Description
Hearty French classic beef bourguignon beckons with rich, wine-braised depths of tender meat and robust flavors. Succulent beef, slowly simmered in Burgundy wine, delivers a luxurious dining experience that connects you to timeless French culinary tradition.
Ingredients
Scale
Proteins:
- 2 pounds (907 grams) beef chuck, cut into 2-inch cubes
- 4 slices bacon, chopped
Vegetables and Aromatics:
- 1 onion, diced
- 2 carrots, sliced
- 2 garlic cloves, minced
- 8 ounces (226 grams) mushrooms, sliced
- 12 pearl onions, peeled
Liquids and Seasonings:
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef stock
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper, to taste
Instructions
- Generously coat beef cubes with salt and freshly ground black pepper, ensuring even seasoning.
- Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
- Sear beef pieces in small batches, creating a deep golden-brown crust on all sides. Transfer browned meat to a separate plate.
- Render bacon in the same pot until crisp and golden, releasing its rich, smoky flavor.
- Add diced onions, sliced carrots, and minced garlic to the bacon fat, sautéing until vegetables become translucent and fragrant, approximately 5 minutes.
- Incorporate tomato paste, stirring to caramelize and intensify its flavor profile.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom, and allow to simmer and reduce by one-third.
- Return browned beef to the pot, then pour in beef stock and add bay leaf and fresh thyme sprigs.
- Cover and slow-cook at 325°F for 1.5-2 hours, until meat becomes exceptionally tender and can be easily pulled apart.
- Meanwhile, sauté mushrooms and pearl onions in butter until golden and caramelized.
- Gently fold sautéed mushrooms and onions into the stew during the final 15 minutes of cooking.
- Create a smooth flour slurry to thicken the sauce, stirring until the stew reaches a rich, glossy consistency.
- Remove bay leaf and thyme sprigs before serving piping hot over creamy mashed potatoes or alongside crusty artisan bread.
Notes
- Choose chuck roast or beef chuck for maximum tenderness and rich flavor during slow cooking.
- Pat beef completely dry before browning to ensure perfect caramelization and develop deep, complex flavors.
- Use a robust, full-bodied red wine like Burgundy or Pinot Noir to enhance the traditional French flavor profile.
- Consider making this dish a day ahead, as flavors intensify and become more complex when allowed to rest overnight in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg