Herb-Infused Beef Bourguignon is a comforting classic with a fragrant twist. By incorporating fresh herbs into this beloved French dish, you elevate its rich, hearty flavors, perfect for a cozy dinner at home.
Let's start with the star of the show: beef chuck. This cut is ideal for slow cooking, becoming tender and flavorful after a long simmer. Olive oil helps to brown the beef and bacon, adding a subtle, fruity note. Speaking of bacon, its fat not only adds a smoky flavor but also helps in browning the beef, creating a flavorful base for the dish.
Onion and garlic bring depth and sweetness when sautéed, while carrots add a touch of natural sweetness and color. Red wine infuses the dish with robust, fruity notes that are classic in a bourguignon. Beef stock enhances the meaty flavor, while tomato paste adds a rich umami taste and a bit of thickness to the sauce.
Our fresh herbs, bay leaf, thyme, and rosemary, are the game's changers here. They infuse the stew with earthy, aromatic flavors. Finally, mushrooms are sautéed in butter to add a luscious, savory finish to the dish.
This dish pairs wonderfully with crusty French bread to mop up the sauce. You can also serve it over creamy mashed potatoes or buttered noodles to make it even heartier. A simple side salad with a light vinaigrette complements the richness nicely.
First, preheat your oven to 350°F (175°C). This ensures everything cooks evenly once it’s all in the pot. Heat up that olive oil in a large Dutch oven over medium heat. Toss in the bacon and cook it until it’s nice and crisp. You’ll want to remove the bacon after it's done and set it aside for later.
Next, in the same pot, we’re going to brown the beef. Do this in batches so you don’t crowd the pot – it helps in getting a good sear. Once browned, remove the beef and set it aside with the bacon. Now, add your onions, garlic, and carrots. Sauté them until the onions are translucent, which should take about 5 minutes.
Sprinkle the flour over the veggies and cook, stirring, for about 2 minutes. This step thickens your stew later on. Gradually pour in the red wine, scraping up those flavorful bits stuck to the bottom. This deglazing step is crucial for maximizing the dish’s flavor.
Return the bacon and beef to the pot. Add the beef stock, tomato paste, bay leaf, thyme, rosemary, and season with salt and pepper. Bring this mixture to a simmer, then cover and place in the oven for about 2.5 hours. The beef should be fork-tender by the end.
During the last 30 minutes of cooking, melt butter in a skillet over medium heat and sauté the mushrooms until they're golden brown. Add them to the stew for the final stretch of cooking.
Once done, remove the pot from the oven and let it cool slightly before serving. This allows the flavors to meld beautifully.
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