Description
Hearty beef bourguignon celebrates French culinary mastery with tender meat braised in rich red wine. Robust flavors and classic techniques promise a soulful dining experience you’ll savor down to the last delectable bite.
Ingredients
Scale
Meat:
- 3 pounds (1.36 kilograms) beef chuck, cut into 2-inch cubes
Meats and Aromatics:
- 4 slices thick-cut bacon, diced
- 1 onion, diced
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 8 pearl onions, peeled
- 10–12 cremini mushrooms, sliced
Liquids and Seasonings:
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups red wine (preferably Burgundy)
- 2 cups beef stock
- 1 bay leaf
- 2 sprigs fresh thyme
- Salt
- Freshly ground black pepper
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to a gentle 325F (160C), creating the perfect slow-cooking environment for this classic French stew.
- Generously season beef cubes with salt and pepper, ensuring robust flavor penetration.
- Warm olive oil in a substantial Dutch oven over medium-high heat, methodically browning beef in strategic batches to develop a rich caramelized exterior. Transfer browned meat to a separate plate.
- Render diced bacon in the same pot until achieving a crisp, golden texture. Extract and reserve the bacon pieces.
- Utilize the rendered fat to sauté onions and carrots until they become translucent and tender, approximately 5 minutes. Introduce minced garlic and briefly cook to release its aromatic essence.
- Incorporate tomato paste and flour, stirring continuously to create a thickening base and eliminate raw flour taste.
- Deglaze the pot with red wine, meticulously scraping accumulated flavor-rich browned bits from the bottom. Allow wine to reduce and concentrate for 5 minutes.
- Reintroduce browned beef, crispy bacon, beef stock, bay leaf, and thyme into the pot. Bring the mixture to a gentle simmer.
- Securely cover the Dutch oven and transfer to the preheated oven. Allow the stew to slowly braise for 2.5 to 3 hours, occasionally stirring to ensure even cooking.
- During the final 30 minutes, separately sauté pearl onions and mushrooms in butter until achieving a golden-brown perfection. Gently fold these caramelized vegetables into the stew.
- Remove aromatic herbs, plate the bourguignon, and garnish with fresh parsley for a vibrant finish.
Notes
- Select high-quality, well-marbled beef chuck for tender, melt-in-your-mouth texture that breaks down beautifully during slow cooking.
- Pat beef cubes completely dry before browning to achieve deep caramelization and prevent steaming instead of searing.
- Use a robust, full-bodied red wine like Burgundy or Côtes du Rhône to enhance the rich, complex flavor profile of the stew.
- Consider making this dish a day ahead, as flavors deepen and intensify when allowed to rest overnight in the refrigerator, creating an even more delicious meal.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 475 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg