Description
Beef Bourguignon is a classic French stew featuring tender beef simmered in red wine with bacon, vegetables, and mushrooms. This rich and hearty dish, traditionally made with Burgundy wine, combines slow-cooked flavors and a velvety sauce perfect for a comforting meal.
Ingredients
Scale
Beef and Bacon
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tbsp olive oil
- 4 oz bacon, cut into lardons (thick strips)
Vegetables and Aromatics
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 2 tbsp all-purpose flour
Liquids and Seasoning
- 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir recommended)
- 2 cups beef broth
- 1 bouquet garni (thyme, parsley, bay leaf tied together)
- Salt and pepper to taste
Mushrooms and Onions
- 1 lb cremini mushrooms, quartered
- 1 tbsp butter
- 1 tbsp olive oil
- 1 lb pearl onions, peeled
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Season the beef: Generously season the beef cubes with salt and pepper to enhance flavor before cooking.
- Brown the beef: Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef cubes in batches to avoid overcrowding, ensuring a nice sear. Remove browned beef and set aside.
- Cook the bacon: Add bacon lardons to the pot. Cook until crispy, then remove with slotted spoon, leaving rendered fat in the pot for flavor.
- Sauté the vegetables: Add chopped onion, carrots, and celery to the pot. Cook until softened, about 8-10 minutes, stirring occasionally to prevent sticking.
- Add garlic and tomato paste: Stir in minced garlic and tomato paste. Cook for about one minute while stirring constantly to release aromas and deepen flavors.
- Sprinkle with flour: Evenly sprinkle flour over vegetables and cook for 1-2 minutes, stirring always to create a roux that will thicken the stew.
- Deglaze with wine: Pour in the red wine, scraping browned bits from the bottom to incorporate flavor. Bring to a simmer and reduce slightly for about 5 minutes to concentrate the sauce.
- Add broth and bouquet garni: Stir in beef broth and add bouquet garni. Return browned beef and bacon to the pot, combining well.
- Simmer: Bring stew to a simmer, then reduce heat to low. Cover and cook for at least 3 hours, or until beef is tender. Occasionally check and add more broth if needed to keep beef submerged.
- Prepare mushrooms and onions: Meanwhile, in a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat.
- Cook pearl onions: Add peeled pearl onions to skillet. Cook about 10-15 minutes until golden and softened, stirring occasionally for even cooking.
- Cook mushrooms: Add quartered cremini mushrooms to skillet. Cook 8-10 minutes until browned and tender. Season mushrooms and onions with salt and pepper to taste.
- Finish the stew: After beef simmers and is tender, remove bouquet garni from pot and discard.
- Add mushrooms and onions: Stir the cooked mushrooms and pearl onions into the stew, blending all flavors together.
- Simmer again: Let the stew simmer for another 15-20 minutes to allow flavors to meld and enrich.
- Season: Taste and adjust seasoning with salt and pepper. If stew is too acidic, add a small amount of sugar to balance flavors.
- Thicken (optional): If the sauce is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water to form a slurry. Stir into stew and simmer a few minutes until thickened.
- Serve: Serve hot, garnished with fresh chopped parsley. This dish pairs wonderfully with mashed potatoes, egg noodles, or crusty bread.
Notes
- For best results, use a heavy-bottomed Dutch oven or similar pot to ensure even cooking.
- Browning the beef and bacon well develops deep flavor through caramelization.
- Allow sufficient simmering time to tenderize tough beef chuck cuts.
- Peeling pearl onions can be made easier by blanching them briefly in boiling water before removing skins.
- Use a good quality dry red wine such as Burgundy or Pinot Noir for an authentic taste.
- Make the dish a day ahead; flavors improve overnight when reheated gently.
- Serve with hearty sides like mashed potatoes or crusty bread to soak up the delicious sauce.
- Prep Time: 30 minutes
- Cook Time: 3 hours 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: French
Keywords: Beef Bourguignon, French stew, red wine beef stew, classic French recipe, slow cooked beef, Burgundy stew, cremini mushrooms, pearl onions
