Description
Classic Beef Bourguignon emerges as a luxurious French stew that honors Burgundy’s culinary traditions. Robust wine-braised beef and tender vegetables create a hearty meal you’ll savor with deep comfort and rustic elegance.
Ingredients
Scale
- 2 ½ lbs (1.1 kg) beef chuck or stew meat, cut into 2-inch cubes
- 4 oz (115 g) pancetta or bacon, diced
- 2 cups (480 ml) dry red wine (such as Burgundy or Pinot Noir)
- 2 cups (480 ml) beef broth
- 1 lbs (450 g) baby potatoes or pearl onions
- ½ lbs (225 g) mushrooms, quartered
- 1 medium onion, diced
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 3 tbsps all-purpose flour
- 2 tbsps olive oil
- 2 tbsps tomato paste
- 2 tsps salt
- 2 tsps fresh thyme (or 1 tsp dried thyme)
- 1 tsp black pepper
- 1 bay leaf
Instructions
- Meat Preparation: Pat beef cubes dry, season with salt and pepper, then thoroughly coat in flour, shaking off excess.
- Searing: Heat Dutch oven with olive oil, sear beef in batches until golden-brown on all sides, creating a rich caramelized exterior. Remove browned meat and set aside.
- Pancetta and Aromatics: Crisp pancetta in the same pot, remove, then sauté onions, carrots, garlic, and tomato paste until vegetables soften and become fragrant.
- Deglazing and Liquid Base: Pour red wine into the pot, scraping browned bits from bottom. Reduce liquid to concentrate flavors, then reintroduce beef and pancetta.
- Braising Composition: Add beef broth, bay leaf, thyme, potatoes, and pearl onions. Bring to a gentle simmer, then transfer covered pot to 325F oven for 2.5-3 hours until meat becomes tender.
- Mushroom Integration: While stew braises, sauté mushrooms in a separate skillet until golden-brown. Once meat reaches desired tenderness, incorporate mushrooms into the stew.
- Finishing and Serving: Remove bay leaf and thyme sprigs. Adjust seasoning to taste. Serve in warmed dishes alongside crusty bread, mashed potatoes, or buttered noodles.
Notes
- Meat Selection Matters: Choose well-marbled chuck roast or beef shoulder for maximum tenderness and rich flavor development during slow braising.
- Moisture Removal Magic: Thoroughly pat beef cubes dry before seasoning to guarantee perfect caramelization and prevent steaming instead of searing.
- Temperature Control Technique: Maintain medium-high heat while searing beef to create a deep golden-brown crust without burning the meat’s exterior.
- Wine Quality Counts: Use a full-bodied red wine like Burgundy or Pinot Noir that you’d enjoy drinking, as its flavor significantly impacts the final dish’s complexity.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg