Description
French culinary masterpiece beef bourguignon showcases rich, tender beef braised in red wine with hearty vegetables. Rustic, comforting flavors will transport you to Burgundy’s rolling countryside with each savory bite.
Ingredients
Scale
- 2 lbs (0.9 kg) beef chuck, cut into 2-inch cubes
- 4 slices bacon, diced
- 2 cups (480 ml) red wine (preferably Burgundy)
- 2 cups (480 ml) beef stock
- 1 large onion, diced
- 1 cup (150 g) pearl onions, peeled
- 2 carrots, sliced
- 1 cup (100 g) mushrooms, halved
- 1 lb (450 g) baby potatoes (optional)
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 3–4 sprigs thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat oven to 325°F (163°C) to prepare for slow-cooking the classic French stew.
- Render bacon in a Dutch oven over medium heat until golden and crisp, then transfer to a plate, reserving the rendered fat.
- Pat beef dry and season generously. Sear meat in bacon drippings until deeply caramelized on all surfaces, creating a rich flavor foundation.
- Sauté chopped onions, carrots, and minced garlic in the same pot until vegetables soften and become fragrant, approximately 5 minutes.
- Incorporate tomato paste and sprinkle flour, stirring continuously to create a thick, flavorful base and eliminate raw flour taste.
- Deglaze the pot with red wine, scraping accumulated browned bits from the bottom, then add beef stock, thyme, and bay leaf to build depth of flavor.
- Return browned beef and crispy bacon to the liquid, ensuring all ingredients are submerged. Cover and transfer to preheated oven for 2.5-3 hours until meat becomes incredibly tender.
- During the final 30 minutes of cooking, introduce pearl onions, sliced mushrooms, and cubed potatoes to enhance the stew’s texture and complexity.
- Taste and fine-tune seasoning with salt and pepper. Ladle into warm bowls and garnish with fresh thyme sprigs for an aromatic finish.
Notes
- Choose a full-bodied red wine like Burgundy or Pinot Noir to enhance the rich flavor profile of the dish.
- Pat beef dry before searing to ensure a perfect golden-brown crust that locks in delicious juices.
- Cut beef into uniform chunks for even cooking and consistent tenderness throughout the stew.
- For a gluten-free version, replace wheat flour with cornstarch or potato starch as a thickening agent.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 110 mg