Boeuf Bourguignon

🕒 Prep: 15 min
🔥 Cook: 3 hours
🍽 Serves: 6
★★★★★
Be the First to Review!

Boeuf Bourguignon is a classic French stew that transforms humble ingredients into a dish fit for a feast. Rich, hearty, and brimming with deep flavors, it's perfect for cozy dinners or special occasions. Let's dive into this timeless recipe and make it your own!

Ingredients for Boeuf Bourguignon

Beef chuck is the star, providing rich flavor and tenderness when cooked slowly. A bottle of red Burgundy wine adds depth and a hint of acidity, crucial for the classic taste. Beef stock enhances the stew's savory profile. Tomato paste offers a touch of sweetness and umami, while flour thickens the sauce. Olive oil helps brown the meat and veggies. Bacon introduces a smoky, savory element. Pearl onions and garlic give aromatic layers, with carrots and mushrooms adding texture and earthiness. Finally, thyme and bay leaves infuse the dish with herbal notes.

Tips & Tricks

  • Sear the beef in batches to avoid overcrowding the pot, which can steam rather than brown the meat.
  • Pearl onions can be tricky to peel; blanch them in boiling water for a minute, then cool in ice water to make peeling easier.
  • If possible, prepare the dish a day ahead and refrigerate overnight; the flavors meld beautifully and taste even better the next day.

Serving Suggestions

Boeuf Bourguignon pairs beautifully with creamy mashed potatoes or a crusty baguette to soak up the rich sauce. For a lighter option, serve it alongside a simple green salad dressed with a tangy vinaigrette. A glass of the same Burgundy wine used in the stew makes for a perfect accompaniment.

Frequently Asked Questions

Can I use a different cut of beef?
Absolutely! Beef brisket or short ribs work well, but adjust cooking times as needed.
What if I can't find red Burgundy wine?
Any good-quality dry red wine like Pinot Noir or Merlot will work.
Can I make this in a slow cooker?
Yes, after browning the beef and cooking the bacon, transfer everything to a slow cooker and cook on low for 8 hours.

Boeuf Bourguignon Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). Heat olive oil in a large Dutch oven over medium heat and add diced bacon. Cook until the bacon becomes crispy, then remove it with a slotted spoon and set aside. Season the beef with salt and pepper, and brown it in batches in the same pot. Make sure all sides get a good sear for maximum flavor. Once browned, remove and set aside.

Next, toss the pearl onions into the pot. Let them cook until they start to caramelize — this should take a few minutes. Stir in the minced garlic and let it cook for just a minute, being careful not to burn it. Now, add the flour and tomato paste, stirring continuously for about 2 minutes to cook out the raw flour taste.

It's time to deglaze! Pour in the red wine slowly, scraping up any flavorful brown bits stuck to the pot's bottom. Return the seared beef and bacon to the pot. Add the carrots, mushrooms, thyme, bay leaves, and beef stock. Bring everything to a gentle simmer, then cover the pot and move it to the oven.

Let it cook for 2.5 to 3 hours. When it's done, the beef should be melt-in-your-mouth tender. Before serving, discard the thyme sprigs and bay leaves.

Why You'll Love This Recipe

  • Deep, complex flavors from slow cooking.
  • A comforting dish ideal for family gatherings.
  • Perfect for impressing guests with a touch of French elegance.
  • Leftovers taste even better the next day.

Ingredients

3 lbs beef chuck, cut into 2-inch cubes
1 bottle (750ml) red Burgundy wine
2 cups beef stock
2 tbsp tomato paste
2 tbsp all-purpose flour
2 tbsp olive oil
4 oz bacon, diced
1 lb pearl onions, peeled
3 cloves garlic, minced
2 cups carrots, sliced
1 lb mushrooms, quartered
2 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy. Remove and set aside.
3. Season beef with salt and pepper. Brown beef in batches, ensuring all sides are seared. Remove and set aside.
4. In the same pot, add pearl onions and cook until slightly caramelized.
5. Add garlic and cook for 1 minute.
6. Stir in flour and tomato paste; cook for another 2 minutes.
7. Slowly add red wine and deglaze the pot, scraping up brown bits.
8. Return beef and bacon to the pot. Add carrots, mushrooms, thyme, bay leaves, and beef stock.
9. Bring to a simmer, cover, and transfer to the oven. Cook for 2.5 to 3 hours, until beef is tender.
10. Discard thyme and bay leaves before serving.

Ratings and Comments

Thank you for your rating!