Description
Classic Beef Bourguignon
Step into the cozy embrace of French comfort with Classic Beef Bourguignon! This beloved dish has roots in Burgundy, where it transformed from a simple peasant stew into a timeless classic. Bursting with tender beef, hearty vegetables, and a rich red wine sauce, this recipe is both impressive and surprisingly approachable. Perfect for special occasions or a comforting family dinner, this braise will fill your home with enticing aromas as it slowly cooks to perfection.
5 strips bacon, cut into 1″ pieces
3.5 lbs beef chuck, cut into 2″ pieces
4 tbsp unsalted butter, divided
1 yellow onion, chopped
3 large carrots, chopped
5 garlic cloves, minced
2 tbsp tomato paste
3 tbsp flour
2 cups Burgundy wine
2 cups beef stock
1 tbsp beef bouillon
2 sprigs thyme
2 bay leaves
10 oz pearl onions
16 oz cremini mushrooms
Salt and pepper
Directions:
1. Preheat oven to 350°F.
2. Render bacon; set aside. Sear beef, sauté veggies, add flour, then deglaze with wine.
3. Add stock, herbs, beef, and bacon. Bake 2.5 hrs.
4. Sauté mushrooms & pearl onions; add to pot. Bake 45 mins more.
Prep Time: 30 mins
Kcal: 450 per serving
Step-by-Step Guide
1. Prep: Preheat oven to 350°F. Pat beef dry and season generously with salt and pepper. Chop all vegetables.
2. Cook Bacon & Sear Beef: In a large Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon. In batches, sear beef in the bacon fat until deeply browned on all sides. Remove and set aside.
3. Build the Base: Add 2 tbsp butter to the pot. Sauté the chopped onion and carrots for 5-7 minutes. Add garlic and tomato paste, cooking for 1 minute until fragrant. Sprinkle in the flour and stir for 2 minutes to cook off the raw taste.
4. Deglaze and Braise: Pour in the red wine, scraping up any browned bits. Let it simmer for 2-3 minutes. Add beef stock, bouillon, thyme, bay leaves, seared beef, and bacon. Bring to a simmer, cover, and transfer to the oven for 2.5 hours.
5. Finish: While the stew braises, heat remaining 2 tbsp butter in a skillet. Sauté mushrooms and pearl onions until golden and tender. After 2.5 hours, stir them into the stew. Cover and return to the oven for a final 45 minutes. Season to taste.
Serving Suggestions
Serve this rich stew over creamy mashed potatoes, buttered egg noodles, or a thick slice of crusty bread to soak up the sauce. For a lighter touch, pair with roasted potatoes or polenta. A simple green salad with a sharp vinaigrette cuts through the richness perfectly. Garnish with fresh parsley.
How-to Summary
Brown bacon and beef for deep flavor. Sauté vegetables and tomato paste. Add flour to thicken, then deglaze with wine. Add liquids, herbs, and meat, then braise covered for 2.5 hours at 350°F. Sauté mushrooms and pearl onions separately, add to the stew, and braise 45 more minutes until everything is meltingly tender.
Frequently Asked Questions
Can I make this ahead of time? Yes, it tastes even better the next day. Cool completely, refrigerate, and gently reheat on the stovetop.
What wine should I use? Use a dry, drinkable red like Pinot Noir (Burgundy), Merlot, or Cabernet Sauvignon. Avoid cooking wines.
Can I use a slow cooker? Absolutely. Follow steps 1-3 on the stovetop, then transfer everything to a slow cooker and cook on low for 7-8 hours. Add the sautéed mushrooms and onions in the last hour.
My sauce is too thin. How can I thicken it? If needed after cooking, mix 1 tbsp cornstarch with 2 tbsp cold water. Stir into the simmering stew until thickened.
Can I skip the pearl onions? Yes, you can substitute with a second chopped yellow onion added with the carrots, though you’ll lose the sweet, distinct pearl onion flavor.
Common Mistakes to Avoid
- Not browning the beef properly: Avoid crowding the pot. Sear in batches to achieve a deep, flavorful fond, not steamed grey meat.
- Using low-quality wine: Never use “cooking wine.” The flavor concentrates, so use a wine you’d enjoy drinking.
- Underseasoning: Season the beef well before searing and taste the stew at the end, adjusting salt and pepper as needed.
- Rushing the braise: Low and slow cooking is essential for tender meat. Don’t increase the oven temperature to save time.
Conclusion
Classic Beef Bourguignon is the ultimate labor of love, rewarding patience with incredible depth of flavor and tender, fall-apart beef. While the ingredient list and cooking time may seem involved, the process is straightforward and forgiving. Mastering this dish unlocks the heart of French comfort cooking, perfect for creating memorable meals. Gather your ingredients, embrace the slow braise, and enjoy the delicious results.