Description
Beef Bourguignon is a classic French stew featuring tender chunks of beef braised slowly in red wine with bacon, mushrooms, pearl onions, and aromatic herbs. This rich and hearty dish is perfect for family dinners and special occasions, offering a deep, savory flavor and melt-in-your-mouth texture.
Ingredients
Units
Scale
Meats and Proteins
- 6 ounces bacon (roughly chopped)
- 3 pounds beef brisket (trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks)
Vegetables and Aromatics
- 1 large carrot (sliced 1/2-inch thick)
- 1 large white onion (diced)
- 6 cloves garlic (minced, divided)
- 12 pearl onions (small, optional)
- 1 pound white mushrooms (fresh, small or brown mushrooms, quartered)
Liquids and Sauces
- 1 tablespoon extra-virgin olive oil
- 3 cups red wine (like Merlot, Pinot Noir, or a Chianti; for a milder sauce, use only 2 cups)
- 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
- 2 tablespoons tomato paste
Seasonings and Herbs
- 1 pinch coarse salt
- 1 pinch ground pepper
- 2 tablespoons flour
- 1 beef bouillon cube (crushed)
- 1 teaspoon fresh thyme (finely chopped)
- 2 tablespoons fresh parsley (finely chopped, divided)
- 2 bay leaves
- 2 tablespoons butter
Instructions
- Prepare the bacon and beef: Heat 1 tablespoon of extra-virgin olive oil in a heavy pan over medium heat. Add 6 ounces of roughly chopped bacon and cook until crisp. Remove bacon and set aside. In the same pan, add the beef chunks in batches and sear on all sides until browned. Remove the beef and set aside with the bacon.
- Sauté vegetables and garlic: Add the sliced carrot, diced white onion, and half of the minced garlic to the pan. Cook until the vegetables soften and begin to caramelize, about 5-7 minutes.
- Add flour and build the sauce: Sprinkle 2 tablespoons of flour over the vegetables and stir for 2 minutes to cook the flour. This will help thicken the sauce later.
- Deglaze with wine and stock: Pour in 3 cups of red wine gradually, scraping the browned bits from the pan bottom. Add 2-3 cups of beef stock depending on the wine amount, and stir in 2 tablespoons tomato paste and the crushed beef bouillon cube.
- Add beef, bacon, and herbs: Return the seared beef and bacon to the pan. Add 1 teaspoon of finely chopped fresh thyme, 2 bay leaves, salt, and pepper to taste. Bring the mixture to a simmer.
- Simmer the stew: Cover and cook the stew gently on low heat for 3 hours, or until the beef is tender and the flavors meld. Stir occasionally to prevent sticking.
- Prepare pearl onions and mushrooms: While the stew simmers, peel the pearl onions if using, and quarter the mushrooms. In a separate pan, melt 2 tablespoons butter and sauté pearl onions and mushrooms with the remaining minced garlic until golden and tender. Add them to the stew during the last 30 minutes of cooking.
- Finish and garnish: Remove the bay leaves. Stir in 1 tablespoon of fresh parsley and adjust seasoning as needed. Serve hot, garnished with the remaining fresh parsley.
Notes
- For a milder sauce, reduce red wine to 2 cups and increase beef stock accordingly.
- Peeling pearl onions is easier by blanching them in boiling water for 1 minute then shocking in cold water.
- The stew tastes even better the next day as flavors develop overnight.
- Use a heavy-bottomed pot or Dutch oven for even cooking and to prevent burning.
- This recipe is versatile for slow cooker, Instant Pot, stovetop, or oven methods; adjust cooking times as needed.
- Serve with crusty bread, mashed potatoes, or buttered noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 624 kcal
- Sugar: 7 g
- Sodium: 1163 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 59 g
- Cholesterol: 151 mg
