Description
Beef Bourguignon is a classic French stew featuring tender chunks of beef slowly simmered in a rich red wine sauce with bacon, mushrooms, pearl onions, and aromatic herbs. This hearty dish is perfect for a comforting family meal and showcases deep, complex flavors developed through slow cooking.
Ingredients
Units
Scale
Meat and Bacon
- 6 ounces bacon, roughly chopped
- 3 pounds beef brisket or chuck steak, trimmed of fat and cut into 2-inch chunks
Vegetables
- 1 large carrot, sliced 1/2-inch thick
- 1 large white onion, diced
- 6 cloves garlic, minced (divided)
- 12 small pearl onions (optional)
- 1 pound fresh mushrooms (small white or brown), quartered
Liquids and Stock
- 3 cups red wine (Merlot, Pinot Noir, or Chianti)
- 2-3 cups beef stock (use 3 cups if using 2 cups wine)
Other Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pinch coarse salt
- 1 pinch ground black pepper
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 beef bouillon cube, crushed
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped (divided)
- 2 bay leaves
- 2 tablespoons butter
Instructions
- Prepare the Bacon and Beef: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside. In the same pot, add the beef chunks and brown them on all sides in the bacon fat. Remove and set aside.
- Sauté Vegetables: Add the sliced carrot, diced onion, and half the minced garlic to the pot. Cook until softened, about 5 minutes. Sprinkle the flour over the vegetables and stir well to coat, cooking for 2 minutes to remove the raw flour taste.
- Deglaze and Add Liquids: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Add the beef stock, tomato paste, crushed bouillon cube, thyme, bay leaves, salt, and pepper. Stir everything together.
- Combine and Simmer: Return the browned beef and cooked bacon to the pot. Bring the mixture to a simmer, cover the pot, lower the heat, and let it cook gently for about 3 hours or until the beef is very tender.
- Prepare Mushrooms and Pearl Onions: In a separate pan, melt the butter and sauté the quartered mushrooms, pearl onions, and remaining minced garlic until they are golden and tender. Season with salt and pepper.
- Finish the Stew: Add the sautéed mushrooms, pearl onions, and half of the chopped parsley to the beef stew during the last 20 minutes of cooking. Remove bay leaves once done.
- Serve: Sprinkle the remaining fresh parsley on top before serving. Enjoy the Beef Bourguignon hot with crusty bread, mashed potatoes, or buttered noodles.
Notes
- For a milder sauce, reduce the red wine to 2 cups and increase beef stock to 3 cups.
- Using chuck steak or brisket ensures tender, flavorful beef after slow cooking.
- Pearl onions can be omitted or substituted with shallots if unavailable.
- Brown the beef well to develop rich flavor before simmering.
- Simmer gently to avoid toughening the meat.
- This dish can be prepared in the oven at 300°F for 3 hours instead of stovetop if desired.
- Leftovers taste even better the next day after flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 624 kcal
- Sugar: 7 g
- Sodium: 1163 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 59 g
- Cholesterol: 151 mg
