Description
There’s really nothing more comforting than a French beef stew – the classic Boeuf Bourguignon – on a chilly evening. It’s elegant and rustic at the same time, and works just as well for casual weeknight meals as it does for celebrations and holiday dinners.
Ingredients
3 lbs (1.4 kg) beef chuck, cut into 2.5-inch (6 cm) cubes
1 bottle (750 ml) red wine
1 lb (450g) small brown mushrooms, quartered
7 oz (200g) lardons or chopped bacon
1 large yellow onion, sliced
2 medium carrots, peeled and sliced into 1/2-inch (1.25 cm) rounds
8 cloves garlic, smashed and coarsely chopped
2 tbsp (16g) all-purpose flour
1 cup (150g) pearl onions
2 cups (480 ml) beef stock
1 tbsp Better than Bouillon Beef or 1 beef bouillon cube
2 tbsp (30g) tomato paste
4 bay leaves
2 sprigs fresh thyme
1 tbsp dried parsley flakes
Salt and black pepper, to taste
2 tbsp (30ml) olive oil, divided
Instructions
1. Render the Bacon
- In a large, heavy-bottomed pot or Dutch oven, cook the lardons or chopped bacon over medium-high heat until golden and crisp. Once cooked, remove the bacon with a slotted spoon and drain on a paper towel. Leave the bacon fat in the pot for flavor.
2. Sear the Beef
- Add 1 tablespoon of olive oil to the bacon fat, then turn the heat to high.
- Working in batches, sear the beef cubes on all sides until well-browned, about 2 minutes per side. Avoid crowding the pot to allow proper browning.
- Transfer seared beef pieces to a plate and set aside.
3. Cook the Aromatics
- Lower the heat to medium and add the sliced carrots and yellow onions to the pot.
- Sauté for 2-3 minutes, stirring occasionally, until they start to soften.
- Add the garlic and cook for an additional 1 minute until fragrant.
4. Add Beef, Bacon, and Flour
- Return the seared beef and bacon to the pot with the vegetables.
- Sprinkle the flour over the ingredients and stir well, cooking for about 2 minutes. This step helps thicken the stew slightly.
5. Deglaze with Red Wine
- Pour the entire bottle of red wine into the pot. Stir well, scraping up any browned bits on the bottom to deglaze the pan.
- Bring the wine to a vigorous boil for 5 minutes to allow the alcohol to evaporate.
6. Add Stock and Seasonings
- Pour in the beef stock, add the bouillon, tomato paste, bay leaves, thyme sprigs, and parsley flakes. Stir until everything is well combined.
- Add the pearl onions, then season the stew with salt and black pepper to taste.
- Reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is tender and falls apart easily with a fork.
7. Prepare the Mushrooms
- About 10 minutes before serving, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
- Add the quartered mushrooms and sauté until golden brown. Season lightly with salt.
- Add the mushrooms to the stew, stirring gently to incorporate them.
8. Serve
- Remove the thyme sprigs and bay leaves from the stew.
- Sprinkle with additional fresh herbs or sliced spring onions if desired, and serve warm.
Notes
Serve with the best mashed potatoes in the world.
If you’re using a Dutch oven in the oven for Beef Bourguignon, preheat your oven to 325°F (160°C). After browning the beef and sautéing the vegetables on the stovetop as directed, you can transfer the Dutch oven to the oven and let it cook for 3-3.5 hours.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course, Stew
- Method: Slow Cooking
- Cuisine: French, French-Inspired
Nutrition
- Serving Size: 300g
- Calories: 530
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 110mg