Beef Bourguignon, or Boeuf Bourguignon, is a classic French stew that’s sure to warm you from the inside out. This rich and flavorful dish is a testament to the power of slow cooking, transforming humble ingredients into something truly extraordinary. Tender pieces of beef simmered in red wine with mushrooms, onions, and bacon create a symphony of flavors that will tantalize your taste buds. This recipe walks you through each step, ensuring even beginners can create a restaurant-quality Beef Bourguignon in their own kitchen. It’s a perfect comfort food for a chilly evening, a special occasion dinner, or any time you crave a taste of France. So grab your Dutch oven and let’s get started on this amazing Beef Bourguignon adventure!
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Recipe Overview
| Category | Value |
|---|---|
| Preparation Time | 30 minutes |
| Cooking Time | 3 hours |
| Servings | 6-8 servings |
| Difficulty | Intermediate |
Nutrition per Serving (approximate)
| Nutrient | Amount |
|---|---|
| Calories | 450-550 kcal |
| Protein | 35-40g |
| Fat | 25-30g |
| Carbohydrates | 15-20g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef chuck, cut into 1-inch cubes | 3 lbs |
| Olive oil | 2 tablespoons |
| Bacon, thick-cut, diced | 6 ounces |
| Yellow onion, chopped | 1 large |
| Carrots, peeled and chopped | 2 medium |
| Celery stalks, chopped | 2 medium |
| Garlic, minced | 4 cloves |
| Tomato paste | 2 tablespoons |
| All-purpose flour | 2 tablespoons |
| Dry red wine (Burgundy or Pinot Noir recommended) | 3 cups |
| Beef broth | 2 cups |
| Bay leaf | 1 |
| Dried thyme | 1 teaspoon |
| Cremini mushrooms, quartered | 1 lb |
| Pearl onions, peeled | 1 cup |
| Fresh parsley, chopped | 2 tablespoons (for garnish) |
| Salt and black pepper | To taste |
Cooking Instructions
- Prepare the Beef: Pat the beef chuck cubes dry with paper towels. Season generously with salt and black pepper. Drying the beef is essential for proper browning.
- Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until nicely browned. Avoid overcrowding the pot, as this will steam the beef instead of searing it. Set the browned beef aside.
- Cook the Bacon: Add the diced bacon to the Dutch oven and cook over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot. That bacon fat is liquid gold for flavor!
- Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot and cook in the bacon fat until softened, about 5-7 minutes. Stir occasionally to prevent burning. These vegetables form the aromatic base of your Beef Bourguignon.
- Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot and cook for another minute, stirring constantly, until fragrant. Cooking the tomato paste deepens its flavor.
- Dust with Flour: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This helps to thicken the stew. Make sure the flour is evenly distributed to avoid lumps.
- Deglaze with Red Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. These browned bits, called fond, are packed with flavor. Bring the wine to a simmer. The quality of the wine significantly impacts the flavor of the final dish, so choose a good quality dry red wine.
- Add Beef Broth and Seasonings: Add the beef broth, bay leaf, and dried thyme to the pot. Return the browned beef and cooked bacon to the pot. Make sure the beef is mostly submerged in the liquid.
- Simmer the Stew: Bring the stew to a simmer, then reduce the heat to low, cover the pot, and simmer for 2.5-3 hours, or until the beef is very tender. Stir occasionally to prevent sticking. The long, slow simmer is what makes the beef so tender and flavorful.
- Sauté the Mushrooms: While the stew simmers, prepare the mushrooms and pearl onions. In a separate skillet, sauté the quartered cremini mushrooms in a little olive oil until browned and softened. Season with salt and pepper.
- Glaze Pearl Onions: Add a tablespoon of butter and a pinch of sugar to the same pan. Add the pearl onions and cook until the sugar starts to caramelize, the butter melts, and they are a beautiful golden brown.
- Add Mushrooms and Pearl Onions: During the last 30 minutes of cooking, add the sautéed mushrooms and glazed pearl onions to the stew. This ensures they are cooked through but not mushy.
- Adjust Seasoning: Taste the stew and adjust seasoning with salt and pepper as needed. The flavors should be rich and well-balanced.
- Serve: Remove the bay leaf before serving. Garnish with fresh chopped parsley.
This rich and satisfying Beef Bourguignon is the perfect dish for a special occasion or a cozy night in. The key to a truly great Beef Bourguignon lies in the quality of the ingredients and the patience to let it simmer slowly. Don’t rush the process, and you’ll be rewarded with a dish that’s bursting with flavor and tenderness.
Serving Suggestions
Beef Bourguignon is traditionally served with:
- Mashed Potatoes: The creamy texture of mashed potatoes perfectly complements the rich sauce of the stew.
- Egg Noodles: Another classic pairing, egg noodles soak up the delicious sauce.
- Crusty Bread: For sopping up every last drop of the flavorful sauce.
- Polenta: A creamy polenta is an excellent alternative to mashed potatoes.
- Roasted Vegetables: Serve it alongside some roasted root vegetables.
A simple green salad also makes a great accompaniment to balance the richness of the stew. Consider serving a glass of the same red wine you used in the recipe for a complete and satisfying meal.
Tips and Notes
- Beef Selection: Chuck roast is the ideal cut for Beef Bourguignon because it has a good amount of marbling that renders during the slow cooking process, resulting in tender and flavorful beef. Other cuts like beef brisket can also be used, but they may require longer cooking times.
- Wine Choice: A good quality dry red wine is essential. Burgundy is the traditional choice, but Pinot Noir or even a Côtes du Rhône will work well. Avoid using cooking wine, as it often contains added salt and artificial flavors.
- Browning the Beef: Searing the beef properly is crucial for developing flavor. Make sure the beef is dry and the pot is hot before adding the beef. Work in batches to avoid overcrowding the pot.
- Slow Cooking: The slow cooking process is what makes Beef Bourguignon so tender and flavorful. Don’t rush it! The longer it simmers, the better the flavors will meld together.
- Make Ahead: Beef Bourguignon is even better the next day, as the flavors have had time to meld together. You can make it a day or two in advance and reheat it before serving.
- Freezing: Beef Bourguignon freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Thickening the Sauce: If the sauce is too thin, you can thicken it by simmering it uncovered for a while longer, or by whisking in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.
- Variations: Feel free to add other vegetables to the stew, such as parsnips, turnips, or potatoes. You can also add different herbs, such as rosemary or sage. Some people like to add a splash of brandy or Cognac for extra flavor.
- Pearl Onions Substitute: If you can’t find pearl onions, you can substitute them with small yellow onions, quartered.
- Mushroom Variety: Feel free to experiment with different types of mushrooms, such as shiitake or oyster mushrooms.
Enjoy your homemade Beef Bourguignon! With a little patience and attention to detail, you can create a truly memorable and delicious dish that will impress your family and friends. The depth of flavor in this Beef Bourguignon recipe is unparalleled, making it a true culinary masterpiece. This Beef Bourguignon is sure to become a family favorite! Don’t be intimidated by the length of the recipe; each step is straightforward and easy to follow. The result – a deeply satisfying Beef Bourguignon – is well worth the effort. Mastering Beef Bourguignon will elevate your cooking skills. Your journey to create authentic Beef Bourguignon starts now. This Beef Bourguignon recipe offers a delightful culinary experience. The robust flavors of this Beef Bourguignon are unforgettable. Every spoonful of this Beef Bourguignon is a burst of French tradition. Savor the richness of this Beef Bourguignon. Enjoy the art of making Beef Bourguignon at home.
