Ah, Beef Bourguignon—classic French comfort at its finest! 🥩🍷 Slow-cooked, tender beef in a rich red wine and mushroom sauce. Here’s a detailed recipe that’s authentic, but approachable:
Beef Bourguignon
Servings: 6 | Prep Time: 30 min | Cook Time: 2.5–3 hours
Ingredients
For the Beef:
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2 lbs (900g) beef chuck, cut into 2-inch cubes
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Salt and pepper
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2–3 tbsp olive oil
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4 slices bacon, chopped
Vegetables & Aromatics:
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1 large onion, diced
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2 carrots, sliced into rounds
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2 cloves garlic, minced
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2 tbsp tomato paste
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1 tsp thyme (dried or 2 tsp fresh)
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2 bay leaves
Liquids:
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2 cups red wine (Burgundy if possible, Pinot Noir is fine)
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2 cups beef broth
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1 tbsp flour (optional, for thickening)
Mushrooms & Finishing:
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8 oz (225g) button or cremini mushrooms, halved
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1 tbsp butter
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Fresh parsley, chopped, for garnish
Instructions
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Prep the Beef:
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Pat beef cubes dry, season with salt and pepper.
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In a large Dutch oven, heat olive oil over medium-high heat.
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Brown beef in batches until nicely seared on all sides. Remove and set aside.
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Cook Bacon & Veggies:
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In the same pot, cook bacon until crisp. Remove bacon, leaving drippings.
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Sauté onions and carrots until softened (~5 min).
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Add garlic and cook 1 min.
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Stir in tomato paste and cook 1–2 minutes to deepen flavor.
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Deglaze & Combine:
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Pour in red wine, scraping up any browned bits from the bottom.
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Return beef and bacon to the pot.
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Add thyme, bay leaves, and beef broth. Bring to a simmer.
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Slow Cook:
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Cover partially and simmer gently for 2–2.5 hours, until beef is tender.
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Optional: mix 1 tbsp flour with 1–2 tbsp cold water and stir into sauce for thicker consistency.
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Cook Mushrooms Separately:
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In a small skillet, sauté mushrooms in butter until golden.
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Stir mushrooms into the stew near the end of cooking.
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Finish & Serve:
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Adjust seasoning with salt and pepper.
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Garnish with fresh parsley.
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Serve over buttery mashed potatoes, egg noodles, or crusty bread.
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✨ Chef’s Notes:
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Wine choice matters: Use a decent dry red wine—you’ll taste it in the sauce.
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Overnight flavor: Beef Bourguignon often tastes even better the next day after flavors meld.
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Vegetables: Pearl onions are traditional; add them if you like.
If you want, I can give a “weeknight shortcut version” using stovetop or slow cooker that’s ready in ~90 minutes but still rich and tender.