CLASSIC BEEF BOURGUIGNON

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Classic Beef Bourguignon is a hearty and flavorful French stew made with tender beef, rich red wine, and aromatic vegetables. Here’s a classic recipe to create this delicious dish:

Ingredients

For the Beef:

  • 2 lbs (900g) beef chuck or stewing beef, cut into 2-inch cubes
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 2-3 tablespoons all-purpose flour

For the Stew:

  • 4 slices of thick-cut bacon, diced
  • 1 large onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups (500ml) dry red wine (e.g., Burgundy or Pinot Noir)
  • 2 cups (500ml) beef stock
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 2 bay leaves
  • 1/2 pound (250g) pearl onions, peeled (optional)
  • 1/2 pound (250g) button mushrooms, sliced

Instructions

1. Prepare the Beef

  • Preheat your oven to 350°F (175°C).
  • Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  • Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

2. Cook the Bacon and Vegetables

  • Add the diced bacon to the pot and cook until crispy. Remove and set aside.
  • In the rendered bacon fat, sauté the onions and carrots until softened, about 5 minutes. Add the garlic and cook for 1 minute.

3. Build the Base

  • Stir in the tomato paste, cooking for 1-2 minutes.
  • Sprinkle the flour over the vegetables and stir to coat.

4. Deglaze and Combine

  • Pour in the red wine, scraping the bottom of the pot to deglaze.
  • Add the beef stock, thyme, bay leaves, and reserved bacon. Return the beef to the pot. Bring to a simmer.

5. Cook the Stew

  • Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, until the beef is tender and the flavors meld.

6. Finish with Mushrooms and Pearl Onions

  • About 30 minutes before the stew is done, sauté the mushrooms and pearl onions in a bit of butter. Add them to the stew for the final cooking time.

7. Serve

  • Remove the thyme stems and bay leaves. Taste and adjust seasoning.
  • Serve hot with crusty bread, mashed potatoes, or buttered noodles.

Pro Tips

  • Wine Choice: Use a wine you’d enjoy drinking for the best results.
  • Overnight Option: This stew tastes even better the next day, as the flavors deepen over time.
  • Thickening: If you prefer a thicker stew, mix a little cornstarch with water and stir it in during the last 10 minutes of cooking.

This Beef Bourguignon recipe is perfect for cozy evenings and special gatherings. Bon appétit!

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