Description
Beef Bourguignon is a classic French stew featuring tender chunks of beef slowly simmered in a rich red wine sauce with bacon, mushrooms, pearl onions, and aromatic herbs, resulting in a deeply flavorful and hearty dish perfect for family dinners.
Ingredients
Units
Scale
Meat and Bacon
- 6 ounces bacon (roughly chopped)
- 3 pounds beef brisket (trimmed of fat, chuck steak, or stewing beef cut into 2-inch chunks)
Vegetables and Herbs
- 1 carrot (large, sliced 1/2-inch thick)
- 1 white onion (large, diced)
- 6 cloves garlic (minced, divided)
- 12 pearl onions (small, optional)
- 1 pound white mushrooms (fresh, small or brown mushrooms, quartered)
- 1 teaspoon fresh thyme (finely chopped)
- 2 tablespoons fresh parsley (finely chopped, divided)
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons flour
- 1 pinch coarse salt
- 1 pinch ground pepper
- 2 tablespoons tomato paste
- 2 bay leaves
Liquids and Stock
- 3 cups red wine (like Merlot, Pinot Noir, or Chianti; for a milder sauce, use only 2 cups wine)
- 2-3 cups beef stock (use 3 cups if using 2 cups wine)
- 1 beef bouillon cube (crushed)
Instructions
- Prepare Ingredients: Chop the bacon roughly and cut the beef into 2-inch chunks. Slice the carrot and dice the onion. Mince garlic cloves, and quarter mushrooms. Peel pearl onions if using.
- Cook Bacon: Heat 1 tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add the bacon and cook until browned and crisp. Remove bacon with a slotted spoon and set aside, leaving fat in the pot.
- Brown Beef: Increase heat to medium-high. Add beef chunks in batches, browning on all sides without overcrowding. Remove browned beef and set aside with bacon.
- Sauté Vegetables: Add sliced carrot, diced onion, and half the minced garlic to the pot. Cook until softened and fragrant, about 5-7 minutes.
- Add Flour: Sprinkle 2 tablespoons flour over vegetables and stir well to coat. Cook flour for about 2 minutes to remove raw taste.
- Deglaze with Wine: Pour in the red wine, scraping the browned bits from the bottom of the pot to incorporate into the sauce. Bring to a simmer and cook for about 10 minutes to reduce slightly.
- Combine Ingredients: Return beef and bacon to the pot. Add beef stock, tomato paste, crushed bouillon cube, fresh thyme, bay leaves, salt, and pepper. Stir to combine.
- Simmer: Bring stew to a gentle simmer. Cover pot and cook on low heat for 2.5 to 3 hours until beef is tender and sauce has thickened.
- Prepare Pearl Onions and Mushrooms: In a skillet, melt butter over medium heat. Add pearl onions and quartered mushrooms with remaining garlic and sauté until golden and tender, about 10 minutes.
- Add Vegetables: Stir sautéed mushrooms and pearl onions into the stew during the last 30 minutes of cooking.
- Finish and Serve: Remove bay leaves, adjust seasoning with salt and pepper as needed, and sprinkle with remaining fresh parsley. Serve hot with crusty bread, mashed potatoes, or noodles.
Notes
- Use good quality red wine like Merlot, Pinot Noir, or Chianti for the best flavor.
- For a gentler wine flavor, reduce wine to 2 cups and increase beef stock accordingly.
- Pearl onions are optional but add a nice sweetness and texture contrast.
- You can prepare this dish in advance; flavors deepen if reheated the next day.
- Serve with mashed potatoes, crusty bread, or buttered noodles to soak up the delicious sauce.
- For a quicker version, use a pressure cooker or Instant Pot but follow appropriate adjustments.
- Make sure to brown the beef well to develop deep flavor in the stew.
Nutrition
- Serving Size: 1 serving
- Calories: 624 kcal
- Sugar: 7 g
- Sodium: 1163 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 59 g
- Cholesterol: 151 mg
