Classic Beef Bourguignon
servings
Beef Bourguignon is a classic French dish where beef is slowly braised in red wine, along with vegetables, herbs, and broth, creating a rich and tender stew.
servings
Ingredients
- 3 lbs beef chuck cut into 1-2-inch cubes
- salt and pepper to taste
- 3 tablespoon butter
- 7 slices bacon diced
- 3 whole carrots peeled and chopped
- 3 garlic cloves minced
- 2 tablespoon tomato paste
- 2 tablespoon all-purpose flour
- 750 ml red wine such as Burgundy or Pinot Noir
- 2 cups beef broth
- 1 tablespoon Worcestershire
- 2-3 Bay leaves
- 1 sprig fresh sage
- 2-3 sprigs fresh thyme
- 1-2 sprigs fresh rosemary
- fresh parsley
- 1 lb cremini mushrooms quartered
- 10 pearl onions peeled
Instructions
- Preheat oven to 325°F.
- Season beef cubes with salt and pepper. Heat butter in a large Dutch oven over medium-high heat. Brown the beef in batches until golden on all sides. Remove and set aside.
- In the same pot, cook the bacon until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add carrots to the pot. Cook for 5 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, browning the flour slightly.
- Slowly pour in the red wine while stirring to scrape up any browned bits from the bottom. Add beef broth and Worcestershire sauce and stir. Return the beef and bacon to the pot.
- Top with bay leaf, thyme, rosemary, and sage.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover.
- Place the dutch oven in the preheated oven and allow to cook for 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- Add in mushrooms and pearl onions and stir. Replace lid and return to oven, cooking for an additional 30 minutes.
- Remove fresh herbs, adjust seasoning with salt and pepper, and garnish with fresh parsley. Serve hot with fresh bread or over creamy mashed potatoes.
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Notes
- Beef chuck (sometimes sold as “chuck roast” or “stew meat”) is a go-to for its ideal balance of flavor and marbling. Chuck roast, brisket, and even round roast can be used for beef bourguignon, but chuck roast gives the best results.
- Cut your beef into evenly sized pieces (about 2-inch cubes) to ensure even cooking.
- Avoid overcrowding the pan when browning the meat. If there’s too much meat in the pot at once, it’ll steam instead of sear. A nice sear boosts both flavor and color.
- Since the wine is a major flavor component, pick a dry red wine you would enjoy drinking—Burgundy, Pinot Noir, Merlot, or Cabernet Sauvignon are common choices. Burgundy wine is the traditional type used in France.
- If you prefer not to cook with alcohol, you can substitute with extra beef stock plus a tablespoon of red wine vinegar or balsamic vinegar for acidity.
- Each step—from browning the beef and bacon to sautéing the vegetables—builds flavor. Take the time to scrape up the browned bits from the bottom of the pot when you add wine or stock.
- Simmering gently for 1.5 to 2 hours (or more) allows the collagen in the beef to break down, resulting in tender meat and a rich sauce. "Slow and low" (keep the oven temperature at 325°F) is the best method for cooking French beef stew.
- If your sauce is too thin after simmering, stir in a slurry of cornstarch and water (1 tablespoon each) and let it cook a few minutes longer to thicken.
Nutrition
Calories: 747kcal | Carbohydrates: 19g | Protein: 51g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 188mg | Sodium: 809mg | Potassium: 1611mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5468IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 7mg
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