Description
Hearty beef bourguignon whisks classic French cuisine straight to your dinner table with rich, slow-cooked flavors. Tender beef, red wine, and aromatic herbs combine in this soul-warming dish perfect for chilly evenings when comfort calls.
Ingredients
Scale
Meat:
- 2 ½ pounds (1.1 kg) beef chuck or stew meat, cut into 2-inch cubes
Vegetables and Seasonings:
- 1 medium onion, diced
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 1 pound (450 g) baby potatoes or pearl onions
- ½ pound (225 g) mushrooms, quartered
- 1 bay leaf
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
Liquids, Oils, and Additional Ingredients:
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 4 ounces (115 g) pancetta or bacon, diced
- 2 tablespoons tomato paste
- 2 cups (480 ml) dry red wine (such as Burgundy or Pinot Noir)
- 2 cups (480 ml) beef broth
Instructions
- Meticulously dry beef cubes with paper towels, then generously season with salt and pepper. Coat each piece thoroughly in flour, ensuring excess is shaken off completely.
- Ignite a large Dutch oven over medium-high heat, drizzling olive oil to create a sizzling surface. Methodically sear beef chunks in batches, developing a rich golden-brown crust on all sides, approximately 2-3 minutes per surface. Carefully extract browned meat and reserve.
- Within the same pot, render pancetta until crisp and fragrant. Transfer crispy bits to a separate plate, maintaining the flavorful fond.
- Introduce additional olive oil to the pot. Gently sweat onions and carrots until they soften and become translucent, roughly 5-7 minutes. Incorporate minced garlic and tomato paste, stirring frequently to prevent burning and release aromatic compounds.
- Deglaze the pot with robust red wine, using a wooden spoon to liberate caramelized particles clinging to the bottom. Allow liquid to reduce and concentrate flavors for several minutes.
- Reunite reserved beef and pancetta within the pot. Introduce beef broth, aromatic bay leaf, delicate thyme sprigs, and hearty potatoes or pearl onions. Bring liquid to a gentle simmer.
- Transfer covered pot to a preheated 325F oven, allowing the stew to braise slowly and tenderize for 2.5-3 hours until meat yields effortlessly under a fork.
- Meanwhile, prepare mushrooms in a separate skillet. Saute until achieving a golden-brown exterior, developing deep, earthy flavors.
- Once meat reaches perfect tenderness, fold sauteed mushrooms into the stew. Taste and calibrate seasoning with additional salt and pepper as desired.
- Discard bay leaf and thyme sprigs. Ladle this luxurious, deeply flavored stew into serving dishes, accompanied by crusty bread, creamy mashed potatoes, or buttered noodles.
Notes
- Selecting the Right Cut: Choose well-marbled chuck roast or beef chuck for maximum tenderness and rich flavor that melts in your mouth during slow cooking.
- Flour Coating Trick: Pat beef completely dry before flouring to ensure a perfect golden-brown sear that locks in deep, caramelized flavors and creates a beautiful exterior.
- Wine Selection Matters: Use a full-bodied red wine like Burgundy or Pinot Noir that you’d enjoy drinking, as the wine’s quality directly impacts the stew’s overall taste profile.
- Low and Slow Technique: Allow ample cooking time to break down tough muscle fibers, transforming beef into meltingly tender bites that practically fall apart with a gentle touch.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 6
- 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: 30 g
- Cholesterol: 100 mg