp of all-purpose flour to form a roux; cook for about 2-3 minutes, stirring constantly to avoid burning. Add 2 tbsp tomato paste and minced garlic, cooking an additional minute until fragrant. Gradually pour in the 750 ml Pinot Noir, scraping the bottom of the pan to deglaze and lift all flavorful bits. Then add the 3 cups of low sodium beef stock along with the bay leaf and thyme sprigs. Stir to combine.
- Braise the Beef and Vegetables: Return the browned beef, bacon, carrots, and pearl onions to the pot. Bring the mixture to a gentle simmer, then cover with a lid. Reduce the heat to low and let it cook gently for about 2 to 2.5 hours (150 minutes), or until the beef is fork-tender. Stir occasionally and check the liquid level, adding more stock or water if necessary to keep the meat partially submerged.
- Sauté the Mushrooms: About 15 minutes before the stew finishes cooking, heat a small pan over medium-high heat and sauté the mushrooms until golden brown and their moisture has evaporated. Add the mushrooms to the stew pot in the last 10 minutes of cooking to meld flavors.
- Finish and Serve: Once the beef is tender and the sauce has thickened to a silky consistency, remove the bay leaf and thyme sprigs. Adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving. This dish pairs beautifully with creamy mashed potatoes, buttered noodles, or crusty French bread.
Notes
- Note 1: Chuck beef is ideal due to its marbling and tenderness after slow cooking.
- Note 2: Pearl onions can be peeled quickly by blanching in boiling water for 1 minute, then shocked in cold water.
- Note 3: Pinot Noir or a good quality dry red wine enhances the flavor; avoid cooking wines with additives.
- Note 4: Use thick-cut bacon or pancetta for richer flavor.
- Make sure to brown the beef well to develop deep flavor in the stew.
- Be patient with the braising process; low and slow cooking is key for tender meat.
