Description
Beef Bourguignon is a classic French stew made with tender beef, red wine, and aromatic vegetables, creating a rich and flavorful dish.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices bacon, diced
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound small white or pearl onions, peeled
- 1 pound mushrooms, quartered
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
- In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- In the same pot, brown the beef in batches over medium-high heat, ensuring not to overcrowd the pot. Remove the beef and set aside with the bacon.
- Add the chopped onion and carrots to the pot, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Return the beef and bacon to the pot. Pour in the red wine and beef broth, then add the tomato paste, thyme, and bay leaves. Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the beef is tender.
- While the beef is cooking, prepare the pearl onions and mushrooms. In a skillet, melt the butter over medium heat. Add the pearl onions and cook until golden, about 10 minutes. Add the mushrooms and cook for another 5 minutes.
- Once the beef is tender, remove the pot from the oven. Stir in the cooked pearl onions and mushrooms. Let it sit for 10 minutes before serving.
- Garnish with chopped parsley before serving.
Notes
- For a richer flavor, let the stew sit overnight in the refrigerator and reheat the next day.
- Substitute the red wine with a non-alcoholic red wine or beef broth for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Oven Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 100mg