If you're looking to elevate your dinner game with a dish that's rich, savory, and perfect for impressing guests, this Gourmet Beef Bourguignon with Smoky Bacon is just the ticket. With tender chunks of beef, a luscious red wine sauce, and the aromatic touch of smoky bacon, this classic French stew will become a favorite at your table.
The foundation of this dish is the beef chuck, a cut that's ideal for slow braising, turning tender and flavorful over time. Smoky bacon adds a depth of flavor and a hint of smokiness that complements the beef perfectly. The olive oil is used to sauté the vegetables, enhancing their natural sweetness. Onion and garlic form the aromatic base, while carrots contribute a subtle sweetness and color. All-purpose flour thickens the sauce to a silky consistency. Red wine and beef broth create a robust, savory sauce, bolstered by tomato paste for richness. Fresh thyme and bay leaves infuse the stew with an earthiness, and pearl onions and mushrooms add texture and depth. Finally, a sprinkle of fresh parsley brightens the dish before serving.
This dish pairs beautifully with creamy mashed potatoes or a crusty baguette to soak up the rich sauce. A side of sautéed green beans or a simple green salad with a light vinaigrette balances the hearty stew perfectly. For a cozy winter meal, serve it with a glass of the same red wine used in the cooking.
Start by cooking the bacon in a large Dutch oven over medium heat until it’s crispy. This renders out the fat, which we’ll use to sear the beef. Once the bacon is done, scoop it out and set it aside, leaving the delicious drippings in the pot. Now, in batches, sear the beef cubes on all sides until they’re browned. This step is crucial for building flavor, so don’t rush it. Once browned, remove the beef and set it aside.
Next, add a bit of olive oil to the pot followed by the onion and garlic. Sauté these until the onions are translucent and fragrant. Stir in the carrots and let them cook for a couple of minutes. Sprinkle the flour over the vegetables and stir it in well; this will help thicken your sauce later on.
Pour in the red wine and beef broth, making sure to stir constantly to prevent lumps. Add the tomato paste, thyme, and bay leaves to the mix. Now, return the seared beef and crispy bacon to the pot. Bring everything to a simmer, then cover the pot and let it cook gently on low heat for about two hours. This is where the magic happens, as the flavors meld together beautifully.
After two hours, toss in the pearl onions and mushrooms. Let the stew cook for another 30 minutes until the vegetables are tender. Before serving, taste and season with salt and pepper to your liking. Finally, garnish with fresh parsley for a pop of color and freshness.
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