Description

This Traditional Beef Bourguignon with Carrots and Mushrooms is a comforting dish that brings together tender beef, sweet carrots, and earthy mushrooms in a rich sauce. Perfect for chilly evenings, it transforms into a gourmet meal when served over creamy mashed potatoes.

Ingredients

Scale

2.5 pounds (1.1 kg) beef chuck, cut into 1.5-inch cubes
1/4 cup (60 ml) all-purpose flour
1/4 cup (60 ml) vegetable oil
4 slices of bacon, diced
2 medium onions, finely chopped
3 cloves of garlic, minced
4 medium carrots, sliced into 1/2-inch rounds
8 ounces (225 g) pearl onions, peeled
8 ounces (225 g) cremini or button mushrooms, quartered
2 cups (480 ml) red wine (preferably Burgundy or Pinot Noir)
2 cups (480 ml) beef broth
2 tablespoons (30 g) tomato paste
2 teaspoons (10 g) fresh thyme leaves (or 1 teaspoon dried thyme)
2 bay leaves
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, for garnish

Instructions

Preheat your oven to 325°F (160°C). This will ensure that your beef bourguignon cooks evenly and thoroughly.
In a large bowl, toss the beef cubes with 1/4 cup of flour until well-coated. This step is crucial for creating a rich sauce later. Set aside for about 10 minutes.
In a heavy Dutch oven or large oven-safe pot, heat 1/4 cup of vegetable oil over medium-high heat. Once hot, add the diced bacon and cook for about 5-7 minutes, or until crispy. You want the bacon to render its fat without burning.
Using a slotted spoon, remove the bacon from the pot and set it aside on a paper towel-lined plate to drain. Leave the bacon fat in the pot; this will enhance the flavor of the dish.
In the same pot, add the floured beef cubes in batches, ensuring not to overcrowd the pan. Sear the beef for 2-3 minutes on each side until browned. Browning the meat is key to building flavor, so don’t rush this step!
Once browned, remove the beef from the pot and set aside. Add the chopped onions and minced garlic to the drippings in the pot. Cook for about 5 minutes, stirring occasionally, until the onions are translucent and fragrant.
Add the sliced carrots, pearl onions, and quartered mushrooms to the pot. Stir everything together and cook for another 5 minutes, allowing the vegetables to soften slightly.
Return the beef and bacon to the pot, then pour in the 2 cups of red wine and 2 cups of beef broth. Add the tomato paste, thyme, and bay leaves. Stir well to combine all the ingredients.
Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven. Allow it to cook for about 2 hours, or until the beef is tender and the sauce has thickened. Check occasionally to ensure it’s simmering gently, as a rolling boil can toughen the meat.
Once cooked, remove the pot from the oven and taste the sauce. Season with salt and freshly ground black pepper as needed. Discard the bay leaves and serve the dish hot, garnished with chopped parsley.

Prep Time: 30 mins
Cook Time: 2 hours
Category: Main Course
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 5 g
Sodium: 800 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 40 g
Cholesterol: 120 mg

Keywords: Be sure not to rush the browning of the meat. Use a Dutch oven for even heat distribution, and don’t skip the fresh herbs for added flavor. Allow the dish to rest after cooking for better flavor melding.