Beef Bourguignon is a classic French stew in which beef is slowly braised in red wine with vegetables, mushrooms, and onions until tender and richly flavored.
Ingredients (Serves 6)
- 2 lb (900 g) beef chuck, cut into 2-inch cubes
- 4 slices bacon, chopped
- 1 large onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp flour
- 2 cups dry red wine (traditionally Burgundy)
- 2 cups beef stock
- 1 bay leaf
- 2 sprigs thyme
- 8 oz (225 g) mushrooms, halved
- 1 cup pearl onions (or small shallots)
- Salt and black pepper
- 2 tbsp butter
- 1 tbsp olive oil
Instructions
- Pat the beef dry and season with salt and pepper.
- Cook the bacon in a large Dutch oven until crisp; remove and set aside.
- Brown the beef in the bacon fat in batches. Remove and set aside.
- Add onion and carrots; cook until softened. Stir in garlic and tomato paste.
- Sprinkle in the flour and cook for 1 minute.
- Pour in the wine, scraping up any browned bits from the bottom.
- Add beef stock, thyme, bay leaf, bacon, and browned beef.
- Bring to a simmer, cover, and cook at 325°F (165°C) for about 2½–3 hours, or until the beef is very tender.
- Near the end of cooking, sauté the mushrooms and pearl onions in butter and olive oil until browned.
- Stir them into the stew during the last 30 minutes of cooking.
- Remove the bay leaf and thyme stems before serving.
Serving Suggestions
- Buttered noodles
- Mashed potatoes
- Crusty bread
- Steamed potatoes
The stew often tastes even better the next day after the flavors have had time to develop.
