This Traditional Beef Burgundy, or Boeuf Bourguignon, is a classic French dish that transforms simple ingredients into a rich, comforting meal. Perfect for a cozy dinner, it marries tender beef with a velvety sauce that's infused with the deep flavors of wine and aromatics.
Beef chuck is the star of the show here, offering an ideal balance of flavor and tenderness when slow-cooked. The bacon adds a smoky depth, enhancing the dish's savory notes. Onion and carrots form the aromatic base, while garlic adds a punch of flavor. Red wine, preferably Burgundy, infuses the dish with a distinctive richness and depth. Beef stock complements and rounds out the sauce. Tomato paste brings a touch of acidity and richness, while thyme and a bay leaf add earthy, aromatic layers. Finally, pearl onions and mushrooms are added for texture and an extra boost of umami.
This dish pairs wonderfully with creamy mashed potatoes or buttered noodles, which soak up the rich sauce. A side of crusty bread is perfect for mopping up every last bit.
Start by seasoning the beef cubes with salt and pepper. This step ensures each bite is flavorful. Heat up some olive oil in a large Dutch oven over medium-high heat. Toss in the bacon and cook it until it's nice and crisp. Once done, remove the bacon and set it aside for later.
With the remaining fat in the pot, sear the beef in batches. Avoid overcrowding the pan; you want a nice brown crust on each piece. Once browned, take the beef out and set it aside.
Lower the heat to medium, then add the onion, carrots, and garlic. Sauté them until they're softened, stirring occasionally. Sprinkle in the flour and cook for a minute to form a roux, which will thicken the sauce beautifully.
Now, slowly pour in the wine and beef stock, scraping up any delicious brown bits from the bottom of the pot — these add incredible flavor. Return the beef and bacon back to the pot, then stir in the tomato paste, thyme, and bay leaf.
Bring the mixture to a simmer, cover the pot, and transfer it to a 325°F oven. Let it cook for 2.5 to 3 hours, checking for tenderness. About 30 minutes before it's done, add the pearl onions and mushrooms. Once the beef is tender, remove the pot from the oven, discard the bay leaf, and adjust the seasonings as needed before serving.
Share