Description
Classic Beef Bourguignon is a hearty French stew featuring tender beef braised in red wine, with mushrooms, onions, and carrots, perfect for a comforting meal.
Ingredients
- 2 ½ pounds beef chuck, cubed
- 4 slices of bacon, diced
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 ½ cups red wine (such as Pinot Noir or Burgundy)
- 2 cups beef stock
- 1 bay leaf
- 4-5 sprigs of thyme
- 1 pound mushrooms, sliced
- 12 pearl onions, peeled
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large Dutch oven, cook bacon until crispy. Remove and set aside.
- Brown the beef in batches in the same pot using olive oil. Remove and set aside.
- Add onions, carrots, and garlic to the pot and sauté until softened. Stir in tomato paste and flour, cooking for 2 minutes.
- Deglaze the pot with red wine, scraping up browned bits. Simmer for 5 minutes.
- Return the beef and bacon to the pot. Add beef stock, bay leaf, and thyme. Season with salt and pepper.
- Cover and transfer to the oven. Braise for 2 ½ hours, stirring occasionally.
- In a skillet, sauté mushrooms and pearl onions in olive oil until golden, then add them to the stew during the last 30 minutes of cooking.
- Discard bay leaf and thyme sprigs before serving. Serve with crusty bread or over mashed potatoes.
Notes
- Use a dry red wine for authentic flavor.
- This dish improves with time—reheat leftovers for even better taste.
- Perfect with a side of mashed potatoes, noodles, or crusty French bread.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 750mg