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Boeuf Bourguignon

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Boeuf Bourguignon is a classic French beef stew featuring tender beef, mushrooms, onions, and carrots slowly braised in a rich red wine sauce. This elegant comfort food develops deep, complex flavors and becomes even better the next day.

Ingredients

  • 3 pounds beef chuck, cut into 2-inch cubes
  • 6 slices bacon, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 large onion, diced
  • 2 carrots, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 cups dry red wine
  • 2 cups beef broth
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 12 ounces baby bella or cremini mushrooms
  • 1 tablespoon butter
  • 1 pound pearl onions, peeled
  • Fresh parsley, chopped

Instructions

  1. Pat the beef dry with paper towels and season with salt and black pepper.
  2. In a large Dutch oven, cook the bacon over medium heat until crisp.
  3. Remove the bacon and set aside, leaving the rendered fat in the pot.
  4. Add the olive oil if needed.
  5. Brown the beef in batches until richly seared on all sides.
  6. Transfer the browned beef to a plate.
  7. Add the onion and carrots to the pot and cook for 5 minutes.
  8. Stir in the garlic and cook for 30 seconds.
  9. Add the tomato paste and cook for 1 minute.
  10. Sprinkle the flour over the vegetables and stir well.
  11. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
  12. Add the beef broth, bay leaves, thyme, bacon, and browned beef.
  13. Bring to a gentle simmer.
  14. Cover and cook in a 325°F (165°C) oven for 2½ to 3 hours, or until the beef is fork-tender.
  15. About 30 minutes before the stew is finished, melt the butter in a skillet.
  16. Sauté the mushrooms and pearl onions until lightly browned.
  17. Stir the mushrooms and onions into the stew.
  18. Continue cooking uncovered for the remaining time.
  19. Remove the bay leaves and thyme stems.
  20. Garnish with fresh parsley and serve warm.

Notes

  • Boeuf Bourguignon is often even more flavorful the day after it is made.
  • Beef chuck is ideal because it becomes tender during long cooking.
  • Use a dry red wine such as Pinot Noir, Merlot, or Cabernet Sauvignon.
  • Serve with mashed potatoes, buttered noodles, crusty bread, or roasted potatoes.
  • Freeze leftovers for up to 3 months in airtight containers.
  • For a stovetop version, simmer gently until the beef is tender.

Nutrition

Find it online: https://thefamilycooking.com/boeuf-bourguignon/