Beef Bourguignon

🕒 Prep: 30 min
🔥 Cook: 4 hours
🍽 Serves: 6
★★★★★
Be the First to Review!

Beef Bourguignon is the ultimate comfort dish that transforms humble ingredients into something extraordinary. This classic French stew is perfect for cozy evenings when you need something rich and satisfying.

Ingredients for Beef Bourguignon

Beef chuck is the star of this dish, known for its rich flavor and perfect for slow-cooking. The red wine adds depth and a hint of acidity, creating a rich sauce. Bacon provides a smoky, savory base. Mushrooms add an earthy depth, while carrots, and onion give sweetness and a touch of color. Garlic provides a robust flavor note. Tomato paste enhances the umami. Flour thickens the sauce, and olive oil along with butter adds richness. Bay leaf and thyme bring herbal notes, rounding out the flavor profile.

Tips & Tricks

  • Choose a good quality red wine you'd enjoy drinking; it makes a difference in flavor.
  • If you can, make the dish a day ahead. The flavors deepen overnight.
  • For a thicker sauce, remove the lid for the last 30 minutes of cooking.

Serving Suggestions

This dish shines when served over creamy mashed potatoes, buttered noodles, or even a soft polenta. Pair it with a crisp green salad to balance out the richness. A slice of crusty bread is perfect to mop up every last bit of the luscious sauce.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, any stewing beef like brisket or short ribs will work well.
What if I don't have a Dutch oven?
You can use any oven-safe pot with a tight-fitting lid.

Beef Bourguignon Recipe Walkthrough

Preheat your oven to 325°F (163°C) so it's ready when you are. Start by cooking the bacon in a large Dutch oven over medium heat until crispy. Once ready, scoop it out and set aside. In the same pot, add a splash of olive oil and sear the beef cubes until they're browned on all sides. This step is crucial for flavor, so take your time. Remove the beef and set it alongside the bacon.

In that same deliciously seasoned pot, melt some butter and toss in the onions, garlic, and carrots. Sauté them until they're softened, then stir in the flour and tomato paste for a minute to cook off the raw flour taste. Slowly pour in the red wine, using a wooden spoon to scrape up all those flavorful browned bits from the bottom.

Return the beef and bacon to the pot, adding the mushrooms, bay leaf, thyme, and beef stock. Bring it to a gentle simmer, cover, and then pop it in the oven. Let it braise for about 3 hours, or until the beef is fork-tender. Before serving, make sure to fish out that bay leaf.

Why You'll Love This Recipe

  • Transforms affordable beef chuck into a tender, flavorful delight.
  • Rich and hearty with layers of flavor from wine, bacon, and herbs.
  • Perfect make-ahead dish that tastes even better the next day.

Ingredients

2 lbs beef chuck, cubed
1 bottle (750ml) red wine
2 cups beef stock
4 strips bacon, diced
1 lb mushrooms, quartered
1 lb carrots, sliced
1 large onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp flour
2 tbsp olive oil
2 tbsp butter
1 bay leaf
1 tsp thyme
Salt and pepper to taste

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C).
2. In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside.
3. In the same pot, add olive oil and sear the beef cubes until browned on all sides. Remove and set aside.
4. In the same pot, add butter and sauté onions, garlic, and carrots until softened.
5. Stir in the flour and tomato paste, cooking for another minute.
6. Gradually add red wine, scraping up browned bits from the bottom.
7. Return beef and bacon to the pot, add mushrooms, bay leaf, thyme, and beef stock.
8. Bring to a simmer, cover, and transfer to the oven. Braise for 3 hours or until the beef is tender.
9. Remove bay leaf before serving.

Ratings and Comments

Thank you for your rating!