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Classic Beef Bourguignon Recipe

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Savor the timeless flavors of this Classic Beef Bourguignon recipe. Featuring tender beef, slow-cooked in red wine with fresh vegetables and herbs, this French stew is a comforting, rich dish perfect for family dinners or elegant gatherings.

Ingredients

Scale
  • 2 lbs beef chuck or stew meat, cut into 2-inch cubes
  • 4 oz bacon or pancetta, diced
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 cups red wine (Burgundy or Pinot Noir recommended)
  • 2 cups beef stock or broth
  • 1 bouquet garni (parsley, thyme, and bay leaf tied together)
  • 1 lb mushrooms, quartered
  • 8 pearl onions, peeled
  • 2 tbsp unsalted butter
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 325°F (165°C).
  • In a large Dutch oven, cook the bacon over medium heat until crisp. Remove and set aside.
  • Sear the beef cubes in the rendered bacon fat until browned on all sides. Remove and set aside.
  • Add olive oil to the pot and sauté onions, carrots, and garlic until softened.
  • Stir in the tomato paste, cook for 1 minute, and deglaze the pot with red wine.
  • Add beef stock, bouquet garni, beef, and bacon back to the pot. Bring to a simmer.
  • Cover and transfer to the oven. Bake for 2 1/2 hours, stirring occasionally.
  • Meanwhile, in a skillet, sauté mushrooms and pearl onions in butter until golden. Add to the stew during the last 30 minutes of cooking.
  • Discard the bouquet garni, season with salt and pepper, and serve hot with mashed potatoes, rice, or crusty bread.

Notes

  • Use a good-quality dry red wine for the best flavor.
  • For a thicker sauce, simmer the stew uncovered for the last 15 minutes.

Nutrition

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