Description
Hearty French classic beef bourguignon brings robust flavors from Burgundy’s rich culinary tradition, blending tender beef with red wine’s deep complexity. Comfort meets elegance in this timeless dish you’ll savor with pure French countryside charm.
Ingredients
Scale
Proteins:
- 3 pounds (1.36 kilograms) beef chuck, cut into 2-inch cubes
- 6 slices bacon, chopped
Vegetables and Aromatics:
- 1 large onion, chopped
- 2 carrots, sliced
- 4 cloves garlic, minced
- 1 pound (454 grams) mushrooms, quartered
- 1 cup pearl onions, peeled
Liquids, Seasonings, and Other Ingredients:
- 4 tablespoons olive oil, divided
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Render the bacon in a robust, heavy-bottomed pot over medium heat until golden and crisp. Transfer the bacon pieces onto a paper towel-lined plate, reserving the rendered fat.
- Pat beef cubes dry and season generously with salt and pepper. Sear meat in batches, creating a rich caramelized exterior, ensuring each piece develops a deep mahogany crust. Remove and set aside.
- Introduce diced onions, sliced carrots, and minced garlic into the pot. Sauté until vegetables soften and release their aromatic essence, approximately 5 minutes. Incorporate tomato paste and cook until it deepens in color.
- Dust vegetables with flour, stirring to create a light coating. Deglaze the pot with red wine, scraping accumulated flavor fragments from the bottom. Pour in beef broth and add herbs, returning seared meat to the liquid.
- Reduce heat to a gentle simmer, covering the pot. Allow the stew to slowly tenderize for 2-3 hours at 325°F, periodically checking liquid levels and meat consistency.
- While stew develops, caramelize pearl onions and mushrooms in a separate skillet until they achieve a golden-brown complexion. Incorporate these elements during the final 30 minutes of cooking.
- Once meat reaches fork-tender perfection, remove herb sprigs. Garnish with fresh parsley and serve alongside creamy mashed potatoes or crusty artisan bread.
Notes
- Bacon Selection: Choose high-quality, thick-cut bacon for richer flavor and better texture that renders more fat during cooking.
- Beef Cutting Technique: Cut beef into uniform 2-inch cubes to ensure even cooking and consistent tenderness throughout the stew.
- Wine Pairing: Select a robust red Burgundy or Pinot Noir with good acidity to enhance the dish’s depth and complement the braising liquid.
- Low and Slow Magic: Maintain a gentle, consistent simmer to break down tough meat fibers and develop complex, rich flavors without toughening the beef.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 410 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg