Beef Recipes

Beef Bourguignon Recipe

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Beef Bourguignon Recipe

Description:

This Beef Bourguignon recipe is a classic French dish that combines tender chunks of beef with red wine, mushrooms, onions, and bacon to create a rich, hearty stew. The slow cooking process allows the flavors to meld together beautifully, resulting in a deeply satisfying meal perfect for cold evenings or special occasions.

Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons olive oil
  • 6 slices thick-cut bacon, diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3 cups (700ml) dry red wine, such as Burgundy or Pinot Noir
  • 2 cups (480ml) beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 cup (65g) all-purpose flour
  • 3 tablespoons tomato paste
  • 1 lb (450g) mushrooms, quartered
  • 1 pound (450g) small red potatoes, halved
  • 2 cups (8oz/225g) frozen pearl onions, thawed
  • 2 tablespoons unsalted butter
  • Cooked egg noodles or crusty bread for serving

Serving Size:

This recipe serves 6-8 people.

Total Time:

  • Preparation time: 45 minutes
  • Cooking time: 2 hours and 15 minutes

How to Cook:

  1. Salt the beef: Season the beef cubes generously with salt and pepper. Let them sit at room temperature for about 30 minutes before cooking.
  2. Brown the meat: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add half of the beef and brown on all sides, then remove from the pot and set aside. Repeat with remaining beef.
  3. Cook bacon: In the same pot, cook the diced bacon until crisp. Remove the bacon pieces with a slotted spoon and set them aside, leaving the rendered fat in the pot.
  4. Sauté vegetables: Add 2 tablespoons of olive oil to the pot if needed. Sauté the chopped onion and minced garlic for about 5 minutes or until softened but not browned.
  5. Cook flour: Sprinkle the flour over the onions and cook, stirring constantly, for 1-2 minutes until lightly toasted.
  6. Add liquids and herbs: Pour in the red wine and beef broth. Stir to combine with the flour mixture, scraping up any browned bits from the bottom of the pot. Add bay leaves and thyme. Bring to a simmer.
  7. Cook tomato paste: Whisk in the tomato paste until well combined. Return the beef and bacon to the pot. Reduce heat to low, cover, and let it cook gently for 1 hour.
  8. Add mushrooms and potatoes: After an hour, add the quartered mushrooms and halved potatoes to the pot. Stir well to combine with the liquid and meat.
  9. Cook further: Cover again and continue cooking for another 30 minutes or until beef is tender and falls apart easily when prodded with a fork.
  10. Add pearl onions: Add the thawed pearl onions to the pot, stir well, and let cook uncovered for an additional 15-20 minutes. The sauce should be thickened and slightly reduced by this point.
  11. Adjust seasoning: Taste and adjust salt and pepper as needed. Stir in butter until melted.

Serving Suggestions:

Beef Bourguignon is traditionally served with egg noodles or crusty bread to soak up the rich sauce. Garnish each serving with a sprig of fresh thyme if desired, for an extra touch of elegance.

This dish can be made ahead and reheated before serving, allowing flavors to develop even more over time. It’s also freezer-friendly; cool completely after cooking, then freeze in portions for future meals.