Description
Classic beef bourguignon brings French culinary magic to home kitchens with rich, tender beef braised in red wine. Hearty ingredients blend seamlessly, offering a deeply satisfying meal that connects home cooks with traditional French cooking techniques.
Ingredients
Scale
Proteins:
- 2 pounds (907 grams) beef chuck, cubed
- 4 slices bacon, diced
Vegetables and Aromatics:
- 1 large onion, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
- 1 cup pearl onions, peeled
- 1 cup mushrooms, sliced
Liquids and Seasonings:
- 2 cups (473 milliliters) red wine
- 2 cups (473 milliliters) beef stock
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon flour
- 2 teaspoons fresh thyme
- 2 bay leaves
- Salt
- Pepper
Instructions
- Render bacon in a heavy-bottomed pot over medium heat until crisp and golden, transferring the pieces to a paper towel-lined plate.
- Sear beef cubes in the bacon drippings, working in batches to ensure a deep caramelized exterior, then set aside on a separate plate.
- Without cleaning the pot, introduce a touch of olive oil and gently sweat chopped onions, diced carrots, and minced garlic until they become translucent and fragrant.
- Incorporate tomato paste and flour, stirring continuously for approximately 60 seconds to develop a rich, nutty aroma and eliminate raw flour taste.
- Deglaze the pot with robust red wine, scraping the flavorful browned bits from the bottom to create a deeply complex sauce base.
- Return bacon and seared beef to the pot, then add beef stock, fresh thyme sprigs, and bay leaves. Reduce heat and simmer gently for 1.5-2 hours, allowing the meat to become incredibly tender.
- During the final 30 minutes of cooking, separately caramelize pearl onions and sliced mushrooms in a skillet until they develop a beautiful golden-brown color, then fold them into the stew.
- Allow the bourguignon to rest for 10 minutes before serving alongside crusty artisan bread or creamy mashed potatoes, ensuring maximum flavor absorption.
Notes
- Use thick-cut bacon for a richer, deeper flavor profile that elevates the entire dish.
- Choose a robust red wine like Burgundy or Pinot Noir to maintain authentic French cooking traditions.
- Pat beef cubes completely dry before searing to ensure perfect caramelization and prevent steaming instead of browning.
- Let the stew rest for 15-20 minutes after cooking to allow flavors to meld and sauce to thicken naturally.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 335 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg