Description
A classic French dish, Best Beef Bourguignon is a rich and hearty stew made with tender beef, red wine, and aromatic vegetables.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 4 ounces bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 bouquet garni (1 bay leaf, 2 sprigs thyme, and 1 sprig parsley tied together)
- 8 ounces button mushrooms, quartered
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Season the beef cubes with salt and pepper. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef in batches until browned on all sides, about 5 minutes per batch. Remove the beef and set aside.
- In the same pot, add the diced bacon and cook until crispy. Remove the bacon and set aside with the beef.
- Add the chopped onion and carrots to the pot. Sauté for about 5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for an additional minute.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook for 5 minutes.
- Return the beef and bacon to the pot. Add the beef broth and bouquet garni. Bring to a gentle boil, then cover and transfer to the preheated oven. Cook for 2 to 2.5 hours, or until the beef is tender.
- In the last 30 minutes of cooking, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the quartered mushrooms and sauté until browned. Set aside.
- Once the beef is tender, remove the pot from the oven. Discard the bouquet garni. In a small bowl, mix the flour and butter to form a paste. Stir this mixture into the stew to thicken the sauce. Add the sautéed mushrooms and stir to combine.
- Let the stew sit for 10 minutes before serving. Garnish with chopped parsley.
Notes
- For a richer flavor, let the stew cool and refrigerate overnight. Reheat before serving to allow the flavors to meld even more.
- Substitute the beef chuck with beef short ribs for a different texture and 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: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg