Herbed Beef Bourguignon with Mushrooms

Name: Herbed Beef Bourguignon with Mushrooms
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 servings
Ingredients: 2 lbs beef chuck, cut into 2-inch cubes; 1/2 cup all-purpose flour; Salt and pepper to taste; 3 tbsp olive oil; 4 slices bacon, chopped; 1 large onion, diced; 2 carrots, sliced; 4 cloves garlic, minced; 2 cups red wine; 2 cups beef stock; 2 tbsp tomato paste; 1 tbsp fresh thyme, chopped; 1 tbsp fresh rosemary, chopped; 2 bay leaves; 1 lb cremini mushrooms, sliced; 2 tbsp unsalted butter; 1/4 cup fresh parsley, chopped

🕒 Prep: 30 min

🔥 Cook: 4 hours

🍽 Serves: 6

★★★★★

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Herbed Beef Bourguignon with Mushrooms is a cozy, comforting classic that brings rich flavors together with a touch of elegance. Perfect for a weekend dinner or a special occasion, this dish is a heartwarming delight for any table.

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Ingredients for Herbed Beef Bourguignon with Mushrooms

The star of the dish is the beef chuck; it's affordable and becomes tender when cooked slowly. All-purpose flour coats the beef, helping to thicken the sauce as it cooks. A touch of salt and pepper seasons the beef before browning. Olive oil is used for browning, adding a subtle fruity flavor. Bacon introduces a smoky depth, which complements the richness of the onion and carrots. Garlic adds aromatic intensity. The red wine is crucial, bringing acidity and complexity to the stew, while beef stock deepens the savory notes. Tomato paste adds a touch of sweetness and umami. Fresh thyme and rosemary infuse the stew with aromatic freshness, while bay leaves add a subtle herbal note. Cremini mushrooms provide an earthy, hearty texture, and unsalted butter enriches their flavor. Finally, fresh parsley brightens the dish before serving.

Tips & Tricks

Use a wine you enjoy drinking; it really influences the flavor of the dish.
Let the beef come to room temperature before cooking for even browning.
Cook the mushrooms separately to avoid overcrowding the pot, ensuring they brown properly.

Serving Suggestions

This dish pairs beautifully with creamy mashed potatoes or a crusty baguette to soak up the rich sauce. A side of steamed green beans or a fresh salad adds a nice contrast to the robust flavors of the stew.

Frequently Asked Questions

Can I use another type of mushroom?: Absolutely! Button mushrooms or portobello can be great alternatives.
Is there a substitute for red wine?: You can use additional beef stock with a tablespoon of balsamic vinegar for acidity.
Can this be made in advance?: Yes, the flavors improve with time. Just reheat gently before serving.

Herbed Beef Bourguignon with Mushrooms Recipe Walkthrough

First, season your beef generously with salt and pepper, then dredge it in flour to give it a light coat. This helps to create a lovely crust when you brown it. Heat up your olive oil in a large Dutch oven over medium-high heat and brown the beef in batches. Make sure not to crowd the pot so each piece gets nicely caramelized. Set the browned beef aside for now.

Reduce the heat to medium and toss in the bacon. Let it cook until it's nice and crispy, releasing all that smoky goodness. Add the onion and carrots to the pot, cooking until they soften up a bit, about five minutes. Stir in the garlic and let it cook for just a minute before adding the tomato paste. Stir well to incorporate it into the mix.

Next, pour in the red wine, scraping up all the delicious browned bits from the bottom of the pot. Bring it to a boil, then let it simmer until the liquid reduces by half. This step intensifies the flavors beautifully. Return the browned beef to the pot, along with the beef stock, thyme, rosemary, and bay leaves. Bring everything to a gentle simmer.

Cover the pot and place it in a preheated oven at 325°F. Let it cook for about two hours, stirring occasionally. This slow braise is what gives the beef its melt-in-your-mouth tenderness.

In the meantime, heat up some butter in a skillet over medium heat and cook the mushrooms until they're browned and tender, which should take about ten minutes. Stir these into the stew, cover, and let everything cook for another 30 minutes. The mushrooms absorb the stew's flavors and add a satisfying texture.

Before serving, remove the bay leaves and sprinkle parsley over the top for a fresh finish. Serve this hearty stew hot, and enjoy every savory spoonful.

Why You'll Love This Recipe

Combines the rich flavors of beef, red wine, and fresh herbs.
Features a comforting depth of flavor with a hint of smokiness from bacon.
Includes mushrooms for an earthy, satisfying bite.
Simple enough for a weekend meal, elegant enough for a special occasion.

Ingredients

2 lbs beef chuck, cut into 2-inch cubes

1/2 cup all-purpose flour

Salt and pepper to taste

3 tbsp olive oil

4 slices bacon, chopped

1 large onion, diced

2 carrots, sliced

4 cloves garlic, minced

2 cups red wine

2 cups beef stock

2 tbsp tomato paste

1 tbsp fresh thyme, chopped

1 tbsp fresh rosemary, chopped

2 bay leaves

1 lb cremini mushrooms, sliced

2 tbsp unsalted butter

1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Season the beef with salt and pepper, then dredge in flour, shaking off excess.

2. In a large Dutch oven, heat olive oil over medium-high heat. Add beef in batches, browning on all sides. Remove and set aside.

3. Reduce heat to medium, add bacon, and cook until crisp. Add onion and carrots, cooking until softened, about 5 minutes.

4. Stir in garlic, cook for an additional minute, then add tomato paste, stirring until incorporated.

5. Pour in the red wine, scraping up browned bits from the bottom of the pot. Bring to a boil, then reduce heat and simmer until liquid is reduced by half.

6. Add beef stock, thyme, rosemary, bay leaves, and browned beef back to the pot. Bring to a simmer.

7. Cover and place in preheated oven at 325°F for 2 hours, stirring occasionally.

8. In a skillet, melt butter over medium heat. Add mushrooms, cooking until browned and tender, about 10 minutes.