Classic Beef Bourguignon: The Ultimate Comfort Food Recipe
Introduction to Classic Beef Bourguignon
Beef Bourguignon is a classic French dish that embodies warmth, comfort, and rich flavors. This hearty stew, hailing from the Burgundy region, combines tender beef with aromatic vegetables, red wine, and herbs, creating a dish that is both satisfying and indulgent. Whether you’re looking to impress guests or simply enjoy a cozy meal at home, this recipe is sure to delight your taste buds.
A Personal Story Behind My Classic Beef Bourguignon Journey
Growing up, my family often gathered around the table to enjoy hearty meals, but there was nothing quite like the aroma of Beef Bourguignon wafting through the house. My grandmother would prepare it for special occasions, each bite reminding us of the love and care that went into cooking. It’s not just a meal; it’s a tradition that brings back fond memories of family gatherings and shared laughter.
What Makes This Classic Beef Bourguignon Recipe Special?
This recipe stands out for its rich depth of flavor, thanks to the combination of red wine and fresh herbs. The slow cooking process allows the beef to become incredibly tender, while the vegetables add texture and sweetness. The addition of mushrooms provides an earthy note that complements the dish perfectly. Plus, it’s versatile enough to pair with a variety of sides, making it a go-to for any occasion.
The Full Classic Beef Bourguignon Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 ounces bacon, roughly chopped
- 3 pounds beef brisket, chuck steak, or stewing beef, cut into 2-inch chunks
- 1 large carrot, sliced 1/2-inch thick
- 1 large white onion, diced
- 6 cloves garlic, minced (divided)
- 1 pinch coarse salt
- 1 pinch ground pepper
- 2 tablespoons flour
- 12 small pearl onions (optional)
- 3 cups red wine (Merlot, Pinot Noir, or Chianti)
- 2-3 cups beef stock
- 2 tablespoons tomato paste
- 1 beef bouillon cube, crushed
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped (divided)
- 2 bay leaves
- 1 pound fresh white or brown mushrooms, quartered
- 2 tablespoons butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a large Dutch oven or heavy-based pot, heat the olive oil over medium heat. Cook the bacon until it’s crisp and browned, about 3 minutes. Remove the bacon with a slotted spoon and set aside.
- Pat the beef dry with a paper towel. Sear the beef in batches in the hot oil/bacon fat until browned on all sides. Transfer the beef to the dish with the bacon.
- In the remaining oil/fat, sauté the carrots and onions until softened, about 3 minutes. Add 4 cloves of minced garlic and cook for 1 minute. Drain excess fat, leaving about 1 tablespoon in the pot. Return the bacon and beef to the pot. Season with salt and pepper. Sprinkle with flour, toss well, and cook for 4-5 minutes to brown.
- Add the pearl onions, wine, enough stock to barely cover the meat, tomato paste, bouillon, and herbs. Bring to a simmer on the stove.
- Cover the pot and transfer it to the lower part of the oven. Simmer for 2 to 3 hours until the meat is tender and falls apart. Remember, the longer it simmers, the better the flavors meld!
- In the last 5 minutes of cooking, prepare the mushrooms: heat butter in a skillet, add the remaining 2 cloves of garlic, then add the mushrooms. Cook for about 5 minutes until browned. Set aside.
- Place a colander over a large pot. Remove the casserole from the oven and empty its contents into the colander to collect the sauce. Discard the herbs.
- Return the beef to the pot and add the mushrooms. Skim off any fat from the sauce and simmer for a minute or two to thicken.
- Adjust the sauce consistency if needed. Taste for seasoning and pour the sauce over the meat and vegetables.
- If serving immediately, simmer for 2-3 minutes. Garnish with parsley and serve with mashed potatoes, rice, or noodles for a complete meal.
- To serve the next day, cool the casserole, cover, and refrigerate. Reheat gently over medium-low heat for about 10 minutes before serving.
Serving Suggestions and Variations for Classic Beef Bourguignon
Beef Bourguignon pairs wonderfully with creamy mashed potatoes, fluffy rice, or even wide noodles. For a twist, consider adding root vegetables like parsnips or turnips for added flavor and nutrition. You can also experiment with different herbs, such as rosemary or oregano, to customize the dish to your taste. This stew is even better the next day, making it a perfect make-ahead meal for busy nights!
Frequently Asked Questions About Classic Beef Bourguignon
Can I make this recipe in a slow cooker?
Yes! Brown the meat and vegetables first, then transfer them to the slow cooker with the other ingredients and cook on low for 7-8 hours.
What type of wine should I use?
Use a dry, full-bodied red wine like Merlot, Pinot Noir, or Chianti for the best flavor.
Can I freeze Beef Bourguignon?
Absolutely! Let it cool completely, then store in an airtight container. It can last in the freezer for up to 3 months.
Classic Beef Bourguignon
Equipment
- Dutch oven or heavy-based pot Essential for slow cooking.
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 ounces bacon, roughly chopped
- 3 pounds beef brisket, chuck steak, or stewing beef, cut into 2-inch chunks
- 1 large carrot, sliced 1/2-inch thick
- 1 large white onion, diced
- 6 cloves garlic, minced
- 1 pinch coarse salt
- 1 pinch ground pepper
- 2 tablespoons flour
- 12 small pearl onions (optional)
- 3 cups red wine Merlot, Pinot Noir, or Chianti
- 2 cups beef stock
- 2 tablespoons tomato paste
- 1 cube beef bouillon, crushed
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 leaves bay leaves
- 1 pound fresh white or brown mushrooms, quartered
- 2 tablespoons butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a large Dutch oven or heavy-based pot, heat the olive oil over medium heat. Cook the bacon until it’s crisp and browned, about 3 minutes. Remove the bacon with a slotted spoon and set aside.
- Pat the beef dry with a paper towel. Sear the beef in batches in the hot oil/bacon fat until browned on all sides. Transfer the beef to the dish with the bacon.
- In the remaining oil/fat, sauté the carrots and onions until softened, about 3 minutes. Add 4 cloves of minced garlic and cook for 1 minute. Drain excess fat, leaving about 1 tablespoon in the pot. Return the bacon and beef to the pot. Season with salt and pepper. Sprinkle with flour, toss well, and cook for 4-5 minutes to brown.
- Add the pearl onions, wine, enough stock to barely cover the meat, tomato paste, bouillon, and herbs. Bring to a simmer on the stove.
- Cover the pot and transfer it to the lower part of the oven. Simmer for 2 to 3 hours until the meat is tender and falls apart. Remember, the longer it simmers, the better the flavors meld!
- In the last 5 minutes of cooking, prepare the mushrooms: heat butter in a skillet, add the remaining 2 cloves of garlic, then add the mushrooms. Cook for about 5 minutes until browned. Set aside.
- Place a colander over a large pot. Remove the casserole from the oven and empty its contents into the colander to collect the sauce. Discard the herbs.
- Return the beef to the pot and add the mushrooms. Skim off any fat from the sauce and simmer for a minute or two to thicken.
- Adjust the sauce consistency if needed. Taste for seasoning and pour the sauce over the meat and vegetables.
- If serving immediately, simmer for 2-3 minutes. Garnish with parsley and serve with mashed potatoes, rice, or noodles for a complete meal.
- To serve the next day, cool the casserole, cover, and refrigerate. Reheat gently over medium-low heat for about 10 minutes before serving.