Beef Bourguignon Recipe

French · Main course · 180 min total

A classic French stew where beef is slowly braised in red wine with mushrooms, pearl onions, and bacon, resulting in tender meat and a rich, deeply flavorful sauce.

Ingredients

• 3 pounds beef chuck, cut into 2-inch cubes
• 6 ounces bacon, diced
• 1 large onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 bottle (750 ml) dry red wine (e.g., Burgundy or Pinot Noir)
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 bouquet garni (thyme sprigs, bay leaf, parsley stems tied together)
• 8 ounces pearl onions, peeled
• 8 ounces cremini mushrooms, halved
• 2 tablespoons butter
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat oven to 325°F (160°C). Pat beef dry and season with salt and pepper.
2. In a large Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving fat in pot.
3. Working in batches, sear beef cubes in the hot bacon fat until browned on all sides. Transfer to a plate.
4. Add diced onion and carrots to the pot; cook until softened, about 5 minutes. Add garlic and cook 1 minute.
5. Sprinkle flour over vegetables and stir for 1 minute. Pour in wine and beef broth, scraping up browned bits. Stir in tomato paste and bouquet garni.
6. Return beef and bacon to the pot. Bring to a simmer, then cover and transfer to oven. Braise for 1.5 hours.
7. While beef braises, melt butter in a skillet over medium-high heat. Add pearl onions and mushrooms; cook until golden, about 8 minutes. Set aside.
8. After 1.5 hours, stir in the onions and mushrooms. Cover and continue braising for 30 minutes, or until beef is fork-tender.
9. Remove bouquet garni. Taste and adjust seasoning. Serve over mashed potatoes, egg noodles, or with crusty bread, garnished with parsley.

Tips

• For best flavor, use a full-bodied red wine like Burgundy or Côtes du Rhône.
• Can be made a day ahead; flavors deepen overnight. Reheat gently.
• Leftovers can be frozen for up to 3 months.

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