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Beef Bourguignon

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A classic French dish with tender beef and vegetables in a rich red wine sauce, perfect for comforting family dinners.

Ingredients

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  • 2 pounds beef chuck, cut into 2-inch cubes
  • 6 slices thick-cut bacon, chopped
  • 1 large onion, diced
  • 2 large carrots, sliced
  • 3 cloves garlic, minced
  • 2 cups red wine (Burgundy or Pinot Noir)
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon flour
  • 8 ounces pearl onions, peeled
  • 8 ounces mushrooms, quartered
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
  3. Working in batches to avoid overcrowding, brown the beef cubes on all sides in the bacon fat over medium-high heat, about 3-4 minutes per side.
  4. In the same pot, add the diced onion and sliced carrots. Cook until softened, about 5 minutes, scraping up any browned bits from the bottom.
  5. Add the minced garlic and cook for another minute until fragrant. Stir in the flour and tomato paste, cooking for 2 minutes to remove the raw flour taste.
  6. Pour in the red wine and beef broth, stirring well to combine and scrape up any remaining browned bits.
  7. Return the beef and bacon to the pot. Add the thyme sprigs and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 150-180 minutes, stirring occasionally, until the beef is fork-tender.
  8. While the beef is braising, prepare the pearl onions and mushrooms. In a separate skillet, sauté the pearl onions in a bit of butter until golden and caramelized, about 10 minutes. Remove and set aside.
  9. In the same skillet, sauté the quartered mushrooms until golden brown, about 8 minutes.
  10. Once the beef is tender, add the caramelized pearl onions and sautéed mushrooms to the pot. Simmer uncovered for 15-20 minutes to allow the sauce to thicken and the flavors to meld. Remove the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper as needed.
  11. Garnish with fresh parsley and serve hot over mashed potatoes or egg noodles.

Notes

This dish can also be made in a slow cooker; simply adjust timings and cooking temperatures.

Nutrition

Find it online: https://pinrecipezbylinaa.com/beef-bourguignon-recipe/

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