Description
Beef Bourguignon wraps your kitchen in rich, comforting French countryside flavors that make dinner feel like a warm embrace. Tender beef braised in red wine creates a deeply satisfying meal that connects you to generations of traditional cooking.
Ingredients
Scale
Proteins and Meats:
- 2 lbs beef chuck
- 4 strips bacon
Liquid and Sauce Components:
- 4 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 tablespoons olive oil
Vegetables and Herbs:
- 1 large onion
- 2 carrots
- 8 oz mushrooms
- 4 cloves garlic
- 1 bouquet garni
- Salt
- Pepper
- Fresh parsley
Instructions
- Gather all ingredients and slice 2 lbs beef chuck into 2-inch chunks, keeping your cuts uniform for even cooking.
- Heat 2 tablespoons olive oil in a Dutch oven at 375°F, adding 4 strips diced bacon until crispy and golden brown.
- Remove bacon, leaving rendered fat, then sear beef chunks in 2-3 batches for 3-4 minutes per side until deep brown crust forms.
- Transfer browned beef to a plate, then add 1 diced onion and 2 sliced carrots to the pot, cooking for 5 minutes until softened.
- Sprinkle 2 tablespoons flour over vegetables, stirring constantly for 1 minute to prevent burning and create a light roux.
- Pour 4 cups red wine and 2 cups beef broth into the pot, scraping bottom to release caramelized bits.
- Return beef and bacon to the pot, adding 2 tablespoons tomato paste, 4 minced garlic cloves, and 1 bouquet garni.
- Reduce heat to 325°F, cover pot, and simmer gently for 2.5 hours, checking liquid levels periodically.
- Add 8 oz quartered mushrooms during the final 30 minutes of cooking, allowing them to absorb rich flavors.
- Remove bouquet garni, taste and adjust seasoning with salt and pepper as needed.
- Ladle into deep bowls, garnishing with fresh chopped parsley for a bright finishing touch.
Notes
- Select a well-marbled beef cut like chuck or brisket for maximum tenderness and rich flavor.
- Sear the meat in small batches to ensure a deep golden-brown crust, which develops complex flavor foundations.
- Allow plenty of cooking time for the collagen in the beef to break down, creating meltingly soft meat that falls apart.
- Consider making this dish a day ahead, as the flavors intensify and improve when allowed to rest overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3.5 hours
- Category: Beef
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 120 mg