Description
Hearty French classic beef bourguignon brings rustic Burgundy flavors to dinner tables with rich, tender meat slow-cooked in robust red wine. Comforting layers of beef, bacon, and mushrooms create a luxurious meal you’ll savor with each delightful spoonful.
Ingredients
Scale
Proteins:
- 2 pounds (907 grams) beef chuck, cut into cubes
- 4 ounces (113 grams) bacon, diced
Vegetables and Aromatics:
- 1 large onion, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
- 8 ounces (226 grams) pearl onions
- 8 ounces (226 grams) mushrooms, sliced
Liquids and Seasonings:
- 1 bottle dry red wine
- 2 cups (480 milliliters) beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare all ingredients and equipment before starting. Preheat oven to 325F (165C).
- Render bacon in a large Dutch oven until crisp and golden. Transfer crispy bacon to a separate plate, reserving the rendered fat.
- Generously season beef cubes with salt and pepper. Sear meat in hot bacon drippings, creating a rich caramelized exterior. Remove browned beef and set aside.
- In the same pot, sauté chopped onions, carrots, and minced garlic until vegetables become translucent and fragrant. Incorporate tomato paste, dried thyme, and flour to create a thick, flavorful base.
- Deglaze the pot with robust red wine, scraping up all browned bits from the bottom. Pour in beef broth, add bay leaves, reserved beef, and crispy bacon pieces.
- Bring the mixture to a gentle simmer, ensuring all ingredients are well combined and liquid covers the meat.
- Cover the Dutch oven and transfer to preheated oven. Slow-cook for approximately 2.5 hours, allowing flavors to meld and meat to become tender.
- During the final 30 minutes of cooking, separately sauté pearl onions and mushrooms until beautifully caramelized. Fold these into the stew.
- Remove bay leaves, taste, and adjust seasoning with salt and pepper as needed before serving.
Notes
- Bacon choice matters significantly for deeper, richer flavor profiles in this classic French stew.
- Using chuck roast or beef short ribs provides maximum tenderness and robust meat texture during slow cooking.
- Dry red wines like Burgundy or Pinot Noir enhance the authentic bourguignon flavor complexity.
- Patience during the browning process creates incredible caramelization, which develops intense umami characteristics in the final dish.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 85 mg