Description
Classic Beef Bourguignon is a rich and hearty French stew featuring tender beef chuck slow-cooked in red wine and beef broth with savory vegetables, pearl onions, and mushrooms. Perfect for a comforting meal, this dish combines deep flavors developed through slow simmering and searing techniques.
Ingredients
Scale
Beef and Meat
- 3 pounds beef chuck, cut into 1.5-inch cubes
- 4 slices of bacon, chopped
Vegetables
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 cups pearl onions
- 8 ounces mushrooms, quartered
Liquids and Seasonings
- 2 tablespoons olive oil
- 2 cups red wine (or beef broth for non-alcoholic version)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bouquet garni (bay leaf, thyme, and parsley tied together)
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Prepare Ingredients: Cut the beef chuck into 1.5-inch cubes, trimming excess fat. Chop bacon, onions, carrots, and mince garlic to have everything ready for cooking.
- Cook Bacon: Heat olive oil in a large Dutch oven over medium heat. Add chopped bacon and cook for about 5 minutes until crispy. Remove bacon and leave rendered fat in the pot.
- Sear Beef: Increase heat to medium-high and add beef cubes in batches to avoid overcrowding. Sear each side for 3-4 minutes until a deep brown crust forms. Remove browned beef and set aside with bacon.
- Sauté Vegetables: In the same pot, add chopped onions and carrots; sauté for 5-7 minutes until onions are translucent. Stir in minced garlic and cook for 1 more minute until fragrant.
- Add Tomato Paste and Liquids: Stir in tomato paste with the vegetables. Return beef and bacon to the pot. Pour in red wine (or beef broth) and beef broth, scraping the bottom to deglaze.
- Simmer: Add bouquet garni, bring to a gentle boil, then reduce heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until beef is tender.
- Sauté Pearl Onions and Mushrooms: Melt butter in a separate pan over medium heat. Add pearl onions and cook until golden and tender, about 10 minutes. Add mushrooms and cook for another 5 minutes. Set aside.
- Combine and Season: Once the beef is fork-tender, stir in the sautéed pearl onions and mushrooms. Adjust seasoning with salt and pepper. Serve hot, optionally garnished with fresh parsley.
Notes
- For a non-alcoholic version, substitute red wine with additional beef broth.
- Using a Dutch oven helps in even heat distribution and slow cooking.
- Searing the beef properly is crucial for developing rich flavors.
- Simmer gently to keep the beef tender and avoid boiling which can toughen meat.
- Adding mushrooms and pearl onions towards the end preserves their texture and freshness.
