Description
A classic French beef stew, Boeuf Bourguignon is a rich and flavorful dish made with tender beef, red wine, bacon, mushrooms, and onions. Perfect for a comforting meal.
Ingredients
- 2.5 lbs beef chuck, cut into 1.5-inch pieces
- 6 oz bacon, diced
- 1 large onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 bottle (750ml) dry red wine (like Pinot Noir or Burgundy)
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 8 oz pearl onions, peeled
- 8 oz mushrooms, quartered
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 325°F (160°C).
- Pat the beef dry and season with salt and pepper.
- In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crisp. Remove bacon and set aside, leaving the drippings in the pot.
- Brown the beef in batches in the bacon drippings. Remove beef and set aside.
- Add the chopped onion and carrots to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Stir in the tomato paste and cook for 1 minute. Sprinkle the flour over the vegetables and stir to coat.
- Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Add thyme and bay leaf.
- Return the beef to the pot. Bring to a simmer, then cover and transfer to the preheated oven.
- Bake for 2.5 to 3 hours, or until the beef is very tender.
- While the stew is baking, in a separate skillet, sauté the pearl onions and mushrooms in butter and olive oil until tender and lightly browned. Season with salt and pepper.
- Once the stew is done, remove from oven. Stir in the sautéed pearl onions and mushrooms and the reserved cooked bacon.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- For a deeper flavor, marinate the beef in the red wine overnight in the refrigerator before cooking.
- If you don’t have a Dutch oven, you can use a heavy-bottomed pot and a baking dish.
- Ensure the beef is cut into uniform pieces for even cooking.
- The stew can be made a day in advance and reheated, as the flavors often improve overnight.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French