Beef Bourguignon Recipe

Description:

Beef Bourguignon is a classic French dish that originated in the Burgundy region of France. This hearty stew features tender chunks of beef slow-cooked with red wine, onions, mushrooms, and bacon. The result is a richly flavored meal that’s perfect for cold evenings or special occasions.

Ingredients:

2 pounds beef chuck, cut into 1-inch cubes
Salt and pepper to taste
4 tablespoons unsalted butter
8 ounces bacon, diced
1 pound pearl onions, peeled
6 cloves garlic, minced
2 cups red wine (Burgundy or Pinot Noir)
3 cups beef broth
2 tablespoons tomato paste
4 sprigs fresh thyme
1 bay leaf
1 cup button mushrooms, quartered
2 carrots, peeled and sliced into rounds
2 stalks celery, diced
3 tablespoons all-purpose flour
4 ounces pearl onions, blanched and peeled
2 cups beef broth (for cooking onions)
1 tablespoon olive oil

Serving Size:

This recipe serves 6-8 people.

Cooking Time:

Preparation time: 45 minutes
Cooking time: 2 hours and 15 minutes
Total: Approximately 2 hours and 60 minutes

How to Cook Beef Bourguignon:

Salt the beef: Season the beef cubes generously with salt and pepper. Let them sit for at least 15 minutes before cooking.
Brown the beef: In a large Dutch oven or heavy pot, melt half of the butter over medium-high heat. Add the beef in batches to avoid overcrowding the pan. Cook until browned on all sides, about 4-5 minutes per batch. Remove the beef and set aside.
Cook bacon: In the same pot, add the diced bacon and cook until crispy. Use a slotted spoon to remove the bacon bits from the fat and set them aside with the beef.
Sauté onions and garlic: Add the remaining butter to the pot along with the pearl onions and minced garlic. Cook over medium heat for about 5 minutes, stirring occasionally until the onions are lightly browned.
Add wine and broth: Pour in the red wine and bring it to a simmer, scraping up any brown bits from the bottom of the pan. Add the beef broth and tomato paste, stirring well to combine. Bring back to a simmer.
Incorporate thyme and bay leaf: Place the thyme sprigs and bay leaf into the pot with the liquid mixture.
Add beef and bacon: Return the browned beef and bacon bits to the pot, along with any accumulated juices. Bring everything back to a simmer.
Cook slowly: Reduce heat to low, cover the pot, and let it cook gently for about 1 hour and 30 minutes or until the meat is tender but not falling apart.
Add mushrooms and vegetables: While the beef simmers, prepare the pearl onions by blanching them in boiling water for a minute. Then plunge them into ice water to stop cooking. Peel off their skins and set aside. In another pan, heat olive oil over medium-high heat and sauté the quartered mushrooms until they release their moisture and start browning. Add the sliced carrots and diced celery, stirring well.
Thicken sauce: After 1 hour of cooking beef, mix flour with a little water to make a slurry. Slowly stir this mixture into the pot to thicken the sauce. Cook for an additional 5 minutes or until thickened.
Combine all ingredients: Add the cooked mushrooms and vegetables along with blanched pearl onions to the beef mixture. Stir well to combine, then let it simmer for another 10-15 minutes to allow flavors to meld together.
Serve: Taste and adjust seasoning if necessary. Serve hot over mashed potatoes or crusty bread, garnished with fresh parsley.

Tips:

To enhance the flavor of this dish, you can use a combination of red wine and beef broth for added depth.
For an extra rich texture, consider adding a splash of heavy cream towards the end of cooking time.
This recipe is best made ahead of time as it allows flavors to develop fully. It tastes even better when reheated the next day.

Nutritional Information (per serving):

Calories: 500 kcal
Total Fat: 28g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 700mg
Total Carbohydrates: 14g
Dietary Fiber: 3g
Sugars: 6g
Protein: 28g

This Beef Bourguignon is a comforting and flavorful meal that will surely become a favorite in your household. Enjoy!