Beef Bourguignon
A classic French stew combining tender beef, vegetables, and full-bodied red wine, known for its rich flavor and comforting nature.
Ingredients
For the stew
- 800 g 800g / 1.6 lb chuck beef, cut into 4-5 cm / 2” cubes Use good quality meat for best flavor.
- 2 large 2 large carrots, cut on an angle into 4-5 cm / 2” pieces
- 16 pieces 16 pearl onions or small, round pickling onions
- 1 leaf 1 bay leaf, fresh (sub: dried)
- 3 sprigs 3 sprigs thyme
- 750 ml 750ml / 25 oz pinot noir or other red wine Any good full-bodied red wine can be used.
- 3 tbsp 3 tbsp oil (olive, canola or vegetable)
- 3/4 tsp 3/4 tsp salt
- 1/2 tsp 1/2 tsp pepper
- 200 g 200g / 7oz mushrooms, halved (quarters if large)
- 150 g 150g / 5oz bacon piece, cut into 1cm / 1/2” thick batons
- 50 g 50g / 3 tbsp unsalted butter
- 3 cloves 3 garlic cloves, minced
- 2 tbsp 2 tbsp tomato paste
- 6 tbsp 6 tbsp flour (plain / all-purpose)
- 3 cups 3 cups beef stock (low sodium)
- 1/4 tsp 1/4 tsp salt
- 2 tbsp 2 tbsp chopped parsley (for garnish)
Instructions
Preparation
- Marinate beef: Place the beef and marinade ingredients in a large dish and marinate overnight or for at least 12 hours.
- Brown beef and vegetables: Preheat the oven to 180°C / 350°F. Dry the beef, season it, and brown in a heavy pot. Add and brown the bacon, mushrooms, onions, and carrots, stirring in garlic and tomato paste.
- Slow-cook: Add the strained marinade, beef stock, and herbs to the pot. Bring to a simmer, cover, and bake in the oven for an hour. Add in the onions and mushrooms, then cook for an additional 1.5 hours until the beef is tender.
- Adjust seasoning: Taste the sauce and add more salt if needed.
Serving
- Serve this delicious stew over a mound of creamy mashed potatoes or with crusty bread to soak up the savory sauce. Garnish with fresh parsley for a pop of color and freshness.
Notes
Store leftover Beef Bourguignon in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat. It can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating. Let the dish rest overnight after cooking to enhance the flavors. Adjust the consistency of the sauce by adding more beef stock or letting it simmer longer.