Description
Classic Beef Bourguignon is a traditional French stew featuring tender beef slowly braised with bacon, vegetables, herbs, and a rich red wine sauce. This deeply flavorful and comforting dish is ideal for special occasions, cozy weekend meals, or make-ahead dinners as its flavors enhance with resting.
Ingredients
Meat and Bacon
- 2 lb beef chuck, cut into large cubes
- 4 slices bacon, chopped
Vegetables
- 1 large onion, diced
- 3 carrots, sliced
- 3 cloves garlic, minced
- 1 cup pearl onions
- 8 oz mushrooms, halved
Other Ingredients
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups red wine (see Notes for a non-alcoholic substitute)
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C) to prepare for slow braising of the beef.
- Cook Bacon: In a large Dutch oven, cook the chopped bacon over medium heat until it becomes crisp. Remove the bacon pieces with a slotted spoon and set aside, leaving the fat in the pot.
- Brown Beef: Pat the beef cubes dry and season them with salt and black pepper. Brown the beef in batches in the bacon fat combined with olive oil over medium-high heat to develop flavor. Remove browned beef and set aside.
- Sauté Vegetables: Add diced onion and sliced carrots to the pot and cook until they soften, about 5-7 minutes. Stir in minced garlic and tomato paste, cooking for an additional minute to release their flavors.
- Thicken Base: Sprinkle flour over the vegetables and stir well to coat. This will help thicken the sauce during cooking.
- Add Liquids: Slowly pour in red wine (or the non-alcoholic substitute) and beef broth, stirring constantly to prevent lumps and to combine all ingredients into a smooth sauce.
- Combine Ingredients: Return the browned beef and cooked bacon to the pot. Add the bay leaves and thyme. Bring the mixture to a gentle simmer on the stovetop.
- Oven Braise: Cover the Dutch oven with a lid and transfer it to the preheated oven. Let it braise slowly for 2 1/2 to 3 hours, or until the beef is fork-tender and flavors are fully developed.
- Add Mushrooms and Pearl Onions: About 30 minutes before the end of cooking, stir in the mushrooms and pearl onions so they can soften and absorb flavors without overcooking.
- Finish and Serve: Remove the bay leaves from the stew, adjust seasoning with salt and pepper as needed, then serve hot with your choice of mashed potatoes, buttered noodles, or crusty bread.
Notes
- For a non-alcoholic version, substitute the red wine with additional beef broth plus 1 tablespoon balsamic vinegar or grape juice to mimic the acidity and depth.
- This dish develops even richer flavors if made a day ahead and reheated.
- Classic accompaniments include mashed potatoes, buttered noodles, or crusty French bread to soak up the sauce.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: French
