Classic Beef Bourguignon
A rich, hearty stew made with tender beef, red wine, and aromatic vegetables.
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.
Notes
For a non-alcoholic option, substitute the red wine with additional beef stock.