Description
Beef Bourguignon brings classic French comfort straight to your dinner table with rich, tender beef slowly braised in red wine. Hearty and satisfying, this traditional stew delivers robust flavors that make weeknight meals feel like a delightful culinary adventure.
Ingredients
Scale
Protein
- 3 pounds beef brisket or chuck steak
- 8 bacon strips
Vegetables
- 3 cups pearl onions
- 3 cups button mushrooms
- 1 carrot
- 1 celery stick
- 5 garlic cloves
Supporting Ingredients
- 3 cups red wine
- 3 cups beef stock
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon fresh thyme
- 1 tablespoon parsley
- 2 bay leaves
- Salt
- Pepper
Instructions
- Pat 3 pounds of beef chunks dry with paper towels. Generously season with salt and pepper. Sear beef in a hot skillet at 425°F for 4-5 minutes per side until a deep golden brown crust forms.
- Remove beef and set aside. Dice 8 bacon strips into 1-inch pieces. Cook bacon in the same skillet at medium-high heat for 5-6 minutes until crispy and fat is rendered.
- Add 1 sliced carrot, 1 sliced celery stick, and 5 minced garlic cloves to the bacon. Sauté for 3-4 minutes until vegetables start to soften and become fragrant.
- Stir 3 tablespoons tomato paste and 2 tablespoons flour into the vegetable mixture. Cook for 2 minutes, ensuring all ingredients are evenly coated.
- Return seared beef to the skillet. Pour 3 cups red wine and 3 cups beef stock over the meat. Add 1 tablespoon fresh thyme, 1 tablespoon parsley, and 2 bay leaves.
- Cover and simmer at 325°F for 2½ hours, allowing the beef to become incredibly tender and the sauce to reduce and thicken.
- In a separate pan, melt 2 tablespoons butter. Sauté 3 cups halved mushrooms and 3 cups pearl onions for 6-7 minutes until golden and caramelized.
- Remove bay leaves from the beef stew. Gently fold in the sautéed mushrooms and onions. Taste and adjust seasoning with additional salt and pepper as needed.
- Let the stew rest for 15 minutes before serving to allow flavors to meld together completely.
Notes
- Brown meat thoroughly for deep flavor and texture, ensuring a dark golden crust develops before removing from pan.
- Choose a robust red wine like Burgundy or Pinot Noir for authentic French complexity in the sauce.
- Cut beef into uniform chunks so each piece cooks evenly and becomes equally tender during the long simmering process.
- For a lighter version, substitute half the beef stock with vegetable stock and use less butter when sautéing mushrooms.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Beef
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6 to 8
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg