Description
Classic French Beef Bourguignon delivers rich, tender beef braised in red wine with smoky bacon and silky mushrooms. Hearty Burgundy flavors transport you to French countryside comfort with each savory, luxurious spoonful.
Ingredients
Scale
Beef and Proteins:
- 3 lb beef brisket, chuck steak, or stewing beef (cut into chunks of about 2 inches)
- 6 oz bacon (chopped into small pieces)
- 1 lb white or brown mushrooms (cut in quarters)
- 1 cube crushed beef bouillon
Vegetables and Aromatics:
- 1 large carrot (sliced thick at about ½ inch)
- 1 large white onion (diced into small pieces)
- 2 pearl onions (optional)
- 6 cloves garlic (minced; keep some for later use)
- 1 tsp fresh thyme (chopped finely)
- 2 bay leaves
Liquids, Seasonings, and Cooking Fats:
- 3 cups red wine (like Merlot, Pinot Noir, or Chianti)
- 2 to 3 cups beef stock (Use 3 cups if using 2 cups of wine)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter (for cooking mushrooms)
- 2 tablespoons tomato paste
- 2 tablespoons flour (to make the stew thicker)
- 2 tablespoons fresh parsley (chopped finely; save some for later use)
- 1 pinch of coarse salt
- 1 pinch of ground pepper
Instructions
- Prepare the oven by heating to 350°F (175°C) to ensure the perfect cooking environment for this classic French stew.
- Heat olive oil in a Dutch oven over medium heat. Crisp the chopped bacon for approximately 3 minutes, then transfer to a separate plate while retaining the rendered fat.
- Meticulously dry the beef chunks using paper towels, then season generously with salt and pepper. Sear the meat in batches within the bacon-infused fat, achieving a golden-brown crust on all surfaces (about 2-3 minutes per side).
- Introduce diced carrots and onions to the pot, sautéing for 3 minutes. Add finely minced garlic and cook for an additional minute, creating a fragrant base for the dish.
- Carefully return the bacon and seared beef to the pot. Dust with flour, ensuring an even coating that will help thicken the sauce during cooking.
- Pour in red wine and beef stock, adding just enough liquid to completely submerge the meat. Incorporate tomato paste, bouillon, thyme, and bay leaves to build depth of flavor.
- Cover the Dutch oven and place on the lower oven rack. Allow the stew to slow-cook for 2-3 hours, periodically checking to maintain a gentle simmer and ensuring the beef becomes incredibly tender.
- In a separate skillet, melt butter and quickly sauté additional minced garlic. Add quartered mushrooms, cooking until they develop a rich, golden-brown color.
- Remove the Dutch oven from the oven. Strain the contents through a colander, separating the sauce from the meat and vegetables. Discard the bay leaves.
- Reunite the beef, bacon, and vegetables in the Dutch oven. Carefully skim excess fat from the sauce and pour it back over the ingredients.
- Gently incorporate the prepared mushrooms into the stew. Simmer briefly to meld the flavors, adjusting the sauce consistency as needed with additional stock.
- Perform a final taste test, fine-tuning seasonings to perfection. Garnish with fresh parsley and serve piping hot alongside creamy mashed potatoes, fluffy rice, or tender egg noodles.
Notes
- Carefully crafted French classic that transforms humble ingredients into a luxurious, hearty meal bursting with rich, deep flavors.
- Slow-cooking technique breaks down tough beef cuts, creating meltingly tender meat infused with wine and aromatic herbs.
- Bacon provides a smoky foundation, while red wine adds complex depth and transforms ordinary stew into an extraordinary dining experience.
- Layering ingredients methodically ensures each component develops maximum flavor, from caramelized meat to perfectly sautéed vegetables.
- Optional pearl onions and mushrooms contribute subtle sweetness and earthy notes, elevating the dish beyond traditional stew preparations.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 596 kcal
- Sugar: 2g
- Sodium: 685mg
- Fat: 37g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 103mg