Beef Bourguignon Recipe
Beef Bourguignon is a timeless French classic, celebrated for its rich, hearty flavors and the use of red wine. This slow-cooked stew begins with marinating tender beef in wine and aromatics, followed by a meticulous process of sautéing, simmering, and infusing flavors. When serving, options like mashed potatoes, crusty bread, or rice pair harmoniously with this iconic dish, along with a fresh green salad. The shared experience of savoring Beef Bourguignon not only embodies the essence of French cuisine but also encapsulates the warmth of tradition and culinary delight.
Ingredients
- 2 pounds about 1 kg of beef stew meat, such as chuck roast, cut into 2-inch cubes
- 2 cups of red wine Burgundy or a good quality Pinot Noir
- 2 cloves of garlic minced
- 2 bay leaves
- 1 sprig of fresh thyme
- Salt and black pepper to season
- 4-6 slices of bacon or pancetta diced
- 2 tablespoons of olive oil
- 2 onions finely chopped
- 3 carrots peeled and sliced
- 3 cloves of garlic minced
- 2 tablespoons of all-purpose flour
- 1 cup of beef broth
- 1 cup of chicken broth
- 1 cup of red wine in addition to the marinade
- 2 bay leaves
- 1 sprig of fresh thyme
- 1 pound about 450g of small white button mushrooms (optional)
- Salt and black pepper to taste
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and cook in batches until browned on all sides. Transfer the beef to a plate.
- Add the bacon to the Dutch oven and cook until browned and crispy. Remove the bacon with a slotted spoon and transfer to a plate.
- Add the onions, carrots, celery, and garlic to the Dutch oven and cook until softened, about 5 minutes.
- Return the beef and bacon to the Dutch oven. Add the red wine, beef broth, tomato paste, thyme, bay leaf, salt, and pepper. Bring to a simmer, then cover and reduce heat to low.
- Simmer in the oven for 2-3 hours, or until the beef is tender.
- Remove the Dutch oven from the oven and skim any fat from the surface.
- In a small bowl, whisk together the flour and 1/4 cup of the cooking liquid until smooth.
- Whisk the flour mixture into the Dutch oven and bring to a simmer. Cook until the sauce has thickened, about 5 minutes.
- Stir in the parsley and serve immediately.