Beef Bourguignon is a classic French dish that combines hearty flavors with elegance. This slow-cooked beef stew originates from the Burgundy region of France and is traditionally prepared with tender beef braised in red wine, enriched with a medley of vegetables, herbs, and aromatics. The dish is a perfect balance of rustic charm and refined culinary art, making it a favorite for cozy family dinners or elegant gatherings. Served over creamy mashed potatoes, buttery noodles, or even crusty bread, Beef Bourguignon is a warm embrace on a plate.
Ingredients:
- 2 lbs beef chuck, cut into 2-inch cubes
- Salt and pepper, to taste
- 2 tbsp olive oil
- 4 slices bacon, diced
- 1 large onion, chopped
- 2 carrots, peeled and sliced into rounds
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups dry red wine (e.g., Burgundy or Pinot Noir)
- 1 cup beef stock
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- 1 lb cremini or button mushrooms, halved
- 12 pearl onions, peeled (optional)
- 2 tbsp unsalted butter
- Chopped fresh parsley, for garnish
Instructions:
- Prepare the beef: Pat the beef cubes dry with a paper towel and season generously with salt and pepper.
- Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides. Remove and set aside.
- Cook the bacon and vegetables: In the same pot, cook the bacon until crispy. Add the chopped onion, carrots, and garlic, sautéing until softened (about 5 minutes). Stir in the tomato paste and cook for 1 minute.
- Deglaze the pot: Sprinkle the flour over the vegetable mixture and stir well. Slowly pour in the red wine, scraping the browned bits from the bottom of the pot. Add the beef stock, thyme, and bay leaves. Return the beef to the pot.
- Simmer: Bring the mixture to a simmer, cover, and cook on low heat for 2.5 to 3 hours, or until the beef is fork-tender. Alternatively, bake in a preheated oven at 325°F (160°C) for the same duration.
- Prepare the mushrooms and pearl onions: About 30 minutes before the stew is done, melt the butter in a skillet over medium heat. Sauté the mushrooms and pearl onions (if using) until golden and tender. Add them to the stew.
- Finish the dish: Remove the bay leaves and adjust seasoning with salt and pepper. Garnish with fresh parsley.
- Serve: Ladle the Beef Bourguignon over mashed potatoes, noodles, or alongside crusty bread for a complete meal. Enjoy!
This hearty, wine-infused stew is even better the next day, as the flavors deepen with time. Bon appétit!
