Description
Savor the rich flavors of Beef Bourguignon, a rustic French stew made with tender beef, aromatic vegetables, and a splash of red wine. This comforting dish offers a delightful experience with every bite and is just as perfect for family dinners as it is for entertaining guests.
Ingredients
Scale
- 3 lbs. boneless beef chuck fat removed and cut into 1½-inch cubes
- kosher salt
- freshly ground black pepper
- 2 tbsp all-purpose flour
- 8 slices bacon cut into ¼-inch slices
- 1 tbsp canola oil
- 5 carrots sliced diagonally into 1-inch chunks
- 1 large yellow onion diced
- 4 cloves garlic minced divided
- 750 ml red wine one bottle, such as pinot noir or cote du rhone
- ½ cup cognac
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves or ½ teaspoon dried
- 1 bay leaf
- 4 tbsp unsalted butter
- 1 lb. frozen pearl onions thawed
- 1 lb. fresh cremini mushrooms stems removed and caps thickly sliced
Instructions
- Preheat the oven to 325°F.
- Pat the beef dry using paper towels and season with salt and pepper; set it aside.
- In a small bowl, mix together the flour, salt, and pepper; set aside.
- Cook the bacon in a Dutch oven over medium heat until the fat renders. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels.
- Add 1 tablespoon of canola oil to the pot and let it heat for 30 seconds. Sear 1/3 of the beef cubes until browned on all sides. Repeat with the remaining beef in batches, transferring all browned beef to the plate with the bacon.
- Add carrots and chopped onions to the pot, seasoning with kosher salt and black pepper. Cook for 8-12 minutes until lightly browned. Stir in half of the minced garlic and cook for an additional 30 seconds.
- Return the seared beef and bacon to the pot with the vegetables. Dust the mixture with flour and cook, stirring frequently, for 5 minutes.
- Gradually add the red wine while scraping the bottom of the pot to deglaze it. Pour in the cognac and enough beef broth to nearly cover the meat.
- Stir in tomato paste, thyme leaves, and bay leaf. Bring the mixture to a simmer, cover the pot, and place it in the oven.
- Cook for 2-3 hours until the meat is fork-tender, stirring occasionally.
- While the beef cooks, prepare the onions and mushrooms by heating 2 tablespoons of butter in a separate saucepan. Add the thawed pearl onions, seasoning with salt and pepper, and cook until browned on all sides, about 8-10 minutes. Then add the remaining butter, sliced mushrooms, and the rest of the minced garlic, cooking until golden brown, around 6-8 minutes. Set aside until the stew is ready.
- Once the beef is tender, take it out of the oven and transfer it to the stovetop. Remove the lid, set to medium heat, and add the onion and mushroom mixture. Bring the stew to a boil, then reduce the heat to low and simmer for 15 minutes. Remove from heat and let it stand for another 15 minutes.
- Discard the bay leaf, season the stew to taste, and serve over mashed potatoes or egg noodles.
Notes
For an even richer flavor, use a quality red wine; Pinot Noir works particularly well.
Letting the stew sit for a while enhances its flavors—if you can, prepare it a day ahead.
Adjust the thickness of the sauce by simmering it longer or adding a bit of flour if too thin.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 1050mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 135mg