Print

Beef Bourguignon

Beef Bourguignon
Print Recipe

Beef Bourguignon is a classic French stew featuring tender beef chuck slow-simmered in rich red wine with aromatic herbs, fresh vegetables, and smoky bacon, creating a deep, hearty, and comforting dish perfect for any occasion.

Ingredients

Scale

Main Ingredients

  • 2 to 3 pounds beef chuck, cut into large chunks
  • 2 cups full-bodied red wine (Burgundy or Pinot Noir)
  • 2 cups beef broth
  • 3 large carrots, diced
  • 20 pearl onions, peeled
  • 8 ounces mushrooms, sliced
  • 4 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 4 ounces bacon or pancetta, chopped
  • 2 tablespoons tomato paste
  • 1/4 cup all-purpose flour (or gluten-free alternative like cornstarch)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

  1. Prepare the Beef: Cut the beef chuck into large chunks and pat dry with paper towels to remove excess moisture. Toss the beef pieces with flour, salt, and pepper to coat lightly. This step helps create the stew’s signature velvety sauce texture and primes the beef for searing.
  2. Brown the Beef: Heat butter and olive oil in a heavy-bottomed pot over medium-high heat. In batches, brown the coated beef pieces until they develop a deep golden crust on all sides. This caramelization builds rich flavor and color essential for the stew.
  3. Sauté the Bacon and Vegetables: Remove the browned beef from the pot and add the chopped bacon. Cook until crisp and flavorful, then add diced carrots, pearl onions, garlic, and mushrooms. Sauté until fragrant and the vegetables begin to soften, adding sweetness and earthiness to the dish.
  4. Deglaze and Combine Ingredients: Pour in the red wine, scraping the pot bottom to lift browned bits. Stir in tomato paste, beef broth, fresh thyme, and bay leaves. Return the browned beef to the pot, ensuring it is submerged in liquid.
  5. Simmer Low and Slow: Bring the mixture to a low simmer. Cover the pot and cook on the stovetop or in a preheated oven at 325°F (160°C) for 2.5 to 3 hours, until the beef is tender and flavors meld beautifully.
  6. Finish and Adjust: Remove the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thin, simmer uncovered over gentle heat until it reaches your desired thickness.

Notes

  • Use a quality wine you enjoy drinking as its flavor impacts the stew significantly.
  • Don’t rush browning the beef; proper caramelization adds essential depth.
  • Cut the beef into uniform chunks for even cooking.
  • Pat the beef dry before browning to prevent steaming and ensure good sear.
  • Cook the stew low and slow to achieve melt-in-the-mouth tenderness.
  • Let the stew rest for 10-15 minutes before serving to let flavors settle.
  • For gluten-free option, substitute flour with cornstarch or gluten-free flour.
  • Variations include using white wine instead of red, making a vegetarian version with mushrooms and root vegetables, adding smoked paprika for a spicy twist, or cooking in a slow cooker for convenience.
  • Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months.
  • Reheat gently on stovetop over low heat, stirring occasionally. Avoid microwaving for best flavor and texture.

Nutrition

Keywords: Beef Bourguignon, French stew, slow cooked beef, red wine stew, classic French recipe, comfort food

Find it online: https://marybaking.com/beef-bourguignon/