Beef Bourguignon
Beef Bourguignon, also known as Boeuf Bourguignon, is a classic French stew that originates from the Burgundy region of France. It is renowned for its rich, deep flavors and hearty ingredients, making it a beloved dish in French cuisine.
Ingredients
- 6 ounces bacon diced
- 3 pounds beef chuck cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper
- 1 large onion chopped
- 2 carrots sliced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 cups red wine Burgundy or other full-bodied red wine
- 2 cups beef stock
- 1 bay leaf
- 4-5 sprigs fresh thyme
- 1 pound pearl onions peeled
- 1 pound mushrooms sliced
- 2 tablespoons unsalted butter
- Fresh parsley chopped
Instructions
Prepare Ingredients:
- Preheat your oven to 325°F (165°C).
- Pat the beef cubes dry with paper towels and season them with salt and pepper.
Cook Bacon:
- In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Sear the Beef:
- Increase the heat to medium-high. Sear the beef cubes in batches in the bacon fat until browned on all sides. Remove the beef and set aside.
Cook Vegetables:
- In the same pot, add the chopped onion and sliced carrots. Cook for about 5 minutes, until the onion is soft and starting to brown.
- Add the minced garlic and cook for another minute.
Add Tomato Paste and Flour:
- Stir in the tomato paste and cook for 2 minutes.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for another 2 minutes to remove the raw flour taste.
Deglaze and Simmer:
- Slowly add the red wine, scraping up any browned bits from the bottom of the pot.
- Add the beef stock, bay leaf, and thyme sprigs. Return the beef and bacon to the pot. Bring to a simmer.
Cook in the Oven:
- Cover the pot with a lid and place it in the preheated oven. Cook for about 2 1/2 to 3 hours, until the beef is tender.
Prepare Pearl Onions and Mushrooms:
- While the stew is cooking, melt the butter in a skillet over medium heat. Add the pearl onions and cook until they are browned and tender, about 10 minutes.
- Add the sliced mushrooms and cook for another 5 minutes, until they are browned and have released their moisture.
Combine and Finish:
- Once the beef is tender, remove the pot from the oven. Add the cooked pearl onions and mushrooms to the stew. Stir to combine and simmer on the stovetop for another 10-15 minutes to meld the flavors.
- Remove the bay leaf and thyme sprigs. Adjust seasoning with salt and pepper as needed.
Serve:
- Serve the Beef Bourguignon hot, garnished with chopped fresh parsley. It pairs beautifully with mashed potatoes, rice, or crusty bread.