Description
Beef Bourguignon is a classic French stew featuring tender beef braised in a rich red wine sauce with bacon, mushrooms, and aromatic herbs. This comforting dish is slow-cooked to develop deep, hearty flavors that make it perfect for a cozy family dinner or special occasion.
Ingredients
Scale
Meats and Protein
- 8 ounces thick sliced bacon, chopped
- 3 pounds beef chuck roast, trimmed and cubed (or stewing beef)
Vegetables
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 12 ounces mushrooms, halved
- 1 pound baby potatoes, halved (optional)
- 3 cloves garlic, minced
Liquids and Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 4 cups beef broth (or beef stock), heated
- 2 cups dry red wine
- 3 tablespoons tomato paste
- 2 sprigs fresh thyme or ½ teaspoon dried thyme leaves
- 1 sprig fresh rosemary or ½ teaspoon dried rosemary
- 1 whole bay leaf
For Garnish
- Chopped fresh parsley
Instructions
- Preheat the Oven: Set your oven to 325°F to prepare for slow baking the stew.
- Cook the Bacon: In a Dutch oven or large oven-safe pot, cook the chopped bacon over medium heat, stirring frequently, until crisp. Remove the bacon with a slotted spoon and place it on paper towels to drain, keeping the rendered fat in the pot.
- Sear the Beef: Pat the beef cubes dry with paper towels and season with salt and pepper. Increase the heat to medium-high and sear the beef in small batches until browned on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add onions and carrots. Add a little oil if there isn’t enough fat from the bacon. Cook over medium heat for 2 to 3 minutes until onions soften slightly.
- Add Flour and Broth: Return the beef to the pot. Sprinkle the flour over the meat and vegetables, stirring to coat everything evenly. Cook for 2 minutes to brown the flour slightly, then pour in the heated beef broth all at once. Scrape the bottom of the pot to loosen any browned bits for flavor.
- Add Remaining Ingredients and Bake: Stir in the red wine, mushrooms, baby potatoes (if using), tomato paste, minced garlic, thyme, rosemary, and bay leaf. Cover the pot with a lid or foil and transfer it to the preheated oven. Bake for 2½ to 3 hours, or until the beef is fork-tender.
- Finish and Serve: Remove the pot from the oven and discard the bay leaf. Stir in three-quarters of the cooked bacon, then taste and adjust seasoning with extra salt and pepper if desired. Garnish with the remaining bacon pieces and chopped fresh parsley before serving.
Notes
- Use a Dutch oven or heavy oven-safe pot for best heat retention and even braising.
- Drying the beef before searing helps achieve a better crust and deeper flavor.
- If you prefer a thicker sauce, simmer the stew uncovered for the last 15-20 minutes of cooking.
- Baby potatoes are optional but add a hearty element to the stew.
- Leftovers taste even better the next day as flavors meld together.
