Description
Hearty French classic Beef Bourguignon brings rustic elegance to your dinner table with rich, slow-cooked beef simmered in red wine. Succulent meat and deep flavors welcome you to savor a timeless culinary journey through the French countryside.
Ingredients
Scale
Meat and Protein:
- 3 pounds (1.36 kilograms) chuck roast, cut into 2-inch pieces
- 8 ounces (226 grams) bacon or salt pork
- 14 ounces (397 grams) frozen pearl onions
Vegetables and Aromatics:
- 1 large onion, chopped
- 1 pound (454 grams) carrots (about 7-8), chopped into 1-inch pieces
- 6 cloves garlic, smashed and sliced
- 1 pound (454 grams) mushrooms, halved or quartered
- 6 fresh thyme sprigs
- 2 bay leaves
Liquids, Seasonings, and Extras:
- 3 cups (750 milliliters) red wine
- 2–4 cups beef bone broth
- 2 tablespoons tomato paste
- ⅓ cup (80 milliliters) fresh parsley, chopped
- ½ teaspoon kosher salt
- Salt and black pepper
- Oil for searing
- 1 tablespoon butter
- ⅓ cup flour
- 2 cups water
- 4 tablespoons butter, divided
- 2 tablespoons olive oil, divided
Instructions
- Render the bacon or salt pork in a spacious, oven-compatible vessel over medium flame until achieving a golden hue without turning crisp. Extract the meat, preserving the rendered fat within the cooking vessel.
- Meticulously dry the beef cuts, apply seasoning, and methodically sear in multiple batches to develop a rich caramelized exterior. Transfer the browned protein to a separate plate.
- Reintroduce all beef into the pot, incorporating the reserved bacon, butter, and flour. Thoroughly coat the ingredients and allow to toast briefly, developing depth of flavor.
- Simultaneously, create a vegetable medley by gently sweating onions and carrots in a separate skillet until slightly translucent. Introduce minced garlic and allow to bloom for a brief moment before setting aside.
- Deglaze the pan with wine, allowing the liquid to concentrate and reduce, intensifying its aromatic qualities.
- Consolidate the components by pouring the reduced wine into the beef pot. Incorporate broth, tomato paste, herbs, and return the vessel to the cooking surface.
- Transfer the pot to a preheated oven, maintaining a consistent temperature, and allow the stew to gently braise and tenderize.
- After initial cooking, fold in the prepared vegetable mixture, continuing the slow-cooking process until the meat reaches ultimate tenderness.
- Prepare pearl onions by gently simmering with liquid and butter, creating a golden, glossy exterior.
- Parallel to the onion preparation, brown mushrooms in batches, developing a rich, caramelized surface.
- Finalize the stew by removing herb stems, incorporating the pearl onions and mushrooms. Adjust seasoning to enhance the complex flavor profile.
- Present the luxurious stew atop creamy mashed potatoes or delicate egg noodles, offering a rustic and comforting dining experience.
Notes
- Ensure beef is thoroughly dried before searing to achieve a deep, caramelized brown crust that locks in rich flavors.
- Use a heavy-bottomed Dutch oven or cast-iron pot for even heat distribution and superior browning.
- Choose a full-bodied red wine like Burgundy or Pinot Noir to enhance the deep, complex taste profile of the dish.
- Cut beef into uniform chunks to guarantee consistent cooking and tender texture
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 120 mg