Description
Classic Beef Bourguignon is a traditional French stew featuring tender beef chuck slow-cooked in Burgundy wine with bacon, onions, carrots, and aromatic herbs. This rich and hearty dish is perfect for a comforting family meal, offering deep flavors developed through a long, slow braise in the oven.
Ingredients
Scale
Meat and Bacon
- 5 strips bacon
- 3 1/2 lbs beef chuck, cut into cubes
Vegetables and Aromatics
- 1 yellow onion, chopped
- 3 large carrots, sliced
- 5 garlic cloves, minced
- Fresh thyme sprigs
- 2 bay leaves
Liquids
- 2 cups Burgundy wine
- 2 cups beef stock
Other Ingredients
- 4 tablespoons unsalted butter
- Salt and black pepper, to taste
- Tomato paste (about 2 tablespoons)
- All-purpose flour (about 2 tablespoons)
- Sautéed mushrooms and pearl onions (quantity not specified, estimated 1 cup each)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for the slow braising process necessary for tender beef.
- Cook bacon: In a Dutch oven, cook the bacon strips over medium heat until browned and crisp. Remove the bacon and set aside, leaving the rendered fat in the pot for flavor.
- Sear beef: Season the beef chuck cubes with salt and pepper. In the bacon fat, sear the beef pieces in batches until browned on all sides. Remove the browned beef and set aside.
- Sauté vegetables: Add butter to the pot and sauté the chopped onions, carrots, and minced garlic until softened and fragrant. Stir in tomato paste and all-purpose flour to create a light roux that will thicken the sauce.
- Add liquids and herbs: Pour in the Burgundy wine and beef stock, scraping the bottom of the pot to deglaze and incorporate all browned bits. Add fresh thyme sprigs, bay leaves, the cooked bacon, and seared beef back into the Dutch oven. Bring the mixture to a simmer.
- Braise in oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2.5 hours, allowing the beef to become tender and the flavors to meld beautifully.
- Add mushrooms and pearl onions: After 2.5 hours, add sautéed mushrooms and pearl onions to the pot. Return the covered Dutch oven to the oven and cook for an additional 45 to 60 minutes to incorporate these vegetables into the stew.
- Rest and serve: Once finished, remove the pot from the oven and let the stew rest for 30 minutes. This resting period helps the flavors settle and the sauce to thicken slightly before serving.
Notes
- Using a good quality Burgundy wine or another dry red wine enhances the flavor significantly.
- Searing the beef in batches prevents overcrowding, ensuring a good crust forms on the meat.
- Make sure to deglaze the pot well to incorporate all browned bits, which add richness.
- The resting period after cooking allows the sauce to thicken and flavors to develop fully.
- Serve with crusty bread, mashed potatoes, or buttered noodles for a complete meal.
