Beef Bourguignon
A classic French dish, Beef Bourguignon is a rich and hearty stew made with tender chunks of beef, slow-cooked in red wine and beef broth with earthy mushrooms, aromatic herbs, and sweet carrots. This comforting dish, traditionally from the Burgundy region, is known for its deep flavors and luxurious texture, making it perfect for special occasions or cozy evenings at home.
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Ingredients
- 900 g beef chuck or brisket cubed
- 2 tbsp olive oil divided
- 150 g bacon diced
- 2 med carrots diced
- 1 med onion finely diced
- 2 cloves garlic minced
- 2 tbsp all purpose flour
- 500 ml dry red wine preferably burgundy
- 250 ml beef broth
- 2 tbsp tomato paste
- 1 tsp fresh thyme leaves
- 2 bay leaves
- 200 g mushrooms sliced
- 1 tbsp butter
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 160°C (325°F).
- Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium heat.
- Add the diced bacon and cook until crispy. Remove with a slotted spoon and set aside.
- Season the beef cubes with salt and pepper.
- In the same pot, sear the beef in batches until browned on all sides, about 2-3 minutes per side. Add the remaining olive oil as needed. Remove and set aside.
- Add the carrots and onion to the pot, sautéing for 5-7 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables, stirring well to coat.
- Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Add the beef broth, tomato paste, thyme, and bay leaves, stirring to combine.
- Return the seared beef and bacon to the pot, ensuring the meat is mostly submerged in the liquid.
- Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
- Cook for 2 hours, stirring halfway through, until the beef is tender and the sauce has thickened.
- While the stew cooks, heat the butter in a skillet over medium heat and sauté the mushrooms until golden brown, about 5-7 minutes.
- Stir the cooked mushrooms into the stew during the last 15 minutes of cooking.
- Remove the pot from the oven, discard the bay leaves, and adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired, alongside crusty bread or mashed potatoes.
Notes
- For the best flavor, use a good-quality dry red wine such as Burgundy, Pinot Noir, or Merlot.
- If you don’t have a Dutch oven, you can simmer the stew on the stovetop over low heat, but watch it carefully to prevent sticking.
- To thicken the sauce further, mash a small piece of softened butter with an equal amount of flour and stir it in during the last 15 minutes of cooking.
- Serve with crusty French bread, creamy mashed potatoes, or buttered noodles for a truly comforting meal.
- Leftovers taste even better the next day, as the flavors continue to meld. Store in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition
Calories: 982kcal
Servings: 4
Calories: 982kcal