Traditional Beef Burgundy
Discover the rich, savory flavors of this traditional French beef stew, simmered to perfection in a decadent red wine sauce, perfect for a cozy night in or a special dinner party.
Prep time: 30 minutesCook time: 3 hoursServes: 6
Ingredients
3 lbs beef chuck, cut into 2-inch cubes
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
8 oz bacon, diced
1 large onion, chopped
2 carrots, sliced
2 cloves garlic, minced
2 tbsp all-purpose flour
3 cups red wine (Burgundy preferred)
2 cups beef stock
1 tbsp tomato paste
1 tsp fresh thyme leaves
1 bay leaf
1/2 lb pearl onions, peeled
1/2 lb mushrooms, quartered
Instructions
1. Season the beef with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Add bacon and cook until crisp. Remove bacon and set aside.
3. In the same pot, sear the beef in batches, ensuring not to overcrowd the pan. Remove and set aside.
4. Lower the heat to medium, add onions, carrots, and garlic, sautéing until softened.
5. Stir in flour, cooking for 1 minute to form a roux.
6. Gradually add wine and stock, scraping up brown bits from the bottom.
7. Return beef and bacon to the pot. Add tomato paste, thyme, and bay leaf.
8. Bring to a simmer, cover, and transfer to a 325°F oven. Cook for 2.5 to 3 hours until beef is tender.
9. In the last 30 minutes, add pearl onions and mushrooms.
10. Remove from oven, discard bay leaf, and adjust seasonings before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, until heated through.
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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.
