Description
Classic Beef Bourguignon is a rich and hearty stew that brings the essence of French cuisine into your kitchen. With tender beef simmered in a velvety sauce infused with aromatic herbs, this dish is perfect for family gatherings and cozy dinners.
Ingredients
Scale
- 3 pounds beef chuck
- 4 slices of bacon
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 cups red wine (or beef broth for non-alcoholic)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bouquet garni (bay leaf, thyme, and parsley tied together)
- 2 cups pearl onions
- 8 ounces mushrooms, quartered
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Start by cutting the beef chuck into 1.5-inch cubes and trim any excess fat. Chop the bacon, onions, and carrots, and mince the garlic.
- In a large Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove the bacon and set it aside, leaving the rendered fat in the pot.
- Increase the heat to medium-high. Add the beef cubes gradually to avoid overcrowding the pot. Sear each side until a deep brown crust forms, approximately 3-4 minutes per side. Once browned, remove the beef and set aside with the bacon.
- In the same pot, add the chopped onions and carrots. Sauté for about 5-7 minutes until the onions become translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the tomato paste to the vegetables and stir well. Then, return the beef and bacon to the pot. Pour in the red wine (or beef broth) and broth, scraping the bottom of the pot to deglaze.
- Place the bouquet garni into the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, stirring occasionally until the beef is tender.
- In a separate pan, melt the butter over medium heat. Add the pearl onions and sauté until they are golden and tender, about 10 minutes. Add the quartered mushrooms and cook for an additional 5 minutes. Set aside until the beef is ready.
- Once the beef is fork-tender, stir in the sautéed pearl onions and mushrooms. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
- Prep Time: 30 mins
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Take your time browning the meat for better flavor development. You can substitute beef chuck with brisket or use chicken for a lighter version.