Description
Classic Beef Bourguignon is a rich and tender French stew featuring succulent beef chunks simmered in a robust Burgundy wine sauce with bacon, mushrooms, pearl onions, and aromatic herbs. Perfect for special occasions, this slow-cooked dish combines deep flavors and hearty ingredients to deliver a cozy and elegant main course.
Ingredients
Meat and Bacon
- 3 1/2 lbs beef chuck, cut into 2-inch cubes
- 5 strips bacon, cut into 1-inch pieces
Vegetables
- 1 yellow onion, chopped
- 3 large carrots, peeled and chopped
- 16 oz cremini mushrooms, quartered
- 10 oz frozen pearl onions, defrosted and drained
- 5 garlic cloves, minced
Liquids and Stock
- 2 cups Burgundy wine (or another bold red wine)
- 2 cups beef stock
Seasonings and Others
- 4 tablespoons unsalted butter, divided
- 2 tablespoons tomato paste
- 1 tablespoon Better than Bouillon beef bouillon
- 3 tablespoons all-purpose flour
- Kosher salt, to taste
- Freshly cracked pepper, to taste
- 2 bay leaves, dried or fresh
- 2 sprigs fresh thyme
Instructions
- Preheat Oven: Start by preheating your oven to 350°F (175°C) in preparation for slow-cooking the stew.
- Cook Bacon: In a large Dutch oven over medium-low heat, cook the bacon pieces until browned and the fat is rendered. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Sear Beef: Increase heat to medium-high. Season the beef chunks generously with salt and pepper. In batches, sear the beef cubes in the bacon fat until all sides are golden brown. Set the browned beef aside.
- Sauté Vegetables: Reduce heat to medium. Melt 2 tablespoons of butter in the same pot. Add chopped onions and carrots, sautéing for 2-3 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Add Tomato Paste and Flour: Stir in tomato paste, cooking for 2-3 minutes until it darkens in color. Sprinkle flour over the vegetables, mixing well, and cook for another 2-3 minutes to remove the raw flour taste.
- Deglaze and Combine Liquids: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Stir in beef stock and the beef bouillon until well combined. Bring the mixture to a simmer.
- Add Meat and Herbs: Return the seared beef and cooked bacon to the pot. Add thyme sprigs and bay leaves. Cover with a lid and transfer the pot to the preheated oven.
- Initial Oven Cooking: Cook for 2 1/2 hours in the oven to allow the beef to tenderize and flavors to meld.
- Sauté Mushrooms and Pearl Onions: About 30 minutes before the initial cook time is up, heat the remaining 2 tablespoons butter in a skillet over medium-high heat. Add quartered mushrooms and sauté until browned. Then add the defrosted pearl onions and cook for another 5 minutes. Season with salt and pepper to taste.
- Add Mushrooms and Onions to Stew: Remove the pot from the oven, stir in the sautéed mushrooms and pearl onions. Return the pot to the oven and cook uncovered for an additional 45 to 60 minutes, until the beef is exceptionally tender.
- Rest Before Serving: Remove the pot from the oven, keep it covered, and let the stew rest for 30 minutes before serving to enhance the flavors and texture.
Notes
- Use Burgundy wine or another full-bodied red wine like Pinot Noir for authentic flavor.
- Cooking times can vary based on beef cut; adjust until beef is fork-tender.
- Defrost pearl onions in advance and drain well to prevent excess moisture.
- If lacking cremini mushrooms, baby bella mushrooms are a good substitute.
- Letting the dish rest before serving helps the sauce thicken and flavors deepen.
