Beef Bourguignon Recipe

Ingredients:

  • 1.5 kg (3.3 lbs) beef chuck, cut into 2-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil
  • 200g (7 oz) bacon, diced
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 3 cups (750ml) red wine (such as Burgundy)
  • 2 cups (500ml) beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 200g (7 oz) pearl onions, peeled
  • 200g (7 oz) mushrooms, quartered
  • 2 tablespoons butter (for cooking mushrooms and onions)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preparation:
    • Preheat your oven to 160°C (320°F).
  2. Cook the Bacon:
    • In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat.
    • Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set it aside.
  3. Sear the Beef:
    • Pat the beef cubes dry with paper towels and season them with salt and pepper.
    • In the same pot, in batches, sear the beef on all sides in the bacon fat and a bit of the remaining olive oil if needed. Remove and set aside.
  4. Cook the Vegetables:
    • Add the chopped onion and sliced carrots to the pot, and cook until softened, about 5 minutes.
    • Add the minced garlic and cook for another minute.
  5. Add Flour and Liquid:
    • Return the beef and bacon to the pot. Sprinkle with flour and toss to coat the meat evenly.
    • Pour in the red wine, beef broth, and tomato paste. Stir to combine.
    • Add the thyme and bay leaves.
  6. Simmer:
    • Bring the mixture to a simmer on the stovetop.
    • Once simmering, cover the pot with a lid and transfer it to the preheated oven.
    • Cook in the oven for 2.5 to 3 hours, or until the beef is tender.
  7. Cook the Pearl Onions and Mushrooms:
    • While the beef is cooking, in a separate pan, melt the butter over medium heat.
    • Add the pearl onions and cook until they begin to caramelize.
    • Add the mushrooms and cook until they are golden brown. Set aside.
  8. Combine and Finish:
    • Once the beef is tender, remove the pot from the oven and place it back on the stovetop.
    • Add the caramelized onions and mushrooms to the pot, and simmer for another 10-15 minutes on low heat.
    • Adjust the seasoning with salt and pepper if necessary.
  9. Serve:
    • Garnish with fresh parsley and serve the Beef Bourguignon hot. It pairs beautifully with mashed potatoes, crusty bread, or buttered noodles.

Tips:

  • Choosing the Wine: A good quality Burgundy or Pinot Noir will enhance the flavor of the dish, but any dry red wine will work.
  • Browning the Meat: Properly searing the beef is crucial for developing the rich flavors in the stew.
  • Cooking Time: Slow cooking is key to tenderizing the beef and allowing the flavors to meld together beautifully.

Enjoy this classic French dish, perfect for a special dinner or a cozy evening at home!

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