Introduction
French Beef Bourguignon is a hearty and elegant dish from the Burgundy region of France. Tender chunks of beef are simmered slowly in red wine and beef broth, infused with garlic, herbs, mushrooms, and pearl onions. The result is a comforting yet refined stew, perfect for special occasions or a cozy family dinner.
Ingredients (Serves 6)
- 3 lbs beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 8 oz bacon, diced
- 3 carrots, sliced into thick rounds
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups red wine (preferably Burgundy or Pinot Noir)
- 2–3 cups beef stock
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- 2 bay leaves
- 8 oz pearl onions, peeled
- 10 oz mushrooms, quartered
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Sear the beef: Pat beef dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, removing to a plate once seared.
- Cook the bacon and vegetables: In the same pot, add diced bacon and cook until lightly crisp. Add carrots and chopped onion; cook until softened. Stir in garlic and cook for 1 minute.
- Thicken and deglaze: Sprinkle in the flour, stirring to coat vegetables and bacon. Slowly pour in the wine, scraping up browned bits from the bottom of the pot.
- Simmer: Return beef to the pot. Add enough beef stock to just cover the meat. Stir in tomato paste, thyme, and bay leaves. Bring to a simmer, then cover and transfer to the oven for 2½–3 hours, until beef is fork-tender.
- Prepare onions and mushrooms: In a skillet, melt butter over medium heat. Sauté pearl onions until lightly browned, then add mushrooms and cook until tender.
- Finish the stew: Remove pot from oven, stir in cooked onions and mushrooms, and simmer on the stove for 10 minutes to blend flavors.
- Serve: Discard bay leaves, sprinkle with parsley, and serve hot with mashed potatoes, buttered noodles, or crusty bread.
Tips for the Best Bourguignon
- Wine choice matters: Use a good quality, dry red wine for richer flavor.
- Make ahead: This dish tastes even better the next day after flavors meld.
- Slow cooker option: After searing meat and vegetables, transfer to a slow cooker and cook on low for 6–8 hours.
Enjoy !!
