Description
Beef Bourguignon is a classic French stew that features tender beef chuck slowly braised in Burgundy wine with aromatic vegetables, herbs, and savory bacon. Finished with pearl onions and cremini mushrooms sautéed in butter and olive oil, this rich and comforting dish is perfect for special occasions or cozy dinners. The flavors intensify when allowed to rest overnight, making it even more delicious the next day.
Ingredients
Scale
For the Stew
- 1/2 pound thick cut bacon cut into 1 inch pieces
- 3 pounds beef chuck trimmed of fat and cut into 2 inch cubes
- 1 large white onion chopped
- 2 large carrots cut into 2 inch chunks
- 6 cloves garlic minced
- 1/2 cup flour (65 grams)
- 8 sprigs thyme tied together
- 3 cups Burgundy wine or other dry red wine (720 grams)
- 2 large bay leaves
- 3 cups low sodium beef broth or stock (720 grams)
- 1/4 cup tomato paste (60 grams)
- Salt and pepper to taste
For Finishing
- 4 tablespoons butter (56 grams)
- 2 tablespoons olive oil (30 grams)
- 16 pearl onions
- 1 pound cremini mushrooms quartered (454 grams)
- 3 tablespoons minced flat-leaf Italian parsley
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and position the rack in the middle to accommodate a large Dutch oven with a lid.
- Cook Bacon: Heat a large Dutch oven over medium heat and add the bacon. Cook until most fat has rendered, about 7 to 10 minutes. Remove bacon with a slotted spoon and drain on paper towels.
- Prepare and Sear Beef: Pat beef cubes dry and season with salt and pepper. Toss in flour and shake off excess. In batches, sear beef cubes in the Dutch oven until browned on all sides. Set beef aside on a plate.
- Sauté Vegetables: Remove excess fat from the pot, leaving a quarter cup. Add onions and cook 3 to 5 minutes until soft. Add carrots and cook another 5 to 7 minutes until lightly browned.
- Add Garlic and Tomato Paste: Stir in minced garlic and cook 1 to 2 minutes until fragrant. Add tomato paste and cook 3 to 4 minutes, stirring often to prevent burning. Add a little water if it starts to burn.
- Incorporate Flour: Add remaining flour to the pot and whisk continuously until no white flour patches remain, about 2 minutes.
- Add Liquids and Herbs: Slowly whisk in the wine and beef broth to eliminate lumps. Scrape browned bits off the pot’s bottom. Add beef, bacon, tied thyme sprigs, and bay leaves. Turn off heat.
- Braise in Oven: Cover the Dutch oven and place it in the oven for 2 1/2 to 3 hours, or until beef is very tender. At 90 minutes, check the sauce's thickness; if too thick and sticking, add 1/2 cup water and stir before returning to oven.
- Season and Skim Fat: Remove pot from oven, discard bay leaves and thyme. Taste and adjust salt and pepper. Skim visible fat from the sauce or use paper towels to absorb excess fat.
- Reduce Sauce if Needed: If sauce is thin, strain contents separating solids and liquid. Heat liquid over medium-high heat until sauce coats the back of a spoon, then combine ingredients again and cover.
- Sauté Pearl Onions: Heat olive oil in a large pan over medium-high heat. Cook pearl onions until tender, about 4 to 5 minutes, then remove to a foil-covered plate.
- Sauté Mushrooms: In the same pan, cook mushrooms until they release water and start browning, 5 to 8 minutes. Add butter and cook until they glisten, about 2 to 3 minutes.
- Combine Onions and Mushrooms: Return pearl onions to the pan, toss to coat, season with salt, pepper, and fresh thyme leaves. Turn off heat.
- Add Parsley and Serve: Stir minced parsley into the stew. Serve with the mushroom and pearl onion mixture either mixed in or plated separately. Ideal accompaniments include mashed potatoes or crusty bread.
Notes
- For best flavor, cool the stew and refrigerate overnight to let flavors develop before reheating gently on the stovetop the next day.
- If the sauce thickens excessively upon chilling, add water when reheating to loosen.
- Homemade beef stock produces the best depth of flavor, though low sodium beef base is an excellent alternative; adjust seasoning accordingly.
- This recipe yields 6 large or 8 moderate servings, perfect for sharing or leftovers.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 6 months.
- Make sure to pat the beef cubes dry before flouring to get a good sear and avoid steaming.
- Using a good-quality dry red wine such as Burgundy will enhance the richness and authenticity of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 120 mg
