Experience the Rich Flavors of Classic Beef Bourguignon Today!
Classic Beef Bourguignon is a dish that has captivated the hearts and palates of food enthusiasts worldwide. This slow-cooked beef stew, with its rich, velvety sauce and tender chunks of meat, is a true testament to the art of French cooking.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Ingredients
- 5 strips bacon, cut into 1” pieces
- 3 1/2 pound beef chuck, cut into 2” pieces
- 4 tablespoon unsalted butter, divided
- 1 yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 garlic cloves, minced
- 2 tablespoon tomato paste
- 3 tablespoon all-purpose flour
- 2 cup Burgundy wine, or other bold red wine
- 2 cup beef stock
- 1 tablespoon Better than Bouillon beef bouillon
- 2 sprigs fresh thyme
- 2 bay leaves, dried or fresh
- 10 ounce frozen pearl onions, defrosted and drained
- 16 ounce cremini mushrooms, quartered
- Kosher salt to taste
- Freshly cracked pepper to taste
Instructions
1. Cook the bacon in a large Dutch oven over medium heat until crisp. Remove and set aside, leaving the fat in the pot.
2. Pat the beef dry and season with salt and pepper. Sear in batches over medium-high heat until crust forms. Remove and set aside.
3. Reduce heat to medium and add 2 tablespoon of butter. Sauté onion, carrots, and garlic until softened, about 5 minutes. Stir in tomato paste and cook for 1-2 minutes.
4. Sprinkle flour over vegetables and stir to coat. Cook for 1-2 minutes. Slowly pour in Burgundy wine, scraping up browned bits. Add beef stock and bouillon, then return beef and bacon to pot. Add thyme and bay leaves.
5. Bring to a simmer, cover, and cook on low heat for 2-2.5 hours until beef is fork-tender.
6. In a separate skillet, melt remaining 2 tablespoon of butter. Sauté pearl onions and mushrooms until golden brown, about 10 minutes. Add to beef mixture during the last 30 minutes of cooking.
7. Remove thyme sprigs and bay leaves. Adjust seasoning with salt and pepper to taste. Serve hot.
Notes
Allow enough simmering time for tender beef.
Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 80 milligrams
Keywords: Beef Bourguignon, French Cuisine, Stew
Find it online: https://www.basterecipes.com/classic-beef-bourguignon/