Description
Rich French classic beef bourguignon emerges as a hearty, slow-cooked masterpiece from Burgundy’s culinary traditions. Tender meat, red wine, and aromatic herbs blend into a soul-warming dish you’ll savor with crusty bread and pure comfort.
Ingredients
Scale
- 2.5 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 lb (450 g) baby potatoes or pearl onions
- 0.5 lb (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
- 1 tsp black pepper
- 1 bay leaf
- 2 tsps fresh thyme (or 1 tsp dried thyme)
Instructions
- Preparation: Pat beef cubes dry and season with salt and black pepper. Dust lightly with flour, shaking off excess.
- Searing: In a Dutch oven, heat olive oil over medium-high heat. Brown beef chunks in batches, creating a caramelized crust. Transfer seared meat to a plate.
- Flavor Base: Crisp pancetta in the same pot, then remove. Sauté onions and carrots until soft and translucent. Add garlic and tomato paste, stirring quickly to prevent burning.
- Deglazing: Pour red wine into the pot, scraping up browned bits. Reduce liquid to concentrate flavors, then return beef and pancetta to the pot.
- Braising: Add beef broth, bay leaf, thyme, potatoes, and pearl onions. Cover and transfer to a 325F oven. Slow-cook for 2.5-3 hours until meat becomes incredibly tender.
- Mushroom Finish: In a separate skillet, sauté mushrooms in butter until golden and caramelized. Fold into the stew during the final stage of cooking.
- Serving: Remove bay leaf and thyme sprigs. Taste and adjust seasoning. Serve hot with crusty bread, mashed potatoes, or buttered egg noodles, presenting a rich, deeply flavored Beef Bourguignon.
Notes
- Optimize Meat Selection: Choose well-marbled chuck roast or beef shoulder cuts for maximum tenderness and rich flavor that breaks down beautifully during slow braising.
- Manage Moisture Control: Thoroughly pat beef cubes completely dry before seasoning to guarantee perfect caramelization and prevent steaming, ensuring a deep golden-brown exterior.
- Master Searing Technique: Use a scorching hot Dutch oven and avoid overcrowding the pan, allowing each beef piece sufficient space to develop a rich, caramelized crust without releasing excess moisture.
- Enhance Wine Selection: Select a robust, full-bodied red wine like Burgundy or Pinot Noir that complements the beef’s richness, avoiding overly tannic or cheap cooking wines for authentic depth of flavor.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 490
- 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: 36 g
- Cholesterol: 100 mg