Boeuf Bourguignon
Boeuf Bourguignon is a rich and hearty French beef stew slow-cooked in red wine with tender vegetables, crispy bacon, and aromatic herbs. This comforting dish is perfect for a special dinner or a cozy evening at home.
Ingredients
- 2.5 lbs 1.2 kg beef chuck, cut into 2-inch cubes
- Salt and black pepper to taste
- 3 tbsp olive oil
- 6 oz 170 g bacon, diced
- 1 large onion finely chopped
- 2 carrots peeled and sliced
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups 500 ml Burgundy red wine
- 2 cups 500 ml beef stock
- 1 bouquet garni thyme, bay leaves, parsley bundle
- 1 lb 450 g pearl onions, peeled
- 8 oz 225 g button mushrooms, quartered
- 2 tbsp unsalted butter
Instructions
- Pat beef cubes dry and season with salt and pepper.
- Chop vegetables, prepare bouquet garni, and measure out liquids.
- Heat 2 tbsp olive oil in a large Dutch oven.
- Sear beef cubes in batches until browned. Remove and set aside.
- In the same pot, cook diced bacon until crispy. Remove and set aside, leaving rendered fat in the pot.
- Add chopped onion and carrots to the pot. Cook for 5 minutes until softened.
- Stir in garlic and tomato paste, cooking for 1 minute. Sprinkle with flour and stir well.
- Pour in red wine, scraping up browned bits from the bottom. Simmer for 1-2 minutes.
- Add beef stock, bouquet garni, seared beef, and cooked bacon.
- Cover the pot and transfer to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, stirring occasionally.
- While the stew cooks, melt butter in a skillet. Sauté pearl onions and mushrooms until golden. Set aside.
- In the last 30 minutes of cooking, stir in sautéed onions and mushrooms.
- Remove bouquet garni and simmer on the stovetop for 10 minutes to combine flavors.
- Serve hot with mashed potatoes, buttered noodles, or crusty bread. Garnish with fresh parsley if desired.