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Beef Bourguignon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 83 reviews
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 15 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Description

Classic French Beef Bourguignon is a rich, hearty stew featuring tender stewing beef slowly braised in red wine and beef broth with aromatic vegetables, bacon, and mushrooms. This comforting dish is perfect for a cozy dinner and pairs wonderfully with creamy mashed potatoes or noodles.

Ingredients

Scale

Meat and Bacon

  • 8 slices bacon (thick cut, chopped)
  • 3 pounds stewing beef (lean, cut into 1 inch pieces)

Vegetables and Aromatics

  • 1 large onion (chopped)
  • 1 large carrot (peeled and roughly chopped)
  • 1 pound pearl onions (peeled)
  • 4 cloves garlic (minced)
  • 1 pound mushrooms (chopped)

Other Ingredients

  • 1 tablespoon olive oil (optional)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (ground, or to taste)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 tablespoon thyme (fresh)
  • 2 cups beef broth (low sodium or no sodium added)
  • 3 cups red wine

Instructions

  1. Cook the bacon: In a large Dutch oven or heavy-based oven-safe pot, add the chopped bacon and cook over medium heat until crispy. Once done, remove the bacon and place it on a paper towel-lined bowl to drain. Set aside.
  2. Brown the beef: Add the stewing beef in batches to the pot, browning well on all sides. Transfer the browned beef to a plate after each batch. Add a splash of olive oil between batches if necessary to prevent sticking. Browning the meat in batches ensures even searing and better flavor.
  3. Add aromatics: Return all the beef to the pot. Add chopped onion, carrot, pearl onions, minced garlic, and season with salt and pepper. Cook while stirring occasionally for 3 to 5 minutes until the onions turn translucent and soften.
  4. Add mushrooms and flour: Stir in the chopped mushrooms. Sprinkle the flour evenly over the contents of the pot and stir well to combine. Let it cook for 2 more minutes to remove the raw flour taste and to help thicken the stew later.
  5. Make the sauce: Add the cooked bacon back into the pot along with tomato paste, bay leaf, and fresh thyme. Pour in the red wine and beef broth. Stir the mixture and bring it to a boil on the stovetop.
  6. Preheat oven and braise: While bringing the stew to a boil, preheat your oven to 325°F (163°C). Once boiling, cover the pot with a lid and transfer it to the oven. Cook the stew for 2½ hours, stirring every hour to ensure even cooking and prevent sticking. Remove the lid about 30 minutes before the end to slightly thicken the sauce.
  7. Serve: When the beef is tender and the sauce rich and thickened, remove from the oven. Serve hot over cooked noodles or creamy mashed potatoes for a classic presentation.

Notes

  • Peeling pearl onions is easier if you blanch them briefly in boiling water and then shock in cold water before peeling.
  • If you prefer, you can substitute beef broth with homemade stock for an even richer flavor.
  • Let the stew rest covered off the heat for 10 minutes before serving to further develop flavors.
  • Leftovers taste even better the next day as flavors meld.
  • Use a good quality dry red wine such as Pinot Noir or Burgundy to complement the beef.
  • This dish can also be made a day ahead and reheated gently on the stovetop or in the oven.

Find it online: https://yumrecipesfood.com/beef-bourguignon-recipe/