Beef Bourguignon à l'Ancienne
Savor the rich heritage of French cuisine with this traditional Beef Bourguignon, a hearty and flavorful stew that melds tender beef with a full-bodied red wine sauce, perfect for cozy family dinners and gourmet gatherings alike.
Prep time: 30 minutesCook time: 4 hoursServes: 6
Ingredients
3 lbs beef chuck, cut into 2-inch cubes
1 tsp salt
1 tsp black pepper
2 tbsp all-purpose flour
2 tbsp olive oil
6 oz bacon, diced
1 large onion, sliced
2 cloves garlic, minced
2 cups red Burgundy wine
2 cups beef stock
1 tbsp tomato paste
1 bouquet garni (3 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
1 lb carrots, sliced
1 lb baby potatoes
8 oz pearl onions, peeled
8 oz mushrooms, quartered
2 tbsp unsalted butter
Instructions
1. Preheat your oven to 450°F (230°C).
2. Season the beef with salt and pepper, then toss in flour to coat evenly.
3. In a Dutch oven, heat olive oil over medium-high heat. Sear the beef in batches until browned. Remove and set aside.
4. In the same pot, add the bacon and cook until crispy. Add onions and garlic, sauté until soft.
5. Return the beef to the pot, add wine, stock, and tomato paste. Stir in bouquet garni.
6. Bring to a simmer, then cover and place in the oven for 2 hours.
7. After 2 hours, add carrots and potatoes, cook for 30 minutes.
8. In a skillet, melt butter, sauté pearl onions and mushrooms until golden. Add to the stew.
9. Cook for another 30 minutes, then remove from oven. Discard bouquet garni and adjust seasoning to taste.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/beef-bourguignon-à-lancienne
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
