Description
Classic Beef Bourguignon is a rich and hearty French stew featuring tender beef chuck braised in red wine and beef broth with aromatic vegetables, pearl onions, and mushrooms. This comfort dish offers deep flavors developed through slow cooking, making it perfect for a satisfying family meal.
Ingredients
Scale
Meats and Fats
- 3 pounds beef chuck, cut into 1.5-inch cubes
- 4 slices of bacon, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
Vegetables
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 cups pearl onions
- 8 ounces mushrooms, quartered
Liquids and Seasonings
- 2 cups red wine (or beef broth for non-alcoholic option)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bouquet garni (bay leaf, thyme, and parsley tied together)
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Cut the beef chuck into 1.5-inch cubes and trim excess fat. Chop the bacon, onion, and carrots, and mince the garlic to have everything ready for cooking.
- Render Bacon Fat: Heat olive oil in a large Dutch oven over medium heat. Add the chopped bacon and cook for about 5 minutes until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
- Sear Beef Cubes: Increase heat to medium-high. Add beef cubes in batches to avoid overcrowding. Sear each side for 3-4 minutes until deep brown crust forms. Remove beef and set aside with bacon.
- Sauté Vegetables: In the same pot, add chopped onions and carrots. Cook for 5-7 minutes until onions turn translucent. Stir in minced garlic and cook for an additional minute until fragrant.
- Deglaze and Combine: Stir in tomato paste with vegetables. Return beef and bacon to the pot. Pour in red wine (or beef broth) and beef broth, scraping the bottom to deglaze and lift browned bits.
- Simmer Stew: Add bouquet garni to the pot. 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. Add pearl onions and cook about 10 minutes until golden and tender. Add quartered mushrooms and cook for another 5 minutes. Set aside.
- Combine and Serve: Once the beef is tender, stir in the sautéed pearl onions and mushrooms. Season with salt and pepper to taste. Serve hot, optionally garnished with fresh parsley.
Notes
- Use good quality red wine for the best flavor; a Burgundy or Pinot Noir works well.
- For a non-alcoholic version, substitute red wine with an equal amount of beef broth.
- Slow simmering is key to tender, flavorful beef—avoid rushing this step.
- You can prepare this stew a day in advance; flavors deepen when refrigerated overnight.
- Serve with crusty bread, mashed potatoes, or buttered noodles to soak up the delicious sauce.
