Beef Bourguignon is a classic French dish that originated in the Burgundy region of France. It is a hearty and flavorful stew made with beef, red wine, onions, carrots, and mushrooms, simmered to perfection. This dish is perfect for cozy dinners and special occasions, as it is both comforting and elegant. In this recipe, I’ll show you how to make Beef Bourguignon that is rich, savory, and full of delicious flavors.
Ingredients for Beef Bourguignon:
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 bottle (750 ml) red wine, preferably Burgundy
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound mushrooms, quartered
- 1/4 cup chopped fresh parsley, for garnish
How to Make Beef Bourguignon:
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Season the Beef: Season the beef cubes with salt and pepper.
- Brown the Beef: In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove the beef from the Dutch oven and set it aside.
- Cook the Bacon and Vegetables: In the same Dutch oven, add the chopped bacon and cook until it is crispy. Add the chopped onion, sliced carrots, and minced garlic. Cook, stirring occasionally, until the vegetables are softened.
- Add the Flour: Sprinkle the flour over the vegetables and stir to combine. Cook for an additional minute.
- Deglaze the Pan: Pour in the red wine and beef broth, scraping the bottom of the pan to loosen any browned bits. Stir in the tomato paste, dried thyme, and bay leaves.
- Simmer the Stew: Return the browned beef cubes to the Dutch oven. Bring the mixture to a simmer, then cover the Dutch oven and transfer it to the preheated oven. Cook for 2 to 3 hours, or until the beef is tender.
- Add the Mushrooms: About 30 minutes before the stew is done, add the quartered mushrooms to the Dutch oven and stir to combine. Continue to cook until the mushrooms are tender.
- Serve: Remove the bay leaves from the stew and discard them. Serve the Beef Bourguignon hot, garnished with chopped parsley.
About the Main Ingredients:
- Beef Chuck: Beef chuck is a tough cut of meat that becomes tender and flavorful when cooked low and slow. It is perfect for stews like Beef Bourguignon.
- Red Wine: Red wine is a key ingredient in Beef Bourguignon, providing depth of flavor and richness to the dish. Choose a good quality red wine, such as Burgundy, for the best results.
- Bacon: Bacon adds a smoky flavor and richness to the stew. It also helps to flavor the vegetables as they cook.
- Mushrooms: Mushrooms add a meaty texture and earthy flavor to the stew. They absorb the flavors of the wine and broth, making them a delicious addition to the dish.
- Carrots and Onions: Carrots and onions add sweetness and depth to the stew. They also provide color and texture to the dish.
Beef Bourguignon is a classic French dish that is perfect for special occasions or cozy dinners. Serve it with crusty bread or over mashed potatoes for a hearty and satisfying meal.
