Description
Beef Bourguignon is a classic French dish that combines tender beef chunks with a rich, flavorful red wine sauce. This hearty stew is packed with savory bacon, pearl onions, and mushrooms, creating a comforting and luxurious meal perfect for special occasions or cozy family dinners.
Ingredients
Units
Scale
- 3 pounds beef chuck steak, cut into 2-inch cubes (1350g)
- 1 tablespoon salt, divided
- 1/2 teaspoon ground black pepper
- 5 ounces bacon, chopped (142g)
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, sliced (295g)
- 2 carrots, sliced (200g)
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 3 cups red wine (like Merlot, Pinot Noir, Chianti) (720mL)
- 2 cups beef stock (480mL)
- 1/4 cup chopped fresh parsley, divided
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
- 3 tablespoons unsalted butter
- 12 small pearl onions, peeled
- 8 ounces fresh white or brown mushrooms, halved or quartered
Instructions
- Prepare the beef:
Season the beef cubes with 2 teaspoons salt and pepper. Let stand at room temperature for 30 minutes. Pat the beef dry with paper towels. - Preheat the oven:
Set the oven to 350°F (175°C). - Cook the bacon:
In a large Dutch oven over medium heat, cook the bacon until crisp, about 8 minutes. Remove the bacon with a slotted spoon and drain on paper towels. - Brown the beef:
Increase the heat to medium-high. Working in batches, add the beef cubes in a single layer and cook until well browned on all sides. Transfer the browned beef to a medium bowl. - Sauté the vegetables:
Reduce the heat to medium and add oil to the pot. Add onion and carrots, cooking until tender, about 10 minutes, stirring occasionally. - Build the sauce:
Stir in garlic and tomato paste, cooking for 1 minute. Add flour and cook for another minute. Gradually stir in wine and stock, scraping up brown bits from the bottom of the pot. - Combine and bake:
Add the browned beef, cooked bacon, 2 tablespoons parsley, thyme, bay leaf, and remaining salt. Cover and bake until the beef is very tender, about 2 hours. - Prepare the garnish:
Near the end of cooking, melt butter in a large skillet over medium-high heat. Add pearl onions and mushrooms, cooking until well browned, about 8 minutes. - Finish and serve:
Remove the pot from the oven and stir in the pearl onions and mushrooms. Discard the bay leaf. Ladle into bowls and garnish with remaining chopped parsley.
Notes
- Frozen pearl onions can be used for convenience. If using fresh, blanch them in boiling water for easy peeling.
- Salting the beef and letting it sit at room temperature before cooking enhances flavor and improves browning.
- Don’t overcrowd the pot when browning the beef to ensure proper caramelization.
- The wine is crucial for depth of flavor; the alcohol will cook off during simmering.
- Adjust the sauce thickness by adding more stock if too thick, or simmering longer if too thin.
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 5g
- Sodium: 1100mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 150mg
