Beef Bourguignon
Ingredients
- 1 tbspextra-virgin olive oil
- 6 ozbacon
roughly chopped
- 3 lbbeef brisket
trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks
- 1carrot
large, sliced 1/2-inch thick
- 1white onion
large, diced
- 6 clovesgarlic)
minced (divided
- 1 pinchcoarse salt
- 1 pinchground pepper
- 2 tbspflour
- 12pearl onions
small, optional
- 3 cred wine
like merlot, pinot noir, or a chianti - for a milder sauce, use only 2 cups of wine
- 2 cbeef stock)
(if using 2 cups of wine, use 3 cups beef stock
- 2 tbsptomato paste
- 1beef bouillon cube
crushed
- 1 tspfresh thyme
finely chopped
- 2 tbspfresh parsley
finely chopped, divided
- 2bay leaves
- 1 lbwhite mushrooms
fresh, small or brown mushrooms ,quartered
- 2 tbspbutter
Directions
Traditional oven method:
- 1
Preheat oven to 350°F (175°C).
- 2
Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
- 3
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
- 4
In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
- 5
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
- 6
Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
- 7
In the last 5 minutes of cooking time, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
- 8
Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
- 9
Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
- 10
Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
- 11
You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
- 12
Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
- 13
If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.Garnish with parsley and serve with mashed potatoes, rice or noodles.
- 14
To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.
Beef Bourguignon
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About this Recipe
Ready to bring the classic French comfort of Beef Bourguignon to your dinner table? This recipe delivers tender, fall-apart beef simmered in a rich red wine gravy, transforming a simple meal into an incredible family feast that feels both special and utterly satisfying.
What makes this Beef Bourguignon recipe truly stand out is its commitment to deep flavor development. By meticulously building layers of taste from searing the beef and bacon to gently simmering with aromatic vegetables and a robust red wine sauce, every component works together to create an authentic, unforgettable dish.
You can look forward to a kitchen filled with the savory aromas of slow-cooked beef and rich wine as this dish comes to life. The beef brisket, chuck steak, or stewing beef melts into incredibly tender, succulent chunks, bathed in a velvety, deeply flavored gravy. This is a hearty and comforting meal, perfect for cooler evenings or when you crave a taste of traditional French cuisine, without being overly complicated.
This versatile Beef Bourguignon is incredibly adaptable to your preferred cooking style. While traditionally oven-cooked, the recipe includes methods for slow cooker, Instant Pot/pressure cooker, and stove top. You can also adjust the sauce's intensity by using 2 cups of red wine and 3 cups of beef stock for a milder flavor, instead of the full 3 cups of wine. Feel free to skip the pearl onions if they're not readily available or to your taste, as the dish will still be exceptional.
Beef Bourguignon is a perfect centerpiece for a cozy family dinner, an intimate gathering, or even a holiday meal. Serve it alongside creamy mashed potatoes, hearty egg noodles, or a crusty baguette to soak up every drop of that exquisite, rich gravy.