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Beef Bourguignon

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  • Author: KimEasy

Description

Beef Bourguignon is a classic French stew featuring tender beef pieces simmered in red wine with vegetables and herbs, resulting in a rich and hearty dish.

Ingredients

Units Scale
  • For the Beef and Marinade:
    • 2.5 pounds (1.1 kg) chuck beef, cut into 2-inch cubes
    • 1 bottle (750 ml) red wine (Pinot Noir or Burgundy)
    • 2 cups beef broth
    • 2 tablespoons tomato paste
    • 4 cloves garlic, minced
    • 1 bay leaf
    • 2 sprigs fresh thyme
    • Salt and freshly ground black pepper, to taste
  • For the Stew:
    • 4 ounces (115 g) bacon, diced
    • 1 large onion, diced
    • 2 carrots, sliced
    • 8 ounces (225 g) mushrooms, quartered
    • 12 pearl onions, peeled
    • 2 tablespoons all-purpose flour
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • Fresh parsley, chopped (for garnish)

Instructions

  1. Marinate the Beef:
    • In a large bowl, combine the beef cubes, red wine, bay leaf, and thyme. Cover and refrigerate for at least 4 hours or overnight.
  2. Prepare the Stew:
    • Remove the beef from the marinade and pat dry with paper towels. Reserve the marinade.
    • In a large Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
    • In the same pot, add 1 tablespoon of olive oil. Sear the beef in batches until browned on all sides. Remove and set aside.
    • Add the diced onion and carrots to the pot. Sauté until softened, about 5 minutes.
    • Stir in the minced garlic and tomato paste; cook for an additional minute.
    • Sprinkle the flour over the vegetables and stir well to combine.
    • Slowly pour in the reserved marinade and beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
    • Return the beef and bacon to the pot. Add the pearl onions and season with salt and pepper. Cover and simmer on low heat for 2 to 2.5 hours, or until the beef is tender.
  3. Sauté the Mushrooms:
    • In a separate skillet, heat the remaining olive oil and butter over medium heat. Add the mushrooms and sauté until golden brown.
    • Add the sautéed mushrooms to the stew during the last 30 minutes of cooking.
  4. Serve:
    • Remove the bay leaf and thyme sprigs. Adjust seasoning with salt and pepper if needed.
    • Garnish with chopped fresh parsley and serve hot over mashed potatoes, rice, or buttered noodles.

Notes

  • For best results, marinate the beef overnight to enhance flavor.
  • This dish can be made a day ahead; flavors often improve after resting.

Find it online: https://newsvks.com/beef-bourguignon/