Description
Rich, hearty classic beef bourguignon recipe beckons with French countryside comfort, promising tender beef braised in robust red wine. Succulent meat melts alongside pearl onions and mushrooms, inviting you to savor an authentic culinary journey through Burgundy’s legendary cuisine.
Ingredients
Scale
Meats and Proteins:
- 2 lbs (0.9 kg) beef chuck, cut into chunks
- 6 ounces (170 grams) bacon, diced
Vegetables and Aromatics:
- 2 carrots, peeled and sliced
- 1 large onion, diced
- 3 garlic cloves, minced
- 8 ounces (226 grams) mushrooms, sliced
- 12 pearl onions, peeled
Liquids, Seasonings, and Herbs:
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cups red wine (Burgundy preferred)
- 2 cups beef stock
- 1 bay leaf
- 2 teaspoons fresh thyme leaves
- 1 tablespoon unsalted butter
- Salt and pepper to taste
Instructions
- Render bacon in a heavy-bottomed pot over medium heat until golden and crisp, then transfer to a separate plate, preserving the rendered fat.
- Methodically brown beef chunks in multiple batches within the bacon drippings, ensuring each piece develops a rich caramelized exterior. Remove and reserve alongside the bacon.
- Introduce olive oil to the pot, then gently sauté chopped carrots and onions until they become translucent and softened. Incorporate minced garlic and tomato paste, stirring to release their aromatic essence.
- Deglaze the pot with robust red wine, vigorously scraping accumulated browned bits from the bottom to capture maximum flavor complexity.
- Return the browned beef and crispy bacon to the pot, supplementing with beef stock, aromatic bay leaf, and fragrant thyme. Ensure ingredients are thoroughly combined.
- Bring the mixture to a gentle simmer, then securely cover and transfer to a preheated oven. Allow the stew to braise slowly, transforming tough meat into tender morsels over approximately 2.5–3 hours.
- Meanwhile, prepare garnish by sautéing mushrooms and pearl onions in butter until they acquire a rich golden hue and caramelized edges.
- During the final half-hour of cooking, incorporate the sautéed mushrooms and pearl onions into the stew, allowing them to integrate seamlessly.
- Taste and calibrate seasoning with salt and freshly cracked black pepper, ensuring a harmonious flavor profile.
- Serve the bourguignon alongside crusty artisan bread or creamy mashed potatoes, inviting diners to savor this classic French comfort dish.
Notes
- Choosing the right cut of beef is crucial for a melt-in-your-mouth texture, so opt for chuck roast or beef shoulder for maximum tenderness.
- Patting beef dry before searing helps achieve a beautiful golden-brown crust, which locks in rich flavors and creates delicious caramelization.
- Using good-quality red wine like Burgundy or Pinot Noir significantly enhances the depth and complexity of the stew’s overall taste profile.
- For a gluten-free version, replace traditional flour with cornstarch when thickening the sauce and ensure all ingredients are certified gluten-free.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg