Ah, Beef Bourguignon! This iconic French dish never fails to transport me back to the charming countryside of Burgundy, where I first fell in love with its rich, complex flavors. Today, I’m excited to share with you my favorite recipe for this hearty stew, perfect for those cozy evenings when you want to indulge in a taste of France.
Ingredients (Serves 4)
- 2 lbs beef chuck, cut into 2-inch cubes
- 8 oz bacon, diced
- 1 large onion, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 bottle (750 ml) full-bodied red wine (preferably Burgundy)
- 2 cups beef stock
- 1 tbsp tomato paste
- 1 bouquet garni (thyme, parsley, and bay leaf tied together)
- 8 oz pearl onions, peeled
- 8 oz mushrooms, quartered
- 3 tbsp all-purpose flour
- 3 tbsp butter
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Let’s Begin Our Culinary Adventure!
- Prepare the Beef
- Pat the beef dry with paper towels and season generously with salt and pepper.
- In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
- In the same pot, brown the beef cubes in batches. Don’t overcrowd the pan – patience is key for that perfect sear!
- Create the Flavor Base
- In the same pot, sauté the sliced onions and carrots until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly.
- The Magic of Wine
- Slowly pour in the red wine, stirring constantly to prevent lumps.
- Add the beef stock, tomato paste, and bouquet garni.
- Bring to a simmer, then return the beef and bacon to the pot.
- Low and Slow
- Cover and simmer gently for 2.5 to 3 hours, until the beef is fork-tender.
- About 30 minutes before the end of cooking, sauté the pearl onions and mushrooms in butter until golden.
- Add them to the stew for the final 15 minutes of cooking.
- The Grand Finale
- Remove the bouquet garni.
- Taste and adjust seasoning with salt and pepper.
- Garnish with fresh parsley.
Serving Suggestions
Serve this luxurious Beef Bourguignon alongside creamy mashed potatoes. The velvety potatoes are the perfect canvas for soaking up every last drop of the rich, wine-infused sauce. For a complete French experience, add a crusty baguette and a simple green salad dressed with a light vinaigrette.
Chef’s Tips
- Choose a wine you’d enjoy drinking. The flavors will concentrate as it cooks, so quality matters!
- For an extra layer of flavor, marinate the beef in red wine overnight before cooking.
- Don’t rush the process. The long, slow cooking is what develops those deep, complex flavors that make Beef Bourguignon so special.
Bon appétit! As you savor each bite of this classic French dish, close your eyes and let the flavors transport you to the rolling hills of Burgundy. There’s truly nothing quite like the comfort of a well-made Beef Bourguignon on a cool evening. Enjoy this culinary journey with your loved ones – after all, good food is best shared!
