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Beef Bourguignon Recipe

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3.9 from 6 reviews

Beef Bourguignon is a classic French stew featuring tender chunks of beef slow-cooked in a rich red wine sauce with bacon, mushrooms, pearl onions, and aromatic herbs. This recipe provides traditional oven methods to develop deep complex flavors resulting in a melt-in-your-mouth texture perfect for a comforting family dinner.

  • Total Time: 3 hours 15 minutes
  • Yield: 6 to 8 servings

Ingredients

Meat & Protein

  • 3 pounds beef brisket trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks
  • 6 ounces bacon, roughly chopped

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 white or brown mushrooms, quartered

Liquids & Broth

  • 3 cups red wine (Merlot, Pinot Noir, or Chianti), or 2 cups for a milder sauce
  • 2–3 cups beef stock (use 3 cups if using 2 cups of wine)

Seasonings & Others

  • 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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Heat extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Sauté Bacon: Add the chopped bacon and cook for about 3 minutes until it becomes crisp and browned. Remove bacon with a slotted spoon to a separate dish and set aside.
  3. Sear Beef: Pat the beef chunks dry with paper towels to ensure a good sear. In batches, sear the beef in the hot bacon fat/oil mixture until browned on all sides. Transfer seared beef to the dish with bacon.
  4. Sauté Vegetables: In the remaining fat, sauté sliced carrots and diced onions until softened, about 3 minutes. Add 4 cloves of minced garlic and cook for an additional 1 minute.
  5. Combine and Coat: Drain any excess fat leaving about 1 tablespoon in the pot. Return the bacon and seared beef to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle flour over the mixture and toss well; cook for 4-5 minutes to brown the flour and coat the meat.
  6. Add Liquids and Herbs: Stir in the pearl onions (if using), then pour in the red wine and enough beef stock to barely cover the meat. Add tomato paste, crushed beef bouillon cube, fresh thyme, parsley (reserve some for garnish), and bay leaves. Stir to combine.
  7. Simmer in Oven: Bring the mixture to a simmer on the stove, then cover and transfer the Dutch oven to the lower part of the preheated oven. Let it cook slowly for 2 to 3 hours, until the meat is fall-apart tender. Adjust oven heat if necessary to maintain a very gentle simmer.
  8. Prepare Mushrooms: In the last 5 minutes of cooking, heat butter in a medium skillet over medium heat. When bubbling subsides, add the remaining 2 cloves minced garlic and sauté until fragrant (~30 seconds). Add mushrooms and cook for about 5 minutes, occasionally shaking the pan to coat mushrooms with butter. Season with salt and pepper as desired. Set aside.
  9. Strain and Combine: Remove the pot from the oven. Place a colander over a large pot or sink, then carefully pour the stew through to collect the sauce, discarding herbs. Return the beef and bacon mixture to the Dutch oven, then add the sautéed mushrooms on top.
  10. Refine Sauce: Skim off any excess fat from the strained sauce. Return sauce to the pot and simmer over medium heat for 1–2 minutes, skimming off any additional fat that rises. The sauce should coat the back of a spoon lightly; if too thick, add a few tablespoons of stock, or if too thin, reduce by boiling for about 10 minutes.
  11. Combine and Heat Through: Pour the sauce over the beef and vegetables in the Dutch oven. If serving immediately, simmer the combined stew for 2 to 3 minutes to warm through.
  12. Garnish and Serve: Garnish with fresh parsley and serve hot with mashed potatoes, rice, or noodles.
  13. Make-Ahead and Reheating: For next-day serving, cool the stew completely, cover, and refrigerate. When ready to eat, bring to room temperature for at least an hour, then reheat gently over medium-low heat, basting meat and vegetables with sauce, simmering for about 10 minutes before serving.

Notes

  • Using a good quality dry red wine will enhance the flavor significantly; Merlot, Pinot Noir, or Chianti are excellent choices.
  • Patting meat dry before searing promotes better browning and flavor development.
  • Simmering slowly is key for tender meat and rich sauce; avoid a rapid boil.
  • Peeling pearl onions can be simplified by blanching them in boiling water briefly, then shocking in cold water to loosen skins.
  • Can be made ahead and actually tastes better the next day when flavors have melded more.
  • Serve with creamy mashed potatoes, buttered noodles, or rice to soak up the luscious sauce.
  • For a milder flavor, reduce the wine to 2 cups and increase beef stock to 3 cups.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Stew
  • Method: Baking
  • Cuisine: French

Find it online: https://dishiary.com/beef-bourguignon-recipe/