Beef Bourguignon à l'Ancienne

🕒 Prep: 30 min
🔥 Cook: 4 hours
🍽 Serves: 6
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Beef Bourguignon à l'Ancienne is a classic French stew that brings a rich, deep flavor to your table. It's perfect for those cozy evenings when you want something hearty and satisfying. Let's dive into creating this timeless dish that's sure to impress family and friends.

Ingredients for Beef Bourguignon à l'Ancienne

Beef chuck is ideal for slow cooking, becoming tender and flavorful as it simmers. Olive oil helps with browning, adding subtle depth. Bacon infuses the stew with a smoky richness, while onion and garlic provide a savory base. Red Burgundy wine is key to the dish's signature taste, adding a robust, fruity note. Beef stock complements the wine, creating a rich broth. Tomato paste introduces a hint of acidity and sweetness. A bouquet garni of parsley, thyme, and bay leaf infuses the stew with aromatic herby notes. Carrots and potatoes make it a complete meal, while pearl onions and mushrooms add texture and earthy flavor. Finally, unsalted butter is used to sauté onions and mushrooms, ensuring a luxurious finish.

Tips & Tricks

  • If you can't find pearl onions, small diced regular onions work too.
  • For a thicker stew, remove the lid during the last 30 minutes of cooking.
  • Letting the stew sit overnight enhances the flavors even more.

Serving Suggestions

Serve Beef Bourguignon with a crusty baguette to soak up the delicious sauce. A side of lightly dressed greens can provide a refreshing contrast. A glass of the same red Burgundy used in cooking rounds out the meal wonderfully.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, any cut suitable for slow cooking like brisket or short ribs will work.
Is there a substitute for red wine?
You can use additional beef stock with a splash of balsamic vinegar for acidity.
How long will leftovers keep?
Stored in an airtight container, leftovers will keep in the fridge for 3-4 days.

Beef Bourguignon à l'Ancienne Recipe Walkthrough

Begin by preheating your oven to 450°F (230°C). Season the beef cubes with salt and pepper, then toss them in flour until they're evenly coated. This step ensures a nice crust when searing.

Heat olive oil in a Dutch oven over medium-high heat. Sear the beef in batches so you don't overcrowd the pot, which allows each piece to brown well. Once browned, remove the beef and set it aside.

In the same pot, add the bacon and cook until it becomes crispy. Then, incorporate the onions and garlic, sautéing until they soften and become fragrant.

Return the beef to the pot, then add the wine, stock, and tomato paste. Stir in the bouquet garni. Bring the mixture to a simmer, cover it, and place in the oven for 2 hours. This slow cooking allows the flavors to meld beautifully.

After 2 hours, add the carrots and potatoes to the pot. Continue cooking for another 30 minutes, allowing the vegetables to become tender.

Meanwhile, in a skillet, melt butter and sauté the pearl onions and mushrooms until they turn golden. Add them to the stew for the final 30 minutes of cooking.

Remove the pot from the oven, discard the bouquet garni, and adjust the seasoning to your taste. Your stew is now ready to be savored.

Why You'll Love This Recipe

  • Rich, robust flavors from slow-cooked beef and red wine.
  • A hearty, all-in-one dish with meat, veggies, and potatoes.
  • Perfect for impressing guests with minimal active cooking time.
  • Can be made ahead, allowing flavors to meld beautifully.

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

Step-by-step 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.

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