Description
This classic Beef Bourguignon recipe offers a rich, hearty French stew made with tender beef chuck seared to perfection, slow-simmered with red wine, beef broth, aromatic vegetables, bacon, and earthy mushrooms. It’s a comforting and flavorful dish perfect for a cozy family dinner or special occasion.
Ingredients
Scale
Meat and Bacon
- 3 pounds beef chuck, cut into 1.5-inch cubes
- 4 slices of bacon, chopped
Vegetables and Aromatics
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 cups pearl onions
- 8 ounces mushrooms, quartered
Liquids and Seasonings
- 2 tablespoons olive oil
- 2 cups red wine (or beef broth for non-alcoholic version)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bouquet garni (bay leaf, thyme, and parsley tied together)
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Prepare Ingredients: Cut the beef chuck into 1.5-inch cubes, trimming any excess fat. Chop the bacon, onion, and carrots, and mince the garlic to get all ingredients ready for cooking.
- Cook Bacon: Heat olive oil in a large Dutch oven over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Sear Beef: Increase heat to medium-high. Add beef cubes gradually to prevent overcrowding and sear each side for 3-4 minutes until a deep brown crust forms. Remove and set aside with bacon.
- Sauté Vegetables: In the same pot, add onions and carrots. Cook for 5-7 minutes until onions are translucent. Stir in garlic and cook for 1 more minute until fragrant.
- Add Tomato Paste and Deglaze: Stir in tomato paste with vegetables. Return beef and bacon to pot. Pour in red wine (or broth) and beef broth, scraping the bottom to deglaze and lift browned bits.
- Simmer Stew: Add bouquet garni, bring to a gentle boil, then reduce heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until beef is tender.
- Sauté Pearl Onions and Mushrooms: In a separate pan, melt butter over medium heat. Sauté pearl onions until golden and tender, about 10 minutes. Add mushrooms and cook 5 additional minutes. Set aside.
- Combine and Serve: Once beef is tender, stir in sautéed pearl onions and mushrooms. Season with salt and pepper to taste. Serve hot, optionally garnished with fresh parsley.
Notes
- For a non-alcoholic version, substitute red wine with additional beef broth.
- Use a heavy-bottomed Dutch oven for even heat distribution.
- Simmer gently to avoid toughening the meat.
- Browning the beef crust enhances flavor through the Maillard reaction.
- Prepare a day ahead to allow flavors to meld for even richer taste.
- Serve with crusty bread, mashed potatoes, or buttered noodles for a full meal.
