Beef Bourguignon Recipe

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Description:
Beef Bourguignon, or “Boeuf Bourguignon,” is a traditional French stew originating from the Burgundy region. It features tender chunks of beef slow-cooked in red wine, enriched with vegetables and aromatics. This dish is deeply flavorful and perfect for gatherings or cozy nights in.

Ingredients:

  • Optional:
  • 1 tablespoon olive oil (for browning the beef)
  • Bacon:
  • 8 slices thick-cut bacon, chopped into small pieces
  • Beef:
  • 3 pounds lean stewing beef (such as chuck or round), cut into 1-inch cubes
  • Vegetables:
  • 1 large onion, chopped
  • 1 large carrot, peeled and roughly chopped
  • 1 pound pearl onions, peeled (you can substitute with frozen pearl onions for convenience)
  • Seasonings:
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon ground black pepper (or to taste)
  • 4 cloves garlic, minced
  • Mushrooms:
  • 1 pound white or cremini mushrooms, cleaned and chopped
  • Thickening Agent:
  • 2 tablespoons all-purpose flour
  • Flavor Boosters:
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • Liquid:
  • 2 cups low-sodium beef broth (or homemade stock)
  • 3 cups good-quality red wine (Burgundy or Pinot Noir is traditional)

Instructions:

Step 1: Prepare the Ingredients

Before you start cooking, make sure to prepare all your ingredients. Chop the bacon, beef, vegetables, and garlic; this will help streamline the cooking process.

Step 2: Cook the Bacon

In a large Dutch oven or a heavy-based pot that is oven-safe, heat over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined bowl, allowing it to drain while retaining the bacon fat in the pot. This fat will add flavor to the dish.

Step 3: Brown the Beef

In the same pot, add the cubed stewing beef in batches. Avoid crowding the pot, as this can prevent proper browning. Brown the beef on all sides for about 3-4 minutes per batch. If necessary, add a bit of olive oil between batches. Once browned, transfer the beef to a plate and set aside.

Step 4: Sauté the Vegetables

With the beef removed, add the chopped onion, carrot, and pearl onions to the pot. Season with salt and pepper. Cook for about 3-5 minutes, stirring occasionally, until the onions are tender and translucent. Add the minced garlic and cook for an additional minute until fragrant.

Step 5: Add Mushrooms and Flour

Stir in the chopped mushrooms, cooking for about 3 minutes until they begin to soften. Sprinkle the flour over the mixture and stir well, allowing it to cook for another 2 minutes. This will help thicken the stew as it cooks.

Step 6: Combine Ingredients

Return the browned beef and cooked bacon to the pot. Stir in the tomato paste, bay leaf, and thyme. Pour in the red wine and beef broth, ensuring all the ingredients are well combined. Bring the mixture to a boil.

Step 7: Cook in the Oven

Preheat your oven to 325°F (160°C). Once the stew is boiling, cover the pot with a lid and transfer it to the preheated oven. Cook for 2½ hours, stirring every hour to ensure even cooking. For the last 30 minutes, you can remove the lid to allow the sauce to reduce and thicken further.

Step 8: Final Touches

Once the cooking time is complete, remove the pot from the oven. Discard the bay leaf and adjust the seasoning with additional salt and pepper as needed.

Serving Suggestions:

Serve the Beef Bourguignon over a bed of cooked egg noodles or creamy mashed potatoes to soak up the rich sauce. A side of crusty French bread also complements the dish well, perfect for dipping. Garnish with fresh parsley for a touch of color and freshness.

Tips:

  • Wine Selection: Use a wine that you enjoy drinking; the better the wine, the better the stew will taste.
  • Make Ahead: This dish tastes even better the next day as the flavors continue to meld. It can be made a day in advance and reheated before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Enjoy your hearty and flavorful Beef Bourguignon! It’s sure to impress family and friends alike.

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